Chef Gregg Des Rosier does not necessarily want you to conjure up thoughts of hibiscus or camomile, nor perfectly triangular prosciutto and avocado tea sandwiches on tiered wrought-iron display stands when you think about the restaurant that he's called home for the last eight years. So much so, that when I recently extended kudos to him for the tasty chicken curry and rice soup that I had enjoyed for lunch at the Anaba Tea Room just a few weeks earlier, he swiftly extended a