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You should know Annabel Stolley, because she possesses the skills and talent of many of the most visible chefs in the city. Take her grits: Cheesy with Pecorino Romano, then grilled and topped with black beans, fresh housemade salsa, and eggs your way (ours arrived perfectly over easy), Stolley’s glorious grits prevent her “Eggs of the House” from living a more conventional life as a mere Tex-Mex breakfast dish. Breakfast, desserts, plump sandwiches, and fresh salads are delivered by energetic servers with dispositions as sunlit as the room.