Are we lucky, or what? They take the risks; we gobble the results.
The past year has proved exceptionally fortunate for diners who value good eats above glitz, and chef-driven kitchens over corporate diktat, backed by local provender, not the lobster-pineapple special. To succeed in this crazy biz requires not only table stakes of top kitchen skills but expertise in crisis management and funding that might drop jaws at the State Capitol. Yet, restaurants continue to open. Here are the top six of 2014.