Chef Tim Maslow
Chef Tim Maslow

Tim Maslow

Restaurant: Strip-T's, Ribelle (Read a review) Location: Watertown, MA; Brookline, MA Why He's Amazing: Because he's turned his family's sandwich shop into a destination for quirky, umami–packed comfort food. Culinary School: The French Culinary Institute (New York City) background: Brick Hotel (/sites/default/files/ewtown, PA); Momofuku Noodle Bar, Momofuku Ssäm Bar (New York City) Quintessential Dish: Chicken wings with Moxie sauce What's Moxie?: A bittersweet New England soda; Maslow also adds the Indonesian chile paste sambal oelek to his chicken-wing sauce. On Revamping the Family Business: "Growing up, I spent every single summer and holiday break working in my dad's restaurant, so it kind of comes full circle. I came in and turned the place upside down. It was a regime change." For the Old-Timers: "I kept one dish from the old menu [at Strip-T's], because I grew up eating it: the Caesar salad. It's the best I've ever had."
Chef Tim Maslow amps up spaghetti with a creamy yet creamless fresh corn sauce, porky guanciale and sweet crab. Slideshow: More Pasta Recipes 
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