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COPYRIGHT 2007 All rights reserved. Reproduced by permission of The Condé Nast Publications Inc.
In these increasingly urban times, restaurateurs seem to be leading a back-to-the-land revival. Greenmarket produce and locally sourced meats have become so commonplace that it's nearly impossible to simply enjoy a tomato without considering matters of pesticides, provenance, and sustainability. So when, last year, two restaurants with agrarian appellations opened in Brooklyn, both emphasizing seasonal ingredients and regional purveyors, it...
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