O'Rourke's Diner
O’Rourke’s is a classic '30s-style diner, but that is where the old-fashioned ends. Owner Brian O’Rourke has a creative, Irish-accented way with breakfast. Don’t resist the homemade banana bread French toast topped with Irish whiskey-infused bananas Foster and clotted cream. An omelette stuffed with housemade corned beef hash was a fantastic first for us. On the side? Fingerling home fries and toasted Irish soda bread. The adventurous can go all out with Brian’s Breakfast. A feast of whatever catches Brian’s fancy, no two are the same. Placed before us was a laughably enormous plate with a fluffy potato waffle topped with corned beef and cheddar, poached egg on an oat cake and a baked potato stuffed with pulled pork. There's nothing better than letting an adventurous cook go crazy, and why not? It’s just breakfast.

The Sixpence Pie Company
While every region in America wants to take credit for pie (really, is there anyone who doesn’t like PIE?), I, of course, consider it a New England invention. And Sixpence Pie Company has taken it upon themselves to make Connecticut the pie epicenter. I discovered Sixpence at Coventry Farmer’s Market, selling warm, miniature versions of their famous fruit pies. I started with a tiny strawberry rhubarb, the perfect blend of sweet and tart flavors with a buttery, flaky crust. I circled back for a savory one: a Shepherd’s hand-pie, stuffed with seasoned beef, silky potato and bits of carrot. The potato varieties are no-brainer yum, a Yankee take on a Brooklyn knish, but it’s the meat hand-pies (oh, the Little Piggy: cider-braised pulled pork and caramelized onion!) and fruit varieties that stand out here.

Miya's Sushi
If Connecticut had a Top Chef, Bun Lai would be a serious contender. Obsessed with sustainability and local sourcing the freshest seasonal ingredients, he pairs fish and seafood you might not expect to see in a sushi bar (he relies heavily on invasive species) with unusual ingredients to create some weird, but delicious morsels. We chose the “Future of Sushi,” a multicourse feast, including various sake cocktails and a surprising starter of pumpkin based miso with acorn squash and sweet potato. Slim slices of semi-frozen tilapia infused with beets was a wonder, and we loved the jellyfish (crunchy, not slimy) so much we ordered another. “The Greatest Sushi South of the Mason-Dixon Line” (Alaskan wild shrimp, asparagus, foraged burdock root and wild maitake mushroom-seasoned heirloom grits) was a standout. Miya’s is a New Haven experience not to be missed.

GoldBurgers
GoldBurgers is famous for its freshly ground hamburgers stacked with everything from potato chips and housemade pickles to blue cheese and skinny fried onion strings. I couldn’t resist a “Pig in a Quilt,” an all-beef dog wrapped in a layer of homemade sourdough with a Yuengling-caraway mustard dip. It was hot dog heaven for the girl who never turns down a Pig-in-a-Blanket! These guys are super serious about fast food done well, with local ingredients and a variety of homemade condiments and secret sauces. Not an order goes out without a stack of fried macaroni and cheese squares (what’s not to like?), but don’t pass up the fries: Fresh cut daily, soaked, blanched and fried to order.

Sabrosura 2
The dwindling ranks of New York restaurants that offer "comidas China y Criolla" generally serve one roster of food from the Orient and another from the Occident; the two combine only in name. At Sabrosura, however, the culinary traditions intermarry in a heaping plate of chofan de ropa vieja. Briskly fried Chinese-style rice, or chow fan (chofan, in Dominican shorthand) is laced with Latin-style shredded beef — a classic preparation called ropa vieja (literally, "old clothes," thanks to its raggedy looks) — then decorated with avocado and fried plantain. Ask for it in Spanish, then hear your waiter call out the order to the kitchen in Cantonese.

Super Pollo
Open since 1984 in Costa Mesa, fans head for Super Pollo and its moist, tender chicken. Sprinkled with a chile seasoning, "flame-broiled to perfection" and served with lemon garlic butter sauce, the Half Chicken Combo includes tortillas, beans and rice, pico de gallo and salsa roja. Perfect any time of day for under $10.

Bagel Boy
A dense and chewy bagel made on site, this is no ordinary bagel! Filled with a juicy and spicy lamb patty, salty grilled halloumi cheese, tomato and lettuce, turn it into a meal deal with fries, a side and a beer for just £10.

Hytra
With its breathtaking view of the Acropolis from the 6th floor of the Onassis Arts Center, Hytra features minimal décor and menu, imaginative dishes and two awards: a Michelin star and Toque d'Or. Chef Tasos Mantis was previously the sous-chef for Peter Goossens, the three-star chef-patron of Belgium's Hof Van Cleve. The quail with farro, chestnuts, truffle and Cretan sour cheese is a superb dish. The chef’s garden is a feast of herbs, edible flowers, colorful shredded vegetables and hazelnut vinaigrette. And the rice pudding with pear and honey ice cream is a favorite. Hytra is a must-try.

Funky Gourmet
Funky Gourmet seeks to surprise and challenge your senses in a unique environment surrounded by contemporary art. It’s no wonder Funky Gourmet has placed itself on the map as one of the world’s top dining destinations. Chef-owners Georgianna Chiliadaki and Nickos Roussos use top quality, locally sourced seasonal ingredients and molecular gastronomy to deconstruct and reconstruct such iconic Greek dishes as the Greek salad, pasticcio, spinach rice, snails and more, always with a fun twist (i.e. The Silence of the Lamb and The Feta Cheese that Wished to be a Beetroot). The avant-garde cuisine plays tricks on your taste buds while providing a visual feast. Their two Michelin stars shine on the immeasurable thought, creativity and taste that matches the playfulness. Funky Gourmet truly is a profoundly memorable multi-sensory dining experience in Athens.

Argoura
This Athens restaurant is not by the sea, but the seafood and shellfish are at their best here. Nickos Michael, chef patron of Argoura, brings knowledge, hard work and creativity to his tavern. Definitely try the delicately marinated seafood, delicious clams served with lemon and seaweed, and eggplant with smoked eel. The orzo with razor clams is enough to ensure a return visit. There is an interesting wine list, but you also can bring your own wine.