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From Food & Wine , MAY 2003

Coming from California's Château du Sureau, chef James Overbaugh brings a West Coast sensibility to this plush institution. The result: haute Creole dishes, like poached catfish remoulade with caviar; oxtail-and-tasso-stuffed pasta....MORE>>

– Kate Sekules America's 50 Best Hotel Restaurants 2003

Last updated May 2003

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