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.

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.

Porter & Rye
Situated in the hip Finnieston end of Argyle Street, Porter & Rye is being heralded as Glasgow’s first "molecular restaurant." Against a backdrop of exposed brick walls, tiled floors, filament light bulbs and a dry-ageing cabinet in the bar with cuts of meat hanging in it, diners are serving fine dry-aged meats, small plates and classic mixed drinks. Don't pass up the bone marrow mac and cheese.

Opium
Located in the heart of the city, fans head to this sleek, low-lit spot where Kwan Yu Lee, an "old-school chef," infuses flavors from China, Malaysia and Thailand into delicious dim sum and colorful fusion combinations you've never seen.

The Honours
Named after the 18th-century book, "The Honours of the Table," this new brasserie from award-winning chef and restaurateur Martin Wishart features seasonal, Scottish flavors in creative innovations of classic French cuisine. Seated in the renovated basement of Malmaison, a former Greek Orthodox Church, diners can soak in the opulent setting while savoring such creations as melt-in-your-mouth pasta enveloped with creamy truffle puree and seared scallops.

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.

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.

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.

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!

Taqueria la Fondita
The adobada pork tacos at Taqueria La Fondita nestle chunks of red chili-marinated pork deep in soft blankets of corn tortillas. A drizzle of cool green tomatillo salsa over the top brightens the spicy meat, and the whole thing is garnished with chopped onions and cilantro. The taqueria is really nothing more than a truck parked next to a metal tent -- open to the elements (but who needs walls when you've got tacos), but that keeps the prices down. For just $4.99, you get three tacos (adobada or any of the other meats), rice, beans and a soda. Not to mention the grilled onion and jalapeño pepper that come with -- the perfect final touch for the adobada tacos!