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Dining in Salt Lake City means lots of international cuisines (thank you, Mormon missionaries, for introducing the foods of the world to Utah!), and you’ll also find all the favorites of the skiing and hiking crowds: strong coffee, great pizza and pasta, fresh sushi, and great drinks.

While San Antonio is known for Tex-Mex cuisine, the city’s restaurants have so much more to offer, with menu items from burgers and pizza to indulgent breakfasts and fine Southwestern fare. For one of the city’s best evenings out, combine a stroll along the River Walk with a meal at one of the area’s restaurants.

Casual meals like tacos and pizza reign in San Diego, but chefs are getting more creative with the city’s unparalleled produce and easy access to fresh seafood and fish.

A once-impenetrable country reveals itself to writer Matt Gross one meal at a time.

Far above the plains where lions roam, there’s another Kenya, where life moves slowly and the people run fast. Writer Matt Gross tries to keep up.

DC folks seem to be in a rush all the time, but there’s no excuse to skip a meal. Also, with so many big-name chefs opening up exciting, premium restaurants, it can be tough to find cheap bargain eats. Luckily, there are eateries with deli offerings, pizza, burgers, and even lobster takeout that can help save locals and visitors time and money.

There’s a really good selection of vegetarian options on most menus at Nairobi restaurants due to the large population of Indian vegetarians living in Kenya. While the only completely vegetarian restaurant is Chowpaty—which serves utterly delicious Indian food—each of the other restaurants on this list offers some of the best veggie fare in town. Expect freshly filled wraps, inventive salads, and tasty pizzas, often served in a fun and funky rooftop location.

Boston deserves far more attention for its food scene than the city usually gets. From reinvented lobster rolls and other fresh seafood to small plates put out by James Beard-award winning chefs, there’s a near-dizzying selection of good eats to choose from. You’ll want to add extra days to your trip as you start to wend your way through menu options featuring coastal Italian food, clam chowder and raw bars, dry-aged steaks, wood-grilled pizzas, upscale tinned fish (yes, really), and so much more.

Maui’s culinary scene is having a moment, as a renewed interest in local ingredients—especially heritage ones—powers the island’s restaurants to new heights. Visitors may come for the sun and surf, but they’re lingering for the innovative food, made from ahi, coffee, coconut, kalo (taro), ulu (breadfruit), Spam, and beef raised by paniolos (Hawaiian cowboys). Forget pineapple on pizza, however delicious. Today’s best chefs are focused on Hawaii Regional Cuisine, a movement that started in 1991 to showcase the archipelago’s diversity. Expect to savor Japanese, Filipino, and Native Hawaiian flavors, often in the same dish.

Located a quick drive north from the Dallas-Fort Worth area, the WinStar offers a world-class casino practically at our doorstep. Among the largest casinos in the world (yes!), the theme at this Oklahoma complex is, well ... the world. Different nations are represented through festive decor in various corners of the facility, giving the place a welcoming global feel. Dining options abound from pizza to steaks, as well as the requisite casino buffet. One super-big draw to this place -- besides the bingo, poker room and slot machines -- is the world-class entertainers who perform here. From Bob Dylan and Toni Braxton to Keith Urban, a concert in the on-site music venue adds an extra level of pizzazz to any visit. Don’t forget to make time to visit the Spa Habitat for treatments or a massage. Pro tip: You should definitely shell out for the $30 Friday night seafood buffet, and fill your belly with mounds of King crab, fried shrimp, fried catfish and so much more.

There’s no need to fly all the way to Italy to try the pie that earned first place at the 2007 World Pizza Cup. Just head to North Beach and Tony’s Pizza Napoletana, where chef-owner Tony Gemignani was the first American to win the title. Gemignani serves only 73 of the prize-winning Margherita pizzas a day, but the seven ovens in the kitchen make a broad selection of styles, including Sicilian, Roman, New York, St. Louis, and even a Detroit-style pie—a square pizza made with Wisconsin brick mozzarella cheese. To find Tony’s, either follow the scent of baking crust or look for the line of eager customers awaiting entry to the no-reservations corner eatery.

Just a short walk from the Vatican Museums, La Tradizione sells more than 400 cheeses, which are carefully selected and, when appropriate, aged. This gourmet shop is hands-down the best place in town to shop for fermented dairy, as well as cured meats, prepared foods, and other gourmet products. To get there, take the Metro A to Cipro. La Tradizione is across the street from the Metro stop. And while you are there, pop over to Pizzarium, which is only 200 yards away.

New York, Tokyo, and other major cities are home to startling numbers of authentic Neapolitan pizzerias, many with ovens handmade by Neapolitan craftsmen. In those places, pizza making is definitely considered an elevated craft. Perhaps Neapolitans do not think of their cooks as artists because so much of the city’s cuisine is rooted in cucina popolare, or people’s food. What strikes me most about the food of Naples is the uniformly high standards in even the humblest restaurants. That goes for pizzas as well, which makes it impossible to single out one pizzeria. Or so I thought until I visited La Notizia, located up in the hills on the edge of the gritty working-class borough of Fuorigrotta (too far from central Naples to be reached on foot). Owner-chef Enzo Coccia is as obsessed with the details of materials and technique as any Neapolitan tailor.

From my first bite, Coccia’s pizza struck me as something categorically different and decidedly better than anything I had tasted in Naples—or anywhere else in the world. It was feather light but still chewy, the way Neapolitan pizza should be. The thin middle crust didn’t dissolve into a soupy blend of cheese and tomato. When I asked Coccia about his technique, he formed two small test rounds of dough. He flattened one by hand; the other he rolled out with a can. He threw them both into the wood-burning oven and pulled them out 30 seconds later. The hand-formed dough was light and airy. The can-leveled dough was dense. “I prepare my dough at seven in the morning,” said Coccia. “It needs 14 to 16 hours to rise. I make only 300 pizzas’ worth of dough, and when that’s done, we close. Of course it takes the best and freshest ingredients—artisan mozzarella and local extra virgin olive oil—but it’s more than that. You need a passion for the traditional way. Then pizza can be as artisanal as a suit. 39/(0) 081-714-2155. This appeared in the September, 2012 issue.

While most pizza in the Napa Valley is made with thin crusts and cooked in wood-fired ovens, Velo Pizzeria takes a different approach, featuring a yeast crust that’s doughy and chewy and using pizza ovens. The result is more like the stuff you might find in New York City. Options abound but the Nineteen Steps is by far the most creative, topped with rosemary fries, fennel sausage, tomato sauce, mozzarella, and citrus zest. (There’s also a white pizza topped with wine grapes and gorgonzola.) The menu at Velo also offers pasta, subs, and salads. Inside, the pizzeria has a warehouse vibe, with exposed brick walls and steel railings that lead to a second-floor loft. The restaurant looks out onto the Napa River, providing great opportunities for people-watching on sunny days.

Behold a pizza place worth the wait—Buddy’s Pizza is praised for its take on Detroit-style pizza: a square-shaped, deep-dish pie topped with marinara, and cooked to chewy perfection. Health-watchers rejoice—their pizza also comes gluten-free. With recognitions such as “Nation’s Five Best Pizza Places” from the Food Network, this restaurant is one that cannot be missed.