Who: Wes Morton, executive chef at Againn.
Why we chose him: Thanks to Morton’s attention to detail (poaching prawns in seafood broth instead of water), traditionally heavy British pub food becomes refined.
Hometown: Lafayette, Louisiana.
Also worked at: Citronelle, Circle Bistro, and CityZen.
Guilty pleasure: “My grandmother’s fried chicken, and I can never have it again because she passed away. It was a straightforward recipe—but it’s one of those things that are never the same.”
Most inspiring food trip: “London. It’s not British pub food that inspires me; it’s the way the British cook. It’s almost based on how your grandma would cook—very simple, all about local ingredients.”
Favorite cheap eat: “X.O. Taste in Falls Church—I get any kind of pork belly or some kind of fatty brisket.”
On his iPod: “Bob Dylan, Neil Young, and the Grateful Dead.”
Late-night bar: “The Passenger—they make the best Manhattan in the city.”
Hangover cure: “A Bloody Mary and fried eggs with toast.”
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