Places meganvbell Wants to Go

Crawfish hand pies, Natchitoches meat pies, and all manner of other sweet or savory, flaky-crusted pastries abound here.

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

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

Chef Lisa Nelson serves up sensational doubles, jerk chicken, and other Trinidadian staples.

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

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

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

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

Chicago’s last original drive-in restaurant is a family-run hot dog joint that started in 1948.

Order a whiskey neat in the former jail of Kowloon’s British-era Marine Police Headquarters.

A fossilized pie discovered during renovations of a traditional English pub is now on display.

An immersive exhibition that meditates on death and life.

This old-fashioned confectionary has been family owned and operated for more than a century.

Ernest Hemingway used to frequent this general store, which appears in several of his short stories.

Miners in Michigan developed a taste for Cornish beef pasties, which this roadside stand has been selling since 1947.

Visit a century-old sweet shop serving gold-standard mango sticky rice.

Sidle up for this Chinatown watering hole for Thai moonshine accompanied by traditional live tunes.

While it might look like an ordinary chain, this is the shop that turned Thai iced tea into a global phenomenon.

A vending machine dedicated to a beloved seaweed.

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

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

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

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

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