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America's Best New Chefs
2003

Bryan Moscatello

Indigo Landing
1 Marina Drive
Alexandria, Virginia
703-548-0001

Zola
800 F St. NW
Washington, D.C.
202-654-0999

Spy City Café
800 F St. NW
Washington, D.C.
202-654-0995

1 Recipe by Bryan Moscatello

Where are they now?

In 2005, Moscatello left Adega in Denver for Charleston, South Carolina, where he cooked at several restaurants, including the Peninsula Grill, Fleet Landing and Boulevard Diner. He moved to the Washington, DC, area in 2006 and became executive chef of Indigo Landing, where he cooked dishes typical of South Carolina’s low country. In 2007, Moscatello became the executive chef of the Star Restaurant Group. He now also oversees the kitchens of Zola and Spy City Café.

Won Best New Chef at: Adega, Denver (closed)


2003 Best New Chef Award Profile
Restaurant at the time of award
Adega
1700 Wynkoop St.
Denver, Colorado
303-534-2222

Restaurant at the time of award
Adega
1700 Wynkoop St.
Denver, Colorado
303-534-2222

Why Because he finds an old-world way to interpret American classics—and he does it with humor.

Born Bloomfield, NJ, 1968.

Experience The Little Nell, Aspen, CO.

Why he became a chef "My mother taught home economics. I used to sit in on her cooking classes when I was in grade school. It was so much fun, and the students were actually nice to me. I was Miss Mosc's son."

His favorite items on Adega's menu Alphabet soup, made with egg noodles, duck confit, onion relish and shaved celery; and venison steak-and-eggs, made with fried duck eggs and served with butter-braised cabbage and candied endive.

Ingredient obsession Tasmanian honey. "It's got musky, barklike qualities. I use it on my country-fried rabbit loin."

Favorite cheap eat A burger at the Cherry Cricket in Denver. "They know how to cook it properly. If you order medium rare, you get medium rare. The bun is soft but doesn't break apart, and you can get delicious toppings like grilled Bermuda onions."


Featured Best New Chef Recipe

Crispy Cod with Lima Beans, Crab and Corn

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