One White Street

Austin Johnson is a chef all about his product. In his twenties, he spent six months at sea cooking to gain a better understanding of the Alaska salmon fishing trade. After working the New York circuit—cooking in the kitchens of Eleven Madison Park and The NoMad—he moved to Paris where plucking fresh vegetables straight from the ground was a daily occurrence. And so, when it came to opening his own, farm-to-table was less of a phrase and more of an ethos. Working with a farm in the Hudson Valley, chef Johnson works with the freshest produce around, transforming it into a one-of-a-kind tasting menu.