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Bouligny Tavern

The city: New York
The chef: Marc Meyer, chef/owner of Cookshop (156 10th Ave., 212-924-4440, www.cookshopny.com), Five Points (31 Great Jones St., 212-253-5700, www.fivepointsrestaurant.com) and Hundred Acres (38 MacDougal St., 212-475-7500, www.hundredacresnyc.com)
The late-night eats: With three restaurants — Saturdays alone start at 8 a.m. and go straight through to “11 or so at night” — Meyer doesn’t go far for late-night meals, but he definitely has his favorite. Just up the street from his Hundred Acres, he likes to grab some of the city’s best falafel. Meyer has been a regular “for years” at Mamoun’s (119 MacDougal St., 212-674-8685, www.mamouns.com). He also likes Kang Suh (1250 Broadway, 212-564-6845), one of the “big older places” in the Koreatown neighborhood. “You can grill food or have big seafood stews,” Meyer says. “There are raw blue crabs that are marinated in chile paste, and the juice runs down your arm.”
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Bar Marmont

The city: Los Angeles
The chef: Albert Aviles, executive chef at Corkbar (403 W. 12th St., 213-746-0050, www.corkbar.com)
The late-night eats: Aviles’ reply when asked if he likes a late night out: “Yeah. Who doesn’t?” The dark-hours devotee remains loyal to the food at his past employer: Bar Marmont (8171 W. Sunset Blvd., 323-650-0575, www.chateaumarmont.com). “The burger is amazing,” Aviles says. Carolynn Spence, executive chef at both Bar Marmont and Chateau Marmont, “keeps it very, very … burger. She doesn’t do special cheeses or anything like that, and her fries are just awesome. Big meaty fries. When you’re drinking, it’s what you want.” But Aviles is also a big Vietnamese pho fan. Since there’s not a whole lot of good pho action going on near Corkbar, he heads downtown to Pho 2000 (215 N. Western Ave., 323-461-5845, www.pho2000.com). “The oxtail pho is unbelievable,” he says. “I’ve tried to talk to the lady to see how they make their broth, and she won’t tell me. It kind of bums me out. I could boil bones with spices for three days and still wouldn’t get that.”

The city: Miami
The chef: Sergio Sigala, executive chef at Cecconi’s (4385 Collins Ave., 786-507-7902, www.cecconismiamibeach.com)
The late-night eats: The gastropub trend takes an Asian-inspired turn in Miami. Sigala raves about the informal and awesomely named Pubbelly (1418 20th St., 305-532-7555, www.pubbelly.com), which opened this past November. Sigala is happy to see a Miami spot focus on pork, an ingredient that he says is relatively rare in the physique-minded city. Continuing the chef reverence for the cuisines of Asia, Sigala also favors Yakko-San (3881 NE 163rd St., N. Miami Beach, 305-947-0064, www.yakko-san.com). “Finding a traditional Japanese restaurant in Miami is kind of difficult,” he says. The restaurant runs the traditional gamut, from hot pots to barbecued eel.