912 W. Kennedy Blvd.
AWARD: Golden Spoon
Jeannie Pierola starts with everyday foods to make daily fantasy feasts. A rosemary doughnut bangs on to become a Serrano zeppole, while squash blossoms morph into crab rangoons. More than a molecular wizard, Pierola loads a global atom-smasher to make tom kha, burgoo and asopao super stews and surf-n-turf of caramelized scallops and short ribs. Don't try this at home.