This year's list is pegged as "The New Classics," which in this case means everything from Brazilian confections (#1) to Zurich wine bars (#5) to the New Stockholm Cuisine (#40) to old issues of Gourmet (#66) to Frito pie (#85). One could go on, but why when you can read it in real life. There are also recipes for many of the items on the list, which is very, very cool. (Yes, that includes one for Frito pie.)
Oh, and the usual disclaimer that Saveur's editor-in-chief James Oseland was once, a very long time ago, an LA Weekly proofreader. Cheers.