With two popular French restaurants under his belt, Frank Stitt turned his attention to the Italian table. Of course, when you put the word "Stitt" and "cuisine" into the same sentence, it is guaranteed that Southern influences will find their way into the food. For example, when's the last time you saw an Italian restaurant serve an egg salad in the style of Lucca with fried oysters, or how about sweet potatoes in a dish of grilled pork scaloppini with spinach, pine nuts and sultanas? No wonder reviewers described the menu choices as "not just the usual suspects" and "exceptional northern Italian cuisine with some well-considered regional inflections."