Greetings from New York. I have a query about a new restaurant. A gourmet raw foods venue called Roxanne('s) opened recently in the Bay Area. The restaurant serves wine and it is receiving some buzz in the local chef community. Any reports, 1st or 2nd-hand to be had? I am not a raw foodist but am a patron of a good Manhatten raw foods restaurant, Quintesence, that is refined but not upscale. I am intrigued by the sound of the elegant but environmentally counscious approach of this new venture. Or is it mostly hype?
BTW, Roxanne is the daughter-in-law of Bally's founder. Hey, they could start a chain in LV. ;-)
Looking forward to hearing your feedback!