The Salisbury Pub
A popular place for brunch, house specialties include huge slices of French toast topped with smoked bacon, Stornoway black pudding (a blend of the finest Scottish oatmeal with fresh onion, piquant spices and beef suet) and a poached egg.

Sisters Restaurant
At Sisters Restaurant, the excellent Scottish cuisine includes the signature dessert: A puff candy meringue covers honeycomb ice cream and hot butterscotch sauce, creating a tooth-aching sugary goodness. Don't pass it up!

Nice N Sleazy
Glasgow’s only legendary nightspot, this decades-old dancing den delivers sweaty gigs, big burgers and good times. For a carnivore experience in a post-metal infused atmosphere, order Nice N Sleazy's Classic Cheeseburger. A juicy monolithic beef patty is adorned with mature Cheddar cheese, dill pickle, tomato, Little Gem lettuce, mayo and ketchup, all enclosed in a chewy brioche bun. Try it with the chunky, hand-cut fries.

Journeyman
Tucked away in a small alleyway is Journeyman, one of Boston's top fine dining destinations serving tasting menus each night. They're the first in town to implement a ticketing system, where the price varies by dining times. It's all well worth it, with inventive and complex dishes using seasonal and local ingredients. From appetizers to dessert, the flavor combination will surprise you, like in this beet and white chocolate parfait enhanced by the nuttiness of pecan praline.

Tortas Wash Mobile
Tortas Wash Mobile, established in 1964, is named for its location in front of a now-defunct carwash. Tijuana's first torta cart only makes one thing - the perfect carne asada torta. The meat is marinated and slow-cooked over a mix of mesquite and charcoal for 12 hours. The tender carne is placed in a pan of beef stock as the sandwich is prepared. The bottom of a toasted Mexico City style bolillo is dipped in the stock, smeared with a thin layer of mayo, then stuffed with heaps of succulent beef. The sandwich is finished with guacamole, tomatoes, pickled red onions and a spicy red salsa, if desired.

Mary's
When the sun goes down (or it hits 6pm), the back door of breakfast joint Mary Street Bakery opens and is adorned with an illuminated light simply stating, Mary's. The food is out of this world - creative, memorable and full of flavour. Favourite dishes there include the open mushroom lasagne, squid ink pasta with fermented chilli & scallops and the aged beef rump wagyu with smoked oyster. It's definitely something special!

May Street Larder
Newcomer May Street Larder's Soul Sandwich is a gorgeous dish. Two crisp polenta waffles encase crispy buttermilk fried chicken, smashed avocado, smoked sour cream, pickled jalapeño and maple syrup. It's extremely decadent, yet fresh and playful. Definitely worth a trip to try this dish.

Hylin
Hylin is a small, bright and airy cafe that specialises in fresh, simple food with flair. Their particularly well known for their great coffee, decadent cronuts and gooey eggs atop of dishes like chorizo, asparagus and creamed corn. There's always a line present, but the wait is definitely worth it.

Ted's Restaurant
The counter cook at Ted’s might well be the Jean Georges of hamburgers. He takes making this quintessential Connecticut anomaly, the steamed cheeseburger, very seriously. Why bother with steaming meat? It was a health fad in the '20s (although judging by the folks lined up at the counter, it’s not dietetic), and Ted’s, open since 1959, purportedly makes the ONE. Squarish burgers emerge from the steaming machine every few minutes, then get a shmear of steam-melted cheese (a proprietary cheddar blend). They’re served on a rather large Vienna roll (it matters, the high protein content holds the ingredients together). Add pickles for crunch and you’ve got one juicy and interesting sandwich. More riveting, though, are the hash browns (no french fries here!). Crisp chunks of potato are sprinkled with bacon bits and jalapeno, then smothered in chili and topped with the “secret” cheese. A wonder!

Oyster Club
A genius collaboration between chef James Wayman and manager Dan Meiser, this farm-and-sea-to-table restaurant gets everything right. We arrived for Sunday dinner and feasted on a dozen local oysters, briny, bacon-studded clam chowder, a tasty pile of tuna crudo perched on guacamole, and, typical of James’ multi-flavored cooking, Vietnamese caramel braised chicken with star anise lime. (An unusual stew: chicken falling off the bone in a spicy, cilantro-scented broth with sweet potato chunks and jasmine rice. Yum.) There’s plenty to please the adventurous diner (Southern fried quail, garbanzo bean–pumpkin curry) and elevated classics for the rest: hot lobster rolls and that perfect chowder are always on the ever-changing menu. Nothing is overdone or contrived, from the spare barn-board dining room to the waiter’s uniforms of plaid shirts and jeans. Find Oyster Club's famous chowder recipe on www.the-e-list.com.