DiverXO
Dabiz is one of the top 5 chefs in the world today. He first studies the history and foundations of the world's great foods and then innovates into the future. The resulting plates are a combination of art and science but with a balance of flavors that rivals the grandmasters of France. Unforgettable.

Asador Etxebarri

At this rural farmhouse in the tiny, hilly, Basque village of Axpe, Victor Arguinzoniz is recognized as a world-class master in the art of charcoal wood fire ovens. Victor engineered pivoting grills with movable grates that allow him to cook almost anything on a grill. Galician dairy cows aged 7-10 years provide beef that has a stronger “beef flavor.” Juicy, tender, pungent slices of rib-eye are cooked over coals of smoky, gnarled old vine trunks on Victor’s ingenious custom-made contraptions that highlight rather than mask the beef’s natural taste. Served with sea salt, no other seasonings are required for one of the world’s best steaks. The rest of the menu is equally enchanting, including the bread and wood smoked butter and the grilled smoked prawns.

Beijing Da Dong
Da Dong Roast Duck was established in Dongcheng District in Beijing, more than 30 years ago. It has become one of the top restaurants in the country for modern Chinese food. They have 9 locations around Beijing. The restaurant is housed in a restored Ming dynasty palace, creating an elegant dining space for both locals and tourists. The decor and lighting are modern. Da Dong is synonymous with its specialty, super-lean roast duck. Instead of the traditional square oven, Da Dong uses an innovative spherical wood-fired oven in cooking Peking Duck. Billed as the modern, healthy way to eat roast duck, Da Dong Roast Duck is famous for being roasted in a leaner and less fatty way than traditional methods. The molasses-colored skin of the duck was crispy yet light, with a great smoky flavor. While other restaurants serve cucumber, scallions and plum sauce, Da Dong offers additional condiments: minced garlic, granulated sugar, honeydew melon slices, pickled vegetables, and some tianmianjiang. Aside from the usual pancakes, Da Dong serves sesame puffs with the duck. While the roast duck is Da Dong’s specialty, its menu is quite comprehensive and extensive.

Made In China
Made in China is on the ground floor of the Grand Hyatt hotel with an accommodation of 126 diners, including private rooms. This restaurant gets busy, so booking ahead is essential. If you want the Peking duck they ask you to order this in advance. The technique of Peking duck in Made in China is unique and allows the skin to be roast to a crispy texture without overcooking the meat. This is served with thin, delicate pancakes, plum sauce, and the usual strips of spring onion and cucumber, as well as garlic paste. Perfect. Another elaborate dish was beggar's chicken, where a whole chicken is stuffed with mushrooms, coated in oil, wrapped in a lotus leaf, and then encased in a clay shell before being slow-cooked. The resulting dish has its outer shell cracked with a hammer at the table and then unwrapped. The result was extremely tender chicken flesh, inside which was a delicious layer of mixed mushrooms.

ELKANO
The turbot served tableside by owner Aitor used to be a locally treasured secret - now it is a global legend. Put simply - this is the best single fish experience anywhere. Indeed, the entire menu of fresh locally sourced seafood is inspirational - Swipe left to see the Turbot up close.

The Daily Catch North End
Daily Catch started serving pasta in the pan out of necessity as they had no plates. Seafood is sourced from the local fishermen on the Boston Fish Pier and cooked in a simple authentic recipe as an ode to Sicily. From the ocean to the dock to your pan - this place is the essence of Boston seafood. Order the stunning Lobster Fra Diavola with calamari, littlenecks, mussels & shrimp simmered in their spicy signature seafood tomato sauce served over linguine.

Casa Carmela
Paella is Spain's national dish and Valencia is the paella capital. Paella Valenciana is a specific recipe governed by local associations with national recognition indicating 10 ingredients including rabbit, snails, tomatoes, lima/butter, beans, saffron, oil-water, salt and rice, cooked over a wood fire. The paella (Valenciana) at Casa Carmela is next level. Laughter and dizzy chatter break out at tables as diners scrape away with wooden spoons at their designated triangle of the paella pan before trespassing into the domain of neighboring "slow scrapers". The sticky caramelized center is righteous on its own but the crunchy socarrat at the bottom and around the edges is ethereal. And those rabbit riblets? Carmela is one of life's truly incomparable dining experiences. Pairs well with a chilled Manzanilla!

Anthony's Place
Anthony's Place, founded by Anthony Sette in 1994, serves traditional Italian cuisine infused with old family recipes in a warm, Tuscan-style establishment. Apart from its Italian fare, there are weekly specials incorporating modern cuisine from in and around Europe featuring fresh seafood, delicious grilled meats, regional pasta dishes, a selection of desserts, and an extensive wine list highlighted by homemade red wine. Anthony Sette first introduced garlic knots to Anthony's Place's menu to avoid food waste. Garlic knots begin with leftover pizza dough, sliced into thin strips. The dough is tied-up into knots and brushed with olive oil to add flavor, texture, and a nice golden color after baking and is topped with chopped parsley, garlic, butter, and parmesan.

The Morris
The Morris, located on Mariposa Street, San Francisco, provides traditional American-style meals in a casual and relaxed atmosphere. If you are looking for a delicious and affordable lunch or dinner option, this is the perfect place. Developed by chef Gavin Schmidt and owner Paul Einbund, this space is pleasantly quirky, with an approachable open kitchen up front and bar seats in the back. Some of their favorite dishes are the customizable charcuterie board (options range from tête de cochon and duck liver mousse to rabbit terrine), charred broccoli, and squid. The smoked duck is Morris’s signature dish and the best thing on the menu. The duck from Petaluma’s Liberty Farms is been brined, aged, smoked, then roasted. It’s tender with perfectly crispy skin, and the roasted vegetables that come along with it are stellar too.

Abbott's Lobster In the Rough
My pick for the best lobster roll on the list, their lobster is served on a sesame slider bun instead of the traditional hot dog bun. While it’s smaller than its counterparts and the bun could be toasted a bit more, the lobster meat itself and the combination as a whole pack more flavor than the others. The size doesn’t matter, with how good this lobster roll is, just order two rolls or go straight for the jumbo! Since opening in 1947, this restaurant has frequently been named as having the Best Hot Lobster Roll or Best Lobster Roll in Connecticut. This large restaurant is always crowded, so be prepared to wait a bit.