L'Atelier Review

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L'Atelier

Fodor's Review:

Chef Radek Cerny, who trained with Paul Bocuse, creates delicious French meals lightly influenced by Spanish cuisine. Seafood entrées are his forte, and the red Tasmanian crab salad with oranges is a wonderful starter before an entrée of duck breast rose with cherries. Be sure to save a crust of bread to use as a sippet in the savory sauces before ending with a crunchy Florentine garnished with fresh berries. The extraordinary wine list covers all price ranges and vintages.

  • Credit Cards: AE, D, MC, V
  • Closed: No lunch weekends

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