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!

The Driftwood
Understated and tucked away on the Roseland Peninsula, The Driftwood Hotel is a haven of peace and tranquility. Head Chef Chris Eden has earned the restaurant a Michelin star since 2012, and deservedly so. The restaurant is simply stylish, with comfortable chairs and crisp, white tablecloths, gorgeous artwork (many of which involve driftwood) and spectacular views of the sea. Food is elegant and sophisticated, with particular emphasis on top quality local ingredients. Fish is delicate and meat is succulent, perfectly balanced by flavorsome sauces and vegetables. Every element is exquisitely prepared, and you’ll find you want to eat ever so slowly to make the gorgeous flavors last as long as possible.

Pig Floyd's Urban Barbakoa
This Latin-American and Southern BBQ fusion joint in Orlando’s Mills 50 district has a nice list of bites, including Matambre smoked brisket sandwiches topped with egg, Indian Butter chicken tacos and fried yuca. But it's all about the Oakwood Smoked St. Louis Barbecue Ribs here. Succulent. Juicy. Sweet, yet refined. Delicious.