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Best Restaurant Dishes of 2013

The year's most extraordinary dishes reflect the biggest restaurant trends of the moment: nose-to-tail-fin eating, live-fire grilling and...
One dish served fresh every day.
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Slide 9 of 11
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Grilled Short Rib with Romaine

Betony, New York City • I was stunned by how deeply beefy the short rib at Betony was—like the best backyard grilled steak I've ever had. That's what chef Bryce Shuman was going for. He coats short ribs with aged beef fat and cooks them sous vide for two days so they're exactly medium-rare. Then he bastes the meat with more aged fat and sears it over Japanese bincho coals. The grilled romaine was terrific too; Shuman bastes it with the same incredible fat. betony-nyc.com.—Tina Ujlaki

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