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The Top 10 New York Dishes of 2016

The New York Times - By PETE WELLS

A lot of the food that I transfer from fork to mouth is complicated. Some of it dazzles me, some doesn’t, and I write my reviews accordingly. As time passes, though, it’s the less frenetic stuff that tends to stand out in my memory. The juicy rosé-colored slab of roast beef, the egg on toast served …

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