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. En savoir plus .
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. En savoir plus .
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. En savoir plus .
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. En savoir plus .
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. En savoir plus .
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. En savoir plus .
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. En savoir plus .
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. En savoir plus .
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. En savoir plus .
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. En savoir plus .
