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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) in favor of a more casual mien (think iron skillet pizzas). 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 international twists (he’s from Alabama, she’s from Peru) with quinoa-encrusted eggplant Parmigiana, roasted chicken enchilada spring rolls, and lamb sliders with yucca frite. Don't miss the bananas Foster for dessert.