Goin' Coastal Menu

Goin' Coastal Restaurant Review:

About the restaurant: Reinvigorating dining in downtown Canton, named for the eponymous city in China, owner-chef Zach Kell serves sustainable seafood in a bright, casual spot.

Food & Drinks: Classic Southern dishes include fried pickles, gator tail, po' boys, oysters Rockefeller, crisply fried hush puppies, and the ever-popular shrimp and grits. We appreciate the Coastal Bowl, a huge portion of skillfully cooked assorted shellfish and fish in a light tomato broth. Check the big board for specials, which could be rarely seen tilefish and sheepshead, both mild and delectable fish. A steak and a chicken dish supply sea alternatives. But either way, don’t miss the silky lobster bisque. Desserts, made by Zach's mom Tina Kell, vary daily, but the pecan pie requires your attention. Expanding into the adjacent space yielded a welcoming large bar and added spirits and cocktails to the beverage offerings. The intelligently composed wine list has a short by-the-glass section, but selections support the seafood fare. Local craft brews on tap round out the refreshments.