The Paul
As Featured In...
From Food & Wine, May 2007
“Paul Cunningham’s food is earthy, rich and eclectic, as in an appetizer of langoustine served with lardo, hazelnuts and grapefruit or roasted monkfish with onion soubise....” MORE>>
From Travel + Leisure, May 2004
“Tivoli already holds some 40 restaurants, but this one is an entirely new animal: Did you ever expect to be served vanilla-scented langoustine, afloat in a cup of puréed artichoke and mascarpone—at an amusement park?...” MORE>>
lastArticle = 5/2007 and lastAward =
