Jeremiah Stone

Restaurant: Contra and Wildar Location: New York At Contra on the Lower East Side, Jeremiah Stone and Fabián von Hauske create compelling tasting menus that blend their elite European training with a love for casual dining. Stone, who cooked at one of Paris's best modern bistros, prepares the savory dishes; von Hauske oversees the pastries as well as the bread course. With Wildair, the chefs have redefined the wine bar. There, Stone makes deceptively simple dishes like crispy potato tart with uni while von Hauske serves amazing strawberry panna cotta and that same addictive bread.
Sweet-and-Smoky Grilled Cheese Toastie
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A combination of chipotle-spiked béchamel and mild Comté cheese melt together to create the rich, creamy center in this pressed “toastie” sandwich.
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Jeremiah Stone and Fabian Von Hauske of NYC’s Contra and Wildair are 2016 F&W Best New Chefs
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Quintessential Wildair dish: beef tartare with smoked cheddar, and the warm, well-crusted loaf bread with olive oil. Read more about the amazing NYC duo that just became new Food & Wine Best New Chefs.
Snap Peas with Green Garlic Confit and Dill Vinaigrette
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This dish from chefs Jeremiah Stone and Fabián von Hauske of NYC’s Contra and Wildair may be the ultimate summer salad: sweet, crunchy raw snap peas and thinly sliced mushrooms in a vibrant, tangy, herby vinaigrette. Slideshow:  More Snap Pea Recipes 
Radishes with Seaweed-Matcha Butter
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It's worth finding cultured butter to make Jeremiah Stone and Fabián von Hauske's riff on the classic French appetizer; it's slightly tangy and high in butterfat. Slideshow:  More Quick Side Dish Recipes
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