Went out for dinner on Friday night at Rathbun Steak and had to say that I was a little nervous, based on some of the feedback from this Board. However, from the minute the reservation was made to the follow-up call made today to check on our meal, I have to say it was one of the most pleasant dining experiences I've had in a long while. Entering the restaurant, it was a little bit of an adjustment going from the bright sunshine to the dark interior, but our eyes adjusted in no time to see the gorgeous decor, from the wood "stacked stone" walls to the wall of wine separating the dining room from the bar. We were seated at a table overlooking "the pass" into the kitchen, and there he stood - Kevin Rathbun. The lighting was adequate (cool metal "twig" chandeliers hang overhead) and the seats were comfortable. The noise level wasn't too bad either. We started our meal with some appetizers. It was difficult to choose, but we knew we had to pace ourselves for a long meal. We ordered a side of the butternut squash risotto and an order of the pork shoulder cooked on the "Green Egg." Both were delicious. There was one salad ordered - the wedge with plank bacon. Delicious Stilton blue cheese dressing and the bacon melted in your mouth, even though it was a thick slice. We had one bone-in ribeye, two filets and one order of lamb. All were cooked to perfection. It was interesting that there was no salt or pepper on the table, but everyone's meat was prepared with adequate seasoning and the two butters that were ordered on the side (the blue cheese butter and the truffle butter), were not necessary (but the truffle butter was out of this world!). We had a rather difficult time choosing which sides to accompany our meals - everything sounded great. Based on the recommendation of our waiter, we had a side of the jalapeno creamed corn, the shaved brussel sprouts with goat cheese and the elbow mac and cheese tart. The corn was really good (and will be fun trying to reproduce at home), the brussel sprouts were really complimented by the goat cheese and the mac and cheese was good. Service was right on the mark - no hovering and we didn't have to sit around and wait for the check. By the time the dessert menu came, we knew we had met our match. We had leftover lamb to take home, and nothing else. Perfectly sized proportions so that we didn't leave the restaurant overdone. A nice change. Loved seeing Kevin - a big smile was put on his face as we congratulated him on beating Bobby Flay on Iron Chef. We would go back here in a heartbeat. Dinner tab was around $400 for 4, not an everyday restaurant, but we all felt it was worth the price. Three pre-dinner drinks and a nice bottle of wine with dinner. Enjoy!!