2012 Top 5 Rising Chefs in the U.S. " THIS RESTAURANT IS CLOSED Locanda Osteria & Bar

Anthony Strong, 29, cut his teeth on French technique as a sous chef at Vincent in Minneapolis, and went on to work with Eric Ripert at Le Bernardin in New York City. In 2005 he was hired by chef Craig Stoll to cook at the San Francisco pizzeria Delfina. Strong was soon in charge, helming the stoves and making annual sojourns to Italy's Amalfi coast and Naples perfecting his pizza and pasta craft. When Stoll opened Locanda Osteria & Bar last year, he put Strong in charge of the Roman menu. To prepare, the young chef spent two months in Rome learning how to update and reinterpret old-school Roman technique. He came back to create a dynamic menu with refined antipasti, a "fifth quarter" section devoted to upscale offal dishes, and house-made pastas that range from the traditional Etruscan style to bright, compelling Cal-Roman inventions.

 Read GAYOT.com's restaurant review of Locanda Osteria & Bar