Wild-caught Alaskan king salmon with watercress salad and avocado from Prairie Grass Cafe in Northbrook, IL
The turkey reuben melt at Turning Point, possibly the best brunch spot ever!
Buljajangmyun, noodles in spicy black bean sauce at Mandarin.
Vividly colored strips of rhubarb and a buttery tart crust hold a tangy rhubarb filling within La Pâtisserie des Rêves’ Tarte Rhubarbe
Petits fours at Cafe Boulud, New York.
Candied rose petals are sprinkled atop an incredibly buttery croissant, filled with rose pâte, in Pierre Hermé’s Croissant Ispahan
Neal Fraser's Sautéed Day Boat Scallop at Grace's Final Dinner Service
The Elephant Walk in Stillwater MN, beautiful bed and breakfast with divine treats.
Diced green apple and pear, brunoised horseradish and flying fish roe. One of many gorgeous dishes at Nomiya (Paris).
Four-Spiced Egg en Cocotte adorned with Wild Chive Flowers - one of the beautiful courses served at Paris' 3 Michelin-starred L’Arpège.
Izakaya in Tokyo, using the freshest and seasonal ingredients
Apple & Yuzu Martini at Tokonoma Shochu Lounge & Bar, Surry Hills, Sydney Australia.
Capriole goat cheese pizza: La Quercia prosciutto and Three Sisters Garden pea shoot tendrils w/ apple. Originally from Prairie Fire in Chicago.
The best part of baseball season? Garlic fries at the stadium!
Creme fraiche panna cotta with plum soup -- one of many spectacular eats at the StarChefs Rising Star Chefs gala.
Sashimi Lunch Set from Bluefin in Cambridge, MA
Crunchy, crispy pork skin from Don Pedro Carnitas in Chicago, IL. It's good and awesome.
A slice of Mondrian cake from the San Francisco MoMa, velvet cake with chocolate ganache.
Croque Madame from Bardessono Resort in Yountville, Ca
Famous in Taiwan, these delectable treats feature a pillowly soft bun with braised pork belly. Baohaus in NYC has a great one.
Lemon white chocolate mousse rests atop a lemon macaron and praline feuilleté pastry in Sadaharu Aoki’s Citron Praliné
Raspberries and red peppers with parmesan crème and a sweet sesame seed shell form the Tango by Pierre Hermé
Tarte Flambée or Flammekueche? This is the Alsatian version of a flatbread from Sandrine's in Cambridge, MA
Bacon-apple with maple glaze doughnut from Dynamo Donuts, San Francisco.
WP24: "Szechuan Style" American Wagyu "Kobe Style" NY Sirlon from Snake River Farms "Au Poivre" - Smoked Chili-Shallot Sauce, Scallions, Cilantro, "La You" Hot OIl
Kerabu Prawn at Nyonya restaurant called Sedap in London. Nyonya being a type of Malaysian fusion cuisine with Chinese influences.
Avocado Roll from Sun with Moon in Singapore
Pistachio Ice Cream from Neela's in Napa, Ca
Pro snowboarder turned chef, Akira Back is an interesting character with equally interesting food, like this tuna "pizza" with truffle oil and shiso microgreens.
French Bakery in Tokyo
Poriyal- Hyderabadi green beans with kari leaves and coconut from Neela's in Napa, Ca
Madison Sourdough Company's Chicken Salad Sandwich. Awesome lunch in Madison, WI
Deceptively simple looking, yet delicious Chocolate noir rehaussé de citron vert from Ledoyen in Paris, France.
A dropper, swollen with golden rum, plunges deep into the already-rum-soaked sweet cake of Pain de Sucre’s Baobab