This unique and wonderful burger was invented in Connecticut at the now defunct "Jack's Place" and nearly simultaneously here at Ted's in 1930. Ted's is the only place in the world that exclusively seals this kind of burger. It is truly worthy as the steaming results in a wonderfully juicy burger.

You know the kind of food that you dream about for days after you have eaten it, right? Recently, we came across such a dish at Amaseena, when we tried their Paneer Gulfham. Paneer or cottage cheese in isolation, is quite the crowd-pleaser and because of that, dishes incorporating paneer are available at almost every Indian restaurant. Ideally, good cottage cheese will be soft and pillowy in texture and delicate in taste, possessing that melt-in-your-mouth quality. The Paneer Gulfham at Amaseena is all that and more. While most restaurants make the mistake of masking the glorious flavour and texture of fresh paneer by adding it to an over-spiced curry base; Amaseena sets itself apart from the rest, by really honoring fresh cottage cheese. The paneer here, is stuffed with malai (cream) and khoya (dried whole-milk) and grilled to perfection in a tandoor with slightly charred edges and a rich, creamy, and slightly sweet center.

Another favourite of ours at Amaseena, is their Dal Bukhara. It comprises of black lentils and from the moment you dig in, you can taste the understated flavour of perfectly-roasted garlic followed by a luxuriously creamy and mildly-smoky dal. . what can we say, the dal is simply gorgeous!

Take traditional Cuban sandwich ingredients -- roasted pork, ham, sliced pickles, a slathering of mustard -- put it between the halves of an awesome bun and you’ve got the makings of a great food truck meal. Frankly, I’ve never ventured past the Cuban at Melt Your Heart, but I hear from my Foodiehub.tv street team that melt Your Heart can also whip up some deliciously ooey, gooey grilled cheese or grilled pimento cheese sandwiches. It’ll melt your heart.

I tend to go traditional when I hit up El Kimchi -- usually in the parking lot of Wedge Brewery. Bibimbap, an over-easy egg topping a savory broth rich with veggies mushrooms and, in my case, chicken, is my go-to. For a tasty mash-up, load a burrito or a couple of tacos with traditional Korean BBQ and, please, whatever you do, add spicy kimchi!

Dine in the intimate Japanese-themed dining room or enjoy your sushi, tempura, noodle bowl or hot pot al fresco in the funky lower Lexington Avenue neighborhood. Attention to detail is of the utmost importance here - from quality ingredients to attentive service. For a lunch or dinner to languish over, try Oyako Don, a donburi rice bowl featuring chicken, sliced onion and shiitake mushrooms in a rich, well-seasoned sauce.

Chef Peter Pollay earns kudos for having a dedicated gluten-free kitchen. The bustling restaurant ranked “Excellent” for its commitment to Best Practices through the Gluten Intolerance Group of North America’s (GIG) accreditation program. Dishes not to miss: Kale salad with toasted pumpkin seeds, currants, Three Graces Dairy manchego style cheese, lemon and Theros olive oil. Don’t miss the local Sunburst Farms trout with chorizo tomato broth, fingerling potatoes, pearl onions, celery, and cilantro.

With The Nightbell, Chef Katie Button brings the tapas-style flexibility and approachability of Curate into a second restaurant that specializes in regionally-sourced American ingredients. This is no strict farm-to-table experience. Button adds a hint of playfulness to dishes like her Deviled Egg: An egg cup filled with sweet corn sabayon, North Carolina smoked trout and pimenton. A delicate feuille de brick cone presents steak tartare –  dry-aged apple brandy beef is topped with smoked horseradish cream. Relaxed, casual dining pairs with a meticulously selected wine list and an amazing cocktail list.

Chef and co-owner Katie Button honed her culinary chops at the fabled El Bulli under the tutelage of Chef Ferran Adria. Returning to the U.S., Button and her, husband Felix Meana, opened Curate to bring authentic Spanish tapas-style dining to Asheville, the jewel of western North Carolina. Definitely start with a plate of cured ham (including Iberico), cheese and toasted bread with tomato fresco. Then blow your culinary mind with Pulpo a la Gallega, Galician-style octopus served warm with sea salt, olive oil, Spanish paprika and Yukon Gold potato purée. The beautifully curated Spanish wine list and house-made Sangria are the perfect pairings for a fabulous meal.

This 50-yard strip of Banks Avenue on Asheville's South Slope is a foodie bonanza, with Buxton Hall Barbecue, Catawba Brewing and Vortex Doughnuts offering the best in meat, beer, coffee, and doughnuts. Varieties change daily and always include a good selection of risen (yeast), cake and vegan doughnuts with deliciously different toppings. Order an artfully crafted latte and pair it with a salted caramel and bacon doughnut. Add some fruit with a second doughnut filled with gooey strawberry jam and dusted with powdered sugar.
Pro tip: Come early on weekends. Many of the most popular varieties sell out quickly.  

In a city rich with bakeries -- like City Bakery, OWL, Filo’s Pastries and West End Bakery -- it’s easy to satisfy a craving for sweet or savory baked goods. But Old Europe Pastries tops the list for its overall decadence, ever-changing variety and Old World charm. Everything is baked in-house daily -- from eclairs to tiramisu, lemon Bavarian to cheesecake. Our go-to is a chocolate éclair, unless chestnut cake is on the frequently changing menu. With gourmet coffee drinks and espresso, it’s a cozy, intimate seating.