Biscuits and Gravy @ B. Matthew's Eatery
Owner Brian Huskey grew up in East Tennessee, where biscuits and gravy is an art form. He brought the flavors to his restaurant and serves up a pair of big, from-scratch biscuits smothered in thick, milk gravy. Dust on a little black pepper, add a steaming cup of Joe and you’ve got a working man’s rib-sticking breakfast!

Biled Shrimp @ Despositos Seafood Restaurant
No-nonsense dining with a view of the Intercostal Waterway in Thunderbolt, GA., is just a few minutes from downtown Savannah. Think honky-tonk meets fish shack. Glowing neon beer signs light the dining room while newspaper covers the tables. The Lowcountry Boil offers a big pile of local shrimp, stewed chunks of sausage, the obligatory corn cobbettes and tender hunks of fresh boiled potatoes. Wash ‘em down with a cold Bud!

Okra & Tomato  @ Sisters of the New South
Time and time again, the Brown family has proven its east side Savannah meat-and-three joint is the unchallenged master of fried chicken. Dark meat? White meat? Both? Pick your pieces then add on a side of mac and cheese and, without question, Sisters’ hot and juicy tomato and okra stew. The okra adds crunch while the tomatoes tart up the dish with acid and that “fresh from the garden” flavor.

Wild Georgia Shrimp  @ Vic's On the River
Plump, sweet wild Georgia shrimp are showcased in this upscale presentation of shrimp and grits. Thick, grainy, smoked cheddar stone-ground grits create the decadent foundation of this contemporary take on the classic Lowcountry dish. Lace in smoked bacon and a drizzle of rosemary barbecue sauce – yes, please!

Pulled Pork @ Angel's BBQ
Chef Andy Trice marches to a different drummer at his tiny little BBQ shack in the alley. His pulled pork is juicy and succulent – and jazzed up by any one of Andy’s handmade hot sauces. His collards pay homage to the West African style – laced with peanuts and flavored with peanut sauce.

Coxinha Com Requeijão  @ Fornalha
Fornalha is an unspectacular looking lanchonete (snack bar) but just a mention of their infamous coxinha com requeijão inspires sighs of adoration from those who’ve had the pleasure. The tear-shaped golden breadcrumb exterior doesn’t give much away, but bite through the thin outer casing of soft dough and you’ll find succulent shredded chicken breast enlivened with garlic, lime, scallions and parsley. And hiding below it all like a guilty secret is a generous dollop of gooey, creamy, utterly indulgent requeijão cream cheese. You’ll feel guilty once you’re finished but you’ll get over it.

Contra Filé Burger  @ Bar do Momo
In the heart of Tijuca in the North Zone of Rio, far from the beaches and the tourist hordes, lies one of Rio’s most culinary inventive bars. Bar do Momo is presided over by the prodigious Toninho, who whips up all manner of culinary treasures ranging from traditional dishes to dizzying new inventions. From 4 p.m. onward, order this awesome burger - a huge patty (served rare) with smoked mayonnaise, cheese and caramelized red onions, all wrapped up in a faultless bun.

Caranguejo ao Toc Toc @ Restaurante o Caranguejo
For those who like to get hands on with their seafood, this dish takes you back to basics. Your "Caranguejo" (mangrove crab) arrives in an earthenware dish with a simple covering of light seafood sauce and fresh cilantro … and a wooden mallet! The ‘Toc Toc’ part of this dish is the noise you make as you put that mallet to good use, cracking the shell so you can get to the sweet flesh locked inside.

Combination Platter  @ Ali's Kabab Cafe
For about $20, Ali el Sayed, the larger-than-life Egyptian chef-owner of Kabab Café, will prepare you a tasting of several falafel -- from everyday ethereal orbs to an over-the-tops stuffed number.

Falafel  @ The King of Falafel & Shawarma
Not only is Fares “Freddy” Zeidaies one of the most charismatic street vendors, he serves one of the best falafel over rice plates around. His freshly fried oblong falafel is superb.