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Fodor's New York City 2014
Café Tamayo Review
Sweep back the claret-color velvet curtains at the entrance and you're transported to a turn-of-the-20th-century French bistro. Gourmands have enthused over the new American fare—smoked salmon–potato pancake and grilled loin of lamb, for example—since the place opened in 1987. Chef-owner James Tamayo, a Culinary Institute graduate, prides himself on using fresh local produce and is known for his duck confit.
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