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Rising Stars
Comments () | Published October 14, 2010

Who: Justin Bittner, executive chef at Bar Pilar

Age: 30.

Why we chose him: He’s turned a drinking den into a dining destination with seasonal dishes—peaches with olive oil and sea salt, crispy potatoes with malt aïoli—that are simple but big on flavor.

Hometown: Baltimore, where he still lives.

Also worked at: Tio Pepe’s in Baltimore; the Elkridge Furnace Inn in Elkridge, Maryland.

Guilty pleasure: Crunchy tacos at Taco Bell.

Favorite cookbook: Ad Hoc at Home: “Thomas Keller’s recipes are perfect. For the fried chicken at Bar Pilar, we started with the Ad Hoc recipe. I also really like Momofuku and Simple French Food by Richard Olney.”

Kitchen disaster: “Recently I was trying to season a cast-iron pan. I put an inch of oil in it and cranked up the heat. I forgot about it, and it caught on fire. I had to throw it in the alley, and the sidewalk lit on fire, too.”

Most visited Web sites: “I don’t even know how to use Microsoft Word.”

Post-work drink: “Tecate beer and a shot of Jameson. The industry standard.”

Last meal: “I have no interest in caviar and foie gras. I’d have my mom’s lasagna."

>> Next: Jackie's Diana Davila-Boldin

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Food & Drink
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Posted at 12:00 AM/ET, 10/14/2010 RSS | Print | Permalink | Comments () | Washingtonian.com Articles