"While those who have never had this dish might think that the combination of shrimp and grits together (pictured above on the right) is weird , trust me on this one – get over it, eat it, it’s delicious and you won’t regret it. " Read more...

"The taste of the prawn meat is similar to regular shrimp (some say lobster), but much sweeter and slightly more flavorful. The sweet taste of the mantis prawn also extends to its shell. My absolute favorite part of this underwater treat (and this might be a little weird) are its tiny little legs with round paddles on the bottom. They taste like little sweet and crispy shrimp flavored potato chips packed with flavor. Our chef pan fried the shell a bit with oil which made these tiny morsels taste even better. I’m getting hungry just thinking about it!" Read more...

"This place served up some amazing healthy and nutritious gourmet Onigiri at rock bottom prices. In addition to the standard Spam musubi, they serve up favorites such as spicy tuna, curry pilaf, and fish roe versions as well." Read more...

"They have the most amazing malasadas, which are fresh, Portuguese style fried donuts without the hole. They are much softer and fluffier than donuts though because they are a bit thicker." Read more...

"With a name that means “mucus crazy ” in Spanish, you wouldn’t think this Hawaiian original is very appetizing, but it is surprisingly delicious. Loco Moco has 4 basic ingredients: fried eggs, a hamburger patty, rice, and gravy… not good for you but definitely delicious. Rice goes surprisingly well with hamburger and the gravy brings the whole dish together and adds some great flavor to the rice." Read more...

"A sweet bun filled with mung bean from Fortune Chinese Restaurant. This was delicious, and by far my favorite dimsum item from Fortune. A little trivia, these are called pineapple buns but contain no pineapple – they are named for they sugary yellow crust on top " Read more...

"My husband got the fish and chips, which he declared “the best in Ireland.” The haddock was uber-fresh, the beer batter light and pillowy, and the fries artfully presented in a paper-lined silver cup." Read more...

" If you order them "special" style, they'll arrive at your table doused with red sauce, Parmesan and ricotta--a savory fried sundae. Or opt for the stuffed artichoke, swollen with bread-crumb filling and sitting in a pool of rich, garlicky broth." Read more...

"chef Mark Peel has revived the dish with a neo-version that skips the pyrotechnics and swaps the traditional filet mignon for more flavorful hanger steak. There's a reason it's a Tar Pit best seller: The tender meat gets a subtle kick from the green peppercorns, while silken mushrooms and Worcestershire umami-fy the rich, buttery sauce. Some classics never die." Read more...

" A slender branch to Mi Barrio's trunk, here Acme baguette is stuffed with carnitas and soaked with a pungent broth. In this sit-down dining atmosphere, the sandwich is served with a knife, fork and spoon." Read more...