Three years ago i put up a request for good gyros in the Times Square area, where I work. A lot has changed here in 3 years, to say the least. Any thoughts on where i can get a good gyro, preferably delivered, these days?
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.