Voodoo Bleu Oysters @ Half Shell Oyster Bar & Grill
Although you can find chargrilled oysters in restaurants all over the city, the ones at Half Shell are not to be missed. These beauties are freshly shucked, topped with bacon and bleu cheese and grilled just enough to let all those beautiful flavors meld together.

Boudreaux Fries @ Bruno's Tavern
Named after the locally famous Boudreaux & Thibideaux jokes, these fries from Bruno's Tavern in the Riverbend are "gar-on-teed" to blow your mind and your taste buds. You won't be able to get enough sweet potato fries topped with roast beef debris, bleu cheese crumbles, sugar and spice pecans, and golden raisins.

Fish & Chips @ Booty's Street Food
Celebrating the street food of the world, Booty's in Bywater offers all kinds of interesting dishes, but one can't resist these Fish & Chips made with malt vinegar-battered Gulf fish served with house tartar sauce and curry ketchup.

Doughnut balls  @ Duende
Doughnuts for breakfast are serious business, and they are completely reasonable when they taste this good. Perth's breakfast scene is fiercely competitive and diverse in its offering, and Duende's new dish is light and fluffy, with the perfect companion -- peanut butter and jelly ice cream and macadamia crumb. This sweet treat is a wonderful dish worth visiting for alone, but the rest of their breakfast menu is great, too.

Fried Chicken Legs @ Poste Moderne Brasserie
For the most incredible fried chicken in DC, head to Poste Moderne Brasserie. Housed in an historic 19th-century building, the site was transformed into a beautiful hotel restaurant and bar with noteworthy cocktails and a lovely courtyard patio. In the kitchen, chef Kyoo Eom marinates chicken legs for days and then slow confits them before frying. The finished product is insanely tender and juicy with the best crispy crunch. The only bad thing is that it can only be found at brunch.

Peanut Butter and Three Berry Jam Pop Tart  @ The Old Laundry Bar & Eatery
The Old Laundry recently launched a new breakfast menu with a new head chef taking charge. The house-made pop tart is crazy good with a crumbly short pastry and sweet, well balanced filling of chocolate mousse, salted caramel and banana. The mousse is bitter but creamy, and the salted caramel is rich. The addition of fresh banana, pomegranate and mint lifts the dish and refreshes your palette. Very clever and very fun, this dessert is a must for all sweet tooth breakfast fans out there.

Pikachu Empanada @ La Cocina
Argentines take their empanadas (meat- and vegetable-filled pastries) seriously, and many claim that tiny La Cocina has the best around. This empanada dive in Recoleta is always packed with old Argentinian men getting down with wonderful baked empanadas from Catamarca. The signature empanada is the one to go home with. The Pikachu is loaded with three cheeses, onions and a mild spicy sauce.

Pollo Frito  @ NOLA
It’s not every day you’ll find a New Orleans-style gastro pub in Argentina. But luckily, locals have been going loco for Louisiana-influenced dishes mixed with Buenos Aires favorites at NOLA. A fine example of the dishes coming out of their Cajun kitchen is the pollo frito, both in classic and sandwich form. The fresh pieces of chicken are battered and perfectly deep fried for that juicy meat and dreamy outer crunchy crust in every bite. Go for the fried chicken, and stay for the mollejas (sweetbreads), which are also deep-fried and topped with pickled onions and drizzled with a garlic lemon aioli.

Brisket Empanada @ El Tejano BA
At El Tejano (The Texan) BA, an East-Texan expat who landed in Buenos Aires several years ago takes a beautiful piece of perfectly smoked brisket, packs it inside an empanada, seals it shut and deep fries that bad boy for a miraculous American-Argentine fused snack.

Tamalitos verdes @ Mestizo Cocina Peruana
Mestizo Cocina Peruana, by the bay of Glenelg, is away from the crowds and on a quieter side of the coastal suburb. It also is a showcase for Peruvian cuisine -- diverse with influences from such countries as Spain, Italy, German, Chinese, Japan and West Africa. The tamalitos verdes is a stand out. A steamed parcel of slow cooked pork, corn and coriander is wrapped in a corn husk and accompanied with salsa criolla. The steamed corn is like a soft dough (almost like polenta), sweet and subtle in flavor and smooth in texture, while the filling of slow cooked pork melts away with each bite. The vibrant salsa criolla adds a sharp punch and crunch to each mouthful and balances the bite, complementing the flavors and textures. Delicious!