Chef
Marco Canora
Italy has always been a part of Marco Canora’s world—from his Lucca-born mother, who grew the vegetables and cooked the dishes of her homeland, to his time spent cooking at chef Fabbio Picchi’s renowned Florence restaurant, Cibrèo. Since 2003, Hearth Restaurant chef–co-owner Canora brings I...
Artisan
Sofia’s of Little Italy
At Sofia’s Little Italy, in the heart of New York’s most Italian neighborhood, classic Italian food is what it’s all about. There are starters like Polpettini alla Sofia (special house meatballs in marinara with fresh oregano) and a selection of four carpaccios, first courses of risotto and ho...
Artisan
Westport Rivers Vineyard & Winery
The Russell family, founders of Westport Rivers Vineyard & Winery, admit that what they’ve devoted themselves to doing in New England since 1986 is out of the ordinary: “Without boldness in the vineyard, wine can never be revolutionary…,” their brochure states. “[And] it is embolde...
Artisan
Orr’s Farm
Andrew Orr had barely graduated from high school when he bought the Westport, Massachusetts, farm he’d been working on for the past three years. With a passion for growing, mentored by farmer Jim Wood, who was about to retire and sell his 13-acre, 107-year-old farm to the Westport Land Conservatio...
Artisan
Outstanding in the Field
Turning the farm-to-table movement into a table-to-farm-to-table movement, Outstanding in the Field is a series of events that brings people who love good food to farmers who produce it and chefs who know how to cook it. At tables that seem to stretch a mile across a field or a meadow or a beach at ...
Chef
Ravi Kapur
After spending a couple of years with what San Francisco chef Ravi Kapur calls “a gypsy roving circuit” of cooks throwing pop-up dinners around town, Kapur is now looking toward a December 2014 launch of his new brick-and-mortar restaurant on the border of the Tenderloin/Nob Hill neighborhoods. ...
Artisan
H & H Fresh Fish
Hans Haveman and his wife, Heidi Rhodes, are the two H’s of this Santa Cruz, California–based purveyor of local, sustainable, and (as the name makes clear) fresh seafood. Specializing in local Monterey Bay catches such as sablefish (black cod), Dungeness crab, and California halibut, Hans and He...
Chef
Andy Ricker
Portland chef Andy Ricker is on a mission: “I want Americans to think of Thai food as one of the world’s great cuisines,” he says, “deserving a greater level of respect than it gets now.” Ricker is well on his way to making that happen, with restaurants serving food not necessarily in the ...
Chef
Maria Hines
When chef Maria Hines opened her Seattle restaurant Tilth, in 2006, it was only the second restaurant in the country to be certified organic. By 2008, Tilth (whose name refers to tilled earth, and which prides itself on locally sourced ingredients, from mussels to chocolate) was named by the New Yor...
Chef
Holly Smith
Chef Holly Smith’s Cafe Juanita, in Kirkland, Washington, has been on the “best list” circuit for more than a dozen years. Esquire claimed it was one of the best new restaurants when it opened, in 2000, and just one year later, Sunset magazine claimed Cafe Juanita was the best reason to fly to...
