OpenTable is pleased to announce the launch of The Cultivated Plate, a new weekly feature on Dining Check about how and from where restaurants source their ingredients. From the practical to the political, chefs and restaurateurs will share the challenges and the opportunities in bringing food from farm to table. This week, chef Michael Anthony discusses how he tells Gramercy Tavern’s story by shopping at the Greenmarket.
Watch as Chef Anthony shares his thoughts on the farm-to-table label, how he addresses diners who want fresh tomatoes in January, and where truffles fit in to his menu at Gramercy Tavern. And, read more sourcing insights from this chef after the jump.