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 ...
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