I've been a fan of Taco Fiesta for quite some time for many reasons. Mostly due to the fact that Jerry, the owner is a great guy, he makes fresh homemade traditional Mexican fare and it's close to my condo. This weekend I added another reason, the Chicken Mole. Available in either Burrito or Platter style, Sunday’s Special will become a menu staple shortly. Jerry recommended the Burrito, I didn’t refuse and chose to have black beans instead of refried. The huge, freshly made stuffed-to-the-breaking-point tortilla was served with a side of guacamole. I must pause and praise this simple, yet so fulfilling condiment. I’m guessing it’s scratch made, just simply concocted from newly picked avocados, garlic and onions; oh so flavorful. The chicken mole was spectacular. Smoky, nutty and spicy with a kick of Mexican cacao. I ate it so fast, I’m not sure what else was inside, possibly some rice and the black beans. I am truly impressed with Taco Fiesta’s version of Chicken Mole, that I will be ordering this classic Mexican delicacy again and again. Thanks Jerry!

So, I finally made it to Annabel Lee Tavern on a mild Saturday night in December. Walking through the fog of the evening Canton streets, light from the corner of S Clinton & Fleet beaconed me. Being such a fan of Brewers Art, I had high hopes of this new venture of Kurt Bragunier and he does not disappoint. Walking into Annabel Lee I discover a finely renovated space which looks turn of the century, yet still feels modern, a perfect symmetry that is hard to create. The bar area is a classic tavern design of wood and dark colors. The crowd is massive on this night and we have to wait about twenty minutes for a table. Sidling up to the bar for a Resurrection relaxes my worries of any delay for the fine food I have been craving. The tables are of the bar style and small with stools. We start with the Duck Fat Fries, crispy, well seasoned, artery hardening goodness. We also try two of the specials, the North Italian Chicken Sandwich (grilled chicken breast, pancetta and provolone on fresh ciabatta with a creamy caesar aioli) and the Crab Stuffed Shrimp & Grits. The perfectly grilled chicken, crispy pancetta and oozing provolone create a symphony of flavors and textures. The creamy grits surrounding the jumbo lump filled large shrimp are superb, Did I mention how creamy the grits are?! With no room for dessert, I have another Resurrection, the perfect end to such a fine meal.