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Featuring mostly local wine and craft beer, South Rims Wine and Beer Garage is located on historic Route 66 in uptown Williams, Arizona. Here, you’ll find some of the best local white and red varietals on tap, such as Keeling Schaefer’s Viognier and Page Springs Cellar’s plum-and-pepper–forward Vino Del Barrio red blend, plus a deep selection of microbrews, including rich Koffee Kölsch from Huss Brewing Company in Tempe and a Hefeweizen courtesy of Oak Creek Brewing Company in Sedona. South Rims’ menu of food items, from the gourmet pretzel basket to the grilled sirloin, pair perfectly with the drink options. You’ll want to allow yourself plenty of time to sip at the bar, or enjoy a full meal on the sprawling outdoor courtyard.

If chef David Barzelay’s Michelin-starred restaurant Lazy Bear is the dinner party, True Laurel is the after-party. Barzelay opened this cocktail bar just a few blocks from Lazy Bear, and while it’s touted as a drinking establishment, it’s hard to ignore the stellar food disguised as bar bites. And unlike Lazy Bear, which requires a hard-to-come-by ticket to get in, to score a spot at True Laurel, simply walk through the door. Barzelay teamed up with spirits-whisperer Nicolas Torres to oversee the bar program, and the cocktails go head-to-head with the food. Original, exotic concoctions such as the A-Dilla, which marries aquavit with makrut lime leaf, coconut, passion fruit, pomegranate, and dill, is just as complex and satisfying as the hen-of-the-wood mushrooms with a sour cream–allium dip. And while the entire experience is currently still first come, first served, keep an eye on the bar’s eerily analog website (or better yet, follow it on Barzelay’s preferred medium, Twitter) to find out when the eight-seat cocktail tasting bar, which is sure to be stocked with rare bottles, will start taking reservations.

Over the past two centuries, the covered market at Borough, not far from London Bridge, has become one of the country’s most famous foodie spots. From Wednesday to Saturday each week hundreds of traders gather to sell homemade breads, hand-reared pork, artisan chocolate and all manner of ingredients—plus excellent coffee, fresh juices and organic wine. Plentiful samples add to the convivial vibe, and restaurants around the market’s edge provide additional sustenance for longer stops.

Why we love it: A sprawling retreat offering high design and a beachfront location

The Highlights:

• Guest rooms with private plunge pools or whirlpools
• The only Thalasso therapy wellness spa in Baja
• Five separate pools, plus 4,000 square feet of beachfront

The Review
Though the Baja Peninsula has welcomed a slew of luxury properties over the past few years, it seems the 128-room Solaz is only in competition with itself. First, there are the sophisticated stone-and-wood interiors, which balance high-tech details (remote controlled lighting) and luxe amenities (outdoor showers, private plunge pools) with locally sourced decor and wall sculptures by Mexican artist César López Negrete.

Guests even have the option to add personal butler service, which can arrange everything from swimming with whale sharks to ordering a bottle of local wine from the property’s wine cellar. Outdoors, the landscaping features endemic desert plants like agave and cacti, with a hardly a palm tree in sight.

Then there’s the spa, a 10,000-square-foot refuge that features the region’s only Thalasso therapy seawater treatments and a Himalayan salt igloo. Five pools (including two sleek infinity ones that overlook the Sea of Cortez), four dining outlets (a Mexican breakfast spot, a seafood restaurant, a poolside cafe, and a coffee lounge), a beachfront fitness center, and 4,000 square feet of white-sand shoreline complete the desert dream.

When planning a recent trip to Guatemala, I luckily stumbled upon the webpage of a unique retreat on the shores of Lake Petén Itzá, called Ni’tun. My friend Joan and I had decided to visit Tikal and other Mayan sites in Petén and wanted to have a “home base” where we could stay for several days and take day trips around the region. Reading about Ni’tun, I realized we found exactly what we were looking for - a peaceful lodge in natural surroundings. Lorena, one of the co-owners, arranged all details of our day tours for us, communicating regularly by email prior to our arrival. We expected a peaceful, natural retreat, and were not disappointed. Set on a hillside with its own private dock and boat for transportation to Flores and other towns around the lake, Ni’tun’s main building and the guest houses (casitas) were designed and built in traditional Mayan style. Our casita was spacious with two queen beds and outdoor seating. The two-story dining and bar area, pictured here, allows for outdoor dining and a relaxing place to enjoy drinks after a day of trekking through the jungle. Lorena, a talented chef, does most of the cooking, using organic, healthy ingredients, and she prepared one fabulous meal after another (vegetarian meals for me, and gluten-free for my friend Joan). We enjoyed premium Guatemalan rum -- Zacapa Centenario -- over ice (and learned: never use it as a mixer, it is one of the finest rums in the world). We left all stress behind the minute we arrived!

Halo-halo is a popular everyday dessert whose name is a Tagalog word meaning “mix.” It’s composed of many ingredients, including various beans, fruits, and jelly-like coconut-based sweets. These toppings are put over a big bowl of shaved ice with milk; finally, the mixture is topped with a slice of leche flan (cream custard) and ube (purple yam). Some versions also incorporate gelatin, cheese, or pinipig (crispy rice), though nothing beats adding a scoop of ube ice cream on top. The proper way to eat halo-halo is to stir it up first so that each spoonful includes many ingredients and gives you a taste and texture explosion. Halo-halo is available everywhere, from public markets and local food chains to ice cream bars and the most luxurious hotel restaurants. But serious connoisseurs go for the classic one at the Milky Way Café. The eatery has been serving halo-halo for more than 40 years, and their iteration boasts 20 premium house-made ingredients and ice that is finely shaved using a hand crank.

One of the few hotels on picture-perfect Grace Bay Beach that can work for both honeymooners and families, Seven Stars sits on 22 acres of lush grounds at the edge of Princess Alexandria National Park and has studio to four-bedroom plantation style suites available. All feel very private. Besides wraparound terraces with awesome ocean views, the rooms here all feature full kitchens, making it easy to cook your own lunch or make snacks for the kids. That said, the house restaurant, aptly named Seven, is very good, so plan on dining here at least a few times. The spa is also excellent - perfect for honeymooners - and there is a dedicated activities concierge that will arrange all sorts of water sports and even a kids’ camp.

While it’s not in Mexico City proper, the sacred pre-Hispanic city of Teotihuacan is close enough–about 30 miles– for an easy day trip if you’re interested in architecture, archaeology, and indigenous history. The site’s primary structures, the Temple of Quetzalcoatl and the Pyramids of the Sun and the Moon, have been designated by UNESCO as World Heritage Sites, and it is possible to explore the pyramids–and even climb them–either independently or with a guide. After ascending nearly 250 steps on the Pyramid of the Sun, you’ll have a greater appreciation for these ancient structures and the civilization responsible for having built them. In addition to the pyramids, an on-site museum documents the history of the so-called “City of the Gods,” and displays archaeological finds, including pottery, bones, and other important objects.

As idyllic a tourist destination as Zanzibar is now, its history is undeniably dark. At the height of the slave trade in the 18th and 19th centuries, some 50,000 people were brought to Zanzibar each year, brutally removed from their homes in West Africa and made either to work on the coconut and clove plantations here or sold off at the market to buyers from around the world. A tour of the original site of the slave market (on whose site now stands an Anglican cathedral, once a building project for freed slaves and now a memoriam with exhibits) is an important reminder of this ugly time. Visiting the dim and suffocating underground chambers to see where human beings were bound and held in chains is chilling.

Those who love a terrace view—and honestly, who doesn’t?—will have plenty to drink in on San Miguel rooftops. The most dramatic view is that of El Palomar Hotel, perched at the Centro’s eastern edge, high above it all. The Rosewood boasts Luna Bar, ground zero for popping the question. Hotel Nena offers an intimate rooftop spa along with liquid refreshments, while newcomers like 1810 Hotel Boutique and Casa No Name—no name doesn’t apply to the aptly dubbed Sky Bar—share breathtaking vistas for the price of a drink.

Cyclone Cafe is one of very few Darwin coffee shops that sources its own beans from around the world and roasts them on-site. So you can expect a solid flat white, long black, and cold drip here as well as some fun additions like a triple-strength “hypercino,” the “cafe de coco"—choice of coffee blended with coconut milk—and a virgin espresso martini: a cold drip coffee shaken with with ice and a shot of vanilla that’s topped in foam. The food menu is equally satisfying with a breakfast burrito and “eggs in hell” (polenta poached eggs layered with tomato ragout, spicy chorizo and bocconcini) plus a Thai beef salad and a turkey cranberry for lunch—turkey is surprisingly hard to come by in Australia.

This surf-style restaurant elevates local food-truck fare at the new Four Seasons Resort Oahu at Ko Olina. Expect ahi poke, wild-boar hot dogs, and the coolest French fry innovation out there: A heaping platter of slender spuds topped with Parmesan, cherry tomatoes, and wilted arugula for that “It’s healthy, really” feeling! Wash it all down with kombucha on draft—with flavors like pineapple ginger or liliko’i (passion fruit)—and cocktails such as the Castaway, featuring melon vodka, coconut water, and lime juice. Come prepared to lounge outside, as the Waterman wraps around the family pool and also serves its exclusive beach. Food is served 11 a.m. to 6 p.m.

Australian-Vietnamese celebrity chef Luke Nguyen has put his energy into creating fresh, modern, healthy renditions of Vietnamese street food and traditional family recipes at Moi Moi, his new Hong Kong restaurant. A master at balancing sweet and sour tastes as well as spicy and bitter, Nguyen gets big raves for his food, especially the panfried rice cakes topped with tiger prawns and caramelized pork neck. Other hits include green tea–smoked duck in rice-paper rolls, citrus wild salmon, caramelized Kurobuta pork belly, a pho made with raw Wagyu beef, and slow-braised free-range chicken drumsticks with coconut juice, fish sauce, ginger, and garlic. Moi Moi has an extensive and creative cocktail menu to accompany the feast.

Forever on the verge of being the next big target of gentrification, the district known as Santa María la Ribera—northwest of downtown—retains its neighborhoody, down-at-the-heels charms. Its streets are home to a mix of old-school cantinas (all perfectly visitor-friendly) and mom-and-pop restaurants, alongside some neglected architectural gems, hipster coffeehouses, and standard-issue, sometimes grimy local businesses—in short, it’s still real. The district’s centerpiece is its central plaza, known as the Alameda, and its exuberant Moorish-style gazebo (it started life as the Mexico Pavilion at a long-forgotten world’s fair). Recently restored and awash in color, the kiosk is a gem—and the proud emblem of the barrio. Note some amazing old mansions and the spooky Institute of Geology lining the plaza. The nearby Museo Universitario del Chopo—housed in a glass-and-cast-iron former natural-history museum—is a renowned center for avant-garde art that leaves no viewer less than provoked.

White tablecloths may have been cast aside at many Toronto establishments, but Scaramouche doesn’t play by trends. No barn-board tables or Edison bulbs can be found here. This swank uptown restaurant is a classic, having wined and dined customers—and topped many a restaurant list—for over 35 years. Take a tip from regulars and start the evening with the foie gras terrine before ordering entrées like Canadian grass-fed filet mignon or pork with hazelnut spaetzle and white asparagus. And, by all means, leave room for the coconut cream pie.