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Stefania Morandi’s contemporary design.
Photographs courtesy of LTO Kitchen; photographs by Claire McCormack
Large signage on the restaurant’s façade alerts guests to the current chef.
Butternut-squash risotto with sage, goat cheese and squash blolssom, $15.
Pan seared scallops with lemon confit, red quinoa, creamed bok choy and radish, $29.
Double-boned pork chop with apple puree and stir-fried cabbage, $27.
Editor-in-Chief Jonathan Maze also took home the prestigious G.D. Crain Jr. award for his contributions to business media over the course of his career.
Nothing will change under new owner TEI Hospitality, Ray’s namesake Ray Schoenbaum said.
Data from Placer.ai shows that full-service traffic perked up in March after a difficult end to the year.
The organic juice and healthy food brand joins the portfolio that also includes Orange Leaf and Red Mango.