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[quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous]"Locally Sourced."  Didn't I just see the Sysco truck at your loading dock?[/quote]

lol
[/quote]

Where do you people live and eat that Sysco is everywhere? I've seen this other places but as a NYer currently in DC it's exceedingly easy to sus that out.[/quote]

They are everywhere around here, even outside the high end places.[/quote]

Virtually every restaurant uses food distributors like Sysco or U.S. Foods, even the high end ones.

People who haven't worked in kitchens don't understand that distributors like Sysco sell literally everything, from frozen mozzarella sticks to ossetra caviar. Getting food from Sysco does not automatically mean it's a bad restaurant. They sell plenty of fresh ingredients and I guarantee you can't tell the difference between a quiche made with Sysco butter, eggs, flour, and cheese and one made with food from wherever you think "good" restaurants get their food.

I can also guarantee you that the image you probably have of how non-Sysco restaurants get their food (let me guess, you're imagining the chef strolling through a farmer's market with Tony Bourdain by their side, chatting up the vendors and picking out the individual tomatoes and onions...) is completely wrong. You know how they get their food if they don't get it from Sysco? They drive their van to Restaurant Depot or Costco. Sure, the absolute top tier restaurants like Minibar or Pineapple and Pearls are probably getting a good chunk of their deliveries from local farms but that's like a single digit number of restaurants in DC that do that. Other high-end restaurants might be getting specialty or signature items from local farms (say if they advertise the farm or ranch their meat comes from) but they're still getting the bulk of their supplies from a distributor because...why not when they're exactly the same as supplies from anywhere else?

People also don't understand that Sysco has multiple tiers even within the same product. You can get paper-thin grey school-cafeteria frozen burger patties from them or you can get 1/2 pound wagyu ones you'd probably never know weren't ground and formed fresh in-house.

I have to laugh that you think it's "extremely easy to sus out" because the fact that you don't think Sysco is everywhere is proof positive that they've fooled you completely.   [/quote]

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