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Grace 1720 Restaurant Review: Warmly lit, with lots of candles and a clean design, Grace 1720 tucks its bar into a small alcove space visible from the dining room. On the patio, an antique European fountain and outdoor fireplace enhance the space. Not everything works: a soup of white beans and tomato disappoints as it delivers more tomato than beans, which were incorporated into the whole and thus lost. Breads are drab. Here and there are touches of local ingredients (Logan Turnpike stone-ground grits from North Georgia) and traditions, as in the collard greens that accompany a very good pork chop, presented pink as ordered, with a gratin of potatoes and Granny Smith apples on the side. The stone ground mustard sauce so enhances the dish it may require a double hit before you finish the chop. The wine list deals chiefly in American selections, with some offerings from Australia and France. More half bottle choices might be a good idea for this audience. We appreciate the dessert wines and went for a very short pour (just two ounces for $12) of De Bortoli's Noble One dessert Semillon from Australia to go with a lovely cheesecake with salted caramel.