Betony
Bryce Shuman and Eamon Rockey bring class to midtown east with their foray into new American fine dining. Dishes like their amazing grilled short rib or the delightful foie gras bonbons became instant classics, but constant innovation and inspiration updates their menu frequently. The cocktail program is also superb, with fine mixologists behind the bar.

Miya's Sushi
If Connecticut had a Top Chef, Bun Lai would be a serious contender. Obsessed with sustainability and local sourcing of the freshest seasonal ingredients, he pairs fish and seafood that you might not expect to see in a sushi bar (he relies heavily on invasive species!) with unusual ingredients to come up with some weird, but delicious, morsels. We chose the “Future of Sushi,” a multi-course feast, including various sake cocktails and a surprising starter of pumpkin based miso with acorn squash and sweet potato. A plate of slim slices of semi-frozen tilapia infused with beets was a wonder, and we loved the jellyfish (crunchy, not slimey!) 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.

Hotel Fletschhorn
This baked black truffle in croute is symbolic of this legendary restaurant tucked away in a forest on the edge of Saas Fee. It elegant without being fussy or pretentious. Chef Markus has been in the kitchen for decades and deserves the accolades that have been showered on this mountain treasure.

Pip's Original Doughnuts
Portland is all about doughnuts. A certain doughnut shop serving everyone’s favorite novelty doughnuts is known for having block-long lines nearly 24 hours a day. They are fun to eat and a huge draw for tourists, but they don’t offer the freshness that Pip’s mini doughnuts provide. The mini made-to-order doughnuts available at Pip’s Original are hot and delicious, straight from the fryers. And their size not only makes them easy to eat but provides what we believe is the perfect ratio of a perfectly fried, crisp outer layer to the soft cake inside. Flavors available change periodically but have always included Cinnamon Sugar, Nutella, and the classic Raw Honey & Sea Salt. Drizzled with just enough honey and sprinkled with the slightest amount of Himalayan Sea Salt, these flavours complement one another while at the same time enhancing the cardamom, nutmeg, and other secret ingredients of the doughnut batter. Pip's made-to-order mini doughnuts are available to-go but taste best when eaten fresh from the fryers in the tiny cafe in NE Portland and accompanied by one of their five house-made chai tea lattes.

D Saas-Fee | Astrid's Fondue Hitta
When skiing in Saas Fee fondue is a must and the new queen of the cheese is charming Astrid who has recently opened the cutest fondue hut in the alps. The highlight is a cheese fondue with a dash of baking powder that comes out bubbling like lava but with an unusual, billowy, cloud like quality. Ordering twice is the norm here with a simple salad and fantastic Swiss wine.

Prince's Hot Chicken Shack
Hot chicken is a local Nashville delicacy created by marinating the meat in buttermilk, breading it, and then rubbing it with a paste heavily spiced with cayenne pepper. Prince’s is Nashville’s oldest hot chicken shack, and despite solid newcomers like Hattie B’, The Prince remains the King. Served Mild, Medium, Hot or extra Hot. We recommend to start with the mild to enjoy the succulent chicken and finish with hot to enjoy the mega cayenne pepper burn. The peppered chicken pieces are meaty and succulent, while the skin is perfectly fried and crispy. This is one of the best fried chickens you will ever experience. Watch the excellent video featured here.

Nai Mong Hoy Tod
Nai Mong is one of Bangkok’s premium destinations for an ultimately greasy and satisfying hoy tod, a crispy oyster omelet. The dish begins with a batter, first fried in lots of lard, until it’s insanely crispy, then placed on a plate over a handful of bean sprouts, and finally fresh oysters on top. The result is the contrast of the crispness and succulent oysters, and it’s wildly delicious.

New Peng Chieng
New Peng Chieng is located in Bangkok’s Sathon district, and serves a menu of authentic Chinese Teochew food. The menu is written only in Thai and Chinese, and you’ll find an assortment of classic Teochew dishes like steamed free range chicken with liquor, and an extremely delicious version of or suan, an oyster omelet. Another dish I loved was the brown marbled grouper, steamed in soy sauce and topped with ginger and green onions.

Soei Restaurant
Soei, a local Thai restaurant in Bangkok situated next to the railroad track, is known for serving fiery and extremely flavorful dishes. The owner and chef, who is a former sports player and coach, had a passion for cooking, and after cooking for years for his sports friends, he decided to open a restaurant. His pla goong pao consists of roasted prawns, sliced in half, then topped with a mixture of tomatoes, lemongrass, shallots, garlic, chilies, and lime juice, and finally a handful of sweet basil. The prawns are rich and creamy, while the dressing is sour and spicy. Soei is one of my personal favorite restaurants in Bangkok.

Savelberg Thailand
Savelberg is the restaurant of Chef Henk Savelberg, a Michelin starred chef from the Netherlands. At his restaurant, you can either order a la carte off the menu, or choose to order the Savelberg Experience, a set course meal. Dishes are mainly French and European inspired, but the chef also uses local Thai herbs and vegetables in his cooking. The highlight of my meal at Savelberg was the lobster salad, Canadian rock lobster, tossed with local Thai flowers, quinoa, cream of foie gras, and truffle vinaigrette.