The NYT's Three-Star Restaurants

The NYT's Three-Star Restaurants

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    WD-50 pushes hard against the envelope of possibility and the bounds of conformity to produce food that’s not only playful but also joyful and even exhilarating.
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    Full-throttle Northern Italian opulence with many French and a few Spanish influences.
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    What Picholine lacks in energy and style it more than makes up for in first-rate ingredients and superior execution of Old World dishes.
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    The selection of cocktails, an entire fleet, is surely one of the best in the city, down to a cooling and alcohol-free fennel-basil soda.
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    Nobu 57 gets sushi exactly right: dependable fineness and freshness of product\; calibration of sweetness, tartness, richness and modulated fire in many dishes\; efficient service.
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    Minetta serves some of the most expertly aged, flavorful and exquisitely prepared prime beef in New York.
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    Marea is a seafood inspired restaurant with Italian food cooked as if it were American: big and bold.
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    This is a classic French restaurant with focused dishes, each a cloud of magnificent flavor undiluted by extraneous accents.
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    Kyo Ya will find a way to serve rarely seen ingredients that will constantly add to your list of favorite Japanese dishes.
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    The meats, cured and aged in the basement of Il Buco Alimentari e Vineria, are among the finest salumi in the country.
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    Whether the centerpiece of a dish is fish, bird or mammal, whether it's roasted, poached or smoked, it takes as supple a form as possible, and it seldom recedes behind grandstanding effects.
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    Dishes are delivered without pretense, with minor, quiet ceremony that lead to the subtle mingling of flavors between various American dishes.
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