Kate Krader
December 01, 2009

For all the years that I’ve overseen F&W’s Best New Chef project (a lot) there’s never been a winner in Brooklyn, where I live. So I’m excited to announce… no, not a preview of our 2010 list. But I am excited that Katy Sparks, who was a BNC back in 1998, is now co-owner and executive chef at Bussaco in Park Slope (as a point of reference, it’s across the street from the vaunted Park Slope Food Coop). Sparks will use the restaurant’s high-heat stone oven to do things like roast fish on sea salt, and she’s adding a bar menu with items like deviled eggs with cider-glazed bacon and cremini mushrooms cooked a la plancha with chiles and Cabrales blue cheese. Bussaco’s co-owner is master sommelier Scott Carney, and his versatile wine list includes everything from a 2007 Evel Douro white from Portugal ($22) to a 2005 Armand Rousseau Charmes Chambertin Cote de Nuits ($350).

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