Chefs Walker Stern and Joseph Ogrodnek have found their sweet spot—it’s a delicate balance between meticulous control and creative improvisation at Battersby on Smith Street in Brooklyn. The first come, first serve restaurant focuses on cooking to the highest standards in an utterly unpretentious space. From their pocket-sized kitchen, Stern and Ogrodnek preside over sumptuous dishes, and challenge themselves to constantly reinvent the menu. Read about our visit.

There was a time, not too long ago, that chefs didn’t have a connection to their suppliers. And it’s still true for many restaurants. But the relationship between supplier and chef is growing. Farmers and butchers are getting their recognition. And why wouldn’t they? They are the source and the beginning of what goes into a great meal.

A group of young, but well established chefs are taking this relationship to the next level. They are the future of British cuisine and they call themselves The Young Turks. Comprised of three chefs with experience in the world’s best kitchens including, Noma, St John, and the Ledbury. James Lowe, Isaac McHale and Ben Greeno have been working together since 2010, setting up shop in temporary spaces that will give them the freedom to do exactly as they wish. They focus on strong relationships with small producers, transparency into their cooking, and the importance of eating your greens.

For the fortunate ones living and visiting London in the next month, The Young Turks will be taking over The Ten Bells in Shoreditch for three months. The temporary restaurant will be open starting tomorrow. Visit their site for more information and reservations.

In the heart of the Meatpacking district, at an Italian Steakhouse called Macelleria, we met Chuck Miller; a master distiller of a pleasing, clear corn whiskey called Original Moonshine. As we sat down to talk with Chuck for a tasting, he shared the history behind his liquor. A story that goes all the way back to his grandfather who made and sold the illegal substance during the Prohibition-era to the present day of how he came to the recipe that now makes Original Moonshine. Read more about our visit.

Last Monday night a group of good friends gathered at Paulie Gee’s for a benefit dinner supporting Eagle Street Rooftop Farm. It was set in motion by the brothers behind hOmE, Oliver and Evan Haslegrave. Though the evening was all for Eagle Street, hOmE played a key part in organizing the event. With their sister Hadley, they rounded up a few good friends from Goat Town, Elsa, and beyond for a dinner that didn’t leave anyone hungry. Ingredients were sourced from the farm and the backyard garden from Goat Town that Annie Novak from Eagle Street, help build. The Scout went along for the ride following the trail of the food from farm to table.

Matt Abergel a former chef at Masa, recently opened Yardbird, a casual izakaya-inspired restaurant in Hong Kong. His formative years spent at one of the world’s most established Japanese restaurant has taught him to respect the ingredients he uses and not to over dress it. He’s taken this knowledge and opened up a neighborhood establishment where freshness is the bases of the operation. Everything comes in fresh the day of and is intended to sell out. The restaurant specializes in chicken yakitori which include the popular parts all the way down to the gizzard, heart, and tail. And since this is izakay influenced, pork belly and short rib is also on the menu with small vegetable dishes for starters. Visit Yardbird’s Facebook page for more information.

In a city as urban as New York, you can still manage to find farms in this metropolis. Though not in plain sight, you might be able to see hints of one when you look up. Eagle Street Rooftop Farm located on top of a warehouse in Greenpoint is a 6,000-sq-ft organic vegetable farm owned by a production facility and managed by Annie Novak. Since 2009 the farm has been supplying to local residences and restaurants – extremely local. Produce is delivered on a bike to as far as Marlow & Sons, which is about 2 miles away. During months of harvest, Eagle Street operates a CSA and opens it’s grounds to the public as a farm market and education center. Visit the farm (44 Eagle Street, Greenpoint, Brooklyn) every Sunday from 9am-4pm.