There was a comment on the SF Board that this place had great biscuits and gravy. A search on this board came up empty, any local knowledge out there? Appears to be located about half way between Aptos and Cabrillo College on Soquel.
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.