Photo by Squire Fox

Hyper-attention to local sourcing and indigenous heirloom ingredients.

Star Tastemaker
Sean Brock at Husk (huskrestaurant .com) and Mike Lata at The Ordinary and FIG, who bring a passionate dedication to terroir (from the field and the coastal waters) to the table.

Best Bites
Grouper Collars with Vinegar BBQ Sauce ($9) at Butcher & Bee; clams with pork belly ($16) at Two Borough’s Larder; Jeremiah Bacon’s Bone Marrow Bread Pudding ($8) at The Macintos

Barrel-aged Manhattan ($16) at the bar at Husk



You May Like