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" Anthony C. Bombaci, Nana, Dallas Set on the 27th floor of the Wyndham Anatole Hotel, Nana has always been Dallas&amp;#039;s most spectacular dining room. Now chef Anthony C. Bombaci brings equal drama to the food. Trained under Gary Danko and Ferran Adri\u00C3f\u00C2 , Bombaci translates their radical methods into a Texas idiom with dishes like antelope with caramelized bananas and roasted salsify. 214-761-7470. Joel Huff, Silks, San Francisco Joel Huff&amp;#039;s respect for tradition and his own fevered imagination have resulted in the best Asian fusion in San Francisco, from shellfish tom yum noodles to roasted baby chicken in a casserole with Japanese summer wood mushrooms, pickled plums, tofu, and red-quinoa broth. 415-276-9888. Joshua Laban Perkins,  the Globe, Atlanta  Perkins is almost too good for the Globe, a likable, casual place with dishes like white-Gulf-shrimp cakes with mango salsa, slow-roasted chicken with mashed potatoes and roasted-garlic sauce, and a very southern strawberry shortcake. It&amp;#039;s all done with a flair that shows Perkins is ready for the big show. 404-541-1487.  Michael Psilakis,  Onera, New York City Do foods with names like spanakopita need reinvention? No, just refinement--which is what Michael Psilakis is doing. His exuberance transforms Greek food in dishes like grilled black Mission figs wrapped in prosciutto and stuffed with kopanisti cheese, and his &amp;quot;baklava reinterpreted&amp;quot; with marsala cream. 212-873-0200. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.esquire.com/food-drink/restaurants/a1416/esq0306food-98-3/>