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The Paul

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From Food & Wine , MAY 2009

...British chef Paul Cunningham serves pan-European dishes like roasted Scottish scallops with braised oxtail and...MORE>>

– Stephen Whitlock Copenhagen

From Food & Wine , MAY 2007

Paul Cunningham's food is earthy, rich and eclectic, as in an appetizer of langoustine served with lardo, hazelnuts and grapefruit or roasted monkfish with...MORE>>

– Jonathan Hayes Manifesto for a New Nordic Cuisine

From Travel + Leisure , MAY 2004

Tivoli already holds some 40 restaurants, but this one is an entirely new animal: Did you ever expect to be served vanilla-scented langoustine, afloat in a cup of puréed artichoke and mascarpone—at an amusement park?...MORE>>

– Peter Jon Lindberg Designed for Living

Last updated May 2009