This wok-fired dish at Qin West Noodle, a little eatery serving some pretty legit fare, is enveloped with full flavors of char and dotted with strips of fresh and dried chiles. Tender beef slices are enveloped with mouthwatering cumin and garlic which will make your tongue dance with glee. Savory, spicy, and highly addicting.

Check out the blog post: http://tinyurl.com/y465eec2

This Anaheim churrascaria has an impressive array of meats ranging from brisket, tri-tip, to the ubiquitous Brazilian cut of picanha. Steak, chicken, sausages, two styles of ribs, thick-cut, house-made bacon, plus sides galore. Mac n cheese, greens, garlic rice, salads, crispy fries and much much more. It's one of Anaheim's best-kept secrets, a stone's throw from Disneyland.

Check out the blog post: http://tinyurl.com/yxjfxs8j 

Plump razor clams are steamed and then topped with a stunning garlic soy sauce that brings out the natural flavors of the clams. The dish arrives at the table on a sizzling plate, topped with strands of ong choy (water spinach). It'll be hard not to want to order a second plate.

A customer-favorite, these garlic noodles can be had on its own, or paired with a protein of your choice. Succulent grilled shrimp is delicious with the garlicky noodles and is perfect as an entree for one, or as a shared dish among friends. This umami-filled dish of The Vox Kitchen is bound to have you fighting for the last morsel on the plate.

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Perfectly executed, fork-tender rabbit is paired with potato puree scented with truffle. It doesn't overpower and brings out the natural flavors of the potato. Baby turnips and earthy morel mushrooms accompany, all tied together with a drizzle of rich, savory braising jus.

This chic breakfast, lunch, brunch and coffee spot in Montreal’s historic old port is the project of former Olive & Gourmando chef Michael Tozzi. Open since 2018, his retro-modern restaurant on St-Jacques Street welcomes diners with historic windows juxtaposed with smooth, curving arches, and architectural light fixtures. Fans pack comfortable leather seats to eat classic comfort foods well executed. The lunch menu is inspired by Italian cuisine. Fresh pasta, sandwiches and salads are prepared with quality seasonal ingredients. Fans highly recommend the buttermilk fried chicken sandwich with an apple remoulade; porchetta and Margherita flatbreads; cacio e pepe bucatini; and malfatti (a fluffy ricotta dumpling) with green peas, chicken skin and mint. Breakfast and brunch options skew somewhat less Italian. The buttermilk fried chicken sandwich joins latkes with smoked salmon; ricotta pancakes with lemon curd and cream; and egg-topped boudin. An inventive alcohol menu, espresso options, fresh juices, mimosas and a notable wine list round out the experience.

Two hours east of Fukuoka, Kunihiro Takahashi, aka the "God of soba noodles," runs the members-only Daruma shop in Kitsuki-city, Oita. Celebrating the traditional Japanese craftsmanship of the dish that originated in Japan’s Edo period, Takahashi kneads and cuts fresh soba noodles for each service.  Soba dough, a mix of 80 percent buckwheat and 20 percent wheat, is finicky.  Takahashi evaluates how the dough feels based on the day’s temperature and humidity. Most commonly eaten chilled, the noodles are served with a dip of soy sauce, mirin, vinegar, bonito, scallion and wasabi. After guests finish the noodles, a server pours hot water used for boiling the soba into the cup that contained the dipping sauce for a refreshing finish. Pro tip: Takahashi only works on weekends. For booking times, go to http://okina-daruma.com/schedule/201905091331_1451. For members only, you probably need to find a member to go with.

With over 100 years of experience, Izuju Sushi is renowned for Kyoto-style sushi. Sitting on prime real estate in Kyoto’s Gion district -- across from the Yasaka Shrine gates -- Izuju has been on a roll since World War II. Bright red entrance curtains reveal a century-old interior decked in wooden Japanese panels and furniture, traditional paper walls and sepia photos honoring past chefs and family members. Diners pack a handful of tables to enjoy Izuju’s Kyozushi (Kyoto’s sweet style of sushi). Best eaten without soy sauce, the condiment is not offered on each table but will be provided if you ask. Restaurant staff says soy sauce overpowers the taste of the sushi’s delicate sweetness, specifically the rice. Fans recommend ordering a sharing plate like the saba-zushi (chub mackerel and kelp sushi), which includes many items from the menu. Chub mackerel is not a delicate-tasting fish, but the kelp wrapping and sweetened rice take some of the fishy kick out. The inari-zushi, sweet rice wrapped in a tofu pouch, is delicious. The selection of hako (boxed) sushi — seafood or vegetables pressed into sweetened rice with wooden frames — includes sea bream and shimeji mushrooms. 

If the lines are too long, consider takeout. Izuju is worth discovering.

Maneki is impressive on paper: well-over a century old, it’s seen celebrated sushi chefs start their careers and even employed a future Japanese prime minister in the dish pit. But it’s even better in person, when you can taste the food: huge slabs of fresh fish comes as nigiri, draped over the rice like a royal cape; marinated black cod, sticky with flavour, flakes at the sight of a fork; and both are complemented with the gentle sour of elegant pickles. A reservation is a requisite, especially for those hoping for one of the coveted tatami rooms, but, should you show up unannounced, check for a spot at the bar where, if the timing is good, an octogenarian known as “Mom” will serve your snacks and sake. 

Sattelei is in an old hiking hut set in the forest, a short walk from the Bareiss hotel, who own it. The setting, surrounded by pine trees, is magical. Here waitresses in traditional costume serve steins of beer and hearty local dishes. We enjoyed a very delicate tarte flambee (a kind of local flatbread or pizza) and a much more rustic Swabian pork dish with mustard and excellent sauerkraut. To finish you can try apple strudel or Black Forest gateau.