Press & Reviews
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The salads are always crisp, and the servings are generous. The Nicoise tastes like something you'd taste on the Riviera. The Spinach Salad is tossed with gorgonzola cheese and walnuts in a simple vinaigrette. The gaspacho is cold and crisp, the lobster bisque (a special) is rich and satisfying, asparagus soup a creamy essence. Bouillabaisse is beautifully presented: Greenshelled New Zealand clams and the black-shelled rock mussels are arranged like the petals of a flower around the side of a bowl, and chunks of salmon and cherrystone clams are set in the central cavity.
William Jordan. Los Angeles Times Food section. |
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