Danny Serfer is the slick of mayo inside a Taleggio-and-Gouda-stuffed grilled cheese. He's the dollop of caviar atop scrambled eggs and white bread. Junk food and highbrow ingredients don't exist for this South Florida-born-and-raised chef. Everything is delicious. First came the Allen Susser protégé's diner-style Blue Collar, with gut-busting sandwiches and parm portions large enough to strike fear in the heart of the sturdiest Italian-American grandmother. Next came Mignonette, a seafood bar that shamelessly offers caviar alongside fried shrimp. Serfer's greatest success is his ability to vacillate between borderline-stoner grub and pinkie-out cuisine while consistently delighting diners. Only with Serfer can you relish crawfish gumbo and foie gras in the same meal.
Readers' choice: Michael Schwartz