MAR | 1992
Chef David Waltuck of Chanterelle has put together a whimsical spring menu using fresh ingredients and flavors for us to enjoy with wine to compliment the meal to make it a truly memorable evening.
HALL President Mike Reynolds will be flying in especially for the WFS to present HALL’s wines at Monterey Brasserie. The evening... Learn More >
Lord’s is one of the toughest reservations to get in New York since chef/co-owner Ed Szymanski was just named one of only a handful of... Learn More >