Restaurants
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It looks like it could give your car an MOT, but 108 Garage is more interested in filling you up with great food, says Jay Rayner
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From blue algae lattes and the best bar on AC/DC Lane to Aboriginal culture, our Guardian Australia reporter has the inside track on the ‘world’s most liveable city’
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Forget unagi, the overfished freshwater eel, and try the altogether subtler saltwater anago at the only Tokyo restaurant that still serves it – in lots of different ways
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There’s no sign of any flock wallpaper, but this concept-heavy clubby new Indian should concentrate on the food, says Jay Rayner
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Restaurateurs in Strasbourg are throwing open their doors to refugee chefs – and the customers are flooding in too
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Many in my profession cannot make ends meet with our wages alone. We rely on people’s good grace – so missing out on service charge feels like daylight robbery
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With its modern art museums, hidden basement bars, and fast-evolving food scene, Argentina’s capital is the most sophisticated city in Latin America
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Veneta may have been a lacklustre way to round off 2016. But the year has had many highlights. Jay Rayner picks his best
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New Orleans has become one of the best places to eat in the US, with a thriving restaurant scene that’s doubled in size since Hurricane Katrina and driven by a new wave of chefs giving classic regional dishes a modern twist
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From your table at the Jetty in Dorset you can almost see your dinner swimming in the harbour, says Jay Rayner
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Restaurateur Russell Norman watched Brooklyn change from industrial backwater to New York’s coolest borough – and took inspiration for his London restaurants
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For great Turkish food you normally head to the suburbs… but Yosma in Baker Street is the exception
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Jay is in love, and he doesn’t care who knows it. The object of his desire? A pair of shipping containers half an hour’s drive from Newcastle…
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Food is a wonderful vehicle for discovering Iran, with its fabulous regional produce featuring in stews, rice dishes, kebabs and desserts
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Restlos Glücklich’s meals taste all the better for knowing that they’re made from veg rejected by supermarkets because of damaged packaging or their odd shape
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Foley’s is all about shouty flavours and having a good time – the only problem is that Jay doesn’t do ‘enforced jollity’
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A great little place I know Staying in style in Barcelona