Last week eater posted an interview that Wylie Dufresne did with big think. One of the points that he touched one was his opinion that the ‘farm to table’ movement was misleading since restaurants of a certain caliber should be expected to use the best and freshest ingredients around, which are almost always what is locally sourced no matter where you are. Interestingly, the underlying annoyance that he had about being pigeon-holed or perhaps about a chefs food being broken down into it’s parts and not a product greater than the sum of its parts may be partly valid, and I wish that we lived in a food environment where that “pshh, of course I’m using the freshest most ethically raised ingredients, why wouldn’t I?” attitude didn’t fall into the category, or at least near the border of cavalier.
As someone who is struggling to weed out all industrial foods from her diet and who does in fact worry about where the piece of meat, or fish or cheese served to her comes from I’m not quite comfortable with relying on the notion or assumption that just because I think a restaurant is a good one that it is serving me sustainable food, especially when it comes to seafood. The good news is that there is an absolute plethora of restaurants to eat at in NYC ranging from the well-known to obscure and from quite expensive to not so expensive that source their ingredients locally and ethically. This is just the beginning of a long list. Did I miss your favorite? Let me know about it and I will add it!
Momofuku’s ( all locations)
Park Avenue (Summer, Autumn, Winter, Spring)
- Wylie Dufresne Not So Impressed With ‘Farm-to-Table’ Food (observer.com)
- Chef Wylie Dufresne Likes to Play With His Food (bigthink.com)