"At Union, chef Josh Berry, has earned myriad awards for his dedication to his suppliers and his approach to sustainable cooking. Try the Bangs Island mussels with house-made green curry; the truffled beef pot roast with fresh horseradish; and the Maine crab pasta with pancetta, peas, chili, and mint. At brunch, dishes practically have their own fan clubs, and one bite of the Szechuan pork belly B.L.T.—or the chicken and waffles with house-smoked maple and chilies—and you’ll know why." - Alexandra Hall
Kari Herer
