 |
Illustration: Andy Friedman
|
Michael Psilakis
Dona
With his success here, you’d have to say this self-taught wunderkind (pictured) isn’t up-and-coming anymore. He’s arrived.
David Chang
Momofuku Noodle Bar, Momofuku Ssäm Bar
If Chang ever stopped dabbling in tiny bars and opened a proper restaurant, he’d be dangerous.
Will Goldfarb
Room 4 Dessert
This itinerant culinary bomb-thrower seems to have found a measure of inner peace at this sweets-centric establishment. Next on the agenda: real dinner.
Daniel Humm
Eleven Madison Park
This youthful new chef specializes in snooty, Continental cuisine, with a modern twist.
The Crime Writer Gone in the Dark
Red Sparrow Is Convoluted and Uninvolving
Why Are There So Many Bisexuals on TV All of a Sudden?
Antiguan Master Frank Walter Is a Revelation at ADAA
How Restaurateurs Are Helping, and Empowering, Employees to Vote
David Zilber Is the Future of Fermentation
Is Sweetgreen Fast Food?
Chef Floyd Cardoz Binges on Custard Apples in Mumbai, Babka in New York
School-Shooting Survivors Bear Their Scars, and Bear Witness
However the Midterms Go, the Republican Party Is Going to Get More Extreme
The Smart Bets for Last-Minute Democratic Donors
German Start-ups Learn to Fall
