Tartiflette @ Bistrot des Alpes
Set in the heart of Amsterdam, near the Royal Theater Carré and the Rembrandtplein, this warm and cozy restaurant reminiscent of a mountain chalet serves hearty dishes you’d usually find in the French or Swiss Alps. From the open kitchen, diners watch as the chef prepares such classics as fondue, raclette cheese melted over a traditional coal oven and tartiflette (pictured), a French dish from the Savoie region in the French Alps made with potatoes, reblochon cheese, lardons and onions. Don’t forget to check out the ski lift that doubles as a waiting area!

Brisket @ Pendergast
For the best brisket outside of Texas, barbecue fans head to this modern neighborhood smokehouse inspired by the culture of prohibition-era Kansas City. The restaurant offers a selection of fine meats and fish, slow-smoked over Dutch fruit wood, side dishes and seasonal fresh vegetables. Food is baked, smoked, pickled and sliced fresh daily. Don’t miss the brisket. Thickly cut and marbled with fat, it is as rich as bone marrow, as tender as butter and as umami-satisfying as bacon.

Fusion Tapas  @ Pikoteo
Run by Chef Miguel Martín Gómez, this colorful tapas taberna tucked away in the Zeeheldenbuurt embraces a community dining philosophy. Named after the word “picotear,” which means “to nibble,” Pikoteo is known for its small bites, fusion tapas and graphic art adorning the walls. Diners pack the award-winning bar, industrial greenhouse and chef’s table to enjoy dishes that merge Spanish, Asian and South American influences. Try the smoked beef carpaccio with truffle and shaved Idiazabal cheese.

Croaker with Lobster Sauce @ Yonaka Modern Japanese
Whenever someone asks me for a recommendation off the Strip, but not too far off the Strip, I always send them to Yonaka. Whenever someone asks me for an interesting take on sushi or ingredient-driven seafood, I tell them the same thing. Chef/owner Ramir DeCastro’s unique versions of classic Japanese fare are created with new world, fusion food sensibilities that never cross the line into the overwrought or overdone. Witness his Croaker with Lobster Sauce: crispy, moist, bright white flesh swimming in a smooth lobster pool as intense as it is silky. All of it done with a master’s hand in the sauté pan, and a purist’s heart in the sauce. DeCastro (who is Filipino by birth) always hits the right flavor notes with whatever accent he brings to a dish, whether he’s slicing sashimi or griddling wagyu beef on hot rocks. There has been a renaissance in local dining in Las Vegas over the past few years, and Yonaka is one of the biggest reasons for it, and a leader of the pack.

Pie de Cambur y Caramelo Salé  @ Villas Pies
Joshei Villa started making pies and tarts with her mother, using recipes a good American friend have given them many years ago. At first, they made traditional American apple pie and then began playing with exotic flavors, like mixing pears with ginger, peaches with rose petals and almonds, and mango with fresh figs. The duo usually sell their desserts at the Mercadito Los Palos Grandes, a farmer’s market open on Saturday mornings. They also make unforgettable mini pies with plums, blueberries, blackberries, strawberries, hazelnuts and chocolate, rhubarb and guava. The best pie is made with salted butter caramel and bananas. Its buttery flaky pie crust is perfect for the soft, sweet banana slices mixed with chewy crunchy salted caramel. People can call Joshei and order a Villas Pie and she will deliver it in the east side of the city.

Ensaimada @ La Ensaimada
La Ensaimada has been operating in the same place for more than 60 years, delighting Spanish immigrant families, their descendants and friends with their Ensaimada, made with the original recipe developed in Mallorca, Spain. Dating to the 17th century, these pastries were made for celebrations and special festivities. Crafted with mother dough, eggs and pork lard, it’s a delicious experience to bite into the soft, sweet dough, reminiscent of a light puffy brioche, and be rewarded with a flood of rich sweet cream.

Tamales Mixtos @ Tacos Mi Cuate
Mrs. Isabel has been cooking Mexican food for more than 30 years in a supermarket parking lot in the trendy Los Palos Grandes neighborhood in Chacao. Fans line up in front of her trailer to eat the best tamales, tacos, burritos and tostadas in the city. Our favorites are the mixed tamales, made with soft corn fresh dough covering the seasoned stew of beef and tender chicken meat. Isabel makes her own tortillas dough, while Venezuelan ají dulce in their stews makes this Mexican food special and unique. Isabel always uses fresh, colorful and delicious ingredients, such as green crunchy lettuce, white llanero cheese, meat or chicken and luscious creamy avocado.

Meatballs @ Caf Gia
On the corner of Eastern Avenue and High Street in Baltimore’s Little Italy neighborhood sits the brightly muraled Café Gia and companion wine bar, Pane e Vino. The family’s roots are from Sicily and the chef from the Bergamo in the north of Italy, which in this marriage of regions makes a very tasty meatball. The Mamma Mia meatballs are unique because they are made with bison blended with Parmesan, bread crumbs, onion, hints of rosemary, ricotta cheese and topped with a spectacularly fresh marinara sauce. The meatballs can be ordered on their own or on pasta in Café Gia and Pane e Vino. Eat in or enjoy the al fresco dining on the balcony. Café Gia’s row house restaurant exudes great atmosphere with interior murals and hand-painted tables that change seasonally.

Dim Sum  @ A Wong
Chef and owner Andrew Wong’s upmarket Chinese eatery in Victoria is known for its dim sum and a 10-course "Taste of China" menu showcasing regional cuisine. Wong beautifully reinterprets Chinese cooking using the finest ingredients in such dishes as pork and prawn dumplings with pork crackling, pictured, and poached razor clams with sea cucumber, pickled cucumber, vinegar tapioca and wind-dried sausage.

Char Siu @ Roast Paradise
Young first-time hawkers Randall and Kai bring KL-style char siu or char siew to Singapore. They use pork belly and jowl (premium meat) that's been marinated overnight and roast it for 3-4 hours. The result is tender and luscious BBQ pork with a sweetly caramelized glaze. Try the Hakka noodles - light wheat noodles tossed in pork lard and garlic oil - accompanied by the decadent char siu.