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Sprig Restaurant & Bar Restaurant Review: The return of founding chef Robert Elliot has taken Sprig to its next level. Elliot maintains a wide-ranging coterie of local suppliers for raw materials, from fruits and vegetables to dairy and meats. Southern traditions are evident in the house-made pimento cheese, fried green tomatoes, and smoked deviled eggs with fig jam. Among the dinner selections, we like the Cajun skillet (Springer Mountain) chicken. Tasty grilled buffalo and pork meatloaf with mashed spuds, the trout and the pasta are available in half orders, making it easy to curb expense. Numerous items are marked gluten-free or can be made so, and even the kids’ menu is prepared with care. Pastry chef Megan Brent turns out house-made ice creams in flavors that vary at her whim and the seasons. Mixologist and wine specialist Marty Shaver runs a topnotch shop on all fronts. Richland Rum, made from organically grown sugar cane just south of Columbus, Ga., is part of the line-up, and his wine list, which includes the Georgia Frogtown Cellars Touché, is a study in sensibly priced selections. American craft beers, including some local brews, are offered, and distinctive cocktails also come from his practiced hand.