Dragging SO to dinner at Alias on Saturday. It is definitely not his type of place. Hoping to improve attitude by plying him with (his kind of) drinks first. Downtown preferred, but might even go out of our way.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.