2013 StarChefs.com New York City Rising Stars

Chef Justin Bazdarich of Speedy Romeo

Crab Crostini, Fennel Mayonnaise, Radish, and Nasturtium Vinaigrette from Chef Justin Bazdarich of Speedy Romeo

Mixologist Jeff Bell of PDT

Cabeza y Cerveza from Mixologist Jeff Bell of PDT

Noah Bernamoff of Mile End Delicatessen

Fried Green Tomato Sandwich with Blue Cheese and Pickled Vegetables from Noah Bernamoff of Mile End Delicatessen

Chef Abram Bissell of The NoMad

Slow-roasted Carrots, Wheatberries, and Crispy Duck Skin from Chef Abram Bissell of The NoMad

Pastry Chef Ashley Brauze of DB Bistro Moderne

Strawberry Chiffon, Lime Chiffon, Strawberry Mousse, Strawberry Meringue, Rhubarb, Confit Orange, and Basil from Chef Ashley Brauze

Chef PJ Calapa of Ai Fiori, Altamarea Group

Diver Scallop, Celery Root, Black Truffle, and Bone Marrow from Chef PJ Calapa of Ai Fiori, Altamarea Group

Joe Carroll of Fette Sau

Berkshire Pork Belly from Chef Joe Carroll of Fette Sau

Chef Leah Cohen of Pig and Khao

Banana Leaf-wrapped Cod, Turmeric Curry, Coconut Cream, and Crispy Garlic from Chef Leah Cohen of Pig and Khao

Chef Aurélien Dufour of Daniel Boulud Restaurants

Poulet au Citron Terrine and Pâté de Campagne from Chef Aurélien Dufour of Daniel Boulud Restaurants

Chef Zachary Golper of Bien Cuit

Bergamot Crémeux Tart with Rosemary Ganache

Chef Evan Hanczor of Parish Hall

Confit Chicken Thigh, Dirty Farro, Sunny Egg, and Black Garlic from Chef Evan Hanczor of Parish Hall

Chef Justin Hilbert of Gwynnett St.

Curried Australian Lamb, Quinoa, and Winter Preserves from Chef Justin Hilbert of Gwynnett St.

Michael Chernow of The Meatball Shop

Chef Daniel Holzman of The Meatball Shop

Spicy Pork Meatballs, Spicy Meat Sauce, and Polenta
from Michael Chernow and Daniel Holzman of The Meatball Shop

Chef Matt Lightner of Atera

Sake Cured Diver Scallops, Sauerkraut and Cabbage Ice from Chef Matt Lightner of Atera

Chef Malcolm Livingston II of wd~50

Cucumber Ice Cream, Jasmine Cream, Pineapple, Chartreuse Foam, and Smoked Cashew Nougatine

Chefs Joseph Ogrodnek and Walker Stern of Battersby

Australian Short Rib Pastrami, Red Bliss Potatoes, and Braised Cabbage from Chefs Joseph Ogrodnek and Walker Stern of Battersby

Sommelier Thomas Pastuszak of The NoMad

Chef Katy Peetz of Blanca

Parsley Cake, Fennel-Black Garlic Gelato, and Meyer Lemon Granita from Chef Katy Peetz of Blanca

Sommelier Emilie Perrier of Ai Fiori

Chef Angelo Romano of The Pines

Duck Breast, Black Trumpet Mushrooms, Hearts of Palm, and Blood Orange from Chef Angelo Romano of The Pines

Chef Justin Smillie of Il Buco Alimentari e Vineria

Pulpo a la Plancha, Turmeric-pickled Cauliflower, Marcona Almonds, Black Garlic-Squid Ink Emulsion, and Kaffir Lime from Chef Justin Smillie of Il Buco Alimentari e Vineria

Chef Dale Talde of Talde

Yuzu Guacamole, Crispy Rice, and Jamón Ibérico from Chef Dale Talde of Talde

Chef Michael Toscano of Perla

Garganelli, Tripe Ragù, Prosciutto, Tomato, and Chilies
from Chef Michael Toscano of Perla

Mixologist Jillian Vose of Death + Company

Morning Buzz: Cognac H, Ron Zacapa 23-year Rum, Acacia Honey Syrup, Orgeat, Lustau Amontillado Sherry, Honey Nut Cheerio-infused Cream, Egg Yolk, and Agostura Bitters from Chef Jillian Vose of Death and Co.