Mary Elaine's
As Featured In...
From Food & Wine, May 2003
“Flourishes like footstools for purses suit the hushed room with its valley views. Chef James Boyce's food is classical (foie gras with truffle honey and century-old balsamic vinegar) but also great for vegetarians, who get their own tasting menu....” MORE>>
lastArticle = 5/2003 and lastAward =
