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.
Why Use a Mortar and Pestle?
A blender would be easier.
Jonathan Waxman's Go-To Chicken Under a Brick
This episode of My Go-To Dish features Jonathan Waxman, Top Chef Masters contestant and author of Italian, My Way. Waxman's West Village restaurant, Barbuto, is a Chowhound favorite. To riff off of the chef's brick chicken recipe yourself, start with this basic recipe and improvise as Waxman does in the video!
Behind the bar - Beetle House
We visited the Tim Burton-themed bar to check out some of their spooky concoctions. Read more.
Stay Weird for National Coffee Day
Weird coffee drinks you didn't know existed. Read more.
Spooktacular Dishes for Halloween
It's halloween all-year round at Beetle House, a safe haven for goths, and horror fans. Here are two of their signature dishes - some inspiration for your next monster bash.
Let's Talk About Food, Baby - ChaCha
We visit this fashion designer's favorite sweet spots in Brooklyn to talk about desserts and couture. Read more.