The Fountain
As Featured In...
From Travel + Leisure, Sep 2003
“Chef Martin Hamann challenges his hometown's cheese steak image with citified dishes such as Muscovy duck dressed with red onion tarte Tatin and star anise game reduction....” MORE>>
From Food & Wine, May 2003
“Chef Martin Hamann delivers the quintessence of grand hotel dining—French food among giant bouquets and bouncy banquettes....” MORE>>
lastArticle = 9/2003 and lastAward =
