It’s funny how fads come and go in restaurants. Once upon a time, the measure of a restaurant’s success was its ability to
procure the most foreign and out-of-season exotica possible. In the era of the carbon footprint, however, quite the opposite is true. Featuring only local and seasonal produce is now the real standard for a chef; if you aren’t photographed personally
prowling your neighborhood farmers market in kitchen whites, you might want to consider a new PR firm.