I really like the food at Sweet Basil - I always get the food to go, since the dining room is really small. What do others think of this place? How about the prices, quantity, and quality: getting better/ worse ???
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.