Sbraga earns high marks for great food and reasonable prices.
The chef is on board, but only in a very limited capacity.
The Fish crew is working to get things shipshape.
The shakeup to the Fish empire comes just as chef-owner Stollenwerk prepares for a big move.
Service interruptions and changes to the concept and menu will be minimal.
As the restaurant's regular staff vacationed, chef-owner Mike Stollenwerk enlisted a skeleton crew to prepare a roasted pig for the Southern style meal.
For one night Stollenwerk's Queen Village BYOB goes from pescatarian to porcine.
Rounding up the region's restaurant reviews.
Rounding up the region's restaurant reviews.