Best Fine-Dining Restaurant to Have a Highchair - 1999
No question, most people flock to Revolution for chef David Sloane's New Zealand mussels in a coconut-curry sauce with dried apples and cilantro, or his cherry-roasted half-duckling with calabaza-cornbread stuffing, or his slow-baked osso buco with saffron spaetzle. But the fact that we can take baby here and strap the squirmy little one down in the resident highchair unquestionably sweetens the bid. Not many restaurants recognize the parental need to spend $30 on a bottle of wine rather than a baby sitter. Revolution may be a forerunner in fine fusion cuisine, but it should also receive kudos for its recognition of the area's changing demographics.