Are there any local dishes that you just can't get enough of? I'd like to expand my repertoire. My current obsession is the mango tofu (they make their own tofu) at Aqua, the Malaysian restaurant on the 700 block of Chestnut.
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.