Environment: PROD

Jeremiah Stone & Fabian von Hauske

Chefs & Co-Owners, Contra & Wildair

Arguably the most-talked-about chefs in NYC right now, Stone and von Hauske not only have the pull to get the coolest chefs from around the world to cook with them (like the teams from Chateaubriand, In De Wulf, Septime, etc.) at high-concept Contra, but their new "more casual" wine bar, Wildair, next door has some of the most inventive flavor combinations and one of the most surprising steak tartares (hello, smoked cheddar) in town. At both spots, one thing you can always expect: The plates will be absolutely stunning. What original means to them: "Having a perspective that's yours. Everyone is a collection of their memories and experiences, and being original is channeling those into something that's very you." —von Hauske The most exciting food development in New York City right now: "Young people opening exciting places. We're very lucky to be part of this group, with Fung Tu, Pearl & Ash and others. We're lucky that people are receiving us well." —von Hauske What should disappear from dining in 2016? "Having a lack of focus in the way you order. At some places, there's an à la carte menu, a tasting menu, an option of wine pairings . . . I like something simplified, really clean and easy going." —Stone