Chef Michael McCarty — who was raising his own ducks and cooking seasonal, regional cuisine in the 1970s — was a pioneer in the culinary philosophy that now dominates American dining in independent restaurants. EARLIER: Michael’s chef–owner talks American cuisine In the second installment of a two-part interview, the chef-owner of two Michael’s restaurants, in Santa Monica, Calif., and New York City, analyzes the current state of the U.S. food scene and looks to ...
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