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Modern Fine Dining

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Kosuke Tada
Inside the Kitchen: Seven Questions With Mijoté's Kosuke Tada

Chef Kosuke Tada of Mijoté in San Francisco shares his desert-island meal, cooking philosophy, and thoughts on what makes fine dining special.

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777 Dinner in New Orleans
At S.Pellegrino’s 777 Dinner, New Orleans Stole the Show
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Artichoke Flower with Spring Things at Jacaranda
At Jacaranda, Daniel Patterson Rebuilds Fine Dining on His Own Terms
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777 Dinner in New Orleans
Inside S.Pellegrino’s 777 Dinner in New Orleans
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Joo Ok Interior
What It Takes for a Korean Restaurant to Earn Michelin Stars in New York
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Food at Counter-
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Counter-
Charlotte, United States
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Food at Counter-

Counter-

Charlotte, United States
Food at Joo Ok
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Joo Ok
New York, United States
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Food at Joo Ok

Joo Ok

New York, United States
Keefer Bar
Trend to Table: Qi on the Menu
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Trevor Moran
Cooking by Feel: Trevor Moran of Locust
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Freddy Money
Inside the Kitchen: Seven Questions with Freddy Money of Atlas
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Leek and Snail Skewer
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Arthur
Brooklyn, United States
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Leek and Snail Skewer

Arthur

Brooklyn, United States
Doug Psaltis 1
Inside the Kitchen: Seven Questions with Doug Psaltis of Asador Bastian
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Sweets, Petit Fours and Sweet Jammy Dodgers
From London to Atlanta: Freddy Money Puts a British Twist on Southern Hospitality
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BADMAASH Steak Frites
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BADMAASH Venice
Los Angeles, United States
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BADMAASH Steak Frites

BADMAASH Venice

Los Angeles, United States
Arnaud's Baked Alaska
Whip It Good!
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Spaghetti Alla Assassina
The Best Dish You’ll Never Eat Again
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