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      • Pizza Places (28)
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      ClioJanuary 10, 2014
      French
      • Boston, United States

      Boston restaurant Clio riffs on French toast with Le Petit Déjeuner - a dessert that means “breakfast” in French. Made with quinoa, it also taps into the gluten-free trend. Read more

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      TRUJanuary 3, 2014
      French
      • Chicago, United States

      Sorrel and Buttermilk, a dish that resembles a terrarium, is one of the first things Tru serves on its $158 tasting menu. Read more

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      Crop Bistro & BarDecember 30, 2013
      New American
      • Cleveland, United States

      Chef-owner Steve Schimoler of Crop Bistro & Bar in Cleveland gives deviled eggs color and creaminess by adding avocado to them. Read more

      Expertise in American Restaurants
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      OBAO MidtownDecember 13, 2013
      Thai
      • New York, United States

      Typical pad Thai is made with rice noodles and often topped with a fried egg or has egg mixed in with the noodles. Chef Preyanet Pongsuwan uses shredded green papaya instead of noodles. Read more

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      Obao Noodles & BBQDecember 13, 2013
      Thai
      • New York, United States

      Chef Preyanet Pongsuwan uses shredded green papaya instead of noodles for this non-traditional pad Thai. Read more

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      OBAO Hell's KitchenDecember 13, 2013
      Thai
      • New York, United States

      Chef Preyanet Pongsuwan of OBAO NY uses shredded green papaya instead of noodles for this non-traditional pad Thai. Read more

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      Milk RiverDecember 6, 2013
      Restaurant
      • Brooklyn, United States

      Pastry chef Anna Markow has been making this mash-up of two holiday favorites for the past few years as part of cookie and treat boxes she sends at Christmas. Read more

      2 Saves
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      La Petite GroceryNovember 22, 2013
      Restaurant
      • New Orleans, United States

      Grilled Octopus: Chef-owner Justin Devillier uses sweet-and-sour satsuma oranges — the first citrus fruit to ripen in the fall in Louisiana — and octopus for this popular appetizer. Read more

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      The Oak TableNovember 15, 2013
      American
      • Columbia, United States

      Foie Gras Little Debbie: The Oak Table’s pastry chef, Charley Scruggs, likes the interplay of foie gras, bitter chocolate and salted peanuts in this menu item. Read more

      Expertise in American Restaurants
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      Beast + BottleNovember 11, 2013
      New American
      • Denver, United States

      Chef-owner Paul Reilly wanted to use a root vegetable in a sweet application this autumn. He settled on carrots, and immediately thought of carrot cake, which inspired the Carrot Cake Waffle. Read more

      Expertise in American Restaurants
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      BisutoroNovember 1, 2013
      Japanese
      • New York, United States

      Iron Chef Masaharu Morimoto serves a high-end twist on chicken noodle soup at Bisutoro. Read more

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      Cafe D'AlsaceOctober 25, 2013
      French
      • New York, United States

      Gianni Cavicchi, beer director for Cafe d'Alsace, developed the Cider sangria for the fall with the growing popularity of cider in mind. Read more

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      DistilledOctober 22, 2013
      Gastropub
      • New York, United States

      Chef Shane Lyons of Distilled NY uses duck confit and brioche French toast in this take on chicken and waffles. Read more

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      Buddy V's RistoranteOctober 22, 2013
      Italian
      • Las Vegas, United States

      Cake Boss Buddy Valastro's new restaurant offers a spin on the classic Italian dessert with its Cannoli dip. Read more

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      Blue Canyon Kitchen & TavernOctober 7, 2013
      American
      • Twinsburg, United States

      Polenta crusted calamari Read more

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      Blue Canyon Kitchen & TavernOctober 7, 2013
      American
      • Missoula, United States

      Polenta Crusted Calamari Read more

      Expertise in American Restaurants
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      George's At The CoveOctober 2, 2013
      New American
      • La Jolla, United States

      Fish tacos are a landmark dish in San Diego, and chef Trey Foshee wanted to celebrate that heritage with this menu item. Read more

      Expertise in American Restaurants
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      Green RussellSeptember 23, 2013
      Cocktail
      • Denver, United States

      Beer cocktail Read more

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      FangSeptember 16, 2013
      Chinese
      • San Francisco, United States

      Chef Kathy Fang developed the Brown Rice Delight as a lower-calorie, higher-fiber alternative to fried rice. Read more

      2 Saves
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      AVANTSeptember 10, 2013
      Restaurant
      • San Diego, United States

      Nicolas Bour, executive chef of Avant at the Rancho Bernardo Inn in San Diego, updates classic shepherd’s pie by using duck instead of traditional ground lamb or beef. Read more

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