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Rising Stars: Bar Pilar’s Justin Bittner
Washington’s restaurant scene is full of promising young chefs. Here are 13 rising culinary stars that we think are worth your attention By Kate Nerenberg
Comments () | Published October 18, 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.”


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Posted at 03:12 PM/ET, 10/18/2010 RSS | Print | Permalink | Comments () | Washingtonian.com Blogs