Nice article in NY Times.....may be a subscriber link.......mentions Grill 225, Cypress, High Cotton, SNOB, Magnolia's, Kaminsky's Cafe, City Lights, Diana's, Poe's Tavern, Coast Bar and Grill and Market Pavilion Hotel's rooftop bar.
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.
Take one bite of this chocolatey, decadent “clean eating” dessert, you might not believe that it’s raw, vegan, gluten-free and paleo… but low and behold, you don’t need excessive sugar or other processed ingredients to make a next-level dessert.