On-the-Rocks
As Featured In...
From Food & Wine, Dec 2005
“At the revamped, celebrity-packed On-the-Rocks restaurant, chef Jean-Claude Dufour's open kitchen prepares dishes such as seafood soup with lemongrass, watercress and squid ravioli, and roasted rack of veal with braised endive and mascarpone—served in a three-story dining room with terraces overlooking the sea, or at the cozy tapas bar....” MORE>>
lastArticle = 12/2005 and lastAward =
