Before we opened, two other restaurants had come and gone in the same space. Several blocks away, one space has had four tenants in the past five years.

So how did we get to our fifth anniversary, pictured here, and our tenth, and now our fifteenth?

Why do so many of our good customers come to visit with us, time and time again?

How do we attract the "big names" - political figures, people from the arts, movie stars, sports personalities and authors? (One of whom has even been known to write a page or two in our bar area.)

Why would we be a mid-Glenwood phenomenon in an out-of-the-way place while tons of money is being spent promoting a regional shopping center on one side, and the latest "hot strip" in Raleigh on the other?

There are lots of answers, but they all boil down to this: We simply pay attention to our customers, what they like and what they don't.

Then we work hard to do things that make them feel good about being here.

For example, there's our Dress Code. As you can see, we're flexible. What suits you, suits us. (We do require children to dress as kids.)

Then there's our approach to making sure you get in and out when you're on the way to a concert, the ballet or a play. And, also, staying open late enough to be there if you prefer to stop by on your way home.

For our menus, directions and other information, just click on the subjects on your left.

Thank you for visiting our site. We look forward to seeing you in person.

	Ten years ago, Executive Chef John Wright came to us from Magnolias in Charleston, SC. bringing Fried Green Tomatoes, Vidalia Onion Pancakes and the Carpetbagger. Now, after one year away, he's back, with bright new ideas, a sparkling new grill in the back, a new expanded menu and a "More for Less" approach that's drawing rave reviews out front.

Sous Chef Adam Reid hails from Coshocton, OH, about 60 miles east of Columbus. He studied Culinary Arts at Zane State College in Ohio. Adam was Sous Chef at River Grill and also worked at Ravens Glen Winery before joining us. Here, he's earning a following for his deft touch with desserts.

Chris Klewicki, our new Manager, qualifies as a Grill veteran. He started working lunches here in 2001, while working dinners at Angus Barn. It took some doing, but we gradually won him over to full-time. He worked his way through college in a restaurant, rising to General Manager. With a marketing degree from Michigan State, Chris has been known to bleed green.