(Continued from page 2) Principals: Ford Fry; Executive chef Joe Schafer Concept: Open-hearth, down-home cooking in a casual setting. Many entrees and sides are made for sharing, including a one-kilo bone-in ribeye and crispy Brussels sprouts. Hook: Hillbilly chow elevated for the well-heeled Buckhead crowd. Signature dishes: • Roasted Grass Roots Farms Duck: pastrami leg, roasted breast, house sauerkraut, persimmons, $29 • Whole Roast Chicken for Two ...

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