Combine the tomato liquid and the remaining ingredients in a bowl, whisking to emulsify the sauce.. At serving time, divide the sauce among 4 plates.

It's what makes Johnson's dance with the deli canon so compelling.At Freedman's, Johnson treats tradition like a suggestion, an approach that frees her up to finesse old ideas while still tugging at nostalgic heartstrings.

It all might be best expressed in her version of a black-and-white cookie, a vanilla-sugar number that is soft and tender where the OG version is dry and cakey, with glossy ganache and egg-white frosting where a purist might have settled for fondant.With one bite it resolves every broken promise of every black-and-white that came before it, reminding us that in the hands of a true technician, relics have plenty of fight left in them.. 05. of 10.Michael Gallina—Vicia, St. Louis.

"Working with Dan Barber played a huge part in shaping who I am as a chef.The reason I came home to St. Louis was to further what he taught me and bring it to a place I knew I could do some good.".

Michael Gallina spent four years as chef de cuisine at Dan Barber's farm and restaurant Blue Hill at Stone Barns in Westchester County, New York, an experience that instilled a reverence for vegetables.

But to bring that sensibility to St. Louis—home to ag giant Monsanto's world headquarters?But every fancy restaurant has them at this point.

Everyone can get Petrossian caviar.Everyone can get truffles, and an A5 [waygu steak].”.

Rubba rethought what luxury meant and decided, “It’s those things special to a season.It’s working closely with our farmers and them growing something just for the restaurant, and us getting it at peak season.