db Brasserie
You want classic French? Daniel Boulud (and his lieutenant, Vincent Pouessel) fill the bill with enough over-the-top dishes to make you forget all about the Champs-Elysee. Don’t miss the lobster risotto or the “Frenchie” Burger (remember, it was Boulud who first gave the humble hamburger a gourmet spin a dozen years ago), and by all means end with a soufflé, but do not, under any circumstances, pass up this ode to excess. Traditionalists will remember that a Wellington usually encases filet steaks in pastry dough after coating it with a blend of duxelles (chopped ‘shrooms) and a fine liver pate. Tournedos “Rossini” tops rounds of filet mignon with a slab of foie gras and slathers on the earthy, pungent, truffle-studded sauce Perigueux. Here you get the best of both worlds in a decadently delicious dish that screams for a big, bold Bordeaux. DB Brasserie was written off by many a gourmand a couple of years ago, but with Pouessel at the helm, it has come back from the dead and now gives Bardot Brasserie serious competition for the best mid-priced French in Vegas. When the food is this good, who needs a ticket to Paris?

Pho 45
Recently reopened after minor renovations, Pho 45 is a snug, informal and friendly Vietnamese spot in Garden Grove, Calif. The menu offers plenty of varieties and meats are served in ample portions. Vibrant herbs and fresh condiments accompany the light, fragrant and incredibly rich and flavorful broth. Fans recommend the Tai pho (a side of filet mignon) or Dac Biet, a combination of tendon, tripe and brisket. Diners chose between thick or thin noodles. Always choose the thick pho noodles!

Balader Atelier Patisserie
This small pastry shop has some of the freshest, most delicious treats! You will be so happy you tried the delicate éclairs and the authentic Italian tiramisu. And the macarons are simply divine! They have perfect texture and the perfect balance of flavors. They will fill your soul with happiness after one bite.

The Local Fry
The Local Fry is their name and specialty fries are their game. Irish ex-pat Kevin Irish brings the fries he knows and grew up loving, called chips in his homeland, to Baltimore’s Federal Hill neighborhood with the Local Fry. Add his wife’s Asian background and everyone ends up with their top selling specialty fry, the Bahn Mi. Instead of the typical French baguette, with Bahn Mi you have crisp, house-cut fries topped with spicy Vietnamese pork, pickled carrots and daikon, pickled jalapeno, cucumber and cilantro. An order of Bahn Mi is sized just right to make a complete meal and priced for everyone’s budget for lunch or dinner. There are numerous specialty fries. If you want to share tastes, consider the Greek fries, BBQ pork fries, chicken-bacon ranch fries, carne asada fries, bulgogi fries and even Hawaiian fries. The Local Fry is tucked away on a narrow street next to the city’s historic Cross Street Market.

Jin Ji Teochew Braised Duck and Kway Chap
This gorgeous platter features tender braised duck, savory duck rice rolled into balls, luscious kway chap (braised pig offal), lean pork, pickles and Japanese-style runny yolk lava eggs. It basically combines Teochew style braised duck rice and kway chap into one delicious ensemble. This stall has been around for 30 years and has its own recipe of herbs and spices for the braising sauce. Don't miss the killer chili sauce dip too.

Xiao Di Hokkien Mee
This Hokkien fried prawn noodle dish is sumptuously gooey with rich stock gravy, topped with slices of cuttlefish, fresh prawns from Thailand, crispy pork lard and slices of roast pork. Even more incredible is that this masterpiece comes from a young hawker only in his mid-20's. Xiao Di means "young brother" in Chinese. But Terence Chee has more than 8 years cooking experience and learned his trade from masters who were willing to teach. He is extremely particular about his stock. One mouthful and you'll close your eyes in a moment of divine enjoyment.

Da Jie Famous Wanton Mee
Da Jie Wanton Mee may be located in a nondescript coffeeshop, but the springy noodles doused in a savory soy dressing are a bold flavor statement. It's served with crispy fried wontons (dumplings) and char siu (sliced BBQ pork). Try also the braised chicken feet as an accompaniment. It's a pleasure peeling the flavorsome skin and cartilage off the little bones.

Mi & Yu Noodle Bar
In the heart of Baltimore, in the Federal Hill neighborhood, one will find the utilitarian Mi & Yu Noodle Bar – counter ordering and pick up, communal table, counter seating, a blackboard menu and beverages in a refrigerated case. What is not utilitarian is the quality and taste of the food. Patrons choose their broth, noodles and protein. Owner Edward Kim, a French-trained and fine-dining chef, has used his culinary expertise to create a fast, casual concept with Mi & Yu Noodle Bar. The most popular combination is the spicy kimchi chicken broth with ramen noodles and the 5 Spice BBQ roasted pork belly. The accoutrements for each bowl of soup are a boiled egg, Napa cabbage, red onions, sliced jalapenos and Korean radish slaw. Other broths offered are spicy sambal duck, savory miso and savory adobo duck with on and off the menu beef dashi. Protein choice include buttermilk-brined fried chicken, herbed short rib meatballs, roasted duck carnitas, soy-miso braised short ribs and seared tofu for the vegetarian. Noodle choices are ramen, pho or udon. Mix and match, but for your first visit, we highly recommend the kimchi ramen with 5 Spice pork belly.

Babu Ji
Don't let the din of Babu Ji fool you. Hidden behind all the noise comes a meal that is truly spectacular. Details of each dish are well thought out and subtle nuances of flavor are coaxed from every item served. Gol gappa, an airy crisp that started our meal, contains three layers of sauces that work harmoniously to give you the happiest mouthful possible. Gobi Manchurian, cauliflower florets coated in a sticky-spicy-sweet sauce, belie their vegetarian nature and speak to the meat eaters in us all. Even the palate cleanser of lightly salted cucumber spears came at the perfect moment for a pause between all the brightly flavored dishes, and set us up perfectly for the end of the meal: intensely delicious homemade kulfi, akin to a very rich gelato. The tasting menu, at $60, is a total steal and ensures diners a seat for the evening. Otherwise, waits outside can grow exceedingly long while diners inside happily enjoy the evening filling their tummies.

Manor Tavern
Worth the drive to Northern Baltimore County’s horse country, the Manor Tavern’s heart of the restaurant is the initial building dating from 1750. There have been different permeations but “The Tavern” has grown into a fine dining establishment. Sit in the cozy bar or one or two dining rooms with a fireplace or enjoy al fresco dining on the large patio. Unique to the Manor Tavern is their beer can chicken served during their dinner service. The whole chicken is roasted atop a can of National Bohemian beer and served the same way it was roasted, upright on the beer can. The server will gladly cut and plate the plump, crispy skinned beer can chicken for the guests, although numerous diners enjoy breaking down the chicken themselves. Served with a side of the pee wee potatoes and squash and the vegetable of the day, the beer can chicken is a reasonable priced dinner for two.