Places the 1% er's go

Northern Virginia Magazine: Local crab visits Asia as jumbo lump cakes are battered and deep fried, and surrounded by crisp edamame and festive Mandarin oranges. - November 2011 issue

Northern Virginia Magazine: Squid ink-soaked rapini give seared scallops a run for their money. - November 2011 issue

Northern Virginia Magazine: Executive chef Bertrand Chemel branches out from their signature prix-fixe format, weaving tapas-sized snacks into a carte already abounding with international flare. - November 2011 issue

Northern Virginia Magazine: Olives, tomatoes and capers add poignancy to roast dorade. - November 2011 issue