This year we're pleased to welcome a bumper crop of new restaurants by an elite group of America's most celebrated (and sometimes celebrity) chefs. This compelling roundup takes us to the cutting edge of cuisine from coast to coast. In New Jersey, farm-to-table becomes more sophisticated; in Seattle, regionally sourced ingredients like mountain huckleberries, Virginia ramps or Puget Sound silver smelt reinvent ideas of sustainability and community, forging stronger connections between growers, chefs — and us. In Las Vegas, elemental techniques like fire-roasting now find haute favor. Modern cuisine gets hipper in Brooklyn, while Southern traditions look towards reinvention in Atlanta. The ramen craze even hits staid DC, as an Iron Chef fires up both sides of the aisle, while Asian fusion is brought to a rockingly creative level by renowned chefs David Myers and Peter Serpico.