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Goin’ Coastal is a solid middleweight contender. The Virginia-Highland newcomer, the second location of a company started in Canton, opened summer 2010 to brisk business even on weekdays. The menu stays in line with the casual vibe: shrimp and grits, mussels steamed in white wine with garlic and herbs, a Lowcountry take on bouillabaisse. Chef and co-owner Zach Kell prides himself on sourcing sustainable seafood, and the selection changes daily.