"The restaurant at Campton Place has been a storied place — chefs Daniel Humm and Srijith Gopinathan have each led the kitchen at various points — but more recently chef Thomas George of Kerala, South India has taken the helm for the fourth location of the restaurant Bombay Brasserie (and its first in the U.S.). The menu is a mix of Indian and French dishes that somehow work side by side, featuring classics such as lobster thermidor, spiced yogurt-filled dahi puri, and Kerala beef pepper fry, in a upscale hotel restaurant setting." - Paolo Bicchieri
Dianne de Guzman
