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Rialto

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From Food & Wine, May 2003

“Everything at Rialto is comfortable—the sofalike banquettes, the gentle lighting and the southern European food. Chef Jody Adams (an F&W Best New Chef 1993) stuffs quail with mascarpone and green peppercorns....” MORE>>

–Kate Sekules, “America's 50 Best Hotel Restaurants 2003”

Last updated May 2003 lastArticle = 5/2003 and lastAward =