2013 Innovation Seating Sourcing 
EATER
MAY 8, 2023
For everything else, the couple sources within several kilometers of the property. The self-taught chef was a finalist on Top Chef France in 2013 before opening his modern Flemish canteen Bloempot (“Flower Pot”) the same year. Anne-Claire Heraud Cauliflower at Bloempot. Anne-Claire Heraud Chef Florence Grave at Bloempot.
Restaurant Clicks
NOVEMBER 13, 2021
To them, that means using fresh, local ingredients to create an innovative and confident cuisine. The Catbird Seat. View this post on Instagram A post shared by the catbird seat (@the_catbirdseat). Named after a famous story from 1942 by James Thurber, The Catbird Seat is perennially one of the hottest restaurants in Nashville.
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Restaurant Clicks
DECEMBER 31, 2021
The space is casual and comfortable, with indoor and outdoor seating under a covered patio. Bouchon is a local restaurant that serves French comfort food in a cozy space with a full bar, open kitchen, and outdoor patio seating. The vibe of the eatery is chic and offers outdoor patio seating for guests. sunnypointcafe).
Restaurant Clicks
DECEMBER 12, 2021
Bushwick, Brooklyn is a bustling and innovative area of the borough. Faro focuses on making homemade pasta from locally sourced ingredients. They’ve built a wood structure to the house outside seating that adds to the restaurant’s curb appeal. It fits the neighborhood’s hipster aesthetic perfectly.
Restaurant Clicks
OCTOBER 8, 2021
Most recently, the restaurant received the James Beard Foundation 2013 America’s Classic Award. On our list as some of the highest quality steak in Manhattan, Quality Meats has a high standard, sourcing all of their steaks from two New York City family butchers, Milton Abeles and Strassburger Meat.
Restaurant Clicks
NOVEMBER 19, 2021
Named for the Fort Point neighborhood in which it lies, Pastoral Fort Point is an artisanal pizza and Italian restaurant that uses organic, locally sourced ingredients to prepare authentic Italian food. They use locally sourced ingredients delivered daily so you’ll never see frozen, processed, or preservative-filled toppings.
The Food Corridor
MARCH 27, 2023
We have only seen the tip of the iceberg of innovation in this space. Ghost kitchens theoretically incur lower costs by eliminating the need for any front-of-house operations, floor space for seating, or high rents for storefronts with high foot traffic in prime locations. Soggy, luke warm food will guarantee failure.
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