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From Food & Wine , MAY 2004
To run Gaia's kitchen, Abela selected Bjorn van der Horst, formerly of New York City's Picholine, who trained with two legendary chefs: Joël Robuchon and Alain Ducasse in Paris. He also found a beautiful space designed by renowned turn-of-the-century architect Raphael Guastavino, with 25-foot, vaulted tile ceilings....MORE
From the From the May 2008 Food & Wine Go List
Because so many Florentine restaurants emphasize meat, it's easy to forget that the city is an hour from the Mediterranean. Fuor d'Acqua sources its exceptional seafood daily and keeps preparations simple: Branzino carpaccio, for example, is dressed only in olive oil and peppercorns.
We loved: Risotto ; pappardelle with lobster.
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