Compared to modern bistros, The Grape's menu and dining room seem dated. That's why it works so well.
Perhaps because his first foray into the restaurant business was as a dishwasher, Luscher appreciates cooks who have paid their dues.That was at the age of 12, by the way, for a supper club in Wisconsin. He also spent time on a farm and his father's butcher shop before running a small restaurant. Co ... More >>
Tristan Simon expands his empire