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This popular Mexican-food mainstay in the heart of San Francisco‘s Mission District is one of two places in the city that claim to have invented the Mission-style burrito (the other is El Faro): a hefty, elephant-leg-size wrap distinguished from other burritos by its size and the inclusion of rice and other ingredients. The restaurant was first opened as a meat market in 1967 by Mexican immigrants Raul and Michaela Duran, who are said to have served their first burrito in 1969 after noticing that local workers needed a substantial yet portable meal. The Mission Burrito was born, containing most of the food groups: protein, vegetables, dairy, and grains. The Durans converted their meat market into a full-time restaurant in 1972. Taqueria la Cumbre offers a full menu of Mexican food, all made fresh. The burritos are made assembly-line style. (Fun fact: When the Durans first came to San Francisco, they hired a high school kid to make flour tortillas before school. The kid, Jorge Santana, would go on to be a popular musician, like his brother Carlos.)

Having recently opened its doors to the public, the Factory on Grant Avenue in Norwood aims to be a destination for promoting the arts, crafts, design and a bit of individuality as it hopes to inject some renewed interest in the old neighborhood. The Factory features an artisanal bakery, a glass blowing studio, a screen printing workshop, an art gallery, boutique clothing stores and even a flower shop. Over the years, the popular Grant Avenue in Norwood has declined somewhat, with a proliferation of massage parlors and mini supermarkets. With the new Factory having opened early in 2014, Norwood seems to have a new buzz about it which, hopefully, will lead to other new ventures and establishments popping up too.

On the steep hills above the truffle-obsessed town of Livade in central Istria, Croatia, a man named Vlado Tomažič makes olive oil on his family’s farm. When my husband and I rented the apartment, Casa Maršić (casamarsic.com), adjacent to the farmhouse, we found it the perfect base for exploring the nearby medieval hill towns. We visited Motovun-Montona and Oprtalj-Portole, where we ate fuži, traditional Istrian pasta, with fresh mushrooms and grilled lamb chops at the fantastic Tončić agritourism (agroturizam-toncic.com). We happened to be at the farm during the October harvest and helped Vlado’s friendly crew rake the olives from the trees, taking frequent breaks for gemišt—white wine and sparkling water. Classic Journeys offers seven-night tours of Istria. This appeared in the August/September 2014 issue.

The Six Arms Brewery is a Seattle outpost of the regional McMenamin’s chain. Their beers include a range of stouts, pale ales, and IPAs, plus Edgefield cider and wine — but more importantly, you can get their delicious pear brandy sidecar cocktail at the bar (which you’d otherwise have to travel to Portland for). Like all McMenamin’s, it has handsome wooden fixtures and plenty of interesting things to look at, such as the hefty metal chandeliers. The menu is Northwestern pub fare, including tasty burgers and sandwiches, soups and salads, and appetizers. Happy hour is from 3 to 6 p.m. and again from 10 p.m. to close, and features discounted drinks and food specials.

With more than 125 years of history under its belt, the Brown Palace Hotel is one of Denver’s quirkiest landmarks. It was the country’s first fireproof lodging—built with terracotta floors, cast-iron railings, and onyx paneling but no wood—and though it has welcomed every president since Teddy Roosevelt, save Calvin Coolidge, it also hosts grand champion steer from the National Western Stock Show and Rodeo as they take a victory lap through the lobby each year.


Given its Italian Renaissance–style architecture and frontier legacy, English afternoon tea has become an unexpected institution in the hotel’s soaring nine-story atrium, with imported Devonshire cream, an exclusive blend of Assam-Ceylon tea, and live piano music. And instead of bottled Evian, contemporary-skewing guest rooms are stocked with natural artisan water from a well more than 700 feet underground.

Regular tours are offered to those who wish to uncover hidden details of the past—don’t miss the 26 stone-carved animal medallions that are perched outside seventh-floor windows.

The Antigua Yacht Club is the center of so much of Antigua’s world-class sailing experience. Right in the heart of English Harbour, this prestigious yacht club has been serving the island for over 40 years. It hosts the Classic Yacht Regatta, the RORC Caribbean 600, Sailing Week, the National Sailing Academy that serves the community with free watersports education, and even the Caribbean Dingy Championships. This is the place to stock up on last-minute supplies at the shop, or grab a bite at Cloggy’s or Club Sushi. Yeah, The Antigua Yacht Club is a hub for sailors of all stripes to talk shop whether coming in or leaving for some time on the water.

What’s a roti? The simple answer is the ultimate comfort meal of curry wrapped in a thin dough—borrowed from India and perfected in Trinidad and Tobago. You have to understand — making roti is not an easy task. Like many other traditional Caribbean foods, it takes a lot of time and effort to make something this comfortingly delicious… And perhaps those hours of anticipation actually added a little something to the flavors when you finally got the finished, hot roti in between your hands. It starts with the “skin” or roti (officially, only the skin is called roti, but in the Caribbean, we apply the name to the whole package). This is where a roti becomes a success, or literally falls apart. Any time you buy a roti, this is always the thing most people comment on. “Skin’s too thin.” “Skin’s too thick.” “Skin’s too dry.” Etc. The roti skin has to be just right, or the whole thing will fail. My favorite type of skin is dhalpuri which is just what you’ll find at Roti King — now just ask them to fill it with goat, chicken, or shrimp and you in business!

No trip to Antigua, the “Land of Sea and Sun,” would be complete without spending quality time on one (or two, or three) of its fabled 365 sugar-white, sparkling beaches and the Galley Bay Resort and Spa sits on one of the best of the bunch. Galley Bay Beach is graced with three-quarters of a mile of quintessential Antiguan beach. Perfectly sized sand won’t blow in the breeze, palm trees dot its length providing natural shade, beds and hammocks dare you escape their relaxing embrace, and the water… Well… The water looks like you see above. Immaculate. Turquoise. Radiant. In the distance, you can see Nevis and St. Kitts on the horizon almost close enough to touch adding to the impossible perfection.

Just to the north of Galley Bay Resort, you’ll find one of my favorite beaches on the island and maybe even the entire Caribbean: Deep Bay. The ruins of Fort Barrington keep watch over this incredible, crescent-shaped slice of paradise, just adding to the beauty of its turquoise, flat waters. Swimming here is like splashing in the largest, most pristine, natural pool you’ve ever imagined. As an added bonus, there’s a hundred-year-old sunken wreck, a barque from Trinidad named the Andes, out in the middle of the bay. It’s an easy swim from shore and accessible to snorkelers. Beaches really don’t get much better than this... anywhere.

Nobu, at the Atlantis, is the Bahamian outpost of acclaimed master chef Nobu Matsuhisa. Venturing far beyond familiar sushi and tempura, the kitchen here turns out food so extraordinarily good that you will either guard your plate jealously or insist that everyone at the table try a bite. The mini tacos, filled with seafood or steak, are a fun starter, and for entrees, one of Nobu’s signature dishes is a black cod that has been bathed for three days in a marinade of miso and sake—the result, seared and served simply, is sweet and buttery and unforgettable. Dinner here often begins (and sometimes ends) at the magnificent bar, and if you get the chance, visit the sake cellar, one of only a few in the Western Hemisphere.

The award-winning Depot is a restaurant with a difference run by quintessential Kiwi chef and author Al Brown. Squid ink linguine, pork hock and plump fresh oysters come hand-in-hand with wine on tap, old style crockery and super friendly service. I personally think the best seats are outside. Unfortunately they’ve succumbed to the “no reservations” disease so a good approach is to put your name on the door and then grab a drink across the road at Belotta in the SkyCity complex.

Thrifters, costume lovers, and antique collectors can all find something to love at Junkee Clothing Exchange, one of Reno’s most charming vintage stores. You can bring your clothes to sell for store credit, or simply wander among the racks of sequined dresses, costume accessories, vintage boots, and fur coats. Don’t forget to admire the creepy-cool goth-circus artwork hanging on the walls, and the elaborate chandeliers. The other half of the store is a large antique mall with individual stalls run by separate sellers. You’ll find everything from vintage rhinestone jewelry to garden-party hats and World’s Fair souvenirs. Prices are reasonable and they carry clothing for men and women in a wide range of sizes.

Craving a Cuban sandwich, but not quite enough to wait in an hour-long line at Paseo? Just a few doors down is Geo’s Cuban and Creole Cafe, which serves up deliciously messy, meaty sandwiches and other Cuban specialties without the wait. The fluffy tostones come piping hot with garlic aioli and Geo’s spicy Cajun mayo for dipping, and the pan con bistek is stuffed with tender strips of marinated sirloin, sauteed onions, and spicy sauce on Cuban bread. You won’t leave hungry — but just in case, you can buy their house-baked Cuban bread to take with you for snacking on later. Try not to look too smug when you stroll, stuffed and happy, past the line at Paseo on your way out.

To get a feel for the real Dubai, there’s no better way than to book a tour with Frying Pan Adventures. Frying Pan was the first culinary tour outfit in Dubai, and their success is well deserved. A day with Frying Pan will get you out of the glitzy hotel scene and into Dubai’s neighborhoods, which can be hard to imagine when you’re sitting in a bar 25 stories above the city. On Arva’s Middle Eastern food tour you’ll try Syrian, Jordanian, Palestinian, Egyptian, Iranian, and Emirati cuisines. Good Emirati food is difficult to find outside of homes, so the tour is worth doing for that chance alone. You’ll get to sample delectable treats: from succulent Persian kebabs and wonderful Egyptian pastries to baklava dripping with honey and piping hot flat bread straight from the oven. Arva’s walking tours (or air-conditioned vans, in the hotter months), will take you from food trucks to tiny Egyptian kitchens, from Iranian saffron rice to Emirati date-scented desserts. Make sure to book well in advance, especially in the winter months.

I forgave the service (slow as molasses) at Donald Link’s newest seafood spot, Peche, where highlights included crab-and-chilies capellini, fried bread, and fish sticks. Go with a crowd and order everything.