Hole in the Wall
Hole in the Wall Review
In a region where bios usually tally up culinary degrees and stints at famous restaurants, this strip-mall spot's description of its chef is refreshingly modest: "Starting at age 15, Adam Beers began his first culinary job stirring gumbo." Good for him, and good for you, because as with the gumbo he serves now, the food here is down-home tasty with unexpected delights. Locals love the breakfasts, especially the challah French toast and the short ribs and hash. Burger options include the usual beef and turkey, but also portobello mushroom and black-bean editions for the crunchola crowd. The prize, though, goes to the duck burger for the accompanying pomegranate-and-mint aioli. Other menu favorites include the savory and dessert crepes.