Where: NYC Wildair: 142 Orchard St.; 646-964-5624; wildair.nyc Contra: 138 Orchard St.; 212-466-4633; contranyc.com

Why Stone and von Hauske are amazing: With Wildair, the two young chefs have redefined what a wine bar can be, serving deceptively simple, outstandingly flavorful dishes like crispy potato tart with uni and jalapeño. Meanwhile, at their flagship restaurant, Contra, they serve exquisite five-course tasting menus and host some of the world’s top chefs for inspired collaboration dinner

Quintessential dishes: Wildair: beef tartare with smoked cheddar, and the warm, well-crusted loaf bread with olive oil.

Born: Gaithersburg, MD, 1984

Education: French Culinary Institute, NYC

Rèsumè: Isa, Brooklyn; Rino, Paris; The Modern, New York City

Culinary style: Stone: "I rely a lot on the simplicity of the ingredients. I hold back on a lot of heavy sauces and spices. My food is lighter and more reliant on just barely cooked vegetables or raw vegetables, and the meats and fish are always gently cooked well.

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