Admony co-owns and operates four New York restaurants, including two-unit fast-casual Taïm and fine-dining restaurants Bar Bolonat and Balaboosta. Pictured: a brunch dish at Bar Bolonat featuring housemade challah, sundried tomato spread and marinated feta
Einat Admony
Bar Bolonat
Bar Bolonat also offers dishes like the grilled branzino with kale, gooseberries, scallions and green harissa.
New York-born Mashama Bailey is elevating cuisine in Savannah, Ga., by embracing the traditions and ingredients of the area. The restaurant is a beautifully restored art deco Greyhound bus station.
Mashama Bailey
Quentin Bacon
The menu at The Grey includes such regional dishes as pickled oysters and chicken curry.
Nancy Batista-Caswell
Dawn Rabinowitz
Managing director and proprietor, Caswell Restaurant Group, Boston
Oak & Rowan, which Batista-Caswell opened about a year ago in Boston, reminds diners of the pleasure of a proper, individual sit-down meal with an appetizer, main course, dessert and some wine.
Nancy Batista-Caswell
Katie Noble
Ceia Kitchen and Bar, another restaurant in the Caswell Restaurant Group portfolio, serves up coastal European dishes like these seared scallops.
Olmsted, which opened in 2016, is Greg Baxtrom’s first solo project. The restaurant was built with a living wall that grows herbs and vegetables, and a garden that’s as closed a system as the restaurant can make, with chickens laying eggs and fish that help fertilize the garden.
Greg Baxtrom
Olmsted
At the seasonal, ingredient-driven Olmsted, much of the produce comes from the backyard garden.
Nina Compton
Denny Culbert
Chef/owner, Compère Lapin and Bywater American Bistro, New Orleans
Compton was named a Best New Chef by Food & Wine magazine last year for her first restaurant Compère Lapin, which opened in 2015.
Nina Compton
Denny Culbert
A planned tuna dish for Compton's next venture, Bywater American Bistro, scheduled to open in New Orleans in March. Compton said she's aiming for ingredient-driven cuisine with bistro-style service.
Cupps, executive chef of Untitled, the restaurant at New York City’s Whitney Museum of American Art, was the first female executive chef at the 14 full-service restaurants of Danny Meyer’s Union Square Hospitality Group.
Suzanne Cupps
Liz Clayman
Under executive chef Cupps, Untitled serves bold dishes, such beef tartare with Korean chili aioli.
Since opening her first restaurant in 1989, Hoover has been quietly building a restaurant empire in Indianapolis. She now has 12 restaurants and several more to come this year.
Martha Hoover
Christina Slaton
Her latest, Crispy Bird, opened earlier this year and specializes in elevated fried chicken using local free-range heritage birds, best served with champagne.
JuneBaby regularly has lines out the door and was named the best new restaurant of 2017 by Eater.
Edouardo Jordan
JuneBaby
The menu at JuneBaby evokes the rich history of the South. In a signature dish, smoked carrots play off the Southern staple of collard greens, as well as tahini sauce, an African ingredient.
Henrietta Red is a celebrated seafood concept in a steakhouse stronghold. The restaurant has been earning rave reviews since it opened last February.
Julia Sullivan and Allie Poindexter
Henrietta Red
The restaurant's clean decor is echoed by the menu, which is driven by a wood-burning oven and features fresh, simple ingredients, such as shellfish, oysters, crudos and vegetable-forward dishes.
Erin Wade
Andrew Bennett
Founder, owner and head cook; Vinaigrette Holdings; Santa Fe, N.M.
Wade’s restaurants emphasize human connection in a tech-driven world. Her latest venture, a "small-house" concept called Tiny in Austin, Texas, will share a patio with sister restaurant Vinaigrette.
Erin Wade
Jen Judge
In 2015, Wade opened Modern General, a home goods store and cafe in Santa Fe, N.M. A second Modern General is scheduled to open in June in Albuquerque.
