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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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New York: Ichimura at Brushstroke

At this sushi bar inside David Bouley’s Brushstroke, master Eiji Ichimura prepares nightly omakase in the Edo style—often using fish that has been cured in salt, vinegar or soy. The collaboration is through Japan’s renowned Tsuji Culinary Institute. davidbouley.com

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