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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Tulum, Mexico: Hartwood

There are no ovens, induction burners or even walls at this small, open restaurant on Mexico’s Yucatán peninsula. Here, chef Eric Werner uses only a grill or a wood-burning oven to prepare bold dishes such as slow-roasted pork belly with smoky-sweet pineapple. Drinks, like his spicy grapefruit margarita, are mixed in a hut made of whitewashed branches. hartwoodtulum.com

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