Let the quality, locally sourced ingredients speak for themselves but one look at his sample menu and I definately see an Italian/French theme to his dishes. You can’t truly define the food he plans to serve, but the sample lunch menu I was privvy to had something called The Rieger Pork Soup on it that sounded amazing made with pork confit, garlic, gruyère, cotenna on top. Looking forward to diving into a bowl of that this winter.

Read the whole thing here: http://jv-foodie.typepad.com/foodie/2010/09/rieger-hotel-grill-exchange.html