Alex
Stratta's haute Mediterranean cuisine has all the robust earnestness you'd expect, given his Midwestern roots: roast squab, rabbit fricassée, foie gras ravioli in truffle bouillon. And the space, as majestic as a vintage ocean liner, is the perfect setting for his culinary heft.
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From Travel + Leisure, Feb 2009
“When I want to knock it out of the park in terms of food ...” MORE>>
From Travel + Leisure, Jun 2006
“Stratta's haute Mediterranean cuisine has all the robust earnestness you'd expect, given his Midwestern roots: roast squab, rabbit fricassée, foie gras ravioli in truffle bouillon. And the space, as majestic as a vintage ocean liner, is the perfect setting for his culinary heft....” MORE>>
Last updated February 2009 lastArticle = 2/2009 and lastAward =
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