Chef

Chris Jones

"I began eating at Pizzaiolo when I was doing research for the pizza program as Executive Chef at Estate in Sonoma. The margherita here is superb. With what appears to be a simple dish, the complexity and care it takes to execute this well is underestimated. Here, the dough and crust shines through, with a very well-balanced and restrained use of sauce and cheese."

"The daily changing Shio ramen may be untraditional, but it never disappoints—even with the challenge of using seasonal ingredients. Make sure to get it with the "Shop Highball" Hakushu 12-year Japanese whisky and seltzer."

"The texture of this mustard cappellini is out of this world. The Guinea hen ragout was delicate but flavorful, and I love the pairing of mimolette here."

"I love farinata and the variations of panisse and socca that are not often seen on restaurant menus. One of my favorite versions of this at Bar Agricole is the one with porcini mushrooms and herb salad. The fragrance and earth tones of the porcini pair well with the chickpea, and I love the use of herb salads in a simple preparation like this."

"This is a very straightforward and traditional take on a Chinese classic often seen in Bangkok's Chinatown. The execution here is perfect. The broth, the chicken fat rice and the chicken are all on point. One of the few Thai street-food dishes that has a very subdued flavor profile, without chili, lime and fish sauce, so all the components need to be executed well for the dish to work."

"This vegetarian samusa soup at Burma Superstar in San Francisco is "complex and delicious," says Chef Bill Corbett of @#balanced"