I'd like to go to Freemans on Saturday but we're a group of 4, so no reservations. At peak time (8/9) on a Saturday, how hellish will the wait be? Are we still talking over an hour or has it died down a bit there?
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.
Here's the Difference Between Asiago, Romano, and Parmesan Cheese