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Sprig Restaurant & Bar Restaurant Review: Owners Anthony and Jennifer Tiberia insist their chefs explore a wide range of local suppliers for sustainable raw materials, from fruits and vegetables to dairy and meats. Returning former chef Britt Cloud has brought back some of his dishes to the menu, among them lamb stroganoff. Southern traditions appear in the house-made pimento cheese topped with bacon jam, fried green tomatoes, and smoked trout dip. Cloud has refashioned the grits cakes, and we like these better. Cooked grits are chilled, cut into batons, fried and dusted with cheese. For dinnertime, we suggest the pork-and-beef meatloaf and the roast chicken. Tasty grilled trout and the pasta, a vegetarian option, 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. Desserts vary nightly, but we've never failed to enjoy our choice. Mixologist and wine specialist Marty Shaver runs a topnotch shop on all fronts. His wine list is a study in sensibly priced selections and there’s a notable by-the-glass line-up, too, although none of the Georgia wines makes the list. American craft beers, including some local brews, compose the suds list, and distinctive cocktails also come from his practiced hand.