Prepping for a late November opening, Sustain Restaurant + Bar’s managing partner Jonathan Lazar and chef Alejandro Pinero took a sourcing trip to three Florida farms. (“Eater”, Monday, September 20, 2010, by Lesley Abravanel)
When it opens, the eco-conscious, eco-friendly Sustain will feature a menu that will change with the seasons and include, among other things, pasture-raised Berkshire pork for its porchetta, regionally raised grass-fed beef will be used in house-made hamburgers, sausages, and corned beef and a “50-mile” salad, made with ingredients sourced within 50 miles of the restaurant. In an Eater Miami exclusive, Lazar recaps the experience with photos and words. (read the full story)
