Pit Beef @ Expressway Pit Beef
The Expressway Pit Beef in Odenton is a local favorite. Jason and April Farrell opened the “Beef Stand,” as it’s lovingly nicknamed by their regulars, in 2002 after having great success with their Bay Area Catering Company. The venue is a wonderful and eclectic roadside hole-in-the-wall, as is in accordance with Pit Beef Law! Their pit beef is an ode to the original and it was good, but not fantastic. The beef was a little overcooked, especially in comparison to its competition.

Spicy Fried Chicken Sandwich @ Fuku
David Chang hits an inside-the-park home run with his brand new addition to the Momofuku Empire, Fuku, with his spicy chicken sandwich. In a heavily guarded secret process, he brines boneless chicken thighs before deep frying them to golden perfection. The result is a juicy thigh that squirts hot oil down your hand as you bite through the crackly crust. Served on a Martin's Potato Roll that doesn't quite contain the behemoth thigh with pickles, the bread absorbs all the juices that don't make it into your mouth and somehow manages to stay intact while you eat. The spice level isn't too hot - there's Ssam sauce in bottles on the tables for you to up the heat - but just adds a nice tingle to your tongue. Don't be intimidated by the long lines for this trendsetter. They move fast and, before you know it, you'll be eagerly handing over $8 for this winner. Worth trying: the salad (farro, mandarin oranges, kale, cabbage); the Koreano - a special off-menu fried chicken sandwich that adds a big tangle of pickled daikon on top of the spicy chicken sandwich. Skip: the slightly over-seasoned, eh potato wedges.

Turrón de Doña Pepa @  Panadera Las Nazarenas
Josefa Maraminillo, an Afro-Peruvian slave from the Cañete Valley, known as Doña Pepa, suffered badly from paralysis and ventured to Lima to pray to El Señor de los Milagros, an image of Christ, and asked him to cure her. Soon after, she felt better and no longer suffered pains in her arms and legs. In a dream, saints appeared to her and gave her the recipe so she could give back. The next day, she walked through the crowds at Las Nazarenas and began to hand out this layered anise-flavored nougat drizzled with chancaca syrup and topped with sprinkles and candy. Every October thereafter, she would come to Lima and do the same, a tradition that has continued at this bakery near the church.

Sabich  @ Sabich Frishman
At Frishman Sabich, the smell of frying eggplant fills the street’s corner, appealing to hordes of fans hungry for its Israeli sandwich. This pita stuffed with fried eggplant and hard-boiled eggs becomes a work of art. With precise touches of vegetables, brown egg, potato and tahini sauce, one bite will bring a big smile to your face.

Falafel @ Super Falafel
For years, Super Falafel has made millions of falafels with the same meticulousness, excitement and love, and its attention to every dish and falafel is excellent. What differentiates this eatery from other falafel places? The prominent presence of herbs and course grains mixed into one superior, crispy ball.

Shashouska  @ Hashomer 1
Shashouska, a dish of eggs poached in a sauce of tomatoes, chili peppers and onions, is believed to have a Tunisian origin. At Hashomer 1, shashouska goes to the next level with a variety of flavors, including tomatoes and coriander, black-eyed peas and pickled lemon, aubergine and cheese and the favored shashouska: hummus, spinach and lemon mixed with perfectly cooked eggs, which give each bite a blast of tastes.

Herb Crumbed Poached Eggs @ The Hardware Store
Nestled in a beachfront suburb, The Hardware Store is a cute local cafe that boasts some great breakfast dishes. The herb crumbed poached eggs is easily the best dish on the menu, with the balance of flavors, textures and even temperatures on the plate. Poke the wobbly barely poached eggs with your fork and you'll unleash a torrent of yolky goodness that mingles with the oh-so crisp rosti, tart enoki and dreamy hollandaise. It's just what you want any day of the week you're treating yourself to a cooked brekky. 6:30 a.m. to

Brick Meatballs @ Brick Pizzeria
These house-made meatballs are first cooked in the brick oven before they are slathered with a homemade marinara sauce. Then they are returned to the wood-burning oven and topped with Parmigiano-Reggiano before it arrives at your table. The result? Moist, tender, utterly delicious meatballs coated with a tangy tomato sauce that is to-die-for.

Vietnamese Sticky Wings @ MRK Public
At this gastropub in San Clemente, chicken wings are coated with a sweet and spicy sauce. What more could you want? These are highly addictive and mouth tingling. You will be fighting with your tablemates for them.

Steak Frites @ Moulin Bistro
Available every Thursday evening, the steak frites dinner starts with a green salad, then a tasty slab of delicious entrecote steak is served with Bearnaise and black peppercorn sauce, PLUS unlimited fries for only $25 a person. The only thing you have to do is reserve a spot.