Chef Andrew Gruel recently returned from a week in New York. He has some further observations on the New York dining scene. He partook of a New York classic in SoHo, Keith McNally’s Balthazar, and something relatively new in breakfast, OatMeals, the world’s first oatmeal bar and using whole grain steel-cut oats.
He also shares his impressions of the New York dining scene as compared to the Los Angeles dining scene and the influences of social media in both market areas.
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