The Big Easy continues to receive its rightful position as a Restaurant leader for national recognition when it is again noticed for outstanding restaurant at the Bombay Club.
New Orleans’ own famed Bombay Club has been named one of Sante’ Magazine's top restaurants in North America. Each year, the publication for restaurant professionals singles out 46 of the industry's top venues and participants in a variety of categories. The Bombay Club was named top “Restaurant Bar” and was the only establishment to be so honored in the Southeastern United States.
“The award is gratifying,” said Bombay Club owner Richard Fiske,” because for the past eighteen years, the Bombay Club has sought to set the standard for a premier dining experience in the French Quarter. Our sole ambition has been to serve customers the best in cuisine and atmosphere. Recognition from Sante’ just give national recognition to what we have striven for in the Crescent City.“
Fiske and seven of his friends and family were flown to Sonoma, California on September 27th, 2003 for an awards ceremony that lasted five days and included some of the world’s foremost names in the hospitality industry including Tony Abou-Ganim, Beverage Director of the Beau Rivage Hotel in Las Vegas and Dale DeGroff, Manager of the Rainbow Room in New York City. Fiske who is originally from Everett Massachusetts, graduate of University of Mass. ’72, settled in New Orleans La. in ‘90 to carve his niche in fine dinning and has made his mark at the Bombay Club.
Sante’ Co-Publisher and Editor Mark Vaughan commented, “This year’s Sante’ Awards judges had an even harder time choosing the winners than they did last year. We had excellent applications from restaurants around the country. Those selected by the judges tot receive awards truly represent the highest level of professional wine, spirits, food service, and hospitality. We are proud to honor them for their accomplishments.”
Established in 1996, Sante’ ranks as the premier magazine for fine dining restaurant professionals. An authority on issues and trends affecting restaurant owners, general managers, food and beverage directors, bar managers, sommeliers, chefs, and wait staff, the magazine is the bible for over 150,000 restaurant professionals in more than 60,000 establishments across the United States and Canada.