The ascension of the Alice Waters foodie cooperative (Michael Pollan, Ruth Reichl, et al.) means that food principles and approaches rooted in the hippiedom of the '60s has finally hit full bloom. Which in turn means that chefs like Frank Lee are finding themselves in the midst of the hottest trend, even though they've been following farm-to-table principles for decades. Lee has been sourcing locally his entire career, and because of that, his flagship restaurant, Slightly North of Broad, has remained fresh and relevant, setting an example for younger chefs and keeping pace with them at the same time. No small feat.
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