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The Fountain

As Featured In...

From Travel + Leisure, Sep 2003

“Chef Martin Hamann challenges his hometown's cheese steak image with citified dishes such as Muscovy duck dressed with red onion tarte Tatin and star anise game reduction....” MORE>>

–Francine Maroukian, “The Philadelphia Experiment”

From Food & Wine, May 2003

“Chef Martin Hamann delivers the quintessence of grand hotel dining—French food among giant bouquets and bouncy banquettes....” MORE>>

–Kate Sekules, “America's 50 Best Hotel Restaurants 2003”

Last updated September 2003 lastArticle = 9/2003 and lastAward =