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Miguel Sanchez Romera isn’t just a neurologist—he’s also a Michelin-starred chef considered by many in his native Spain to be a peer of El Bulli’s Ferran Adria. Romera’s approach to food—which he calls “neurogastronomy”—will be available to American palates for the first time at Romera. The chef offers an 11-course tasting menu, featuring innovative cuisine like rare rib eye sliced over apple tatin; each course is also served with flavor-infused water.