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From Food & Wine , MAY 2004
Australian Ray Pearce turns out staples of the modern bistro seared scallops, slow-cooked lamb shanks, pâtés plus a popular Sunday lunch of roast beef with Yorkshire pudding. The interior is all 18th-century charm, with polished stone and terra-cotta floors and giant fireplaces, and the exterior is swathed in Virginia creeper...MORE
From the From the May 2008 Food & Wine Go List
Cult sushi chef Tom Thai traveled for a year around Asia, the Mediterranean and Latin America and returned with ideas for a menu of simple dishes with unexpected flavors. He sautés frog’s legs with Sichuan peppers, for instance, and stuffs his ingenious dumplings with duck prosciutto and lamb.
We loved: Pork ribs with a caramelized-shallot glaze.
Insider tip: The underground lounge serves one of Sydney’s best martinis.
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