"Gardening is therapeutic for me," says Brian Bistrong, chef at The Harrison in New York City's Tribeca. "It relaxes me and it's exercise at the same time." On his days off, he can be found at his 18th-century country house in East Haddam, Connecticut, among rows of heirloom lettuces, fava beans, collard greens, fingerling potatoes and other vegetables that often end up in dishes at The Harrison, like sunchoke and arugula salad with Parmesan or corn and tomato salad with shrimp and watercress. Bistrong plants the tomatoes but buys the cress—for now. "I'm tempted to grow some on the banks of the brooks in our backyard," he says. "There's nothing like fresh watercress."
Brian Bistrong's Healthy Attitude
On exercise "When I get home from work, I run. It's about midnight, but nobody's out and it's safe. We live in a great neighborhood in Brooklyn."