Andrew Brochu, who has worked on and off with the Alinea Group since 2005, steps into the spotlight as executive chef at Roister, the group’s raucous new spot where the decibels soar and the food breaks rules and crosses genres. That translates into dishes such as Yukon Gold fries, Japanified with bonito flakes and a dusting of soy. “Chef [Grant Achatz] has given me autonomy with the cuisine,” says Brochu, “and the food is everything I have done in my career and the things I’ve always wanted to do.” 951 W. Fulton Market

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Scallop crudo with mustard, passionfruit, and charred daikon
Whole chicken and chamomile, braised, poached, and fried with sunchokes