Even with a global empire, David Chang’s East Village prototype still best exemplifies his radical, game-changing approach to casual counter dining. Read more.
Chef-owner Enrique Olvera and chef de cuisine Daniela Soto-Innes won over New York with triumphs like lush, crackly-skinned duck carnitas for two and their cornhusk meringue with silky corn mousse. Read more.
Carlo Mirarchi takes a uniquely freethinking approach to composing a menu; his inventiveness begins with — but reaches far beyond — unbelievable pizza. Read more.
Stone Barns isn't just an exquisite fine-dining restaurant serving magnificent tasting menus; it's an experiment, a laboratory, a learning center, and a model for the future of agriculture. Read more.
