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Today, Jonathan Gold waxes eloquent on the return of John Sedlar at Rivera, which is starting to fire on all cylinders: "When Rivera opened a few months ago, it was clear that Sedlar was anxious about the molecular-gastronomy guys ... What had been revolutionary about Sedlar’s cooking was now almost commonplace ... But restaurants take time to settle into their skins. And Rivera seems to have gelled, even the few dishes that really hadn’t before." [LAW]

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