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Rathbun's Restaurant Review: Textured walls --- brick on one side and block on the other --- are low lit for atmosphere, and high ceilings showcase industrial elements. Some sound attenuation has been achieved by the addition of fabric, but for quiet dining, we prefer the very well sheltered patio or the private dining room, which holds overflow space if not serving private dining customers. Come for a glass of wine or a classic cocktail at the friendly bar and a couple of small or raw plates after work. Dishes change with the seasons, but the sweet bone marrow has much to offer, and the accompaniments have become more refined to showcase the compelling flavor of this morsel. Check out the daily changing soup, too, and hope it's the butternut squash bisque, a velvety experience in a bowl. We like the scallops served on locally produced grits with country ham and a spicy, tangy hollandaise sauce. Springer Mountain chicken and Gum Creek pork are among the locally produced proteins that adorn substantial plates. There’s a section called “Second Mortgage,” which includes a 20-ounce rib-eye, certainly plenty to share. The small desserts --- a trend we hope prevails --- change almost daily, but we hope the coconut panna cotta becomes a regular item. Vegetarians will find an intriguing variety of offerings. The wine list, although not extensive, is varied and well composed, with a lot of good choices by the glass.