Anyone have a lead? Also: whose burger in SF is the best, and why? Who in SF is using the best beef? Organic, grass-fed, aged (wet- or dry-aged or not at all)? .and...what makes the best bun - soft and eggy or more "bready" and crusty?
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.
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