"A former fellowship hall, Hathorne has integrated touches of its previous life into the restaurant, including pews that serve as seating and a repurposed church rail divider. The fellowship continues through food, serving elevated dishes like seared cobia with grits, a dressed-up chicken schnitzel, and honeynut squash-stuffed agnolotti. And when it comes to elevated non-alcoholic cocktail programs, Hathorne is one of the city’s pioneers." - Kellie Walton
