Chef Randy Mosteller stepped into his first executive chef role at Redwood Restaurant and Bar in Bethesda. The New England Culinary Institute grad earned his stripes at Old Ebbitt Grill and Smith & Wollensky, and now cooks his version of new American fare. “I’m most proud of my rotisserie Amish chicken,” he tells us. “We change the preparation seasonally and always use the entire bird.” They currently serve the breast wild rice, arugula, cherry tomato, and pickled wax beans plus pulled leg thigh meat and lemon herb chicken jus. His Rueben spring rolls are a can’t-miss bar snack because Randy uses his mom’s corned beef recipe. Last meal in prison: A pound of hot wings from Elbow Room in his hometown of Elmira, New York.