100 Restaurants Worth a Pilgrimage: North America & South America

F&W polled dozens of our favorite globe-trotting chefs to find out what restaurants they're dying to go to. Here, the chefs' picks in Nor...
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Slide 11 of 33
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Los Angeles: Wolvesmouth

Running a roving conceptual dinner party with a set menu allows chef Craig Thornton to buy wondrous, bizarre, fleeting and expensive ingredients that are impractical for most restaurants. The event is always BYOB, and the several courses include technically challenging and visually arresting plates like venison paired with pine, blackberry beet, cauliflower, hen-of-the-woods and blueberry meringue. To find out when the next dinner party is taking place, email dimsumpup@wolvesmouth.com. wolvesmouth.com

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