Spoon des Neiges
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From the From the May 2008 Food & Wine Go List
Haute-French cuisine, graceful service and an impressive international wine list: These are the trademarks of chef David Lee’s seven-year-old restaurant. But despite Old World gestures like a Champagne trolley and a <em>chariot des fromages</em>, Lee follows a 21st-century imperative to use regional ingredients in inventive preparations—for instance, topping Yukon Gold potatoes with milk foam and black truffles.
We loved: Anything Lee makes with pork belly.
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