Perilla and Kin Shop; New York City (Rest.)

*****
Less focused on fame and book deals than most, Top Chef’s first winner, Harold Dieterle, is already working on his third New York restaurant. His first project, Perilla, became a neighborhood favorite thanks to the satisfying New American menu with global accents. Dieterle brought a contemporary interpretation of Thai flavors to his second Greenwich Village outpost, Kin Shop (left), where he makes curry pastes from scratch. At The Marrow, opening this fall, Dieterle will look to his heritage for a menu that’s “meat-focused, with strong Italian and German influences,” he says. “It’ll be an opportunity to try some new things that I haven’t had a chance to focus on.” http://perillanyc.com ; http://kinshopnyc.com