This is part two of my interview with Sean McGaughey, exec chef of Opus. You can read part one of that interview here.
Favorite restaurant in America: Blue Hill at Stone Barns, a restaurant directly on a farm in Pocantico Hills, New York. They practice biodynamic farming, which produces the best of everything, and the whole farm is an ecosystem and organically self-sustaining, plus the menu changes every day to feature that morning's harvest. You can't get any more farm-to-table than that.