Premium Proteins of New York

Black sea bass used at Le Bernardin. Photo: Melissa Hom

The days of a restaurant describing its proteins in generic terms — “prime beef,” “tender veal,” etc. — are long gone, banished by the small-farm sensibility, the Haute Barnyard movement, and the pride of a thousand restaurants that go to the trouble to let you know just where your proteins are coming from. Watch the slideshow to learn sourcing secrets from some top New York chefs.

Slideshow: Premium Proteins