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.