Chef

Bruno Davaillon

"These simple tacos of pork marinated in achiote are served with onions, cilantro, and lime—Mexican-style, not American-style."

"This is awesome brisket—juicy, tangy, and perfectly smoked. It's the perfect slice of brisket because it has the perfect amount of fat to make it tender and well-balanced, as well as just the right sprinkling of pepper. It's my son's favorite and Texas at its best."

"My good friend Teiichi Sakurai always finds a way to surprise me. My pick here is the short green soba and bolognese with Washu beef, a dish that's rich and elegant at the same time. This is what happens when a Japanese master pays tribute to Italian food. Another pick of mine from Tei-An is the soba ice cream with Kinako and kuromitsu. I love the nuttiness of the soba in this dessert."

"A Frenchman needs his charcuterie, and David Uygur is doing an excellent job at making soppressata and coppa. The chicken liver and 'nduja crostini are both a must-try."

"I feel like all of Tim Byres’ visions for SMOKE as a restaurant are represented in this one dish. It has Texas roots with Tim’s own personal touch. The pork has deep, smokey flavors and richness from the fat. The homemade pickles and tangy mustard-molasses sauce make the dish."

"This dish has great, rustic flavors. The combination of the roasted porchetta, dry orange zest, butter, and sage makes it addictive."