The World’s Best Food Cities: New York City

F&W tapped local experts in five of the world's great food cities—Tokyo, Sydney, New York, Barcelona and Paris—to find the essential rest...
One dish served fresh every day.
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Le Bernardin

1986 When Gilbert Le Coze opened Le Bernardin, he challenged the way chefs prepared seafood in the US, creating dishes like barely cooked salmon. Eric Ripert took charge in 1991 (at 7:40 a.m. on June 11, he recalls) and continues to innovate brilliantly.

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