I've seen posts about this but couldn't find the thread. Friend and I are going to take a little tour of WDCH, etc. How about a lunch in the 15-25 range either within walking distance or good parking situation. It'll be a weekday.
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.