I have this one question for y'all on this forum: Who do you think the best restauranteur in the US is? I'm very familiar with the Manhattan restauranteurs because I was formerly a Manhattan restaurant professional. So I'd naturally go with Drew Nieporent of Nobu, Danny Meyer of The Modern, Steve Hanson of Fiamma, or Jean Georges, or maybe Daniel Boulud. I'd also consider Michael Mina who is out in San Fran. What does everyone else think?
Also, if you have a second, tell me what you think of my new cooking resource. Thanks!
Intense Cooking
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