Food Groupies!

The 2021 class of Food & Wine Best New Chefs—the 33rd in the publication's history—is reinventing what it means to lead in the kitchen while cooking the food that matters to them most. Restaurants may no longer look the same, but with this class of chefs at the helm, F&W Restaurant Editor Khushbu Shah is excited to see—and eat—what the future holds.

Crickets, blue corn and bison tartare