David Chang, New York City
After moving his beloved Momofuku Noodle Bar a few doors down First Avenue, David Chang is now turning the original space into Momofuku Ko. The chef wants to redefine the traditional restaurant by having cooks take orders and serve food to customers sitting at the long counter. On the menu: everything from chicken pot pie to scallops with nori puree.
José Andrés, Washington, DC, and Los Angeles
This fall in DC, avant-garde Spanish chef Jose Andrés will expand his Café Atlantico mini bar from six to 30-plus seats. He’ll also open dining spots throughout the luxurious new Philippe Starck-designed SLS hotel in Beverly Hills: a reinvented American hotel restaurant, a tapas bar, a health-food café and a pâtisserie.
Eric Ripert, Philadelphia
He’s famous for elegant seafood at Manhattan’s Le Bernardin, but Eric Ripert will be preparing casual American dishes like fish burgers at his yet-to-be-named restaurant in the Ritz-Carlton, opening in May.