Who do you think are NY's top chefs?

[Denial]

please post in ranking order

[Non Cognomina]

Johnathan Benno

[chow_gal]

JGV
Mario Batali
Daniel Boulud
David Bouley
Scott Connant
Eric Ripert
Wylie Dufresne

[Tom Steele]

Jonathan Waxman (full disclosure--I just finished writing a cookbook with him).

Tom Colicchio is astounding.

So is Bill Telepan.

And I'm crazy about Laurent Tourondel.

[zwilliams]

Thomas Keller!? Or are we discluding chefs who had a previous restaurant in another state. If not Thomas Keller then I would have to say Boulud... then JG (who had his first restaurant in another country). Of course I am speaking within the context of classic French preparational methods.

[GDSwamp]

Anita Lo - brilliant, brilliant food.

[Tom Steele]

Tom Colicchio has had a tremendous impact on American cooking.

[funkymonkey]

Defintely Ripert, Bouley, Batali, and Boulud.

Gabrielle Hamilton of Prune.

Masa Takayama.

Both Dan Barber and Anita Lo are amazingly talented.

(although i haven't eaten at Kurt Gutenbrunner's Wallse, wd-50, Per Se, or Cafe Grey)

i'm surprised no one's mentioned the arepa lady.

[RGR]

I'm surprised nobody has mentioned Daniel Humm. In my estimation, definitely a star in the making, if not already.

[Sean Dell]

Eric Ripert
Daniel Bouloud
David Bouley
Mario Batali (with some caveats about attitude and his obsession with offal)

and, of the new guys, Wylie Dufresne, although I don't think he will truly find his voice for another few years.

- Sean

[bostonbakedbean]

what about flay?

[ellenost]

Dante Boccuzzi (Aureole)
David Bouley

[hardcore]

falai
batali
telepan
vongerichten
ripert

[socal boy]

Eric Ripert- This guy can do things with fish and seafood like no one else.

[sushicrazy]

Eric Ripert

He's done some amazing things with the menu at Le Bernardin.

[Angelina]

Jean Georges
Mario Batali
Daniel Boulud