Pickled Monk is a gastropub. It offers a huge array of beers, cocktails, paired with a creative menu which is a mix of heavier dishes meant to soak up the alcohol. It is hard to find good fish and chips in Orange County, but at Pickled Monk, it's as good as it gets. The fish is coated in a batter mixed with beer from one of the many taps at the restaurant. Flaky fish encased in a crispy golden cover that is as perfect as it gets.

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Tipped to be country chicken cooked in Chettinad style, these chicken pieces are tender and coated with so many layers of flavor which makes your mouth sing. There is a little heat, but not overpowering. Each morsel of chicken is coated with an exceptionally tasty sauce with hints of coriander.

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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.

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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.

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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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Olea in Newport Beach is the latest addition from Russ Bendel et al, who brought Vine in San Clemente, and Ironwood in Laguna Niguel. It is only a few months’ old, but the restaurant is already a hotspot for diners wanting a sit-down meal, as well as those looking for solid cocktails and a few nibbles. The house-made duck liver terrine is a signature at Olea and not to be missed. The hearty country-style pate is best eaten on top of crispy grilled bread with a dollop of tart grain mustard. Cornichons add another level of acid and crunch.

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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.