Rialto
As Featured In...
From Food & Wine, May 2003
“Everything at Rialto is comfortable—the sofalike banquettes, the gentle lighting and the southern European food. Chef Jody Adams (an F&W Best New Chef 1993) stuffs quail with mascarpone and green peppercorns....” MORE>>
lastArticle = 5/2003 and lastAward =
