Advertisement 31 of 32 Photo courtesy of D.O.M. São Paulo: D.O.M. Chef Alex Atala’s avant-garde experiments use Amazonian ingredients and French techniques, resulting in dishes like braised zebu (a kind of oxen) with mashed potatoes and pequi, a licorice-inflected yellow fruit. domrestaurante.com.br SEE MORE 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 North and South America.