Foraging isn’t just for hoofed animals and Bear Grylls anymore; in fact, it’s become increasingly popular at a number of high-end New York restaurants.
Strangely, foraging has received a warm welcome from New Yorkers who seem to dread weekly grocery runs and encounters with dirt. This newfound acceptance is thanks to a handful of the city’s most progressive chefs, who are working to make foraged cuisine a mainstay in the restaurant world.
