'Bringing a 400-seat restaurant to Point Loma’s Liberty Station, complete with bocce courts, an outdoor space for movie screenings, a 19,000-square-foot beer garden and a small brewery.' Opening late 2012
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.