I'm really hoping it does well. It's scheduled to open this weekend, in the former Theo's space. The menu looks great...nice to find something a little unusual. Kimchi kraut, pimento cheese, lamb and bison merguez? I'm there!
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.