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There are some restaurants that take your breath away – both in food and in atmosphere. Finding them is rare and, when you do, they never escape you. One of these rare “gems” is located on a mountain slope in the charming neighborhood of Santa Teresa in Rio de Janeiro, Brazil. This restaurant is the world-famous Aprazivel . Winding through the hilly streets of Santa Teresa at night isn’t easy. Imagine the smallest streets in the Hollywood Hills, the ones where only one car can get by at a time. That’s what it’s like. But, as you wind up, and up, the view only gets better and better. If you’re lucky enough to come during sunset, you’ll see the fiery oranges and pinks running across the sky – spanning the city and out to the deep blue Guanabara Bay. Finally, at the tippy-top, you reach Aprazivel. As you enter the “space” you instantly realize you’ve somehow ended-up in the dining room of Swiss Family Robinson. From the street level you walk down several stone stairs to the main “platform” in the treehouse-like restaurant where the host greets you. There are several gardens and dining spaces running down the slopes and built high in the trees with beautiful mahogany wood. It’s all so charming and beautiful. At a recent dinner, I was seated near the bar – with views over the hill into nearby Botafogo. The waiter came over and greeted me, filling a glass with Brazilian sparking wine as a welcome gesture. Delicious. I was given a menu with the restaurant’s specials and their classics – all too good choose from. But, I did. I dined on roasted hearts of palm with a homemade pesto – grilled in the stalk of the palm harvested from a sustainable farm. Homemade breads, including the Brazilian favorite “pão de queijo”, “secret beef” – a baked concoction of tender beef with local cheeses, roasted tilapia filet served with rice and vegetables and a delicious boneless chicken mixed into a soft rice with warm plantains. Overall, the meal was incredible. Dessert brought the experience to a close – homemade ice creams from Amazonian fruit. I could’ve eaten the entire tub (if there were one) in one sitting. As I took my last bite and took one last look around, I felt somewhat sad. I wasn’t ready for it to end. But, there’s always next time. Aprazivel has been around for quite some time, and it’s not going anywhere anytime soon. Don’t miss this restaurant when in Rio – it will be a highlight of your trip.

Up the ancient and hilly marble-paved streets of Athens’ most charming neighborhood, Plaka, sits Psaras Taverna . The restaurant has been a favorite for many generations of Athenians who appreciate traditional Greek cuisine and authentic style. This picturesque tavern is chosen by many celebrities, artists, politicians, young and old, as a unique example of old Athens atmosphere and cuisine. Psaras Tavern is situated in two renovated old mansions, opposite each other, on a quiet pedestrian street, where tables are placed outside in the summer months. The cool terrace provides a refreshing place to relax during the warmest of evenings. Interesting decor includes antique objet de art and warm colors, wooden floors and a big fireplace. All of this makes the tavern ideal for a long dinner with friends. Culinary specialties are prepared following traditional Greek recipes with their characteristic flavors incorporated into seafood, lamb, beef and more. Don’t miss Psaras, it will leave you with fond memories of Athens for years to come.

Sometimes you just have a hankering for Southern cuisine and, when you do and when you’re in New York City, you head to Bo’s Kitchen and Bar Room . Bo’s, located on West 24th Street, is a cozy spot headed by Chef Todd Mitgang and Chef Alex Pirani. The two men have designed a space that is relaxed and fun, yet still retains a level of sophistication that New Yorkers have come to expect. Add, a well-curated menu of Southern-inspired (Louisiana to be exact) cooking, you’re in heaven. Bo’s churns out expertly crafted plates that not only delight the stomach, but the eyes as well. The beautifully presented food is intentionally served this way as to keep the restaurant away from the sloppiness Southern cooking’s image can sometimes conjure. Bo’s offers a nice menu with a plethora of options. You might find oysters and clams next to alligator and crispy beignets. Pork belly served with smoked cabbage is a nice dish due to the fact that it’s braised with coconut and cola. We dined on the delicious Louisiana spiced red fish and pink snapper – which were superb. Next time, we might choose the buttermilk braised fried chicken or the shrimp étouffée with cheesy grits. Those grits are definitely something to write home about. What’s nice about Bo’s is that it’s all about the food. You can tell that a good deal of thought and time have been put into creating and executing the menu. It’s not everyday you come across real Louisiana cooking that is as good as it is next to the bayou. But, at Bo’s, that’s exactly what you’ll find.

Chef Shaun Hergatt presides over the Michelin-starred Juni , one of New York’s most inventive and invigorating dining establishment to rise above the noise of the local restaurant scene. Located in a small dining room, in a nondescript area of 31st Street, the private club feel of the space provides a respite from the busy Murray Hill block. Wrapped quietly inside the Hotel Chandler, the somewhat intimidating 50-seat room instantly puts you at ease with a warm welcome from the staff and casualness of the servers. Sitting at one of the tables in the front room, it’s easy to notice that attention has been paid to every detail around you. The inspiration of “nature’s bounty” can not only be seen in the food, but in the decor – as the restaurant uses serving items from renowned artist Michael Aram. Bread baskets rimmed with botanical leaves and compote dishes that resemble flower buds fit-in perfectly to the very strong effort to utilize seasonal ingredients in all of the inventive dishes. The meal was just as detailed as the decor. After a smattering of house-made breads and small “beginnings”, a fleet of well-crafted and stunningly beautiful dishes came pouring from the kitchen. Some of the dishes included beet-red cranberry “stones” with apple gelee on a bed of black gravel, butter cookies sandwiched with aberico ham and mustard served in an antique cookie tin, scallops with yuzu “snow” and “sounds from the sea”, foie gras mousse with bitter chocolate coconut cream and warm brioche, shredded braised oxtail, shrimp with bamboo and pink peppercorn as well as chocolate cremu yogurt crumble with blood orange and port sorbet. Though the food was decadent, it was approachable and served with not an ounce of pretentiousness. Chef Hergatt, a Northern Australia native, came-out of his kitchen to greet us and explain his approach to the food. Fun is in his DNA, you can tell, and although he’s serving highly conceptual cuisine, he does so with the intention for the guest to be at ease and experimental. This meal was truly delightful, unique and one that should be experienced for a special occasion. The Juni team is doing something special in that little room on 31st Street.

Good brunches are hard to come by, but the best in Portland, Oregon can be had at The Woodman Tavern . Located on Division Street, right next to the original Stumptown Coffee house, The Woodman Tavern is a gem of a casual dining experience for anyone who is yearning to experience truly fantastic food. Entering the restaurant, you notice the beautiful rustic touches married with the elegance of large vases with what appear to be freshly picked flowers, perfect in their shape and size, which dot countertops, the hostess stand and the bar. Worn wood, leather and antique knick-knacks make-up the texture of the space, all while diners mix and mingle over Pacific Northwest oysters or dungeness crab hot buttered buns. Duane Sorenson, the founder of Stumptown Coffee, opened The Woodsman in 2011 and the kitchen is headed by Chef Andrew Gregory, who has both local and national experience under his belt. Every item streaming from the kitchen or bar makes a splash and delight your tastebuds. Starting with the most incredible bloody Marys in town, choose between offering like: the Woodsman bacon, egg and cheese sandwich with jalapeño jam and crispy potatoes, sockeye salmon with cream cheese and pickles, smoked muscles, beautiful oysters on the half shell and eggs benedict with Woodsman ham and homemade hollandaise. The options are well-curated and all surpass the mark of excellence. Choosing to brunch at The Woodsman Tavern will make you only want to come back for more. The friendly staff and relaxed atmosphere make-up the perfect moment to soak-in the cuisine and wonderful service. It’s our favorite brunch in the entire city.

Restaurants in Vienna, Austria come in a large variety, but few offer the level of cuisine, uniqueness and thrill as Restaurant 1070 . Located at Gutenberggasse 28, the restaurant is in a historic small home on a quiet lane, luring you in from the street with its candlelit windows and small characteristics. It almost appears to be in the house of an elf or fairy, something right out of a fairytale. The owner, Dagmar Wulz, presides over the dining room welcoming patrons-in with a smile and a lick from a neighborhood dog who sometimes stops-in for a rest. The restaurant is quaint, with dimly-lit spaces and low ceilings. A chef cooks furiously in the kitchen – a variety of seasonal dishes that meet and exceed diners expectations. But, there’s a catch. There is no menu at 1070. You simply sit, tell the waiter what food allergies you might have or what  foods you don’t eat, and the rest is up to the chef. This is scary, at first, but, once you let go, you realize all is okay. You can eat as much or as little as you’d like and take-in up to eight courses of fantastic food. This is a special place to visit for the adventurous foodie in Vienna.

Duane Sorenson, the founder of Portland’s incredible Stumptown Coffee Roasters , is an incredible man. Not only has he been credited for bringing a “third wave” of coffee loving attitudes to the art of drinking coffee, but he was really one the first people to introduce Portland to what is now considered “good coffee”. Stumptown was founded on Division Street in Portland in 1999 and was made famous with its cold brew coffee – now sold at Whole Foods Markets and other retailers nationwide. Stumptown brought the art and artisanship of drinking coffee to the city and set the tone for many other companies to follow in its footsteps. If you visit Portland, a stop at the Division Street original is a must, where the knowledgable staff will concoct a beautiful iced almond milk latte or cold brew any day of the week. Mr. Sorenson has obliterated traditional corporate rules and has been known to aid employees with funding their own bands, paying for tuition and even leading team coffee buying trips to places like Rwanda. Don’t miss Stumptown, as it truly is a Portland institution.

Since 1987 chef Lefteris Lazarou has used Greece’s native ingredients to create noteworthy and flavorful dishes at his seafood-centric, Michelin-starred Varoulko Seaside restaurant. Facing Mikrolimano marina, the homey and modern space sets the stage of minimalism so that diners can indulge in the beautiful culinary art that will soon unfold in front of them. Looking-out over the marina, you are constantly reminded that you are at the sea and that its treasures are bountiful – enough to surprise, delight and fulfill your every wish in a much anticipated dinner. Sitting at wooden tables with white linens, the plentiful staff welcome you into their environment. Homemade bread with olive oil, dipping sauces and champagne are a pleasant offering. Our dinner was a set menu. The chef used his inventive imagination to select sessional delights to construct a menu that took us on a journey through Greece and the Aegean region. We started with fish soup made with fresh tomatoes, rock fish, broth and fish chunks. We moved on to fish fillet on thin slices of sourdough bread with smoked eggplant mousse. The next course was fantastic – grilled cuttlefish with caramelized lentils and orange sauce. A risotto with shrimp was followed by the most delicate John Dory we’ve ever tasted. Dessert delighted with a variety of ice creams and other offerings from the restaurant’s renowned pastry chef. The staff at Varoulko Seaside were attentive and kept themselves abreast of guests’ needs. The table was well looked after and each need was anticipated. For any seafood lover, especially those who enjoy seafood of the finest quality, choose Varoulko. You won’t find better in Athens.

Chef de cuisine, Alexandros Koskinas and Executive Chef Sotiris Evangelou are at the helm of the kitchen at the incredible Tudor Hall restaurant at the King George Hotel in Athens, Greece. These culinary talents have had international training but it’s their home country of Greece which acts as the foundation of their multi-dimensional kitchen. At the top of the King George Hotel with uninterrupted views of the Acropolis, Tudor Hall is a stunner of a space which welcomes diners inside to revel in a moment that seamlessly marries food with environment and magic. Soaring ceilings and a roaring fireplace set the stage for the evening. Tables are arranged with utmost precision and bursts of color unfolds through well-placed flower arrangements and original oil paintings and artwork which cover the walls. Outside, on the terrace, more tables offer those who want to sit in the fresh air a moment to take-in the scenery. Seated at tables throughout the restaurant, guests are welcomed with glasses of champagne and Greek wine, freshly baked bread and olive oil. White tablecloths allow diners’ eyes to rest on the art, the cuisine, which is about to be set before them. At a recent dinner at Tudor Hall we dined on ntakos salad with Anthotiro cheese, giouvetsi with shrimp and grouper, baby lamb in clay with oven-baked potatoes and sea bass with fine seasonal vegetables. For dessert, a heavenly entremet of walnut pie with honey ice cream and cinnamon. Each course was paired perfectly with Greek wines of varying vintages. The chefs even came out to the table to introduce themselves and welcome us to their “home” atop the King George. What service. Looking around the room, it’s obvious that well-heeled Athenians and visitors make this restaurant their choice. It’s not because the city is short of options. But, Tudor Hall is a cut above the rest. It all comes together so perfectly that one who truly appreciates good food in a remarkable space – can’t help but partake.

Descending from 4th Avenue, near Union Square, deep into the belly of the Hyatt Hotel, sits a delightful fine Brazilian restaurant, Botequim . Down the stairs and into a fairly large space with well-set tables, candlelight ambiance and Brazilian artwork on the walls, diners sit readying themselves for both a “trendy” yet equally satisfying experience. The food here is dazzling. Chef Marco Moreira presides over the kitchen and offers traditional Brazilian fare that has been glazed with sophistication and care. Each plate that leaves the kitchen is poured over, in detail, to be sure it meets his visual standards. This isn’t your typical shaved meat paired with beans and rice. Instead, starters like pão de queijo (small, soft circles of bread made from cheese and tapioca flour), garlicky calabresa sausage and pastelzinhos (small cheese and meat filled pies) make an appearance. Fried croquettes of salted cod are also on offer, and pack a flavorful punch. After a couple of the house’s homemade caipirinhas (offered with varying fruit juices – I had pomegranate), we moved on to the main event. Chef Moreira is known for his suckling pig and, as someone who doesn’t eat a great deal of pork, made me gasp in delight when I tried it. On the menu there is also a fantastic vegetarian feijoada and moqueca (a traditional seafood stew) from the Brazilian state of Bahia. Here, they use only the best seafood like large prawns and braised black sea bass in a tomato-coconut broth. Delicious. The evening wrapped-up with a smattering of desserts, including famous chocolate brigadeiros. The staff at Botequim is very friendly and, best of all, you don’t have to yell across the table to have a conversation. It’s lively, yet not aggressive as in many New York City restaurants. Botequim really does offer the best in food and ambiance, allowing diners to experience Brazil at its very finest.

On Columbus Avenue, just north of 81st Street, Chef Scott Bryan’s “The Milling Room” offers casual yet delicious American fare in a large and beautiful space on Manhattan’s Upper West Side. The grand space housing the restaurant comes out of nowhere as you make your way up Columbus Avenue. For New York City, a large chunk of real estate like this forces you to take note. Inside, area residents and others from throughout the city belly-up to the well-stocked bar or sit at one of the cozy tables to enjoy an evening of American food with an interesting twist. Servers are young with good, upbeat energy here. It somehow matches the ambiance of candlelight, colorful murals and wooden tables. Sitting-down you peer around the room to spot patrons enjoying happy hour, tavern snacks and full dinners from the well-curated menu. Items like hamachi tartare with fresh avocado, roasted beet salad or grilled octopus keep things light and flavorful. Pastas offer something different with options like rabbit pappardelle or squid ink spaghetti. My favorite entree was the exquisite porcini crusted cod fish on celery root puree. For those craving something a little more hearty, grilled skirt steak with glazed heirloom carrots or Long Island duck breast with shaved brussel sprouts make excellent options. This room is cozy, and full of atmosphere. For how large the space and high the ceilings, I was shocked at how good the acoustics were (no yelling needed). Come, sit, stay a while – there’s no rush or being forced-out after an hour here. This is a neighborhood joint with cosmopolitan offerings. The Milling Room is absolutely a dining room to make note of.

Chef Claude Troisgros is a culinary superstar. Known throughout Brazil, France and the rest of the world for his creativity and delivery of haute cuisine, Mr. Troisgros is someone who can take your night from good to extraordinarily delicious. He owns several restaurants throughout the city of Rio de Janeiro, all with fabulous reputations. And, for over 30 years, the shining jewel in his culinary crown has been Olympe . The restaurant, on a busy street near the lagoon, is a respite of calm and elegance in the neighborhood. Entering, you feel an opportunity to rest and indulge in food that is taken very seriously. I was seated in the corner at a beautiful table lit dimly with hanging canned lanterns. The mood here is sophisticated but relaxed enough to have a good time. Once seated, I was welcomed by chef Troisgros, a friendly man with a wide grin – he had a face of someone I’d known for a long time. He offered the traditional menu for our choosing, but suggested the degustation menu as presented by the chef. What a smart choice. The menu was a delicate combination of Brazilian ingredients and dishes, with French influences. Homemade breads were served with a soft French butter. Each piece was delectable, including the restaurant’s take on local puffed crackers made of water, yeast and salt – often sold on Rio’s beaches under the brand “Globo”. Chef Troisgros seasoned his with curry. Soon, our first course came, an amuse-bouche of local mushroom consume. Rare tuna was cubed and mixed with roasted beets. This preluded scallops from Angra dos Reis glazed with dulce de leche. Crispy suckling pig, roasted for hours, was up next. It was served with sliced apple – all so tender you could cut it with your spoon. As the night went on, crispy apple, sliced very thin, sandwiched a dollop of truffled ice cream – a surprisingly delicious moment. Dessert followed. Spending two hours at Olympe was a true pleasure – a moment in time where I could indulge my inner foodie. It’s not easy to find such culinary splendors and such a commitment to using ingredients sourced wholly from Brazil. It all came together beautifully, including the international wine pairing designed by the resident sommelier. This restaurant cannot be missed, truly, as there really is nothing else like it in Rio.