Making the carrier do some of the heavy lifting

In 15 days that averaged 19 hours per day, Gerry Ludwig's team visited 116 new restaurants across the three cities, tasting 1,205 dishes along the way. This year’s greatest takeaway was the growing influence of global cuisines on mainstream menus.

Handhelds wrap global flavors and craveability into a familiar format

Adaptation, interpretation and reinvention are all smart ways to serve up signature dishes