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Best New Chef Restaurants

For the past 25 years, Food & Wine editors have traveled across America searching for the most talented and exciting young chefs in the c...
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Rione XIII, Seattle

Ethan Stowell (BNC 2008)
For his fifth Italian-influenced restaurant, Seattle empire builder Ethan Stowell looks to Rome and updates trattoria classics like bucatini amatriciana and chicken cacciatore, which he serves with a chanterelle-and-guanciale wine sauce. “We add a local twist by buying products from the Northwest, including shellfish, wild mushrooms and grass-fed beef,” says Stowell. He also makes two of the four mozzarellas offered on the menu, a fresh cow version and another that’s smoked. ethanstowellrestaurants.com/rionexiii/

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