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Woodfire Grill Restaurant Review: Tyler Williams left Abattoir to take over the stoves as executive chef at Woodfire Grill, known for its regional cuisine and use of locally produced ingredients. Williams cooks with a singular sense of style, avoiding many of the “Southern” clichés now dominating some Atlanta menus, and designs presentations that are as appealing visually as they are in flavor. Generally, appointments do not hamper the fundamental taste of the main element. So Kobe beef tartare comes with crisp, thin slices of bread on which to spread the delectable raw meat. Occasionally, term usage can misguide one's choices; a "brandade" of halibut blended the fresh fish with intriguing greens, but was not what anyone fond of brandade, with its creamy salty tang, would expect. Halibut, rather lost in the aforementioned dish, triumphed, however, when roasted in a wood-burning oven and plated surrounded by local vegetables. Pastry chef Karie Brown’s frequently changing desserts include bread pudding as a welcome constant, although its specifics will vary with the season. The intelligently composed wine list shows great breadth in regions represented. We especially admire the rosé section and the unusual depth in Champagne. Beaujolais, Riesling and dessert wines all get more attention than on many lists, and pricing is extremely fair, with numerous fine choices under $50 per bottle.