Pizzeria Bianco is a pizza restaurant in Phoenix, Arizona established in 1994 that earned very positive reviews by notable food critics. Nationally recognized for its pizzas,the restaurant's small seating capacity can lead to wait times that sometimes surprise casual patrons. The restaurant features a wood burning oven and homemade mozzarella cheese used in pizzas primarily fashioned by the owner himself.

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Joël Robuchon  is a French chef and restaurateur. He was titled "Chef of the Century" by the guide Gault Millau in 1989 and also awarded the Meilleur Ouvrier de France (France's Best Craftsman) in cuisine in 1976. He has published several cookbooks in French, two of which have been translated into English, has chaired the committee for the current edition of the Larousse Gastronomique, and has hosted culinary television shows in France. He operates a dozen restaurants in Hong Kong, Las Vegas, London, Macau, Monaco, Paris, Taipei, and Tokyo, with a total of 28 Michelin Guide stars among them – the most of any chef in the world.

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This is a place where you feel welcomed. Run by the Canlis family, Canlis is the Pacific Northwest's most celebrated restaurant, winner of fourteen consecutive Wine Spectator Grand Awards and three time James Beard runner up for best service in the country. Voted Most Romantic, Best View, Best Service, Best Design.

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Frontera Grill is a Mexican restaurant in Chicago.In 1994, Frontera Grill was ranked the world's third-best casual dining restaurant by the International Herald Tribune, a fresh, quick-service restaurant concept created by Chef Rick Bayless in partnership with Macy’s. Enjoy robust and spirited regional Mexican delicacies. 

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Highly acclaimed chef Thomas Keller (of The French Laundry) is behind this beautiful Yountville restaurant. Enjoy excellent French bistro cuisine in a dining room offering wonderful Parisian ambiance. We invite you to visit Bouchon Bakery, an authentic, country-style boulangerie located next door Bouchon Bistro. The Bakery serves traditional French breads and pastries and is open from 7am - 7pm daily.

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Next is Grant Achatz's second Chicago restaurant which opened on April 6, 2011. The restaurant has received media interest due to Achatz's high profile success at his first restaurant Alinea, as well as its unique "ticketed" format where unlike a traditional reservation system, Next sells pre-priced tickets for specific dates and times in a similar fashion to the way theater, concert, and sporting event tickets are sold.

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There's goat on the menu (smoked goat pizza with tart cherry soffrito, grilled shrimp with spiced goat and  kohlrabi kimchee), but that's not all. The lineup is divided into three sections: veggies, fish and meat, and though dishes will change regularly based on seasonality,  the opening menu includes everything from chilled sweet onion soup with olive oil-poached shrimp to braised beef tongue wtih masa and salsa verde.

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Katz's Delicatessen, also known as simply Katz's of New York City, is a kosher-style–delicatessen restaurant located at 205 E. Houston Street, on the south-west corner of Houston and Ludlow Streets, in Manhattan.

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A rustic eleven table dining room located in Center City Philadelphia, Vetri specializes in authentic Northern Italian dining featuring homemade pasta. Vetri serves each guest a multi-course tasting menu as the sole dining offering.

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A place where you can try strange animal parts tapas style.

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wd-50 is a New York City molecular gastronomy restaurant opened in 2003 by chef Wylie Dufresne. It is located in the Lower East Side and was listed among the S.Pellegrino World's 50 Best Restaurants for 2010. In 2006 the restaurant received a Michelin star in the New York City guide, and has held onto it since.

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It was built in 1880. It is located in the Garden District of Uptown New Orleans , and is owned by the Brennan family. It has long been one of the best regarded upscale restaurants in the city. Paul Prudhomme and Emeril Lagasse are two of its most famous alumni who have worked in its kitchen through the years.

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Marea Ristorante, located in one of Manhattans most storied addresses, features Chef Michael White's ode to Italian seafood. From his trademark handmade pastas to his fresh crudo and whole fish, Chef White is committed to reinventing the notion of seafood in New York.

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Cochon means "pork" in French, but in New Orleans it's a creole/cajun restaurant in the warehouse district. You go here for nice fatty, soulful meals. Not alot of places still bring in whole pigs and do in-house butchering, but this place does.If you like pork, then that's the place to go.

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 Daniel is among New York City’s most impressive restaurants, with prices to match. Decor reflects Daniel Boulud’s appreciation for Italian Renaissance design, but the menu features creative French cuisine.

                     

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Rated New york No.1 steak house for 28 years in a row.

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Best New Restaurant of 2011 by the James Beard Foundation.

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Babbo is high quality Italian food. This is not your normal pasta and pizza Italian restaurant. Batali puts together some very tasty dishes made with the more 'rustic' Italian ingredients like beef cheek, lamb's brain, goose liver.

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Renowned for its inventive menu and effervescent ambiance, Michel Richard Citronelle is the perfect restaurant in Washington DC to host an elegant private or corporate event.

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This restaurant is unlike any other Thai place in the U.S. First of all, you can't get pad Thai here. Second, the chef is not Thai; he's a white guy named Andy Ricker. Third, the restaurant is in Ricker's house and yard. More important, the food at Pok Pok is unforgettable. Ricker has spent years traveling and learning to cook in Thailand and loves northern Thai–style grilled street foods.

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One of America's most popular restaurants, Gramercy Tavern serves inventive American cuisine from Chef Michael Anthony in a rustic yet elegant setting.

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 Located in Los Angeles and Singapore, Osteria Mozza was created by Mario, Joe Bastianich and Nancy Silverton. The main centerpiece of these refined and elegant restaurants are the Mozzarella Bars, where a wide array of fresh items from mozzarella, burrata, bocconcini and stracciatella are prepared each day.

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Chez Panisse has been listed by Restaurant magazine as one of the top 100 restaurants in the world for the last several years. From 2002 to 2008 it was one of the top fifty restaurants in the world, and was ranked number 12 in 2003. In 2007,Alice Waters won Restaurant Magazine's Lifetime Achievement Award, and was cited as one of the most influential figures in American cooking over the past 50 years. Michelin awarded the restaurant a one-star rating in its guide to San Francisco Bay Area dining from 2006 through 2009

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In the 14 years since it opened, Eleven Madison Park has slowly become one of the most elegant and esteemed restaurants in New York City. With its high ceilings and hushed grandeur, it feels like a sanctuary. Its sophisticated cooking and polished service have earned it three stars from Michelin, four from The New York Times and a recent jump into the top 10 of a much-watched list of the world’s best restaurants.

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Jean Georges Vongerichten’s eponymous restaurant in New York serves Asian
influenced French cuisine that offers a masterclass in nuance and subtlety.

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  A dynamic amalgam of modern regional southern cuisine, dazzling flavors,
  exceptional wines & unparalleled service are what you will find at McCarthy's

  where Chef Sean Brock blends progressive American cuisine & modern culinary

  technique while giving respect to the highest quality & freshest ingredients.

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 Blue Hill at Stone Barns offers a warm and elegant environment to
 celebrate with family and friends. Our chefs prepare menus that reflect

  your tastes and include the freshest ingredients the farm has to offer.

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Masa is a Japanese and sushi restaurant in New York City's Time Warner 

Center.The restaurant was opened by Chef  Masa Takayama in 2004.

 and is considered one of the most expensive restaurants in the world. 

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Alinea became one of only two restaurants in Chicago to receive the highest

 rating of three stars from the Michelin Guide and was subsequently reviewed

 by restaurant critic Sam Sifton in the New York Times The restaurant take sits

 name from the symbol alinea, which is featured as a logo.

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 Per Se is a restaurant owned by chef  Thomas Keller located at Columbus Circle in

 New York City, on  the  fourth floor of the Time Warner Center.It has been called

 the best restaurant in New York City by the New York Times.

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