"It's impossible to
write any history of the evolution of cuisine in America and not
have a chapter dedicated to Larry Forgione. He was part of an
important and small group of chefs who were at the forefront of
the 'new American cuisine movement' in the early '80s. An
American Place was the first restaurant in New York that applied
the notion of buying seasonal foods from local farmers and using
those ingredients to update and improve American classics." ~
Danny Meyer
