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From Food & Wine , JUL 2004
González-Arias built the restaurant's 220-bottle list around wines from the U.S. and the Latin world. Although California dominates, there are also choices from places like Argentina's Mendoza, Spain's Rioja and Chile's Colchagua Valley....MORE
From Food & Wine , MAR 2004
Robbin Haas, an F&W Best New Chef 1994, is known for his New American food. Here he proves he's equally brilliant at Nuevo Latino, glazing his slow-roasted short ribs with soy sauce and guajillo chiles and making chicharrónes (cracklings) with conch slivers instead of the traditional pork rind. ...MORE
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