Farm-to-table strikes gold in NJ
The first thing Adam Acerra learned when he opened a farm-to-table concept in Long Island was that he and his partners needed to keep it simple. While true that the first plates created by head chef Chuck Treadwell in Market Bistro’s kitchen could rival fine dining anywhere, the customers flowing into the rustic bistro in Jericho, N.Y. wanted something a little more casual. “And we listened to them,” he says. “Our menu was a little too elevated in the beginning…