Chickenshack @ Burgershack
It’s all about burgers, beers and good vibrations at Burgershack, the brainchild of London’s "burger detective" Burgerac. The popular blogger honed a number of delicious recipes based on his experience and preferences, assembled a dream team, developed a menu and launched his temple to all things burgers at The Royal Oak pub in Marylebone. But chicken lovers should not despair. Poultry fans line up for the Chickenshack. Marinated in buttermilk to retain moistness and flavor, a hefty chicken breast is shallow fried in lard (or vegetable oil, if preferred), then stacked with rich American cheese, tangy pickled onion, mayonnaise and crisp iceberg lettuce, all cradled in a fresh sesame seed brioche bun. The pillowy bun, gooey cheese and juicy meat explode on your taste buds in a mouthful of sandwich heaven. Don’t be shy. Order two.

Empanadas @ Peron Peron
Argentina is all about the empanada. You won’t walk a block in Buenos Aires without encountering some sort of establishment that sells the coveted handheld love pocket. It’s the most common go-to snack in the country. So it’s not often you hear about an empanada that develops a crazy cult following. This sit-down restaurant, which honors Argentina’s beloved political figures Juan and Evita Peron, might seem like an unassuming spot for making one of the best empanadas in the city. But Peron Peron’s version has managed to cause somewhat of an unhealthy addiction in its fanatics. Peron Peron’s empanadas are stuffed with braised osso bucco and then deep-fried.

White Label Burger @ Ai Fiori
The White Label burger at Ai Fiori is a strong argument for gilding the lily. This haute hamburger takes quality meat and adds strong flavors that enrich the juicy beef. Eight ounces of LaFrieda meat meld with white American cheese, thick McClure's pickle slices, bacon marmalade and spicy mustard, all prancing across your tongue. Held in place by a buttery bun, the luxuriant feel of all that fat caresses your taste buds. Not to be outdone, the pot of pommes dauphines that straddles the side almost steals the show. These pillows of Parmesan mashed potatoes are deep fried with the thinnest of crust to cradle its magnificence. There is no shortage of gilded lilies here, but we all thank Chef Michael White for that.

Mollejas de Merluza @ A Fuego Negro
Dimly lit and with a soundtrack which booms, Al Fuego Negro is different from any other bar in San Sebastian and the owners Edorta Lamo and Amaia Garcia are pushing the envelope of modern tapas. The tapas dishes are inspired by their upbringing in the Basque Country and their travels around the world. If you just can’t make up your mind there is a sit-down tasting menu. Al Fuego Negro has lately been collaborating with chefs invited from other restaurants in Spain and experimenting with culinary influences from further afield. All this makes it a must stop when in town. You never know what you are going to get, but it is likely to be spectacular.

Montadito 'Brillante' de Calamares con Mayonesa @ Lo Nuestro Gastromercat
The name “Lo nuestro” evokes the typical Alicante civil spirit, from Hogueras, Moors and Christians to the Hercules football team. The tapas are served at a small, wooden bar with barrels as tables. The standout dish here is Montadito Brillante, an amazing combination of crunchy bread covered in sesame seeds and perfectly battered squid. When you bite into this tapa it melts in your mouth. Some theories say that Montaditos are from Alicante, and have spread from Alicante to the rest of Spain, so it’s really a local delicacy.

ZZ Top Burger  @ Bar Bu
Run to La Bar Bü to try their delicious, homemade burgers. We especially love the ZZ Top and the Chuck Norris burger with a large slab of cheddar cheese. On the weekends, the atmospheric bar serves juicy burgers and homemade desserts to the soundtrack of local DJs.

Mushroom Toastie @ East End Cellars
The Tasting Room at East End Cellars on Vardon Avenue is the perfect hang-out spot on a lazy afternoon or evening and chat over a glass of wine and, if the stomach calls for it, which it usually does, a ploughmans platter or a toastie to go with the vino. Our pick from their toasties menu? The marinated mushroom and smoked mozzarella toasted sandwich with juicy earthy mushrooms and a stringy, stretchy, melty and smoky mozzarella cheese. East End Cellars also offer other dishes, like their popular ploughmans platter or single plates (soups, pate and toast), along with a large variety of wines to enjoy on site or to purchase.

Dinner Plate @ Sweetie Pie's Upper Crust
In a year when St. Louis restaurants are busting out their best recipes, Sweetie Pie's still does more than hold its own. It's Mississippi cooking, she says, learned from her mother and her great-grandmother. There's meatloaf and sweet potatoes and greens and chicken and dumplings. Oxtails? Yup, some days, just like liver and onions. The chicken, greaseless and crisp, hinting of garlic and of onion, seduces. The greens are dark and smoky, a little peppery with bits of ham laced through them; the sort of dish one could make an entire meal of, especially when accompanied by cornbread, something to set in front of a French chef and watch for a reaction. After church on Sundays there's always a line, so allow for that, but there are pleasant folks to carry your tray, and the price is absolutely right. More on Miss Robbie, the owner of Sweetie Pies and her fascinating story: www.foodiehub.tv/features/essential-eats/sweetie-pies-st-louis

Mouth-Watering Chicken @ Chilli Daddy Restaurant
Poached and cooled before steeping in oil infused with chillies, garlic, ginger and other secret ingredients , the Mouth-Watering Chicken served at Chilli Daddy is out of this world. Transfer the chicken to the rice bowl, leaving the oil, for a spicy treat for less than £6 per head. The dish is also served with tofu soup and a bean sprout salad.

Burger @ Veselka
For a classic burger that hits all the right marks, head over to Veselka in the East Village. The diner-style burger weighs the same 8 ounces as at diners, but carries none of the heft that leaves you feeling bogged down for hours afterwards. The secret is a thinner patty with a larger surface area, served on a specially-made light and airy bun that cradles the meat and all its delicious juices. The char-broiled burger smacks lightly of grill taste and coats your mouth with its juices. The meat is definitely the star of this burger, as well it should be, though you’d be forgiven for adding bacon and cheese to the mix.