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                    [ArticleID] => 240422
                    [Title] => Why Aqua is numero uni
                    [Summary] => I learned three things during a recent dinner with Aqua chef David Pardo de Ayala: 


1) Sea urchins are like balls with spikes – almost like rambutan, except their spines are longer.


2) Sea urchins are bottom feeders that have apparently been climbing up the ladder of high cuisine in recent years. 


3) And that Aqua’s desserts, which we have not tried before and have nothing to do with sea urchin, are some of the best I’ve ever tasted – and that’s the unanimous opinion of a small group of very opinionated lifestyle writers.

                    [DatePublished] => 2004-02-26 00:00:00
                    [ColumnID] => 133272
                    [Focus] => 0
                    [AuthorID] => 1761978
                    [AuthorName] => Tanya T. Lara
                    [SectionName] => Food and Leisure
                    [SectionUrl] => food-and-leisure
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URCHIN

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                    [Title] => Why Aqua is numero uni
                    [Summary] => I learned three things during a recent dinner with Aqua chef David Pardo de Ayala: 


1) Sea urchins are like balls with spikes – almost like rambutan, except their spines are longer.


2) Sea urchins are bottom feeders that have apparently been climbing up the ladder of high cuisine in recent years. 


3) And that Aqua’s desserts, which we have not tried before and have nothing to do with sea urchin, are some of the best I’ve ever tasted – and that’s the unanimous opinion of a small group of very opinionated lifestyle writers.

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                    [AuthorID] => 1761978
                    [AuthorName] => Tanya T. Lara
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abtest

Why Aqua is numero uni

By Tanya T. Lara | February 26, 2004 - 12:00am

I learned three things during a recent dinner with Aqua chef David Pardo de Ayala: 1) Sea urchins are like balls with spikes – almost like rambutan, except their spines are longer. 2) Sea urchins are bottom...

Food and Leisure