Based on the scuttlebutt that we hear from within the dining community, if you were to ask us to name the chefs who stand a good chance of running the number one restaurant in our survey one day, Joshua Skenes would be among the names on a very short list. Intent on "redefining the concept of a fancy meal," Skenes does things like serving aged fish, or offering a service of ducks that have been dry-aged for 32 and 70 days respectively. Another way that Skenes pushes the envelope is the way he uses the wood-burning grill that is situated on the restaurant's patio. Rather than cook on a grate, Skenes might place ingredients directly in the ash or set them right next to a pile of flaming logs.