Steamed mussels with potato, leeks and bacon. Fried rabbit terrine with truffle. Pork belly sliders with quince and bourbon and sous vide octopus. All on the January menu at Spur and all being cooked by chefs Brian McCracken and Dana Tough who were just named among the “Top Rising Chefs” by Gayot.Generally, the award goes out to five chefs, all of them under thirty, nationwide. This year, though? McCracken and Tough (who are both 28) got the nod as a single unit, so there were a total of six: the guys from Spur, Kevin Gillespie from Woodfire Grill in Atlanta (and one of the finalists from this year’s Top Chef), Summer Genetti from Palace in Cincinnati, Daniel Giusti of 1789 Restaurant in Washington D.C. and Sylvain Delpique from David Burke Townhouse in NYC.You can read the bios on all the winners at the Gayot site, can read about McCracken and Tough’s big win on Spur’s blog, read Jonathan Kauffman’s review of Spur from back in September of ’08, or you can just make your reservations and go to Spur to see for yourself what all the fuss is about.In the meantime, congrats are certainly due to Spur’s chefs and crew. As the editors from Gayot put it, “While their peers were partying and procrastinating, these chefs kept their eyes on the culinary prize and paid their dues at an early age. As a result, they are now top chefs at restaurants across the country before their thirtieth birthdays.”