Places taylorlanxon Wants to Go

Famed for its pie, this eatery has a hidden tunnel that allowed Catholics to secretly walk to church during the Reformation.

Once a month, an Indonesian feast appears inside an Elmhurst church hall.

This mom-and-pop Japanese sweets shop has been serving cloud-light mochi for almost a century.

Behind a grungy bodega facade, a Poblano family serves rich, home-cooked meals.

This small corner bar is home to a rare 1930s dance organ that still plays tunes for one Euro.

Some of Arizona's best spit-roasted tacos al pastor can be found here.

Sail in for a ’dam good slice.

The most beautiful Taco Bell in the world even has surfboard parking.

From working out of his garage to the James Beard semifinals, one Tucson baker has kept his fan base—and his grains—local.

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

Step into Monet's world at this fine-dining restaurant in the middle of a New Jersey sculpture park.

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

What happens when a chef with Indigenous roots takes over a hotel-restaurant?

Take afternoon tea in a 17th-century almshouse.

One of Kyoto's oldest food establishments has supplied soba noodles to temple priests and the Imperial Palace.

This giant wooden treehouse within a sprawling garden has its own eatery.

In a 345-million-year-old cave that's 200 feet underground, dinner awaits.

The Jewish diaspora shares a menu at this museum café.

An eatery within the Minneapolis American Indian Center writes colonial ingredients out of the story of Native American cuisine.

Come for the chanting, stay for the monastical vegan buffet.

A local dive where religious kitsch, Southern identity, and queer culture collide.

Fiery-hot river rocks make soup sizzle at this restaurant showcasing indigenous Chinantec cuisine.

Existing for more than four centuries, the last of Hakone’s historic teahouses serves a sweet, mold-based rice drink.

An Ethiopian cloud forest protects some of the last wild arabica plants.