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Rowland Restaurant Review: "Fine Dining" was included in the restaurant’s name when chef-owner-spouses Bruce and Virginia Rowland assumed a space long beloved as Stella’s; they were handpicked by the prior owners, much as they carefully select the seasonal ingredients that go into the contemporary fare. But they’ve since ditched the descriptor (though they retained the white tablecloths and include fresh baked bread and salad served with a chilled fork with entrées) in favor of a more casual mien. The Rowlands (he’s culinary, she’s pastry) ran a restaurant on Pawleys Island, so it’s not surprising to detect low country leanings, such as in the pecan-crusted pork chop with white cheddar mac and apple cider sauce. But you’ll also find quinoa-encrusted eggplant Parmigiana, paella, chimichurri rib-eye steak with yucca gnocchi and chipotle mustard sauce, and lamb sliders. Don't miss the bananas Foster for dessert.