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"facebook dialogPinterestPhotos courtesy of John Valls/courtesy of Paul\u00E9e.; Molecular Recipes; Jack Schow/courtesy of Belcampo; courtesy of Libertad; City Paper; Steel &amp;amp; Rye.\n\n As these six restaurants prove, the next movement in gourmet dining is the reverse commute. Ready for a trip out of the city?\n\nPortland to Dundee, Oregon (27.2 miles)\n\n Paul\u00E9e (pictured above)\n\n Portland may be the gastronomic center of the universe, but the best new restaurant in the area is actually half an hour southwest of town. At his 90-seat modern farmhouse, chef Sean Temple performs culinary sleight of hand anchored by a deep-rooted respect for Oregon ingredients.\n\nDish Worth Driving For: Sweet, briny Dungeness-crab roll served over pur\u00E9ed celery root.\n\n\u2022 \u2022 \u2022\n\nfacebook dialogPinterestburbs_adara.jpgPhotos courtesy of John Valls/courtesy of Paul\u00E9e.; Molecular Recipes; Jack Schow/courtesy of Belcampo; courtesy of Libertad; City Paper; Steel &amp;amp; Rye.\n\nNew York City to Montclair, New Jersey (18.6 miles)\n\n Adara\n\n At this modernist destination, chef Tre Ghoshal keeps a handheld food smoker in his holster, deploying it\u2014along with other tricks from NYC's wd~50 camp\u2014to create imaginative multi-course tastings.\n\nDish Worth Driving For: A creamy portobello-mushroom mousse served under a glass dome piped full of lavender smoke.\n\n\u2022 \u2022 \u2022\n\nfacebook dialogPinterestburbsbelcampo_460.jpgPhotos courtesy of John Valls/courtesy of Paul\u00E9e.; Molecular Recipes; Jack Schow/courtesy of Belcampo; courtesy of Libertad; City Paper; Steel &amp;amp; Rye.\n\nSan Francisco to Larkspur, California (16.1 miles)\n\n Bel Campo Meat Co.\n\n Savvy San Fran carnivores descend on the gleaming-white butcher shop/restaurant to collect farm-fresh eggs and grass-fed rib eyes but stay for chef Ross Wollen's hyper-local meals.\n\nDish Worth Driving For: Succulent salt-and-peppered lamb belly, cast-iron seared, then braised in lamb stock, lemon, and sage.\n\n\u2022 \u2022 \u2022\n\nfacebook dialogPinterestburbslibertad460.jpgPhotos courtesy of John Valls/courtesy of Paul\u00E9e.; Molecular Recipes; Jack Schow/courtesy of Belcampo; courtesy of Libertad; City Paper; Steel &amp;amp; Rye.\n\nChicago to Skokie, Illinois (14.6 miles)\n\n Libertad\n\n Before Libertad, Skokie's most recent claim to fame was a fictitious barbershop quartet referenced in The Usual Suspects. Now the Chicago burb gets love for having the metro area's smartest Latin American cooking.\n\nDish Worth Driving For: Pan-seared scallops and black rice electrified with tart, fiery yuzu-habanero butter.\n\n\u2022 \u2022 \u2022\n\nfacebook dialogPinterestburbscitronrose.jpgPhotos courtesy of John Valls/courtesy of Paul\u00E9e.; Molecular Recipes; Jack Schow/courtesy of Belcampo; courtesy of Libertad; City Paper; Steel &amp;amp; Rye.\n\nPhiladelphia to Merion, Pennsylvania (9.1 miles)\n\n Citron and Rose\n\n The team behind the acclaimed Israeli eatery Zahav gives glatt kosher a makeover on the Main Line, and the Eastern European-inflected plates are a hit with even the most goyish Gentiles.\n\nDish Worth Driving For: Stew with braised lamb shank, soft-boiled eggs, and sausage made from sweet potatoes, challah, and veal.\n\n\u2022 \u2022 \u2022\n\nfacebook dialogPinterestPhotos courtesy of John Valls/courtesy of Paul\u00E9e.; Molecular Recipes; Jack Schow/courtesy of Belcampo; courtesy of Libertad; City Paper; Steel &amp;amp; Rye.\n\nBoston to Milton, Massachusetts (8.4 miles)\n\n Steel &amp;amp; Rye\n\n Chef Chris Parsons lures Bostonians to Milton with the promise of fresh, hearty regional fare served beneath 30-foot ceilings in a converted industrial garage.\n\nDish Worth Driving For: Creamy potted foie gras with sweet pear butter, house-baked brioche, and poached Maine cranberries.\n\n\u2014Adam Erace\n\n\u2022 \u2022 \u2022"^^<http://www.w3.org/2001/XMLSchema#string>
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