Sebastian+Barquet was founded in 2005 by Ramis Barquet and specializes in post-war, 20th-century American and Italian design as well as selected work by contemporary designers. Their emphasis is primarily on rare and important works by designers, artists and architects whose work has left an indelible mark on the design landscape.

Located in New York’s premier arts district in Chelsea, at the historic Starrett-Lehigh building, the gallery's collection includes historic and iconic works by George Nakashima, Paul Evans, Harry Bertoia, Ico and Luisa Parisi, Gio Ponti, and Carlo Mollino as well as contemporary pieces by Johnny Swing, Peter Macapia, and Michael Coffey.

In addition to regular shows in the gallery space and a revolving inventory in their showroom they attend and show at several design fairs per year around the globe. We asked Tara Dewitt, S+B's Executive Director, for her food habits and top addresses in New York.

AC: What do you like about food?

TD: The sheer variety of experience food provides. And how it punctuates a boring day and gives you something to look forward to.

AC: Which are your favorite places in New York City?

TD: The gallery is located in a bit of a no-man's land food-wise, so I'll stick to my homey neighborhood of Greenpoint, Brooklyn. Some of my favorites are a bit further afield, in Williamsburg, a 10 minute walk away.

- The Bagel Store, 754 Metropolitan Ave., Brooklyn, NY 11211;  Hand-rolled, made on-site, these bagels emit a little puff of aromatic steam when you rip them open. Jalapeño cheddar is the best flavor. 17 flavors of cream cheese including Nutella, maple syrup, and bacon, and cannoli that remind you that you are definitely in Brooklyn.

- Bedford Cheese Shop, 229 Bedford Avenue, Brooklyn, NY 11211;  All types of cheese from all over the world, fancy chocolates, quail eggs, charcuterie. All the best things.

- Brooklyn Kitchen/The Meat Hook, 100 Frost Street, Brooklyn, NY 11211;  Excellent store for everything from cookbooks and ball jars to fancy knives and home-brew kits. The Meat Hook is an on-site, whole-animal butcher offering local meats from small New York family farms. Cooking classes too.

- Calexico, 645 Manhattan Avenue, Brooklyn, 11222;  This delicious Mexican restaurant started out as a food cart around the city and now has three brick-and-mortar shops dotted across the city. The rolled quesadillas with 'crack' sauce and the tomatillos salsa are amazing.

- Mother's, 347 Graham Ave Brooklyn, NY 11211;  Best burgers. Beef patties by Pat La Frieda, and vegetarian friends swear by their veggie burgers as the best they've ever had.

- Motorino, 139 Broadway, Brooklyn, NY, 11211;  I first fell in love with this adorable, inventive pizza place when it opened near my subway stop several years ago. But back in 2011 they had to close down because the building was sinking into the ground. Earlier this year, the Brooklyn outpost of Motorino re-opened in Williamsburg and is almost as good as the original.

- One Stop Beer Shop, 134 Kingsland Ave, Brooklyn, New York 11222;  Excellent place for an after-work beer. They have an amazing selection and make beer cocktails as well as offering growlers and kombucha to take home. The Margabucha (kombucha margarita) is weirdly fantastic.

- Pie Corps, 77 Driggs Ave New York, NY 11222;  Homemade sweet and savory pies in interesting combinations, made from scratch. I love the roasted cauliflower gratin savory pie.

AC: Can you suggest your secret recipe?

TD: I love cheese. And recently I've begun to love making my own. Homemade ricotta is so versatile and I make it often. We make pizzas on the grill a lot, and this appetizer pairs perfectly.

An ideal way to use homemade ricotta in autumn is to pair with roasted cucurbita (squashes, gourds, pumpkins).

ROASTED CUCURBITA CROSTINI

For the topping:

- 1lb of your favorite cucurbita, peeled, seeded and cut into cubes (butternut squash is my go-to!)

- 2 tbsp olive oil

- 2 garlic cloves, crushed

- 7 oz. of the ricotta you made earlier

- 1 lemon, juiced and zested

- 2 sprigs fresh rosemary, leaves picked and chopped

- 4 sprigs lemon thyme, leaves picked and chopped

For the crostini:

- 1 crusty baguette, cross-cut into slices

- 2 tbsp olive oil

- Salt and pepper

Make the crostini first by preheating the oven to 400 degrees F. Lay out the baguette slices on a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper and bake 10-15 mins until golden brown. Cool on a wire rack and set aside.

Put the cucurbita on a baking sheet, and toss with olive oil, garlic, lemon zest, and rosemary. Season with salt and pepper, then roast for about 35 minutes until tender and golden. Leave to cool slightly.

To serve, combine the ricotta, thyme, and a little lemon juice in a bowl. Spoon a little of the ricotta mixture onto each of the crostini, and top with a chunk of roasted squash. Arrange on a large serving dish or platter, and serve. For a little added 'oomph' drizzle with basalmic vinegar just before serving.

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Interview by Valentina Barzaghi

Illustrations by Aleksandra Niepsuj

About Alla Carta magazine: Alla Carta approaches food as an incentive to take a bite of diverse cultural phenomena. We are intrigued by the meal's convivial capacity, and have found food to be an essential element for sharing thoughts, opinions and creative ideas.