Where We Source Our Food
Quality ingredients make better food
"You don't have to cook fancy or complicated masterpieces - just good food from fresh ingredients." - Julia Child
We have long shared this belief with Julia Child – that really great food should be allowed to shine. When prepared correctly, the best food is food that remains as close to its original state as possible, and that the abundance of natural, fresh flavors available to us can be combined to create dishes that delight every one of our senses – our eyes, our noses, our mouths, and even our souls.
To achieve this, we look both near and far for the very best ingredients available, and we bring them to our restaurants by way of land and sea. Some of those ingredients come from just a few miles away, while others come from countries far from our own. Often it’s our chefs themselves who drive to a local farm or farmer’s market to find the ingredients they’ll use on the menu that evening.
Countless people and systems all over the country and the world play a role in the creation of the meal that sits in front of you when you dine in one of our restaurants. We asked our chefs where they get some of their most delicious and coveted ingredients, and the responses illustrated just how vast the variety can be. From the fish that was swimming in the ocean just yesterday to the mushrooms and greens that were just picked on a farm 20 miles away; and from the bread that baked in an oven across town this morning to the cheese own in from Italy that was made just this week. We travel the city and the globe to bring the best ingredients to you.