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2010 TOP 5 RISING
CHEFS IN THE U.S.
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French-born Sylvain Delpique has worked side-by-side with David Burke for more than three years at his eponymous restaurant. The emphasis is on seasonal modern American fare, with a special focus on tasting menus. Delpique earned his degree at Rhone-Alps-region cooking school Challes-les-Eaux. His resume highlights include time during culinary school at restaurants Pierre Orsi in Lyon and Michel Chabran in Pont de l’Isère, France. In 2000, he moved to Connecticut to work at Union League Café (as chef de partie) in New Haven, then to Restaurant Jean-Louis (as sous chef) in Greenwich. His next move was to Artisanal French bistro in New York City, before landing his present gig as David Burke’s second in command. |
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RESTAURANT AWARDS
We just published the 2012 edition of our annual restaurant issue, featuring the Top 40 Restaurants in the U.S. and much more. Check it out!
DINING ON A BUDGET
Splurging at top-rated restaurants is fun for special events, but where can you go for a good quality meal that won't break the bank? Gather the change out of your piggy bank and sofa cushions and take it to one of our selections for the best cheap eats in your area.
