Marco Vitale
Turned a 24-seat room into the hardest reservation in the state with a nightly hand-rolled pasta service.
Voting decides the finalists. Back the chefs, bakers and rooms that made this year unforgettable — one vote per category. Rally the group chat and make it count.
The knife hand that defined the year.
Turned a 24-seat room into the hardest reservation in the state with a nightly hand-rolled pasta service.
Live-fire cooking that put West African flavors on every best-of list this year.
A tasting menu that reads like a love letter to his abuela — and sells out three weeks out.
Redefined the coastal Indian tasting menu and mentored half the line cooks on this ballot.
Seafood so fresh the boats text him first. Zero-waste kitchen, standing-room bar.
The early risers who earned it.
Naturally leavened everything. The croissant line starts at 6am and does not stop.
Conchas, guava pastries and a wholesale program feeding half the city’s cafés.
Milk bread that broke the internet and a laminated-dough class with a 200-person waitlist.
Third-generation cannoli and a wedding-cake book filled for the next two years.
The room everyone wanted a table at.
New-American tasting counter with a wine list that punches three states above its zip code.
Coastal Spanish small plates and the best patio on the shoreline. Sangria by the pitcher.
Farm-to-table done without the cliché — 90% of the plate grew within 20 miles.
A 24-hour institution reborn — chrome, milkshakes, and a midnight burger with a cult following.
Raw bar theater, a rotating list of 20 oysters, and a martini program worth the drive.
The capital region’s favorite table.
Modern Italian on the avenue with a wood-fired room and a killer aperitivo hour.
The power-lunch chophouse that still owns every big night in the city.
Kansas City-style barbecue, burnt ends by noon, and a line that means it.
Old-school tableside service and a red-sauce legacy going strong since 1938.
The gold coast’s top pick.
Scandinavian-inflected New American in a light-filled barn. A destination on its own.
Tokyo-tavern izakaya on the river — yakitori, sake, and a buzzing late-night bar.
Omakase that regulars guard like a secret. Twelve seats, zero misses.
Wood-grilled Mexican and mezcal flights in South Norwalk’s liveliest room.
Home of the apizza and so much more.
The white-clam pie that started a religion. Coal-fired since 1925.
French brasserie elegance on Chapel Street — the special-occasion standard-bearer.
All-day café and bakery beloved by students and chefs alike. The bread is the flex.
Spanish-Mediterranean small plates that keep winning the shoreline’s heart.