2003 BEST Restaurant, General Excellence, South
Yes, Tosca always wins in this category. And, yes, it’s always packed. Here’s why: butter-warmed local lobster tails with broccoli shoots. Duck breast roasted with rosemary potatoes and apple sausage. And a porcini and asparagus pizza—laced with a robust truffle oil—that’s so addictive, it might as well be illegal. Count on sharp flavors, sharper service, and still sharper design—with high ceilings and dramatic iron lamps that beckon the eye toward chef Kevin Long’s open kitchen. With food this good, complaining that Tosca always wins the region’s top culinary awards is like complaining that Martin Scorsese always gets Oscar nominations.