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The art of torchon at Tony’s…


We have a saying here at Tony’s: when simply “great” isn’t good enough, you can count on Tony’s…

From chef de cuisine Grant Gordon to wine director Scott Banks, Tony inspires his energetic staff to attain new heights of excellence in both the foods and wines we serve to our guests and the level of world-class service that we offer our patrons.

Classic torchonfoie gras poached in a French torchon or cooking fabric, hence the name — has always been a signature here at Tony’s.

But Tony and his staff are always pushing the boundaries of their innovative cuisine, like this interpretation of torchon, topped with Kobi beef carpaccio and garnished with pickled daikon.

It’s not just great… It’s Tony’s…

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