This ambitious operation's name refers to the two stones used to grind grain; the location is just blocks from where the city’s first tidewater grist mill once stood; and a Per Se alum heads the bakery. Inside, the theme continues with walls constructed of concrete blocks shaped like flour sacks.The menu is split between salads and sandwiches, with many between-the-bread offerings. Sandwiches showcase the house-baked breads, like whole wheat pain au lait grilled with cheddar and pickled peppers; or falafel-inspired broccoli fritters in a warm pita with harissa and walnut-yogurt sauce. The tuna melt, made with tuna confit, tomato olive relish, mayo arugula and fontina cheese on a semolina roll, is an elegant update. Don't miss dessert, and definitely bring extra home.