![The old style cuisine.](https://img5.evepla.com/944/021/1024827209440214.jpg)
09/20/2024
The old style cuisine.
Our October issue is a celebration of the unique culinary voices across the country led by the 2024 class of F&W Best New Chefs and our 2024 Restaurant of the Year (Burdell in Oakland, California). From Texas barbecue so good it’s worth a five hour wait at Goldee's to life-changing Japanese comfort food at Kisser, these chefs are shapers of both cuisine in America and the next generation of cooks. In this issue, you’ll also find 15 weeknight-friendly, fall recipes from Best New Chef alums who have woven themselves into the DNA of Food & Wine—and, by extension, many of your home kitchens—with their stories and recipes. With tons of amazing talent, bites, and sips, we're serving up so much inspiration in our October issue—get it on newsstands now.
On the cover: Class of 2024 Best New Chefs Mary Attea and Camari Mick serve up Half Chicken with Salsa Verde, Spaghetti with Bottarga, Escargot, Steak Tartare, and P’s Martini at one of New York City’s best restaurants Raf's. Pull up a seat here: bit.ly/47vYMUB
📸: Alex Lau