Shoppers at a supermercado in Havana that featured random leftovers from other countries, but no fresh meat or produce. (Photo: Lisette Poole for The New York Times)

Shoppers at a supermercado in Havana that featured random leftovers from other countries, but no fresh meat or produce. (Photo: Lisette Poole for The New York Times)

Tyler Benson, left, and Ben Mantica, two 20-something entrepreneurs who met in the Navy, are bringing the model of a tech incubator to the food world. Their Smallman Galley consists of four kiosks in which different chefs showcase their cooking for 18 months. (Photo: Jeff Swensen for The New York Times)

Tyler Benson, left, and Ben Mantica, two 20-something entrepreneurs who met in the Navy, are bringing the model of a tech incubator to the food world. Their Smallman Galley consists of four kiosks in which different chefs showcase their cooking for 18 months. (Photo: Jeff Swensen for The New York Times)

The current edition of Le Fooding includes a “Japaname Tour” of Paris with a lavishly illustrated foldout map. It lists 40 restaurants headed by Japanese chefs, 28 of which are cataloged as “Japarisiennes,” a portmanteau for Japanese chefs cooking French cuisine. Here, oysters in a pear brine at Dersou. (Photo: Damien Lafargue for The New York Times)

The current edition of Le Fooding includes a “Japaname Tour” of Paris with a lavishly illustrated foldout map. It lists 40 restaurants headed by Japanese chefs, 28 of which are cataloged as “Japarisiennes,” a portmanteau for Japanese chefs cooking French cuisine. Here, oysters in a pear brine at Dersou. (Photo: Damien Lafargue for The New York Times)

Chris Bianco at Tratto, his new restaurant in Phoenix. (Photo: David Jolkovski for The New York Times)

Chris Bianco at Tratto, his new restaurant in Phoenix. (Photo: David Jolkovski for The New York Times)

The chef Art Smith’s plans call for a shuttered 60,000-square-foot complex that once held a poker room and a 500-seat court for jai alai to become a commercial center with a bakery, country store, art gallery and restaurant. (Photo: Phil Sears for The New York Times)

The chef Art Smith’s plans call for a shuttered 60,000-square-foot complex that once held a poker room and a 500-seat court for jai alai to become a commercial center with a bakery, country store, art gallery and restaurant. (Photo: Phil Sears for The New York Times)

Sichuanese cooking has been conquering the world. It has become China’s favorite out-of-home dining, sold in countless restaurants that often advertise its trademark chile heat. Here, a wholesale spice market frequented by chefs in Chengdu, China. (Photo: Adam Dean for The New York Times)

Sichuanese cooking has been conquering the world. It has become China’s favorite out-of-home dining, sold in countless restaurants that often advertise its trademark chile heat. Here, a wholesale spice market frequented by chefs in Chengdu, China. (Photo: Adam Dean for The New York Times)

Plating a dish at Dersou. (Photo: Damien Lafargue for The New York Times)

Plating a dish at Dersou. (Photo: Damien Lafargue for The New York Times)

Slow roasted Abruzzese-spiced lamb with carciofi alla Romana and Umbrian lentils. (Photo: Francesco Sapienza for The New York Times)

Slow roasted Abruzzese-spiced lamb with carciofi alla Romana and Umbrian lentils. (Photo: Francesco Sapienza for The New York Times)

Niuris Ysabel Higueras Martínez owns the restaurant Atelier in Havana. (Photo: Eliana Aponte Tobar for The New York Times)

Niuris Ysabel Higueras Martínez owns the restaurant Atelier in Havana. (Photo: Eliana Aponte Tobar for The New York Times)

The newly renovated second-floor dining area at Alinea. (Photo: Nathan Weber for The New York Times)

The newly renovated second-floor dining area at Alinea. (Photo: Nathan Weber for The New York Times)

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