This ambitious operation has a clear sense of purpose. Its name refers to the two stones used to grind grain; the location is just blocks from where the city’s first tidewater grist mill once stood; and a Per Se alum heads the bakery. Inside, the theme continues with walls constructed of concrete blocks shaped like flour sacks.
Lunchtime sandwiches showcase house-baked breads, like whole wheat pain au lait grilled with cheddar and pickled peppers; or falafel-inspired broccoli fritters in a warm pita with harissa and walnut-yogurt sauce. Come dinner, the homemade pastas or fish of the day, like seared local porgy with olive romesco, impress. Desserts however are the real showstoppers, as evidenced by a bronzed raspberry cobbler with creamy corn ice cream.- die MICHELIN-Tester