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Set on 4,200 secluded acres of hillocks, ponds, and gardens at the foot of the Tennessee Smoky Mountains, this award-winning resort, a member of the prestigious Relais & Châteaux brand, is awash in genteel luxury, from its splendid spa to its exquisitely appointed rooms, suites, and cottages. But make no mistake, the family-owned property takes the “farm” in its name to heart: Its James Beard Award–winning restaurant, The Barn, as well as the more informal Dogwood restaurant, were early leaders in the farm-to-table movement, welcoming guests who come to pay homage to the inn’s self-described foothills cuisine.

In addition to several gardeners, the farm employs its own butcher, cheese maker, and beekeeper, along with a preservationist who makes pickles, jams, and jellies. The staff raise their own sheep, pigs, and chickens, and forage the land for mushrooms, berries, ramps, wild crab apples, and muscadines—which you’ll share at the table with other guests (all meals are included in your stay). Thankfully, a roster of on-site activities—including cycling, wakeboarding, archery, paddleboarding, hiking, fly-fishing, swimming, tennis, and golf—allow you to indulge without feeling guilty.

What kind of cuisine do Ken Oringer and Jamie Bissonnette proffer at Little Donkey? All of them. The James Beard Award–winning chefs have described their Central Square eatery as an exercise in indulgence—a place where they can slip the bonds of convention and make whatever they want. The good news is that anything these two plate is delicious. Local color can be found in the Parker House rolls, and Little Donkey honors the Jewish fondness for Asian flavors with a schmaltzy matzo-ball ramen bowl. It’s the type of food chefs cook for themselves at home, only now you get to join in the fun.

Servers, somms, and chef-owner Nancy Silverton all swirl around Osteria Mozza’s centerpiece Mozzarella Bar, where small dishes of freshly imported mozzarella, ricotta, and burrata are plated with pairings like bacon or braised leeks. With eyes closed, white-tablecloth diners attempt to fully savor each bite of cool, moist cheese before it melts in their mouths. These flavors are a tough act to follow, but the restaurant certainly steps up to the plate with signature meals like the Squid Ink Chittara Freddi with crab, sea urchin, and jalapeño. Just be sure to leave room for a rosemary olive oil cake for dessert: The eatery’s Dahlia Narvaez was awarded the James Beard Foundation Award for Outstanding Pastry Chef in 2016. Reservations at least one month out are recommended unless you have the flexibility to take a chance with a walk-in seat at the Mozzarella Bar itself—a one-of-a-kind experience.

Pastry chef Kelly Fields does complicated things with simple ingredients at her modern bakery and eatery. It’s part of the restaurant group overseen by local star chef John Besh, so it’s no surprise that it’s drawn nods from the James Beard Foundation, among others, for its delectable biscuits, corn bread, and more-involved dishes like crawfish and grits. Located in the sleek new district of mid-rise condos and apartments a couple blocks north of Lafayette Square, Willa Jean makes a great spot for a lazy breakfast or brunch—reservations are all but essential on weekends. It’s local knowledge that it’s also open for dinner and that the quality at that time of day remains high, with varied delicious dishes like braised lamb pasta and beer-can chicken (plus, it’s easier to get in).

Diners fill the seats on the nightly at this Avondale eatery, where wife-and-husband team Beverly Kim and Johnny Clark dole out American-meets-Korean cuisine with big-time twists and turns (done with such genius that they’ve already earned themselves a Michelin star and several James Beard nominations). Kick things off with their take on a Whiskey Sour (made with Amaro Sfumato and rooibos tea), then delve into the main event: leek pancakes with squid and smoked trout roe, hanger steak with black garlic and dragon beans, and, of course, the bi bim bop, a rotating house specialty cooked in a stone bowl with flavors like burdock root, Korean soy sauce, and ginseng.

The past two decades have seen the dozens of islands scattered across Boston Harbor transformed from barely noticed dots on the horizon to one of the city’s most popular attractions. The Boston Harbor Island National Recreation Area, established in 1996, has propelled them into prominence, with ferries carrying day-trippers and overnight campers from downtown Boston, Hingham, and Hull to eight of the islands (19 more are accessible by private boat or charter excursions). Most visitors head to Georges Island, home of the Civil War–era Fort Warren, or the beaches and hiking trails of Spectacle Island, the one closest to downtown Boston. (Don’t skip the concession stands here: The food is from James Beard Award–winning Boston chef Barbara Lynch.) You can also camp on Peddocks, Grape, and Bumpkin islands, or take a tour to Little Brewster Island to witness the 300-year-old Boston Light, the nation’s oldest lighthouse.

Regulars at Workshop Kitchen + Bar know not to get too attached to any one dish. Innovative chef/owner Michael Beckman—who trained in Lyon and worked in Berlin—might be serving honey-lavender glazed black cod one night; a sausage, rapini, and fennel pizza another; and his signature burger (with pastrami and wagyu oxtail) the next. Diners in the know ask for the off-the-menu whole striped sea bass, grilled in the wood-fired oven with seasonally shifting ingredients. The adventurous menu is a big draw, to be sure, but so is the magical setting: The 90-year-old Spanish-inspired building—once an art gallery and movie theater—features 27-foot-high ceilings, which the trendsetting architecture firm SOMA updated with poured concrete for an industrial cathedral aesthetic. (The work won it a James Beard Design Award.) If you’re there for Sunday brunch or an early dinner, ask for booth #7, which is flooded with natural light, or a table in the whitewashed courtyard. Cocktails such as the Mountaineer—made with little-known Génépy des Alpes liqueur, pineapple and lime juice, and bitters—are just as revelatory early in the evening as they are on late weekend nights, when the place is bustling.

This stylish wine bar, bottle shop, and all-day restaurant is the brainchild of two food and wine world forces: Jessi Singh, the chef from San Francisco and New York City’s acclaimed Babu Ji, and James Beard Award–winning sommelier Rajat Parr. Opened this year, Bibi Ji, which takes its name from an Indian term of endearment, pays tribute to the women in the cofounders’ lives who cultivated their love for food and hospitality. The seafood-focused menu with Australian and Indian influences changes regularly, depending on what’s available at the Santa Barbara farmers’ market. Oysters are accompanied by pickled green mango butter, sea urchin is featured in the uni biryani dish with fried rice, and the seafood coconut curry can include prawns or vegetables. The presentation is almost so pretty you don’t want to disturb it, but let that moment pass and dig in. Pair your meal with any of the limited-run, small-keg draft beers; the rotating new beers in the beer fridge; wine from the bottle shop—or surrender to the experts and let them do the pairing for you. Whether you sit indoors or outside, the California spirit blends with Singh’s and Parr’s beloved India, making the restaurant what the owners call a “good-time place.”

Iconic chef Roy Yamaguchi helped popularize Hawaiian-fusion food a generation ago, but at Eating House 1849 he takes a delicious detour with dishes inspired by Portuguese, Spanish, and Filipino flavors. This “plantation cuisine” evokes the immigrant dishes served in the mid-1800s, when the state’s first restaurant—a Honolulu establishment called Eating House—opened (according to legend). Yamaguchi brings some serious chops to the table: He trained at the Culinary Institute of America before serving as executive chef in Los Angeles‘s La Serene and winning a James Beard Award. The menu shifts seasonally, according to what farmers, foragers, ranchers, and fishermen produce. Expect delicacies like a beef-and-wild-boar burger and pork lumpia with green papaya. Cap it all off with cinnamon-dusted malasadas (Portuguese doughnuts) with Koloa Rum sauce!

Upscale food halls are having their day and here James Beard-winner and Michelin-starred chef Michael Mina takes a star turn. Of special note is the Myna Bird cocktail bar, inspired by Don the Beachcomber, the joint that kicked off the 1960s tiki craze. Expect rum, pineapple, and little paper umbrellas, of course, but also fusion touches like mezcal! Save space on your camera, as bartenders don’t hold back on the presentation. Strong, thoughtfully balanced drinks roll out in everything from cantaloupes to conch shells. Don’t miss the two-person, crowning glory of the Pacific Rim section: the Abandon Ship! It blends together two rums, chai tea, passion fruit syrup, Benedictine, and lemon.

This Georgetown hot spot offers diners an unexpected array of international dishes and a surprise art gallery between its cocktail bar and grill. A vast funky mural spices up an exposed cinder-block wall, and a skylight floods the furnishings’ bold pops of orange, scarlet, and turquoise. The menu celebrates the eatery’s wood-fired oven, showing off dips and flatbreads from all over the globe. Chimichurri rubs shoulders with mojo verde, burnt honey, and smoked yogurt, while small plates range from falafel to pomegranate-honey chicken wings. Don’t miss this terrific collaboration between James Beard Award–winning chef Matt Dillon (Sitka & Spruce, the London Plane) and Marcus Lalario (Li’l Woody’s, Fat’s Chicken and Waffles).

Yo, ho, ho and oh, my! Up on Government Hill, this watchtower, built circa 1678, is known as Blackbeard’s Castle and is literally the stuff of legends. Although it’s open for debate whether the notorious pirate ever used the five-story tower as a lookout, one thing is for certain: Its views are tops. Nearby the flower-lined 99 Steps (technically there are 103), built in the 18th century of ship-ballast brick, lead from historic Kongens Quarter to some more terrific views of the island.

Tucked away in the heart of downtown Seoul is the quaint Insadong district, where a Korea of yore comes to life in the form of traditional artists and musicians, shops selling Korean crafts and souvenirs, and street performers dressed in native costumes. This is the place to go if you’re set on buying the wooden masks, paper lanterns, and tea sets that the country is famous for. Two other stores also stand out from the crowd in Insadong: Gounjae Handcraft can be smelled before you even enter the door. This handmade soap shop, in the small brick courtyard of Ssamji Gil Center, offers sumptuously scented soaps, lotions, and bath products in scents like avocado, ginger, and almond. I love the tiny, traditional mask-shaped soaps that make inexpensive and lightweight souvenirs. The Ee Gee boutique is a veritable treasure chest bursting with glimmering necklaces, bracelets, and other one-of-a-kind baubles–it’s located on Insadong’s main drag.

Hansen’s was started in 1939 by Ernest Hansen, who engineered a loud, homemade machine that shaves the ice to a fineness that many argue is unmatched across the city. (Oh, and they will argue.) The shop is still run with considerable care and attention by Ernest’s granddaughter, Ashley. Snowballs—cups of thinly shaved ice topped with brightly colored sweet flavorings—are a minor obsession in New Orleans. While widely available, snowballs, as well as the culture that surrounds them, seem more advanced at Hansen’s. The selection of flavors is vast, and true connoisseurs mix and match flavors, adding two or three to an order to get just the right balance. (Almond-lime? Orange-coconut?)

There are three Ezdan Malls in the country, but the largest and most centrally located is the one in the Gharafa area. Although it is next to a newer mall, across the street from the iconic Landmark Mall, and close to a hypermarket, Ezdan has set itself apart by opening 70 first-timer shops in Qatar out of a total of 140 stores. This introduction of new brands to Qatar has made locals, expats and tourists particularly happy as now they can find brands such as Old Navy, Hallmark, Nautica, Garage, Aftershock, Aeropostale, US Polo, and others, as well as snack places such as Tim Horton’s and Papa John’s. Ezdan Mall is not overpriced and offers sought after mid and mid-up brands. Another perk that comes with shopping at Ezdan is that, unlike many other higher-end malls, this one has plenty of parking spaces (more than 2,000), most of which are in the basement, away from the heat.