Being named a Food & Wine "Best New Chef" has its privileges, not the least of which is regular ink in the pages of the good-old glossy. That's precisely what Jonathon Sawyer got this week when the February issue of the monthly hit newsstands, revealing a healthy four-page spread of copy, art and recipes.

In the section titled "What to Cook Next," the Greenhouse Tavern chef-owner says that his goal as a cook is to "please vegans, carnivores, and everybody in between." He says he wants to please not just foodies, but every kind of eater. "I want the whole city to embrace Greenhouse," he says.

The mag publishes a round-up of recipes inspired by Greenhouse specialties, including a grilled steak marinated in fish sauce, an artichoke and farro salad, and chickpea-slathered toasts.

Pick up the February issue to devour the entire spread.