Tinto

It’s harder, these days, to find Marc Vetri in the tiny kitchen at Vetri, to see Daniel Stern through the pass at Gayle, or to spot Jose Garces beside the line at Amada — and we couldn’t be happier these ­superstar chefs have stepped at least a few feet away from the kitchens where they earned their accolades. This was the year of the sequel — Vetri took his Italian talents to North Broad with less-formal Osteria, Stern supersized with the Cira Centre’s expansive Rae, and Garces focused his Spanish know-how on the Basque region with Rittenhouse Square’s Tinto — and each chef impressed. And we may be even more excited about the young cooks who are taking on more responsibility in these accomplished ­kitchens — we can only hope they’ll be the second generation of chef-entrepreneurs.