Chef Corey Lee combines Asian-inspired flavors to create dishes like his must-try faux shark’s-fin soup. He loves to work with unusual ingredients, like pine needles from the Sierra Nevada Mountains. 続きを読む
Chef Bryant Ng “caught the bug to cook” while growing up washing dishes at his parents’ Chinese-American restaurant. His lightly fried cauliflower with turmeric and fiery fish sauce is a hit. 続きを読む
Protégé of Best New Chef ’07 Matthew Dillon, chef Cormac Mahoney has made a name for himself in the Northwest food scene with standout dishes like smoked clam risotto with uni butter. 続きを読む
Delectable dishes like prawns with leeks, mussels and toasted bread (if you’re so lucky, as it is seasonally available) draw diners out to this little island, where chef Blain Wetzel works his magic. 続きを読む
Chef Jenn Louis attributes her minimalist approach to delicious menu items like baked eggs with cream, castelvetrano olives and herbed bread crumbs to her days cooking for the staff at Outward Bound. 続きを読む
Chef Dan Kluger met boss Jean-Georges Vongrichten at the Union Square farmers’ market, where he buys local ingredients for his sustainable menu. The farfalle with kasha and veal meatballs is perfect. 続きを読む
Their backgrounds are Italian, but chefs Rich Torrisi and Mario Carbone insist on using domestic ingredients. The must-try dish here, per availability, is the island duck with mulberry mustard. 続きを読む
Chef Karen Nicolas’s savory chestnut flan with roasted porcini mushrooms, coffee syrup and coffee soil is one example of how she is shaking up this iconic DC power restaurant with creative touches. 続きを読む
Chef Danny Grant calls Best New Chef ‘03 Bruce Sherman his mentor. At Ria he cultivates subtle yet complex flavor combinations in dishes like his popular rabbit terrine with carrot, turnip and potato. 続きを読む
Those lucky enough to try the seasonally available, supercrispy chicken—brushed with sorghum and seasoned with paprika—will be thrilled with the work of chefs Erik Anderson and Josh Habiger. 続きを読む
