Jimmy Bradley, The Red Cat and The Harrison, New York City “It’s a seasonal, outdoor joint — you sit on a tree stump, and when it rains, they pull a tarp over your head. The menu is written on a billboard, and I don’t think anyone over the age of 20 works there” Read the complete SAVEUR 100 story » See the complete list of SAVEUR 100 items »

Roberto Santibañez, Fonda, New York City “We were speechless as we left, in part because we were so full and in part because we were emotionally touched. For a little while afterward, we felt like very important people.” Read the complete SAVEUR 100 story » See the complete list of SAVEUR 100 items »

David Chang, Momofuku, New York City “Having tasted shojin ryori — Japanese Buddhist cuisine, which is vegetarian — all over Japan, I can really appreciate chef Masato Nishihara’s unique approach. It’s cerebral and thought provoking but also incredibly fun and amazingly delicious. ” Read the complete SAVEUR 100 story » See the complete list of SAVEUR 100 items »

Michael Paley, Proof on Main, Louisville “His recipe for pancetta tesa (flat slabs of unsmoked bacon) produces this amazing sweetness; the bacon caramelizes when you sear it, even though there’s no sugar in the cure.” Read the complete SAVEUR 100 story » See the complete list of SAVEUR 100 items »

Ana Sortun, Oleana and Sofra, Cambridge MA “I first visited Gaziantep, a city in southeastern Turkey, in 1997. It’s the country’s gastronomic capital. ” Read the complete SAVEUR 100 story » See the complete list of SAVEUR 100 items »

_ Gaston Acurio, Astrid y Gaston, Lima, Peru_ “I remember the man who wanders around San Sebastian, the man everybody greets. We all love Juan Mari.” Read the complete SAVEUR 100 story » See the complete list of SAVEUR 100 items »

This simple pasta dish is made with tomatoes and eggplant.

_ Damian Sansonetti, Bar Boulud, New York City_ “My family was Italian, but I went to school with a lot of eastern European kids, so I ate a lot of potato pierogies.” Read the complete SAVEUR 100 story » See the complete list of SAVEUR 100 items »

_ Simon Wallwork and Kirsty Faulds, The Glenview, Culnacnock, United Kingdom_ “The range is amazing: for greens, we gather wild garlic, sorrel, and nettles. There’s a cluster of old elder trees in the hills behind us, and they give us elder flowers and berries.” Read the complete SAVEUR 100 story » See the complete list of SAVEUR 100 items »

Sam and Sam Clark, Moro, London “El Campero specializes in tuna, notably the migrating tuna (these days, mostly yellowfin) that is caught in the late spring and early summer using the traditional (and sustainable) almadraba method, introduced by the Phoenicians 3,000 years ago” Read the complete SAVEUR 100 story » See the complete list of SAVEUR 100 items »

_ Cuquita Arias, Barandas, Panama City_ “This tiny restaurant in the old town of Panama City, Panama, serves the best and freshest ceviche.” Read the complete SAVEUR 100 story » See the complete list of SAVEUR 100 items »

Rick Bayless, Frontera Grill and Topolobampo, Chicago “A young chef named Lucero Soto Arriaga had taken over her family’s restaurant and was doing smart, modern takes on Michoacan food. As soon as I sat down, I knew this chef had true talent.” Read the complete SAVEUR 100 story » See the complete list of SAVEUR 100 items »

Marcus Samuelsson, Red Rooster, New York City “When I was a young cook, I went to work in the three Michelin star kitchen at Georges Blanc in Vonnas, outside Lyon, France. It was hard work. Most guys got fired.” Read the complete SAVEUR 100 story » See the complete list of SAVEUR 100 items »

_ Anita Lo, Annisa, New York City_ “pour on a little of the garlic-vinegar and tomato-pepper sauces that sit on every table, and you’ve got some seriously delicious comfort food.” Read the complete SAVEUR 100 story » See the complete list of SAVEUR 100 items »

_ Jody Adams, Rialto, Cambridge, Massachusetts_ “When the food started coming out I was in heaven. It was beautiful, spare, and delicious.” Read the complete SAVEUR 100 story » See the complete list of SAVEUR 100 items »

_ Max Levy, Bei, Beijing_ “Many people don’t know that Sichuan food has flavors beyond fire and chiles” Read the complete SAVEUR 100 story » See the complete list of SAVEUR 100 items »

Pierre Gagnaire, Pierre Gagnaire, Paris “The chef-owner, Lucien, opens in late June, only for the summer season; the rest of the year he hunts, fishes, and spends time with family and friends. ” Read the complete SAVEUR 100 story » See the complete list of SAVEUR 100 items »

_ Zak Pelaccio, Fatty Crab and Fatty ‘Cue, New York City_ “Nowhere have I experienced the bounty of the sea quite like I have in Sabah, a region of northern Borneo that’s controlled by Malaysia.” Read the complete SAVEUR 100 story » See the complete list of SAVEUR 100 items »

David Myers, Comme Ça and Sona, Los Angeles “He might serve a terrine of angler fish liver cured with green tea; it’s warm, creamy, sweet, and smoky. He’ll butcher a whole mackerel beautifully in front of you.” Read the complete SAVEUR 100 story » See the complete list of SAVEUR 100 items »

Jakob Mielcke Hansen, Mielcke & Hurtigkarl, Copenhagen ” I usually order a feast of different pickled herrings: marinated in vinegar with onions and capers; in mayonnaise-based curry sauce with hard-boiled eggs; fried and then soaked in brine.” Read the complete SAVEUR 100 story » See the complete list of SAVEUR 100 items »

Alex Guarnaschelli, Butter, New York City “It was one of those days when only the smell of almond extract would put a smile on my face.” Read the complete SAVEUR 100 story » See the complete list of SAVEUR 100 items »

Pichet Ong, Spot Dessert Bar and Village Tart, New York City “he cream-and-salt foam accentuates the caramel-rich flavor of the arabica coffee.” Read the complete SAVEUR 100 story » See the complete list of SAVEUR 100 items »

Elizabeth Karmel, Hill Country Barbecue, New York City “The first Biscuitville opened in Danville, Virginia, in 1975; today there are 50 stores in North Carolina and Virginia.” Read the complete SAVEUR 100 story » See the complete list of SAVEUR 100 items »

_ Michael Solomonov, Zahav, Philadelphia_ “Nearly all of the spices we use at Zahav are sourced and blended for us by Lior Lev Sercarz, an Israeli-born, French-trained chef who has a shop called La Boite a Epice in New York City.” Read the complete SAVEUR 100 story » See the complete list of SAVEUR 100 items »

_ John Stage, Dinosaur Bar-B-Que, New York City_ “On the rare days we’re closed — Thanksgiving and Christmas — and at night after service, I get to be alone. I see the restaurant through different eyes, and it centers me.” Read the complete SAVEUR 100 story » See the complete list of SAVEUR 100 items »