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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 13 of 33
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San Francisco: Coi

Chef Daniel Patterson’s menus are unexpected, experimental and always ingredient-driven. His menus, which change daily, interpret his Northern California surroundings through flavor combinations like Earth & Sea: tofu coagulated with seawater, steelhead trout roe and oxalis flowers, or his Monterey Bay abalone served with new onion and pea shoots. coirestaurant.com

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