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Known as much for its wild game dishes such as rabbit, wild boar and venison as for its history, Cold Spring Tavern, with its wood-paneled dining room, stone hearth fireplaces and mounted animal heads on its walls, was rustic before the term was coined. The 3,000-square-foot main restaurant and bar — there’s also separate bar area next to the restaurant’s sloping dirt parking lot — seats about 70 people and regularly serves about 110 lunches and 120 dinners a day, according to John Locke, the restaurant’s general manager for a decade.
