The prosciutto ice cream is imbued with the flavor of pork, but it’s completely smooth and lucid and wonderful. - Mike Thelin, Unique Eats
This mobile truck serves Korean-Mexican inspired tacos, burritos, quesadillas and burgers, and zests things up with a little cilantro in nearly every dish. We suggest the Hawaiian Bulgogi Burger.
Competitively priced wines, mouth-wateringly good fried foods & a motto that reads: "Fried Chicken & Champagne After Midnight-Why the Hell Not?" Get Pan Borracho, Fried Chicken and Alligator Beignets.
All about delicious and innovative ways to serve tasty pig, we recommend The Heartstopper Club and bacon milkshake.
The Cajun boudin balls have that really light, airy quality with the crispiness on the outside … wow. - Jeffrey Saad, United Tastes of America
Really, truly, one of the best brisket sandwiches I’ve ever had. - Lee Anne Wong, Unique Eats
Top Dining Options: PIQ, Terminal ; Ebisu, International Terminal, Boarding Area G; Burger Joint, Terminal 2, near Gate 58B; Yankee Pier, Terminal 3, near Gate 72; Cat Cora's Kitchen, by Gate 55. Read more.
The LA area has arguably the most diverse food scene in the country. Exemplary lobster roll - served on top a split brioche roll with a side of house-made sweet potato chips. Read more.
The food at this wine-country favorite is seasonal, and so too are the desserts, courtesy of Nicole Plue. Must order: butterscotch sundae. Read more.
All the breads—country-French style, semolina, pane integrale—are made with organic flours and sea salt and baked in wood-burning ovens. It doesn't get any more artisanal than that. Read more.
Yes, gentlemen, jackets are required at this one-of-a-kind French Quarter classic founded in 1905. The menu doesn't change (order oysters Rockefeller and souffléed potatoes), nor do the charming waite Read more.
Wild boar marinated in garlic & ginger, then slow-cooked in a traditional La Caja China roasting box makes the lunch buffet at this retro-chic resort one of the best on the island. Read more.
Call ahead to see if chef Nick Mastrascusa has any wild game specials. This restaurant at the Four Seasons Resort Hualalai has a modern Mediterranean menu, view of the ocean & glittery scene. Read more.
If I made a list of my top-ten dishes of 2011, three would come from Olexy's big-city spot: braised rabbit with handkerchief pasta, soft-shell crab with spicy fennel pickle, and golden potato gnocchi.
Must Order: Pick a pasta, any pasta--all the fresh shapes are made in-house. Crudo (think Italian sushi) showcases White's mastery of all things fish. Read more.
Choose from a selection of verrines (foods served in little glass jars)—such as fresh goat cheese w/ olive oil & basil, or salmon rillettes w/ preserved lemon. Read more.
Sip glasses of artisanal wine paired with Béarnais-style small plates such as duck-heart fricassee, beef-cheek croque-monsieur, and splendid charcuterie from Camdeborde's brother's shop in Pau. Read more.
At Hernán Gipponi Restaurante, combos include fish of the day with ajo blanco (garlic, oil, bread, and almond paste) and rabbit liver ravioli with mushroom stock and watercress air. Read more.
The modern, Spanish-inflected offerings are many—from sizzling cazuelos (casseroles) in cast-iron pans to traditional steaks and pastas—but they are somehow all fantastic. Read more.
