The farm-to-table movement has been all the rage at independent restaurants in recent years, but Michael McCarty, a pioneer in defining American cuisine, has been sourcing from local farms at his restaurants on both coasts for decades. The chef-owner of Michael’s in Santa Monica, Calif., which opened in 1979, and of Michael’s in New York City, which has been a hot spot for power brokers since it opened in 1989, has long focused on using simple, straightforward ingredients. In the ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.


Attention Print Subscribers:  While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!

Questions about your account or how to access content? 

Contact: Desiree Torres 

Already registered? here.