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Seed Kitchen & Bar Restaurant Review: In 2012, Doug Turbush packed up his Buckhead credits and moved them to the 'burbs to open Seed Kitchen & Bar, a chef-driven establishment highlighting locally produced products. Turbush's seasonal menus change frequently. First, check out starters such as a half dozen cold-water oysters; the accompanying celery mignonette doesn’t compromise their pristine flavor as so many do. Or share the white corn grits fritters that benefit from a melted dab of Sweet Grass Dairy's Thomasville Tomme enclosed within. While the house butternut squash bisque with pumpkin seeds works, the special potato leek soup lacked flavor. Meanwhile, the burger is a good one, thick, and with a layer of cheddar from Udderly Cool in Carroll County; we also enjoyed a pork chop with braised local greens. Steak offerings have been simplified to just two: a hanger steak and a seven-ounce filet. Vegetarians would like the sweet potato ravioli with brown butter and sage. The dessert nod goes to the apple crumb cake. Seed's wide-ranging wine list offers many choices by the glass, but reds are served too warm. Consider asking sommelier Jason Raymond for guidance. High ceilings and hard surfaces ramp up the considerable noise level in this sleek space with a contemporary design.