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Eater Elements

At Xi’an Famous Foods, a Father and Son Connect Over Spicy Lamb Noodles

Sqirl’s Ricotta Toast Is So Much More Than an Instagram Play

At Hominy Grill, a Fried Chicken Biscuit Gets ‘Nasty’

Cutting Into the Rebel Within, San Francisco’s Pastry Show-Stopper

At Nong’s Khao Man Gai, Chicken and Rice Is Actually Life-Changing

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The Story of La Taqueria’s Remastered Mission-Style Burrito

How Santa Fe Bite Created the Ultimate Green Chile Cheeseburger

How Kelly’s Roast Beef Soared From Simple Sandwich to State Icon

From Maine to NYC, the Story of Red Hook Lobster Pound's Rolls

How Langer’s Iconic Pastrami Brings LA’s Past to the Present

How Burger Joint Created a New Classic for NYC

How Federal Donuts Turned Philly Into a Fried Chicken Destination

How Camp Washington's Chili-Topped Spaghetti Became Cincinnati Legend

Wylie Dufresne Looks Back at wd~50's Iconic Eggs Benedict

Fergus Henderson Explains St. John's Roast Bone Marrow, a London Legend

Examining the Momofuku Pork Bun, a 10-Year NYC Favorite

Charles Phan's Shaking Beef at The Slanted Door in SF

Meat Fruit at Dinner by Heston Blumenthal in London

The Chili Half-Smoke at Ben’s Chili Bowl in DC

The Pork Blood Luu Suk at LA's Night + Market Song

The Italian Beef Sandwich at Al's in Chicago

The Porterhouse at Peter Luger Steakhouse in New York City

The Classic Bagel and Salmon Sandwich at Russ & Daughters in New York City

The Cuban Sandwich at Versailles in Miami's Little Havana

Lobster Rolls at the Clam Shack in Kennebunkport, Maine

Suzanne Goin's Lamb Kibbeh-Nayeh at Lucques in LA

The Makings of Una Pizza Napoletana's Apollonia Pie, an Instant San Francisco Classic

The Shrimp & Grits at Crook’s Corner in North Carolina

Fennel Sausage & Panna Pizza at LA's Pizzeria Mozza

The Grilled Pizza Margarita at Al Forno in Providence

The Malnati Chicago Classic at Lou Malnati's

The Speckenwolf Pizza at Roberta's in Brooklyn

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