As part of Restaurant Week, I visited Rathbun's with a group of friends. As you can see from the photo, Rathbun's shares some of the design characteristics that I noticed at Kevin Rathbun Steak: an entrance secret enough to be the envy of the CIA (and I don't mean the Culinary Institute of America), a hip industrial/modern interior, and a youngish crowd (present company excepted).
This was the first course a sopressata served with cheese, bread, and a very small amount of what seemed to be a marmalade. The slices of sopressata were so thin that I had a hard time really discerning its taste, but it certainly qualified as light.
My red meat cravings got the best of me and I ordered the hangar steak served on a bed of polenta. It was very good---I particularly enjoyed the pairing with the polenta---but I should have ordered the Georgia trout. Everyone who had the trout said it was wonderful.
My cravings served me well for dessert. I had a piece of chocolate cake with a marshmallow cream topping. The marshmallow cream really complemented the cake very well.