The “Restaurateur” (denoted by his very own biopic), Danny Meyer is one of New York’s greatest culinary leaders. As CEO of Union Square Hospitality, a restaurant group that’s redefined dining in the city, along side President and Director of Culinary Development, Michael Romano. Their first collaboration, Union Square Cafe opened in 1984, Michael joining in ‘88 and six months later garnering a 3 star NYTimes review, has endured almost 30 years in one of the hardest industries around. On today's installment of THE FOOD SEEN, find out why their brand of haute cuisine-meets-hospitality is still ahead of the curve. Now with over a dozen Shake Shack locations in the USA, and half a dozen overseas (Dubai, Kuwait City, Doha, Abu Dhabi), and Creative Juice, a new healthy concept cafe, Creative Juice, inside Equinox gyms, how does USHG keep the same food and service ideals relevant? This episode of has been sponsored by 360 Cookware.

"It's not a badge that you wear on your shirt - 'I use seasonal produce' - that's just how it's done!" [17:00]

"No matter how good it tastes, nothing will ever satisfy your soul in the absence of hospitality." [21:40]

One innovation that Union Square Café brought about, that we absolutely continued at Gramercy Tavern, was to bring women into the equation of a three-star dining experience." [25:20]

"Whoever wrote the rule that hedonism and health can't be a part of the same sentence?" [55:40]

-- Danny Meyer on THE FOOD SEEN

"It's about the guest's experience. They're coming to our restaurant, we're cooking them a meal. I want to make sure that everyone has a good time." [25:45]

"Where is this food coming from? Is it cerebral? Is it textbook? Or is the person cooking really connecting with the food?" [38:00]

-- Michael Romano on THE FOOD SEEN

Liz Carollo calls in to chat with Erin Fairbanks about the McCarren Park/Greenpoint market location on this week's GrowNYC Market Update! Tune in to find out what vendors are at this location, what types of products to expect at the farmstands, and places to relax and explore before or after your trip to the market! Listen in, and find out about some awesome GrowNYC events coming up!

George Weld and Evan Hanczor truly embody the farm-to-table movement through their enterprises: Goatfell Farm, Parish Hall, and Egg. This week on The Farm Report, Erin Fairbanks digs deeper into the connection between restaurants and farmers with George and Evan. Learn why Parish Hall operates seasonally and locally, and how that affects the consistency of the menu at the Williamsburg restaurant. Find out why George decided to start his own farm, and how visits to the farm remind the staff at Egg and Parish Hall about the sanctity of food. Hear George and Evan talk about sustainability in terms of the environment and business, and why it's important to consider all elements of the waste stream in trying to create an efficient model of operation. Tune into this week's episode of The Farm Report to learn how chefs and farmers cooperate! This program has been sponsored by Cain Vineyard & Winery. Thanks to EULA for today's music.

"When I'm thinking about dishes, visiting the farm lets me know when we are going to get a certain product." [9:45] -- Evan Hanczor on The Farm Report

"When you bring certain items into the kitchen, you realize what an illusion consistency is." [21:10] -- George Weld on The Farm Report