Avenues
our comments
Deep pockets have little problem in attracting deep talent. Chef Graham Elliot Bowles hits the spot with creative and impressive renditions of Contemporary French food that segues into a solid range of admirable seafood creations. House-made breads and fennel-laced crackers lead the way, followed by an amuse or two that rock the palate with pleasure, serving dishes such as a superb risotto, a sashimi of hamachi or a filet of salmon. Presentations are only outdone by a sensible attention to flavor without going over the top and the service is without fault.- March 2005
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