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Thursday, December 10, 2015

The Top NYC Restaurants of 2015

Are pasta-like sheets of raw squash improved by dots of foie gras? Can dehydrated cabbage leaves substitute for bread in a sandwich? Are you allowed to use truffle-topped turnips instead of beef in a Wellington-style preparation? Does grape sorbet need kombu cream? This four-star restaurant isn't a pandering study in traditional deliciousness. Its grandeur is a product of provocations.
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