Places DBlock1001 Wants to Go

Pull off Highway 61 in high summer for fried green tomato BLTs, turkey legs, and boiled peanuts.

Since 1939, this no-frills spot has been turning out perfectly seasoned renditions of a Delta staple.

For more than 75 years, this living piece of history has been serving exceptional soul food.

Steps from the site where Robert Johnson purportedly sold his soul to the Devil, you'll find this century-old barbecue joint.

Louisiana's first and only water buffalo farm makes exceptional cheeses.

Even Michelin-starred chefs are said to get their cleavers at this century-old shop.

Serve yourself from the heaping carts piled with bamboo steamers at what may be Hong Kong’s oldest dim sum parlor.

Jet fuel-powered flames lend dishes a pleasant char at one of the last of Hong Kong’s remaining streetside restaurants.

This cha chaan teng’s pineapple buns are so sought-after that they sell 5,000 a day.

Sample Hong Kong’s famous “Swiss wings” at the source.

Order a baked Alaska at one of Hong Kong’s last surviving places slinging “soy-sauce Western.”

Order a crunchy sugar-topped treat from one of Hong Kong’s oldest pineapple bun bakers.

One of the last soy sauce-makers in Hong Kong has been in the artisanal condiment business since 1917.

Ireland’s northernmost pub.

Buy raw milk from a 24/7 vending machine or pick up tomb candles at this local market.

Even in semi-retirement, the ‘godfather of modern Slovenian cuisine’ still presides over this institution.

Diners have been slurping 'fool's noodles' at this shop for more than 70 years.

Since 1999, this bakery has been turning out the dreamiest tortes in the Slovenian capital.

A glamorous octogenarian chef-owner serves rare Istmeño specialties in a tropical garden.

With more than 30 ingredients, chef Cecilia Florian’s stupendously complex, harmonious moles are a masterclass in layering flavors.

Bold, unapologetically spicy Mixtecan flavors are on the menu here.

Step past a rainbow of Oaxacan nightshades for a menu of regional moles worthy of weddings and funerals.

Venture outside of the city and into a family compound for a meal unlike any other.

This bakery forgoes industrial wheat in favor of locally harvested grains.