By John Mariani

The much-hyped phrase "farm to table" has become so empty of meaning that when you come upon the real thing, you can still be amazed at the idea. For while all food has to come from some farm or body of water, most restaurants only pay lip service to the commitment to obtain the finest provender from the most local purveyors.

Sandy and Angela Baldanza (below) have not wavered in that search, a path that began, ironically, in the fashion industry, where the couple met (he had his own label, she worked at Bloomingdale's). They left all that behind to open Baldanza for breakfast, lunch and dinner to a very faithful and appreciative clientele who are assured that everything on the changing menu is as fresh, organic and well-sourced as possible, always at a very fair price.

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Source: http://www.huffingtonpost.com/