Beijing Noodle No 9 is the reflection of Las Vegas dining meets authentic Oriental flavor under the direction of Executive Chef Li Yu. It is the kind of casual noodle shop one would expect to find on the busy streets of Shanghai, Hong Kong or Beijing. The kitchen serves delicious and mouth-watering pancakes; wonton soup, fried rice, and dim sum of all kinds are top picks here, with your choice of vegetables, pork, chicken, seafood or beef. But be sure of the fact that chance of eating the same dish twice out of the 14-page long menu is very less. Noodles are a must for any Chinese hot spot and sit at the counter to watch how they are hand-pulled every night at Beijing Noodle No. 9. It’s a casual place, but reserve yours if you are going during prime hours.

A random experiment of adding pineapple to the traditional mix of tomato sauce and cheese with ham or bacon alternatively led to the invention of the Hawaiian pizza by Sam Panpoulos in 1962. It was truly inspired by his experience in preparing Chinese dishes which is majorly a mix of sweet and savory flavors. Not only this, Panopoulos brothers were the first to offer pizza on the menu along with Chinese food in the Chatham region, at their Satellite Family Restaurant. Serving hot and fresh food quick, starting with breakfast, lunch, and supper they also offer a fresh cold salad bar, known for their slow-cooked roast beef and panzerotti. Try to grab a seat on the balcony overlooking the beautiful setting of the Thames River.

Gabrielle Bonci is a master baker who has used his skills to revolutionize pizza. His Roman hole-in-the-wall by the Vatican has created the world benchmark for pizza al taglio with a thick, crunchy and at the same time feathery focaccia base. The dough uses a long fermentation process, natural yeast and the highest quality flour. This base is then topped with as as many as 1500 topping variations per year. This pizza is one of XtremeFoodies's top 12 pizzas in the world.

The fancy bar is located in the centre of the city in the renowned Davenport Hotel, a part of four unique Spokane hotels. Peacock Room is known as the place to see and be seen under the breathtaking 5,000-piece stained-glass ceiling. This unique décor is ostentatious of the Jazz Age. It features award-winning double martinis and wine list and a menu that is complimented by all. One such masterpiece is "The Davenport Crab Louis" salad. Originally created and named after Louis Davenport himself the signature salad is made with crisp butter lettuce topped with fresh crab, hard boiled eggs, tomatoes and dressed with famous Louis dressing.

Roy Yamaguchi is one of the legendary 12 founders of Hawaiian Regional Cuisine. He is also the most commercially successful with his mega-chain peaking at 30 outposts at one point. I had the good fortune of dining at the original on Oahu when he was cooking many years ago and it was amazing. Moments of brilliance can still be found at this and other Roy's and it is worth a visit for the gorgeous views although the location in a golf clubhouse is out of context.

This is the best Fine Dining restaurant in the Hawaiian islands for a number of reasons. Firstly, you can find fresh seafood and produce everywhere but most of the creatures with legs on the fine dining menus are imported from the USA or elsewhere. Only Mama's features beef, boar, venison and other treats grown on the island. As to the seafood, each fish is credited to an individual fisherman. Most importantly, in a cuisine that is often long on fried food, sugar and salt, the preparations at Mama's are restrained and delicious. This is the best Hawaiian Regional Cuisine you will since the past glory days of the now retiring celebrity chefs like Roy, Alan and Peter Merriman etc, Finally - the setting amongst the palms on the beach is stunning.    

This is the best Fine Dining restaurant in the Hawaiian islands for a number of reasons. Firstly, you can find fresh seafood and produce everywhere but most of the creatures with legs on the fine dining menus are imported from the USA or elsewhere. Only Mama's features beef, boar, venison and other treats grown on the island. As to the seafood, each fish is credited to an individual fisherman. Most importantly, in a cuisine that is often long on fried food, sugar and salt, the preparations at Mama's are restrained and delicious. This is the best Hawaiian Regional Cuisine you will since the past glory days of the now retiring celebrity chefs like Roy, Alan and Peter Merriman etc, Finally - the setting amongst the palms on the beach is stunning.     

Munnar, a South Indian Dhaba is probably the best Indian Restaurant in Tel Aviv. This simple workers’ vegetarian restaurant uses the freshest ingredients and the finest spices picked up from the fields early every morning. They deliver indestructible and exciting South Indian food which is authentic and precise, delicious and frenzied. It does not compromise on authenticity, from the design of the place and the atmosphere to the dips and serving utensils. Prices are more than fair. Service is also nice and courteous. Don't miss their Masala Dosa, a delicious crepe and curry dish, and Raita that tastes as authentic as Indian food can get.

Helmed by self-taught chef Pino Cuttaia, who is an ardent believer in using the freshest local produce and seafood in his dishes, the 40-seat Ristorante La Madia in the town of Licata has become the de facto restaurant for Sicilian cuisine. Over the years the restaurant has picked up its fair share of awards, namely two Michelin stars and a deserved spot on The World’s 50 Best Restaurants list. And while the menu can change based on chef Pino’s whims, he sticks to Sicilian classics infused with a twist, such as pinecone-smoked fish; an “anchovy painting” made with fresh anchovies, squid ink, and tuna bottarga mayonnaise; and a “cloud of Caprese,” a riff on the popular Italian dish but made with mozzarella foam that’s encased in milk skin and served in a pool of plum tomato juice.

Mlive recently awarded Alcamo's in Dearborn for making the best sub sandwich in Michigan. Started in 1942 as an Italian market is now a full-service deli, offering subs, sausage, and wine. They started making sub sandwiches for some of their Italian customers but soon its popularity peaked. The sub sandwiches made with delicious local bread and stuffed with imported Italian meats.
Their "Famous Italian" sub is the most popular one which features Genoa salami, capicola, mortadella and cooked prosciutto ham on it, as well as provolone cheese, all on a locally baked bun. It then gets topped with fresh shredded lettuce, tomato and onion, and a good dousing of house-made sub sauce. All the subs are available in two sizes standard 8 inches at $5 and a smaller one for $4.
The whole family works at the market, and many of their employees have been there for a long time. The whole crew works hard to know all of their customers, to offer friendly, excellent service.