Part I: AF+B
AF+B had a turkey pastrami sandwich special that day. Everything from the avocado and fennel purée and tomato jam to the turkey pastrami was house-made. The arugula was locally grown by
the farmers depicted in the beautiful photography hanging on the tavern's walls. In fact my waiter James said nothing they serve has been out of the ground for more than three days. They make their own ginger syrups, "turn the curd" themselves for their ricotta, and create their own sweetened condensed milk.
The only thing not house-made was the bread, which came from the Black Rooster Bakery. That place is amazing for lack of better words (sorry, I'm in a hurry!). The tomato jam covered …