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Cotton Row Restaurant Restaurant Review: This three-story restaurant is tucked into an 1821 historic brick building at the southwest corner of Huntsville’s Courthouse Square. The elegant interior shows rustic touches, such as brick and rough-hewn wood. Cotton Row references the time when the cotton exchange was located in this area. Chef James Boyce, formerly of Studio at Montage Laguna Beach, prepares attractively presented, seasonal American cuisine using local produce. At lunch, try a grilled Asian-spiced mahi mahi bowl with chirashi slaw, basmati rice, blood orange segments and a drizzle of yuzu sauce. Or go for the rib-eye steak sandwich in grilled focaccia with truffled arugula, shaved red onion and tomato chutney. Grilled romaine hearts with lardons and creamy Parmesan dressing is a well-loved starter, as are the fried green tomatoes with hot sauce. Hearty braised short ribs pair with grits, balsamic portobello mushroom, arugula and Provençal tomato. There are choices for those who prefer fish or seafood, including Alaskan line-caught halibut with Parmesan risotto, purple and green asparagus, radishes and green garlic sauce. Don’t miss the peanut butter and jelly in phyllo served over melted marshmallow splashed with raspberry sauce for dessert. Suzan Boyce can assist with selecting a suitable wine from the 5,000-bottle cellar. Local and national beers are on tap. Creative cocktails include the honey-sweetened whiskey sour and a strawberry limeade martini.