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"Great food fast," is how the owners (Houston chef Robert Del Grande of Cafe Annie and Lonnie Shiller) like to describe this upscale counter service establishment with nine locations in Houston and Dallas. And it hits home. The "oasis," a table in the center of the restaurant with jars of olives, pickles, capers, cornichons, shredded parmesan and various vinegars and olive oils, is a standout.
Restaurateuring is a hard way to make a living, harder than any honest profession except perhaps those involving a set of erasable markers and an Amway starter kit. Running a restaurant is a risky endeavor fraught with start-up glitches, long... More »
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