[
{
"name": "Related Stories / Support Us Combo",
"component": "11591218",
"insertPoint": "4",
"requiredCountToDisplay": "4"
},{
"name": "Air - Billboard - Inline Content",
"component": "11591214",
"insertPoint": "2/3",
"requiredCountToDisplay": "7"
},{
"name": "R1 - Beta - Mobile Only",
"component": "12287027",
"insertPoint": "8",
"requiredCountToDisplay": "8"
},{
"name": "Air - MediumRectangle - Inline Content - Mobile Display Size 2",
"component": "11591215",
"insertPoint": "12",
"requiredCountToDisplay": "12"
},{
"name": "Air - MediumRectangle - Inline Content - Mobile Display Size 2",
"component": "11591215",
"insertPoint": "4th",
"startingPoint": "16",
"requiredCountToDisplay": "12"
}
,{
"name": "RevContent - In Article",
"component": "12527128",
"insertPoint": "3/5",
"requiredCountToDisplay": "5"
}
]
I am sure everybody has heard by now that Ryan Pera has left The Grove for bigger and better things. I heard they have decided to not hire another executive chef and just let Robert Del Grande oversee the kitchen.
I went to brunch there on Sunday and ate a filling meal of skirt steak and scrambled eggs with tomatilla sauce. The steak had been marinated in soy -- I hadn't had a steak prepared that way in I don't know how long.
My dining companion had the shrimp and cheddar grits. The grits were so cheesy, it was like eating mouthfuls of pure cheddar. Good luck to Ryan. I hear he is going to open up a grocery in the Heights that only sells local products. Cool!