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Zagat: Midtown Restaurant Gives New Meaning To 'Farm To Table'

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A just-opened restaurant in Midtown is giving new meaning to the phrase "farm to table." Zagat editor James Mulcahy filed the following report for NY1.

Australian Chef Shaun Hergatt landed on the food world's radar at "Sho," his former eatery, and for his follow-up effort, he's come to the Hotel Chandler in Midtown for "Juni," a restaurant that puts the freshest produce available front and center.

"For me, farm-to-table sort encompasses something rustic. You pick it from the ground, you put it on the plate and eat it for what it is," Hergatt says. "We have a little more stylization towards the way that we plate, the way the flavor profiles are, and in my mind, it's definitely farm to table but just on a different level, in a nice way." 

Guests can enjoy the seasonal dishes in a separate lounge area or in a dining room decorated with images of ingredients, some of which you'll also see on your plate.

"Fifty-seat, boutique-style dining," Hergatt says. "Looking at the design, and obviously the whole concept put together, it's all about seasonality."

Hergatt makes his dishes look as good as they taste, and these are some of the most beautiful platings in New York City.

"It's something that's in my mind, and I love to design beautiful things for the seasons. And no longer four definite periods of the year. It's more so 'what's growing right now,' little manipulation, but at the same time, giving people an experience where they can taste the best of the best."

Four-, six- and ten-course menus are available at dinner, and lunch offers a particularly good deal, with three courses available for $35.

"The food, in my mind, is something that comes to me in crazy inspiration," Hergatt says. "We come up with the idea, and then we break it down to the point where we can put it on the plate with consistency, value it when you look at it. The smell is definitely very important because it is a herbaceous style of plating, because you put it into your mouth and hopefully, it's an explosion of flavor."

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