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Challenge
55MIN
Uni Egg
A Providence classic: warm egg yolk in its shell, blanketed with Champagne beurre blanc, sweet Santa Barbara uni, herbs, and crisp brioche. It’s luxe but precise—seconds matter—so have everything ready before you plate.
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Inside the Kitchen: Eight Questions with Michael Cimarusti of Providence
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Twenty Years of Providence: Michael Cimarusti on Legacy and the Work Ahead
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Beyond Three Michelin Stars: William Bradley’s Relentless Quest for Culinary Originality
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2025 MICHELIN Guide California: Providence and Somni Earn Three Stars
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The Story of Today: How SingleThread’s Daily Menu Is Shaping the Future of Food
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From Santa Ynez to San Diego, SoCal Fine Dining Finds Its Voice
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Inside Alinea’s 20th Anniversary Tour: Grant Achatz, Greg Baxtrom, and the Legacy That Came Full Circle
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Pursuing a Star Takes Focus. Keeping Three? That Takes a Team.
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Sorn becomes Thailand’s first three-Michelin-starred restaurant
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Sézanne joins the three-star club
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El Celler de Can Roca to open first overseas restaurant in Scotland
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Geranium's New Menu: See the Dishes
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Disfrutar: ‘Creativity is our passion’
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Love, joy, and mussels for dessert at Smyth
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Easy
4H 0MIN
Croc-Mazz by Alexandre Mazzia
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