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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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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

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