- Wendy Lai Mar 25, 2002 06:31 PM
Had dinner there Friday night. Just had to say, their black mussel souffles are still to die for!
Also had "fifty fifty" for dessert. A really refreshing combination of tangerine granita and vanilla bavarian layered in parfait fasion in a tall glass. Just the right touch of sourness and sweetness, creamy and refreshing all at the same time. It is one of the best finish to a meal I have had.
To make it even better, the meal was free, complmentary of expense account...wish every meal can be like that :)