Issue link: http://papercitymagazine.uberflip.com/i/407791
NOVEMBER | PAGE 38 | 2014 Chef Chad Martin. In the restaurant, a shelf suspended by ornate wrought-iron chains showcases Grange Hall's exquisite flower creations. Go-to chopped salad (chicken salad, autumn vegetables, egg, marcona almonds and baby kale). Screen in the restaurant made from laser-cut steel. Champagne bucket by Tom Dixon. Platinum and gold tea cups with antique saucers from Richard Brendon. Antique French sconce in the restaurant. WHEN RAJAN AND I TRAVEL, WE TRY ALMOST ANYTHING, BUT FOR THE RESTAURANT, WE WANTED HEALTH-CONSCIOUS FOOD — I CAN'T BELIEVE I EVEN SAID THOSE WORDS. — JEFFREY LEE " "