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The Pecan Restaurant Review: Flattering peachy tones permeate the large dining space, and warm lighting creates a romantic environment in a historic building. Revealed during an earlier renovation, a nearly iconic early advertising sign is painted on one wall. Proximity to a MARTA rail station (College Park) makes dining at The Pecan accessible even to northsiders. Soups are quite delightful, especially the leek and asparagus, while the carrot soup has had its curry and ginger seasoning toned down a bit --- appropriately. Crab cakes come with a spicy Creole rémoulade. Cooked over pecan wood, the 16-ounce rib-eye has a standout beefy flavor. A topping of caramelized onions and reduced balsamic, while somewhat passé, nonetheless perks up the steak and adds lovely grace notes to its taste. Buttermilk-soaked, pecan-crusted oven-roasted chicken breast is one of the restaurant's signature dishes. Moist under its layer of toasted pecans, it is ably paired with a purée of sweet potato. Side dishes include stone-ground grits with pepper jack cheese, and the peppers aren't too hot for wine. All desserts are made in-house, but after that big a meal, all you may want is the homemade vanilla ice cream or sorbet. Of course, pecan pie is among the offerings. The too-short wine list is new-world focused, and most of that from California.