Places jfcianci Wants to Go

Visiting this café is like visiting the Austrian grandma you wish you had.

This last stalwart of the now-forgotten feminist restaurant movement served food in an activist atmosphere since 1977.

This unique museum cafeteria showcases the history and regional diversity of African American cuisine.

A Ukrainian church canteen doles out hearty fare in an East Village basement.

Head past the aisles of tropical fruit and imported candy at this bodega to discover a hidden, weekends-only taco stand.

A basement pool hall is the front for some of the best Dominican food in New York City.

A stockpile of childhood lunch pails turned collectibles.

The sign that drew attention to a young boy's cucumber stand is now the name of his fruit superstore.

The world's largest squirrel statue clutches a pecan bigger than your head.

A 24-hour vending machine restocked daily with homemade full-sized pecan pies.

This edible park is open to any and all foragers.

The Citrus Variety Collection at UC Riverside contains two trees of each of the 1,000+ varieties of citrus.

This shack nestled in a 120-acre forest of maple trees in Mont-Rigaud is a wonderland of sugary syrup.

An island off the coast of South Australia is home to the last purebred Ligurian bees.

A small "palace" and museum made of, and devoted entirely, to salt.

A museum cafe showcases Native American dishes and indigenous ingredients from across the Western Hemisphere.

Taos Pueblo recipes, foraged ingredients, and outdoor ovens define the menu at this eatery.

This restaurant offers the original California cuisine.

The Quapaw tribe supplies the meat and produce in this Oklahoma casino restaurant.

Run by members of the Tohono O'odham Nation, this community farm nurtures traditional desert cultivars.

Sample cuisine inspired by the Great Plains indigenous people who have been gathering at this sacred Canadian Heritage Park for 6,000 years.

Where else would a linchpin of post-colonial Native American cuisine anchor the menu but a museum?

Founded by members of the Tohono O’odham Nation, this one-room joint's James Beard–winning fry bread is light as a cloud.

North America's first Indigenous-owned winery is located within Canada's only desert-like ecosystem.