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Ari Taymor, one of the city’s most forward-thinking young chefs—and nephew of director Julie Taymor—has turned his pop-up into an ingenious restaurant. His seasonal dishes, like artichoke soup with miso, sit alongside specials like salt-baked pigeon, which he calls “one of the highest-quality meats I’ve ever sourced.” Some nights he tops it with chanterelles; other nights, onion and fermented blueberries. alma-la.com.