Imagine perfectly prepared fajitas without the wrap. Tender, juicy chicken adorns grilled peppers and onions, plated just before caramelization. Add a side of moist yellow rice and  velvety tender black beans for an outstandingly satisfying dish. Now imagine slathering on any combo of dressings – honey mustard, smokey avocado, spicy ranch, sherry aïoli, or salsa – all made in house. If my math serves me, that equates to just too many combinations for my tastebuds to process. After 13 years at Sambuca, Chef James Reesor ensures that each is splendid in its own right All that flavor combined with a river front view