Looking for a restaurant, anywhere in Manhattan, that can accomodate 13-14 people at a table. A private room would be a plus, but not necessary. Would also like to keep the cost down to around $50 per person (including wine!). Any ideas?
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.