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Butter Half: Honey Butter Toast Interstellar | Santa Monica, Calif.
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Bowls of Summer: Summer Seared Ahi Salad Modern Market Eatery | Based in Denver
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Sweet on Brunch: Crème Brûlée French Toast The Bungalow Kitchen | Tiburon, Calif.
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Pretty in Pink: Pink Burger Pink Love Donuts & More | Miami Beach and Oakland Park, Fla.
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Havana Good Time: Cubano Johnston’s | San Diego
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Carolina Claw: Low Country Crab Rice The Jones Oyster Co. | Greenville, S.C.
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Smoke Signals: Pollo Ahumado Bombo | Los Angeles
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Kitchen Collaborative: Chandon Clenard Setting new narratives and expectations around craveability and satisfaction
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Crab Collab: Crab Rangoon Pizza Happy Joe’s Pizza Ice Cream | Based in Davenport, Iowa
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Gold Star Barbeque: Carolina Goldmine Sandwich City Barbeque | Based in Dublin, Ohio
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Morning Squash Game: Truffle Squash Benedict OEB Breakfast Co. | Based in Calgary, Alberta
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Timeless A-Peel: Graceland Blue Jay Bistro | Littleton, N.C.
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Char-Baa-Cued: Lamb-spiced Ribs Andros Taverna | Chicago
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Pure Gold: Saffrodesiac Soif | Chicago
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Spuds With Seoul: Loaded Bulgogi Fries Bonchon | Based in Addison, Texas
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A Spud-tacular Moment: Ultimate Loaded Barbecue Baker Dickey’s Barbecue Pit | Based in Dallas
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Fine and Dandy: Bacon-wrapped Pork Tenderloin One Market Restaurant | San Francisco
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Gimme the Blues: Blueberry BBQ Sauce 4 Rivers Smokehouse | Based in Winter Park, Fla.
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Fritter Away: Famous Indonesian Corn Fritter Bites E&O Kitchen and Bar | San Francisco
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Raw Fusion: Citrus-Yuzu Hamachi Sashimi Rozu | Rockville Centre, N.Y.
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A Jammin’ Burger: Tremendo Burger Pincho | Based in Miami
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Kitchen Collaborative: Walter Rivas Eyeing opportunities to lift the flavor experience with simple but highly effective twists
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Kitchen Collaborative: Michael Krimmer Fashioning flavor combinations that both defy expectations and revere iconic origins
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Kitchen Collaborative: Shereen Abutom Charting new flavor routes to menu success
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Kitchen Collaborative: Owen Klein Leading with playful invention to craft flavor-forward menus
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Kitchen Collaborative: David Bolosan Letting imagination take flight and propel craveable flavors to new heights
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Kitchen Collaborative: Lisa Davidson Playing with flavor, form and texture in eclectic presentations
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Carrying Flavor with Comfort Beans flex modern menus
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Kitchen Collaborative: Brad Bergaus Lifting flavor expectations with unexpected ingredients and techniques
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