CF: What are you most excited about right now in your restaurant?
DB: The seafood program at soon-to-open Kinmont. We've got so many purveyors—from the local suppliers to our direct relationships with fishermen on all three coasts—so we'll be able to incorporate a real educational component to the dining experience. The menu at Kinmont will be changing constantly according to what is available from the fishermen, as well as what is available from the markets, farmers, and local artisans we will be sourcing from. You can expect to see the very best products available at the moment.
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