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When Anita Lo opened Annisa on a quiet West Village street in 2000, she envisioned a space where she could cook personal food, an essentially American menu with touches that reflect her history. But Loâ€™s story didnâ€™t stop when the doors opened, and her restaurant continues to reflect her tale, via continuity-providing mainstays â€” the foie gras soup dumplings, the sablefish in bonito broth, the chicken stuffed with pigs feet â€” and reference points inspired by Loâ€™s travels, relationships, and team. There have been high points in this story â€” Food & Wineâ€™s Best New Chef award, Michelin stars â€” and there have been moments of intense drama, like the fire that nearly finished off the space. Fourteen years in, Loâ€™s kitchen is turning out its best food to date, and this is a saga that resonates: By spinning her tale on the plate, Lo has inspired a generation of chefs to tell their own stories in the kitchen, and her story has become an integral part of New York Cityâ€™s dining record.