Alex
As Featured In...
From Travel + Leisure, Jun 2006
“Stratta's haute Mediterranean cuisine has all the robust earnestness you'd expect, given his Midwestern roots: roast squab, rabbit fricassée, foie gras ravioli in truffle bouillon. And the space, as majestic as a vintage ocean liner, is the perfect setting for his culinary heft....” MORE>>
lastArticle = 6/2006 and lastAward =
