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.

A superb hot dog can be found at Gazela, a simple cafe in central Porto. Here the bread is excellent but the key is the high-quality sausage, topped with melted cheese and (optionally but advised) a spicy sauce. The hot dog is sliced and is a thing of beauty when you eat it. There are perpetual queues here for these creations, both in the evening and at lunch. The place has a few bar stools around a central counter, and they also do takeaway. The best €3.20 you will ever spend.

Chinois on Main is the second restaurant opened by Wolfgang Puck and has been on the top of the list since its start in 1983. They are considered as the inventors of Asian fusion cuisine where they combine Chinese tradition and fresh California ingredients with contemporary French techniques. Classic menu items include Shanghai lobster with curry sauce and crispy spinach, Whole Sizzling Catfish and Szechuan Beef. The famed Chinois Chicken Salad is one of Puck's truly inspired inventions, a dish which numerous people have tried to imitate but unsuccessful. The food is served family style, creating a fun sharing experience that brings people together.  Chinois remains a culinary landmark, with its timeless interior design by Barbara Lazaroff, open kitchen, full-service bar, and extensive wine list.

Gwang Yang BBQ is a Korean restaurant in the Koreatown of Los Angeles which provides the best authentic Korean BBQ experience. They have an expansive, large dining room as well as individual ones for parties. It is relatively new in Los Angeles but has a long history in Korea spanning three generations. The signature dish bulgogi is extensively inspired by the style originating in the Gwangyang city, one involving the black oak charcoal and served in two styles the sweeter “LA style” and a more subtle beef focused “Gangnam Style”. Their secret to great taste and success lies in the family recipe passed down for generations.

Established in 2014 Scopa Italian Roots is a restaurant by Mario Guddemi, Salvatore Aurora, Chef Antonia Lofaso and cocktail duo Pablo Moix and Steve Livigni. “Top Chef’s” Antonia Lofaso’s interpretation of old-school Italian food inspired the owners to create a restaurant that honors the Italian traditions. The restaurant has a perfect modern outlook with giant mirrors, high ceiling, and splendid lighting. Menu and design both are inspired by the group’s Italian-American upbringing and show off its ties to both New York City and Italy. They have a widespread of a menu to choose from starting from the crispy biscuits and coffee cake to antipasti and pasta. The team has taken an approach similar to their other places by bringing great food, wine, cocktails, and beer to an intimate and inviting environment. The place is always packed so reserve your place or be ready to join the queue.

The original house for Birria of Chicago, Birreria Ocotlan was established by Ramon Reyes of Ocotlan, Jalisco in 1972.  The place is a must visit for the lover of tacos and the garnish of cilantro and onions with a splash of green salsa is on point. The locals say they have maintained a consistency over the years. They have a soup option too. It is a small place so do reserve your place on the weekends.

Lem’s BBQ started in 1954 by two brothers Bruce and the late Myles Lemons helped define Chicago's barbeque style. This South institution serves juicy BBQ ribs out of a retro roadside takeout stand as they have no seating arrangement. It still tops its meats- from hot links and rib tips to chicken and shrimp with Lem’s original Bar-B-Q sauce and spices. They offer some really large portions for small prices.

Calumet Fisheries in South Deering, Chicago is counted among the only few smokehouse left in Illinois. It serves smoked and fried fish, shrimps and clams. They smoke seafood on site, in a natural wood smokehouse and they do not use any type of liquid smoke or industrial substitutes. The fish is marinated in brine overnight and carefully tended to bring out its flavors. 

In spite of having appeared in a number of food shows and web-series and having been over more than 60 years in the business, it is still operated by the Kotlick-Toll family from a one room shack with a takeaway counter and no seating arrangement.

Grater's is simply everyone's favorite because of its delicious, rich and dense ice cream produced by the French Pot Batch process method. Started by Louis Graeter in 1868 in the neighborhood street market of Cincinnati now has branches in more than 50 locations offering super-premium ice cream, baked goods, and candy. The thick, handcrafted ice-cream is everyone’s favorite across the country including the likes of Oprah Winfrey, Harry Connick Jr., and David Rosengarten. Although they offer a range of flavors from the classic, seasonal and low glycemic ones but their signature is the range having chocolate chips. It has been called "the best ice cream in the world," and "the best out there," and won "Best Sweet" at the 2014 Food Network South Beach Wine and Food Festival.