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Canoe Restaurant Review: Units of the Union Army crossed the Chattahoochee River on their way to the Battle of Atlanta near this spot in 1864. The site today belies that troubled time with its gracious tranquility as the river flows along. No wonder it's the setting for many weddings. Executive chef Matthew Basford, a native of Australia who has long been with the restaurant, cooks seasonally driven dishes, so fall may bring venison while early summer champions local peaches. Starters might include jumbo lump crab cake with yuzu-dressed cabbage slaw or house-smoked salmon on a crispy potato cake with Vermont goat cheese. Entrées could range from grilled Atlantic salmon with spaghetti squash, carrots, pecans and wilted baby spinach to slow-roasted Carolina rabbit with bacon ravioli and candied garlic sauce. Hickory-grilled rib steak packs more flavor than many a red meat feast we've had in steakhouses. The rabbit tradition long ago established at Canoe continues, although embellishments change from time to time. Desserts include sorbets made daily, but all of the offerings merit attention. Back for brunch, enjoy house-baked breads and jams. A well-chosen wine list is deep with choices to round out dinner, or just for drinks by the river. Take-out is available during the week, but not on the weekends. Check for special events and wine-focused dinners.