Best New Chef All-Stars 2013

F&W has been naming Best New Chefs for 25 years, helping turn up-and-comers into superstars. Here, we highlight a mega-talent from each y...
One dish served fresh every day.
American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
How we use your email address
Slide 24 of 26
  • < back

'11 Carlo Mirarchi

When he opened Roberta's in 2008, Carlo Mirarchi helped pioneer the concept of the chef-driven Brooklyn restaurant. Working out of a ragtag compound that now encompasses a radio station and a farm planted in repurposed shipping containers, the self-taught chef offers customers a choice between fantastic pizzas from an Italian wood-fired oven or dishes worthy of a Michelin-starred tasting menu—or both. At his tasting-menu-only offshoot, Blanca, diners sit in captain's chairs at a 12-seat counter, pick records to play on the turntable, check out the enormous mounted tuna head on the wall and watch Mirarchi and his team prepare a meal of about two dozen courses. It's a one-of-a-kind dining experience.

More ∨
You might also like