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You will want reservations to get into this place. The Mission Restaurant and Lounge serves modern Latin cuisine in a fantastic bar restaurant with a wonderful outdoor back patio (seen here). The chef is Matthew Carter, also known for the House and Zinc Bistro. For desserts, order the pumpkin bread pudding with scotch, pepitas, and pomegranate.

Why we love it: A classic St. Pete stay with a beachfront location and retro vibe

The Highlights:
- Cabana rooms with private patios by the pool
- The largest heated pool on St. Pete Beach
- A beach bar with frozen cocktails and live music

The Review:
Nicknamed “the Santorini of St. Pete Beach” for its white-and-blue color scheme, the Postcard Inn on the Beach strikes a balance between playful and sophisticated, attracting families and young couples alike. Set right on the beach, the property boasts a large heated pool, fitness center, and beachwear boutique, plus extras like a fire pit, beach cabanas, bicycles, and fun games like ping-pong and beach volleyball. The 196 bright, breezy guestrooms feature local artwork that pays homage to St. Pete’s surfers and sun worshippers of yesteryear, plus lime, teal, and sea foam accents for a funky vibe. Those looking for a little something extra should book one of the cabana options, which come with private patios right by the pool.

In the morning, guests can fuel up with locally roasted Kahwa coffee and freshly baked donuts at on-site cafe, P.S. Grind. Later in the day, head to the Beach Bar & Snack Shack for sandwiches, frozen cocktails, and live music, or Stamps Lobby Bar and Restaurant for blackened mahi tacos, barbecue dry-rubbed burgers, and other classic American dishes.

The proprietress, her team, and the Mushroom Stand have become important staples at the Baltimore Farmers’ Market. With a huge following in Baltimore, she is known to many as the “Mushroom Lady” because she sells the most amazing mushroom dishes. The favorite (well, my favorite really) are the mushroom fritters: oyster mushrooms, beer-battered, fried, served over greens with sheep’s cheese, basil, and their special homemade hot sauce (if you like hot sauce, you should ask for a generous helping). Other equally great dishes include the portobello quinoa and portobello sandwiches. The portobellos are marinated and roasted on what looks like a big smoker. All dishes are served with the cheese and hot sauce. A logistical note: the wait can usually be a bit long, but you’ll make friends with fellow mushroom lady groupies in the process. Do a lap around the expansive market and you’ll run into a long line towards the back (not far from the pit beef stand) where people are waiting for their mushroom dishes. You’ll pay first near the fresh mushrooms and you’ll be given a number. Find a table or a parking block and don’t wait to eat. You’ll guaranteed be asked what amazingness you’re eating or bond with fellow Mushroom Stand patrons over the deliciousness.

Opened in April 2015, this is one of the newest additions to New Orleans’ hotel scene. It’s also one of the most unique. Set in an 1854 warehouse near the Port of New Orleans, the property pays homage to its past as well as to its Arts District location. The look is contemporary industrial, with plenty of original architectural details (hardwood floors, exposed piping and brick, wall-to-wall windows) paired with Tivoli radios, flat-screen TVs, free Wi-Fi, and other modern conveniences. The hotel lobby is part art gallery, with a rotating collection curated by the New Orleans Center of Creative Arts, part commissary, with locally crafted products displayed in chandlery cases, and part coffee shop, with pastries from the neighboring restaurant—which is one of the hottest openings this year.

Compere Lapin (French for “brother rabbit” and also a fictional character in Caribbean and Creole folk tales) serves food that draws on chef Nina Compton’s island roots, classic French training, and traditional Creole fare. The result is wonderfully colorful dishes like conch croquettes with pickled pineapple tartare sauce, roasted jerk corn with aioli and lime, and curried goat with plantain gnocchi and cashews.

My first night at Galley Bay, I decided to take in their signature dining experience at Ismay’s. This is their top-of-the-line restaurant. Menu items include baked escalope of mahi mahi with olive and pine nut crust parsley; roasted cherry tomatoes, chilled caponata, sweet potato wafers, and balsamic reduction; and gratin of shrimp, crimson grapes, fresh dill, and champagne cream. Certainly impressive names, but perhaps the most impressive is the name of the restaurant itself. You see, when the then unnamed restaurant was being built in 2008, employees overwhelmingly suggested it should be named after one of their own: Ms. Ismay Mason. Ismay had been with Galley Bay for 45 years at that time during which she’d never called in sick and was a steadfast member of the team and community at large. Five years later, when Ismay finally retired, the tribute to her contribution toward the exceptional vibe of Galley Bay continued with the formation of The Ismay’s Foundation which provides for further career training and education within the community. Incidentally, I had the grilled beef mignon and sauté of shrimp, fondant potato, lemon, parsley and white wine emulsion.

Mexico City is often depicted—and not incorrectly—as a capital city teeming with buildings, people, and cars. It also, though, has a surprising number of green spaces and parks, the most expansive of which is Bosque de Chapultepec, right on the edge of Polanco. It’s easy to while away a good bit of time in Chapultepec; the park has a zoo, a lake where you can rent pedal boats, street performers making music and magic, and the Castillo de Chapultepec—Chapultepec Castle—which houses the National History Museum. If you’re hungry, you’ll find plenty of vendors peddling everything from roasted corn on the cob to cotton candy.

While the Monterey Plaza Hotel is centrally located on the end of Monterey’s main tourist drag, Cannery Road, each of its 290 rooms are a comfortable, quiet retreat from the world.

New Mexico has an official state vegetable: the chile pepper. (In case you’re wondering, only 13 out of the 50 states even have such a designation.) And the self-proclaimed chile capital is the tiny agricultural village of Hatch--population 1600. But every year, on Labor Day weekend, up to thirty thousand people converge here to celebrate the hot pods during the annual Hatch Chile Festival. Climate and soil here converge for optimal pepper-growing. If you can’t make it to the Rio Grande Valley in early September, don’t worry about the flavor running out--roasted then frozen or canned, or dried and powdered, Hatch chiles can be had year-round. At Pepper Pot, a family-owned restaurant on what passes for the village’s main drag, try them stuffed--the chile relleno--or in sauce form, over enchiladas, burritos, huevos...And when it comes to which sauce to choose, New Mexico has an official state question: “red or green?” The local (and tastiest) way to answer is “Christmas,” and you’ll get both. This is down-to-earth terroir... Incidentally, several years ago, Anthony Bourdain passed through here and proclaimed Pepper Pot’s red enchiladas to be the best he’d ever had. Come judge for yourself. Open for breakfast and lunch, this converted home is a cash-only restaurant. The borders of both Texas and Mexico are only an hour away, and it’s a favorite with local farmers and bikers passing through; if you decide to eavesdrop, you’ll be hearing trilled Rs and twangy English.

Cheeca Lodge manages to be upscale and relaxed at the same time. This duality is perhaps best embodied in Cheeca’s flagship restaurant Atlantic’s Edge, which offers a refreshed take on island cuisine (like the roasted red snapper with dragon fruit or the hibiscus swordfish) in an elegant but breezy oceanfront setting. The 27-acre luxury resort on Islamorada Key—one of the sport-fishing capitals of the world—was renovated following damage from Hurricane Irma in 2017. The revamped lobby, fully rebuilt fishing pier, 214 redesigned guest rooms, and new Italian restaurant have made Cheeca even better than before. Airy suites feature curated artwork, hand-tufted rugs, and rattan accents, and each suite opens to a private lanai with a partially enclosed open-air jacuzzi. A new point of pride is the refreshed 5,700-square-foot spa, which now has seven treatment rooms, a wet room with Vichy shower, hydrotherapy facilities with a steam room, and a fully equipped fitness center. Still to come in early 2019 is a brand new oceanfront pool (bringing the resort’s total to three, including a saltwater lagoon) and tiki bar, 25 South. If you must leave, book a fishing excursion, sunset cruise, or round of golf at the 9-hole Jack Nicklaus-designed course—and enroll the kids in the eco-focused Camp Cheeca.

Okay, let me start by saying that I am not trying to ignite a war with fans of In-N-Out Burger or Shake Shack. But, if you come to D.C., Five Guys is your place for burgers—we don’t go in/out or shake a shack for our bite! Yes, the burger patties at the Five Guys chain are hand-formed and cooked atop a flat top griddle. Yes, they come sandwiched between the halves of a sesame seed topped bun. Yes, you can get them in two different sizes and topped with your choice of condiments. Yes, there are some awesome fries to go with it but only fries; there are no onion rings here. You should know that Five Guys prides itself on its fries. If you want to know the type of spud that gave birth to that day’s fries, check the chalkboard for the name of the farm and location. Unless you are really, really hungry and really, really love fries, go with the small order. It’s more than what most people can devour in one sitting! For the full Five Guys experience, order your meal at the counter and while you wait, munch on the free roasted, in-shell peanuts, but don’t eat too many! You need to leave room for that awesome burger that will soon make its way to you! There are various locations around D.C. (The first Five Guys restaurant opened in 1986 here in Arlington County, Virginia.) Check the website for the one nearest you and order online to beat the line.

Why we love it: A top-notch glamping resort near the Grand Canyon’s South Rim entrance

Highlights:
- Spacious, cabin-style safari tents with king beds and stoves
- Adventure concierges to help make the most of your Grand Canyon visit
- An on-site restaurant that serves all three meals

The Review:
Open from early April to mid-November, this resort pitches luxurious, cabin-style tents on the striking pink-and-scarlet desert. Even the basic Safari tents feature king-size beds and wood-burning stoves, though guests who opt for these accommodations must use the communal bathhouse for hot showers and flushing toilets. Suites up the ante with en suite bathrooms and private decks, while Stargazer options include king-size beds under arched viewing windows.

While Under Canvas goes light on brick-and-mortar amenities, it delivers plenty in the way of rustic charm and modern conveniences. Expect daily housekeeping, organic bath products, and USB battery packs in your tent, plus complimentary camp activities and a fire pit with nightly s’mores. The adventure concierges can also arrange hiking, mountain-biking, horseback-riding, and white-water rafting excursions as well as canyon helicopter tours and Jeep safaris in the Kaibab National Forest, during which guests can spot elk and turkey while exploring native petroglyphs, old stagecoach trails, and the area’s spectacular geology. When hunger strikes, head to the on-site restaurant for everything from breakfast burritos and boxed lunches to pan-roasted trout and grass-fed burgers.

A landmark property perched between the city and the ocean, the El San Juan blends Old World elegance with tropical vibes. The famed hotel reopened on December 14, 2018 after a full restoration following Hurricane Maria and now features updated guestrooms, public spaces, and landscaping. Thankfully, the original feel was left intact, and details like the iconic chandelier and hand-carved mahogany ceiling in the lobby remain. Guests can still sip Champagne under sparkling crystals at the Chandelier Bar or party the night away at BRAVA, but now they can also sample Puerto Rico’s national spirit at rum bar 1958, grab a glass of vino at Wine Bar, or refuel with locally roasted Alto Grande coffee at El Cafecito. Also new to the property is Caña, a locally minded restaurant from Puerto Rican chef Juliana Gonzales, and Chico Cabaret, a hotspot off the lobby featuring live entertainment.

Ranging from guestrooms in the grand tower to villas surrounding the pool and beach, the 388 rooms all feature floor-to-ceiling windows with city, ocean, or pool views, as well as modern conveniences like sensor-activated air-conditioning, large HDTVs, and complimentary Wi-Fi. When not lounging on their Lovell Plush mattresses made exclusively for the hotel, guests can take a dip in one of four pools, sunbathe on the two-mile-long Isla Verde Beach, or visit the brand-new, tri-level Well & Being center for balancing spa treatments and fitness classes on the open-air rooftop.

A tour of CNN Center offers a fascinating look at what it takes to run the 24-hour news cycle. At the world headquarters, founded by media icon Ted Turner in 1980, guests can tour the actual news desks and see a replica of the famed green screen. If you’re lucky, you might also witness the filming of segments for shows like HLN Morning Express and Headline News, which are based here.

At Little Italy’s Herb & Wood, Chef Brian Malarkey’s wood-fired dishes include roasted parsnips with pickled raisins, parsley-shallot verde, and molten Marin County brie; roasted beets with sherry, walnut pesto, jamón Ibérico, and burrata; and grilled flat bread with whipped eggplant, za’atar, onions, and pine nuts. But the Mediterranean- and California-inspired menu isn’t the only big draw here: The industrial-boudoir aesthetic is equally inviting, with tufted sofas, soft lighting, and feathery fronds under the soaring ceilings of this onetime warehouse. A charmingly tattered edition of Emily Post’s Etiquette book has pride of place on the hostess stand. But the restaurant is unlikely to call guests on any manners infractions except one. In calligraphy at the bottom of the menu, you’ll find the following note: “Substitutions and additions politely declined.”

The Ferry Building is open every day of the week, but Saturdays are the most fun to visit thanks to the expansive, weekly farmers’ market (a smaller version happens on Tuesdays and Thursdays). Come here for stalls full of fresh produce, locally made cheeses, meat, fish, and plenty of ready-made food. Roli Roti almost always has the the longest line—and for good reason. Its porchetta sandwiches are crispy, decadent perfection. But be sure to save room for all the delightful eateries inside the building too: Hog Island Oyster Company, Fort Point Beer, Dandelion Chocolate, Humphrey Slocombe ice cream, and Reem’s Arab bakery are several highlights.

This was on our list of The Best Things to Do in San Francisco.