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From Food & Wine , DEC 2005
At the revamped, celebrity-packed On-the-Rocks restaurant, chef Jean-Claude Dufour's open kitchen prepares dishes such as seafood soup with lemongrass, watercress and squid ravioli, and roasted rack of veal with braised endive and mascarpone—served in a three-story dining room with terraces overlooking the sea, or at the cozy tapas bar....MORE>>
Last updated December 2005




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