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No. 57

Fogo Island Inn

For getting up close with the North Atlantic, the location can’t be beat. Ingredients are hunted, fished and foraged from a close perimeter, then given respectful prep by Timothy Charles, who also dallies in fermentation and pickling. Local seafood is a strength, obviously, but there is much more. This is local on steroids.

Photography by Steffen Jagenburg

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