Places Edited by Diana Hubbell

The original shop where the iconic Belgian praline was invented.

At 216 feet in length, this ornamental allium string is a feat to behold.

Fried artichokes and other Roman–Jewish classics are executed with care at this no-frills cafeteria.

Inventive Sicilian specialties are executed with flair at this restaurant overseen by chef Ciccio Sultano.

Chef Leonardo Vignoli subtly updates Roman classics in a storied space.

For one of Rome’s finest renditions of cacio e pepe, head straight to this osteria.

Everything from fried brains to stewed lungs are on the menu at this nose-to-tail spot.

Roman-style pizza al taglio arrives here with magnificent, crackly crust.

Once the home of a renowned slaughterhouse, formerly working-class Testaccio is still the place to go for Roman offal dishes.

Crispy, cheesy rice balls—the Roman answer to arancini—take center stage here.

Since 1999, this gelateria founded by a string instrument maker has been turning out some of Rome’s best scoops.

For more than a century, this hole-in-the-wall near Termini Station has been serving what some say is the greatest porchetta sandwich.

Chef Serigne Mbaye weaves stories through his carefully composed modern Senegalese tasting menus.

Feast on twice-cooked goat with plantains and other Haitian street food dishes.

Both the cocktails and the dive bar vibes are immaculate at this Mid-City watering hole.

Dine on Isan-style specialties lovingly rendered in all their fiery, umami-loaded glory.

This non-profit restaurant offers job training and skills to members of the Central City community.

The last surviving bastion of the Baquet restaurant empire serves up superb soul food.

Southern comfort food is on the menu at this neighborhood favorite.

Rise early for Kaitlin Guerin’s coveted sweet and savory pastries.

Fully ignoring any conventions of fine dining, chef Peter Vazquez turns out some of the best meals in the city in takeaway containers.

A neo-gothic statue modeled on German Emperor Kaiser Wilhelm II, which had its distinctive mustache shaved off by Nazis in World War II.

Since 1929, this institution has been serving one of the most celebrated po’ boys in New Orleans.

Time-travel through Thai cuisine drawn from vintage cookbooks and little-known ingredients.