From STYLE Weekly (5/11/10):
Sally Bell’s Kitchen — with its salty corned beef sandwiches, flaky pecan-cheese wafers and onion-rich potato salad whipped with homemade mayonnaise — is expanding to a second location for the first time in its 86-year history. The bakery won a bid from the city to set up shop in the newly built, white-columned brick concession stand and pedal-boat operation known as the Landing at Fountain Lake in Byrd Park.
It’s a big step for the fabled hometown institution, which has been featured in The New York Times and GQ magazine but has stood pat in the 700 block of West Grace Street since it opened as Sarah Lee Kitchen in 1924.
Click here to read the entire article by Sara Dabney Tisdale.
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