Co-executive chefs Michael Fojtasek, left and Grae Nonas Olamaiea modern Southern food restaurant 1610 San Antonio St. (Ricardo B. Brazziell AMERICAN-STATESMAN)
Olamaie chefs Michael Fojtasek and Grae Nonas of Olamaie have been named to the list of Best New Chefs 2015 by ‘Food & Wine’ magazine. The two chefs, who opened their refined Southern restaurant last year, are part of a group representing 10 restaurants from around the country. The co-executive chefs are the only Texas chefs on the list.
Here’s part of what ‘Food & Wine’ had to say about the two chefs (and, yes, get the biscuits. Best I’ve ever had):
Why They’re Amazing: The duo—who met while working at one of L.A.’s hippest restaurants (Son of a Gun)—share a passion for classic Southern cooking, locavorism and innovation. This magical combination results in dishes like whey-caramel-glazed sweet potatoes with popped sorghum and crudo with puffed black rice, benne seeds and pickled watermelon rind.
Quintessential Dish: Chilled North Carolina crab salad with Carolina gold rice, kuri squash pudding and radish
Insider Tip: The ultra-popular handmade biscuits are available by request only and in limited quantities. “If we put them on the menu,” says Fojtasek, “we’d be doing nothing but making biscuits all day long.”
The 2015 winners will be featured in the July issue of ‘Food & Wine’ and will appear at the Food & Wine Classic in Aspen from June 19-21.
The rest of the 2015 ‘Food & Wine’ Best New Chefs:
Bryce Shuman, Betony, NYC
Zoi Antonitsas, Westward, Seattle
Jake Bickelhaupt, 42 Grams, Chicago
Jonathan Brooks, Milktooth, Indianapolis
Katie Button, Cúrate, Asheville, NC
Jim Christiansen, Heyday, Minneapolis
Tim Maslow, Ribelle, Brookline, MA
Ori Menashe, Bestia, Los Angeles
Carlos Salgado, Taco Maria, Costa Mesa, CA
