Donde Jose
José Carles is a Le Cordon Bleu-trained chef who worked with some of the most renowned chefs in Sidney, Australia, before returning to his native Panama. Donde José is nestled in the heart of Casco Viejo in Panama City, a 16-seat restaurant that only serves dinner five times a week and is the hardest reservation to get in town. Creative and adventurous, José has set out to showcase the native ingredients of Panama and present them in themed-based menus that change every three months. The restaurant offers a tasting menu with a wine, beer and cocktail pairing option. All the dishes are prepared with local ingredients, ranging from rare-to-find snails to uncommon vegetables and modern versions of traditional foods. If you can, take a seat at the bar, where José will personally prepare and explain all the dishes for you.

Mercao
Located in the Costa del Este neighborhood, Mercao is one of the finest Panamanian cuisine restaurants in the city. Chef Francisco Castro masterfully prepares modern versions of the most popular regional dishes, like frituras (fried street food), several varieties of ceviche, ropa vieja (shredded skirt steak) stuffed ravioli, and the ever-favorite whole fried fish (Pargo Chorrillo). Sexy cocktails and live Latin music set the perfect ambience for a memorable meal at Mercao.

Maito
One of the best restaurants in the city is in the Coco del Mar neighborhood. The kitchen is led by Mario Castrellón, an internationally acclaimed, creative young chef who has given a new twist to traditional Panamanian cuisine. Modern versions of dishes of Afro-Antillean, Chinese or Criollo origin, such as the Sancocho (Chicken and Yam Soup), Arroz con Pollo (Rice and Chicken), and Saus (Pickled Pigs feet) find its way into Castrellón's continuously evolving menu. The restaurant, recently renovated and known for its urban garden where the chef grows local vegetables and herbs, is the "to go" restaurant in Panama City.

Restaurante Azafran
Chef-owner Alvaro Perrino, formerly of El Bodegón, now leads one of the best kitchens in town: Azafrán. Starters such as ceviche marinated with passion fruit juice; perfectly grilled, tender pulpo (octopus); local burrata; and the short ribs with a creamy Parmesan risotto are among my favorite dishes. A great wine list and excellent service complement Chef Perrino's cuisine prepared with local ingredients.

Toro Bravo
Get in line before they open or expect a two-hour wait at Toro Bravo, the first of many Portland establishments by celebrated restauranteur John Gorham. Serving tapas, pinchos and raciones from a menu that changes with the seasons, Toro Bravo is a go-to for most of the population.

OX Restaurant
At this friendly neighborhood restaurant with an energetic vibe and creative menu, Portland chefs Greg Denton and Gabrielle Quiñónez Denton are inspired by the wood-fired grilling tradition of Argentina and the culinary heritage of Spain, France and Italy to showcase a menu of local meats, fish and seasonal produce. Crafted with the Portland culture in mind, OX offers an amazing menu -- complete with Octopus Poke, Salmon Gravlax Tartare and an Asado Argentino for two -- that will please everyone at the table.

Salt & Straw
No line is too long when you are in the mood for the city's best ice cream. Salt & Straw serves its classic flavors -- Pear and Blue Cheese, Aberquina Olive Oil, Stumptown Coffee and Burnside Bourbon, Freckled Woodblock Chocolate, and Sea Salt with Caramel Ribbons -- year round while offering monthly seasonal flavors that keep everyone wondering what's next . What was once served one scoop at a time from a small push cart now draws crowds that wrap around the block at all three Portland locations AND the newest spot in Los Angeles.

900 Grayson
The most amazing and heavenly crisped potatoes you've ever tasted. I was riveted by the well seasoned and satisfyingly crunchy crust which I found utterly addictive.

Hopscotch
Hopscotch is an upscale diner serving seasonally inspired cocktails and regional American food with a Japanese sensibility in Oakland’s Uptown neighborhood. Among its amazing menu: a briny oyster topped with sea urchin and salmon roe drizzled with citrus soy ponzu.

Aleria
Housed in a late 19th-century building, Aleria is an excellent choice to get in touch with the modern Greek cuisine. Under the creative eye of Gikas Xenakis, a talented and very promising young chef, the restaurant serves a small but impressive menu. Gikas’ great enthusiasm for Greek ingredients has enabled him to perfectly balance between traditional methods and modern techniques. The delicious greens pie with feta cheese and wild greens on a crispy strip of filo pastry topped with herbs is only one example of how he brings traditional dishes and food memories to the modern age.