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All aboard Grand Banks, a seasonal oyster bar on the historic Sherman Zwicker, the last of a large fleet of schooners that fished the Grand Banks of the North Atlantic and traded goods in South America. It’s docked at Hudson River Park’s Pier 25 and serves sustainably-sourced oysters, small plates, and a long list of refreshing cocktails, wines, and beer.

If you are looking for a quiet meal, this is not the place for you. But if you want mouth-watering, inventive food with attentive service and authentic Israeli hospitality, Machneyuda hits the spot. Situated in the iconic Jerusalem shuk, or marketplace, the restaurant is the brainchild of three acclaimed chefs: Yossi Elad, Assaf Granite, and Uri Navon. The kitchen showcases locally sourced ingredients prepared with modern creativity and classic techniques. The lively dining room is focused on creativity. For the restaurant’s signature dessert presentation, tables are covered with aluminum foil and covered with a dizzying variety of cakes, fruits, ice creams, and sweets.

Do you fancy tootling around London on a classic double-decker bus whilst sipping tea and eating pastries? Of course you do. BB Bakery adds wheels and a French twist to the tradition of afternoon tea. A uniformed driver zips past London’s iconic sights as you enjoy your tea. ...the London Eye, Houses of Parliament, Hyde Park and more. Book early and get a seat on the top deck for the best view and don’t forget to raise a cup to the Queen as you roll past Buckingham Palace. It’s only proper.

I don’t use the word “best” lightly, but Salvaggio’s deserves it. For decades, they’ve been serving up the best classic sandwiches in Boulder at their three locations—a kiosk on Pearl St. in front of the courthouse, a shop at 26th and Pearl St. and one up on University Hill. They use all Boar’s Head meat, fresh baked bread, and wonderfully spicy chilis. In the morning, they do big sloppy egg sandwiches.

In a city of almost 22 million people, perhaps 20 million of them would recommend Chacha’s for their specialty - Chole Bhature. The classic North Indian dish is spicy chickpeas with fried bread. Sounds simple enough, but nothing can come close to this iconic stand in Kamla Nagar. There are only two tables without chairs, so you either eat standing or take it elsewhere to enjoy. My husband, born and raised in the same neighborhood and a frequent patron, has actually talked about Chacha Di Hatti in his sleep. I believe that says it all.

This Santo Spirito classic has two main selling points: Daniele, the barrista, who makes one of the best cappuccinos this side of the river, and the comfortable back room, where you can sit down without having to pay extra. There’s also a wonderful terrace out front that looks onto the comings and goings in one of Florence’s most lively piazzas, but you have to pay to sit there. Ricchi is great for coffee and afternoon tea, but you can also eat lunch and dinner here, and their homemade ice cream isn’t bad either.

White Rabbit has caused a clamor among Santiago foodies for its stripped-down approach to good, wholesome food. Using all organic ingredients on a short but sweet menu, this is the kind of food that your soul craves. Mac n’ cheese with black truffle oil and a touch of smoked pancetta. Classic steak tartare. Artisan fresh mozzarella in a Caprese salad. A gooey chocolate brownie for dessert, or even baked Alaska! All served in a small, modern restaurant with a young, cool crowd. Reservations essential. Antonia Lopez de Bello 118, Bellavista Phone: 56 (2) 2503 4246

Cramped it may be, but rustic Da Mario, located at the back of the mercato centrale, serves up a menu of consistently reliable Florentine classics to a mix of stall workers, business folk and tourists, and it’s always packed. The choice changes daily, but look out for earthy zuppa di fagioli e cavolo nero and peppato, a kind of beef stew laced with black pepper.

Seek, and antiquers shall find that New York is a paradise of flea markets, vintage shops, and emporia like this one offering up all kinds of goods. The Manhattan Art and Antique Center is in Midtown East, near the tony Sutton Place enclave. Its individual shops and galleries feature everything from Egyptian antiquities to classic toys from the golden age of American manufacturing.

Built in 1863, Magnolia New Orleans is classic in decor—especially in the marbled lobby with its antique furnishings and Renaissance murals—but with all the up-to-date amenities you’d expect: Rooms and suites have flat-screen televisions and Nespresso coffeemakers, and there’s a small but well-equipped gym on-site and a rooftop sundeck with a Jacuzzi.

Inspired by the cooking of his wife’s grandmother, Madame Hien is chef Didier Corlou’s attempt at upscale but unfussy Vietnamese cuisine. Set in the former Spanish embassy, it is a beautiful spot for both lunch and dinner, with the outside courtyard in particular providing refuge from Hanoi‘s busy streets. Dishes, meanwhile, run the gamut from traditional classics to Corlou’s “New Hanoi” creations, adding exotic twists to familiar French and Vietnamese staples.

This is a reliable place to sample one of Hanoi‘s indigenous classics: banh cuon, or steamed rice rolls stuffed with minced pork and chopped wood-ear mushrooms. Less a restaurant, more a hole-in-the-wall with a few tables and chairs strewn around, this venue makes up for its lack of sophistication with giant-sized portions of the delicate rolls.

Family-run Ruggero is a bit of a hike from the centre of town, but in my mind, it is the best traditional trattoria in Florence, so worth the effort. You can expect textbook versions of Florentine classics from ribollita (a hearty bean-and-bread-based vegetable soup) to arista al forno (rosemary and garlic-spiked roast loin of pork), and an authentic, friendly atmosphere.

In an island area of West Maui that draws many transplants and seasonal employees, Dale Simonson’s longevity at 40 years behind a bar is amazing. But top that with his expertise at making tropical drinks and his friendly attitude and the Tiki Bar may just become your favorite Maui hang-out too. Dale is said to know all of his world-wide visitors by name and some will make certain he’ll be manning his tropical “ libation- station” before they book their Maui vacation at the very Hawaiian Ka’anapali Beach Hotel. Here is his recipe for the popular Blue Hawaii: · 14 oz. Hurricane glass · 3 oz. ice in hurricane glass · 1 ½ oz. Vodka · 2 oz. Sweet & Sour mix · 3 oz. Pineapple Juice · Top with 1 ½ oz. Blue Curacao Dont forget the umbrella and floating orchid!

I can think of worse places to be stuck than Bozeman, Montana. And when my flight was recently cancelled, stranding me there for two days, I decided to venture downtown and check out Plonk Wine Bar. Plonk is a term that refers to a poor quality wine. But the 600-plus bottle wine list here was full of surprising selections, like the Celler Cal Pla Black Slate—a blend of Garnacha, Cabernet Sauvignon, and a bit of Merlot and Syrah from Spain‘s Priorat region. Equally impressive are Plonk’s cocktail and craft beer selections. I snagged a seat at the bar, took in the cowboy-meets-wine country ambiance, and ordered a glass of Torrontes from Argentina. The bartender suggested I pair it with a decadent dish of seared scallops with foie gras and braised short ribs. It was exactly what I needed to make my travel frustrations disappear.