Not surprisingly, the specialty is seafood, lovingly prepared by French chef Nicolas Boutin, who offers a daily themed six course menu at dinner.
FORBES: Seafood or Seefood? The World's First All-Glass Underwater Restaurant
While Gawker will cut Valleywag's one remaining writer, Paul Boutin, Denton will keep Thomas and the Valleywag name with his posts appearing both there and at Gawker.com.
FORBES: Magazine Article
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