New recipes

150 Best Bars Outside the United States

150 Best Bars Outside the United States



We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

From cocktail lounges to speakeasies, The Daily Meal toasts the best bars

Shaker (Helsinki, Finland)

150 Best Bars Outside the United States

One of the first things visitors do after dropping their bags in the hotel lobby of a place they’ve never been to is ask, “Where’s the bar?” The answer to that question often brings directions to built-in hotel bars, standardized sports bars, or forgettable franchised joints. Then, there are those occasions that lead you to “secret” bars tucked down alleyways or behind nondescript façades, or you happen to find yourself in a landmark hotel that is home to a legendary watering hole.

The Daily Meal set out to find the most iconic bars, famous pubs, and legendary cocktail lounges outside the United States (The Daily Meal will soon reveal its 150 Best Bars in the United States). The list includes dive bars, taverns, and Tiki bars, too. The list does not include nightclubs or establishments that function predominantly as live music venues, though bars that happen to feature live music were considered.

150. Star Lounge (Riga, Latvia)

Nestled on the top floor of the Albert Hotel, Star Lounge offers picture postcard views of Riga. While the food offerings are pedestrian, the drink menu offers the opportunity to sample Latvian-style cocktails like the Clavis Riga (Riga Black Balsam, rhubarb liqueur, apple juice, and syrup), the Innocent Balsam (Riga Black Balsam, peach liqueur, peach juice, and ice cream), and the Fruity Summer (Riga Black Balsam, currant, lime, orange, and ginger ale).

149. KONOBA (Roche Caiman, Mahé, The Seychelles)

Located at the entrance of Eden Island, KONOBA is a bar, lounge, and restaurant designed by Albert Angel, who incorporated a nautical theme into the space. Sails serve as room dividers and refreshing drinks are prepared at the hull-shaped bar adorned with metal “fish scales.” The relaxed bar serves Mediterranean cuisine infused with island flavors indoors or on the breezy terrace overlooking the marina.

148. Soggy Dollar Bar (White Bay, Jost Van Dyke, British Virgin Islands)

This six-seat bar got its name from the way patrons approach the place, located on a long stretch of white sand beach on Jost Van Dyke (population: 220). There is no dock, so patrons must swim to the Soggy Dollar Bar.

It is here that owner Daphne Henderson created the Painkiller in the 1970s. The proportions of the concoction (dark rum, crème de coconut, pineapple and orange juices, and a garnish of freshly grated Grenadian nutmeg) are a closely guarded secret, though admirers like Charles Tobias of Pusser’s (see #80) have tried to replicate it. Since it is a trek to get to Jost Van Dyke, many visitors, once they arrive, opt to stay at the Sandcastle, the bar’s open-air, barefoot, television- and telephone-free hotel.

147. Louis B (Cape Town, South Africa)

The cozy Louis B jazz bar at the Westin Cape Town is an informal affair. The menu offers standard lunch and dinner choices and classic cocktails with a view of the convention center; the real draw is a separate, extensive beverage menu devoted to South African wine, brandy, and port.

146. Grotesk (Helsinki, Finland)

Grotesk is a cocktail bar and meat restaurant run by beverage manager Paul Hickman and chef Eemeli Nurminen. The homey bar serves Champagne, cocktails, wine, and meat — lots of meat. All the meats, from Australian Aberdeen Black Angus entrecôte to rack of organic Åland lamb, are seared on a Big Green Egg ceramic grill. There are more than 40 wines to pair with the carnivore-centric lunch and dinner menu.

145. Bar and Books (Prague, Czech Republic)

A fine cigar and a classic cocktail (or two) await at Bar and Books. Founded by Raju S. Mirchandani in 1990 in New York City, the Bar and Books portfolio now includes a trio of outposts in New York and two in the Czech Republic, all well-stocked with hundreds of whiskies and a selection of cigars.

Helmed by Veronika Mašková, who tends the bar in the heart of Prague’s Old Town, Bar and Books has much to offer parched patrons in comfortable surroundings. Order the Fashioned Connexion, made from Nikka Connexion Rum & Rye with a homemade beer reduction served over an ice cube, and, if you’re inclined, puff on the Monkey Tobacco Petit Corona cigar that comes with the drink.

144. Lemon (Zagreb, Croatia)

Lemon is a chic café/bar, just steps from the Croatian capital's archaeological museum, with a relaxing terrace and a downstairs club known for its weekend parties. The bartenders oversee the handcrafting of Lemon’s 14 specialty drinks and 18 classic cocktails. There is also a list of heady Croatian liqueurs and brandies, including those made from walnuts, carob, and sour cherries. Be sure to eat before you come, as there’s no food here.

143. Piet's Pier Bar (Palm Beach, Aruba)

Hovering over azure Aruban waters at the end of a pier is the aptly named Piet’s Pier Bar at the Hyatt Regency Aruba Resort Spa and Casino. A perch at the Meranti wood bar is the ideal spot from which to watch the sunset while sipping a sundowner, like the island favorite Aruba Ariba, a refreshing blend of vodka, Ron Rico rum, Coecoei (a centuries-old Aruban liquor made from a type of agave), crème de banana, orange juice, cranberry juice, and pineapple juice with a splash of grenadine, topped with Grand Marnier and garnished with an orange slice and a cherry.

142. 1897 Bar (Dubai, United Arab Emirates)

Richly decorated in a palette of purple hues, 1897 Bar, on the second floor of the Kempinski Hotel Mall of the Emirates, is a stunning retreat. Named for the year the first Kempinski opened, the 60-seat bar serves from midday until the wee hours of the morning. The drink menu is heavily influenced by legendary bartender Jerry Thomas’ 1862-vintage Bartender’s Guide: How to Mix Drinks: A Bon Vivant’s Companion, as evidenced by the paragraphs of cocktail history included beneath each cocktail.

The choices are arranged in chronological order, by decade or generation, beginning with 1890 and ending with the present day — from the Sazerac (cognac, Peychaud’s bitters, sugar, and absinthe), said to have been the first cocktail invented in America, to the Cosmopolitan (Citron vodka, Cointreau, cranberry juice, and lime juice).

141. Nest (Bangkok, Thailand)

Nest, the rooftop lounge bar at Le Fenix Hotel, boasts a spectacular view of the city. Cushioned lounge chairs and bed-style seating pods offer a respite from bustling Bangkok eight stories below. The bar serves strong tropical fruit cocktails like Party Punch; Martinis served in chilled, stemless glasses; and Asian-Euro fusion tapas like chicken wrapped in pandan leaves and Thai steak tenderloin (both à la carte and tasting menus are available). Live acts play on Thursdays and a DJ spins soul, funk, R&B, and disco on weekends.

140. Harry's at Boat Quay (Singapore, Singapore)

Harry’s is a chain of 19 bars in Singapore known for their sports-bar atmosphere and beers on tap. There is a variety of creative cocktails, too, like the Dirty Harry (vodka, lychee liqueur, and brown sugar garnished with lime wedges) and the Bombay Mintger (gin, sugar syrup, mint leaves, and ginger ale). Chef Daniel Sia has created the food menu, which contains the requisite bar snacks — burgers, wings, and the like. Harry’s at Boat Quay, opened in 1992 along Boat Quay, is the original, and our favorite.

139. MOD Public Bar (Taipei, Taiwan)

MOD Public Bar is an unpretentious, 20-seat place that can provide an excellent introduction to whisky for beginners while satisfying the discerning palate of whisky aficionados. No matter what your level of experience with this distilled beverage, the bar staff will discuss the options, based on their encyclopedic knowledge of scotch, Irish whiskey, and bourbon, retreat to the bar, and return with tiny glasses, offering patrons the chance to try a couple of single fingers of the spirit before committing to their orders. If the samplers don’t turn you into a whisky drinker, there are strong cocktails, too.

138. Marie Laveau’s (Stockholm, Sweden)

The Creole- and Cajun-inflected bar/restaurant Marie Laveau opened in 2005 as a neighborhood gathering spot. Nearly 10 years later, Marie Laveau (named for a famous voodoo queen) consists of seven parts, from a cocktail bar to an art gallery. The original main space has a party-like atmosphere in which bartenders mix cocktails including frozen Margaritas and Lynchburg Lemonades with a Carnival-inspired twist.

Deep inside the restaurant section is Little Quarter, a cocktail bar within Marie Laveau with its own separate craft cocktail menu. Here, Micke Karlsson, Björn Kjellberg, and Andrea Patelli serve high-proof cocktails inspired by classics. Recent cocktails have included the Invincible (orange gin, rum, and lime cordial), the Enclave Cobbler (Amer Picon, sherry, orange cordial, and Champagne), and The Latter (calvados, Strega, milk and cookies).

137. Academia da Cachaça (Rio de Janeiro, Brazil)

Opened in 1985 in Rio’s affluent Leblon neighborhood, Academia da Cachaça brims with Brazilian pride, from the green and yellow Brazilian flag on its ceiling to its nonpareil selection of cachaça and cachaça cocktails. Partners Edméa Falcão, Renata Quinderé, and Hélcio Santos have created a space devoted to all things cachaça, from education and promotion to tasting and appreciation of this sugar cane-derived spirit.

The Barra da Tijuca location, which opened in 1989, houses a collection of 2,000 bottles of Cachaça that once belonged to Ulisses Vasconcelos, a journalist from Minas Gerais (where most of the spirit is distilled), which tell the story of 130 years of cachaça. Try the Caipirinha Acadêmica (Cachaça Seleta, citron, and honey) or a Caipirinha (cachaça, sugar, and lime). Be sure to come hungry and devour Brazilian dishes like Arrumadinho (jerked beef with cowpeas); feijoada (the Brazilian national dish of beans with various cuts of meat); and escondidinho (cassava and cream cheese)

136. The Bar (Budapest, Hungary)

The drink menu at The Bar, formerly Bar Domby, reads like a who’s who of cocktails and spirits. There are White Russians, Whisky Sours, even Lynchburg Lemonade (Jack Daniels, Cointreau, lemon, and Sprite) and the seldom-seen Welcome Stranger (gin, cognac, grenadine, orange and lemon juices) on the menu.

135. Earl’s Juke Joint (Sydney, Australia)

In the inner-city Sydney suburb of Newton, this is a butcher shop-turned-bar dedicated to jazz and R&B (it's named after legendary New Orleans drummer Earl Palmer). The dark wooden bar’s walls are decked with photos of celebrated musicians, whose music plays constantly on the sound system. Owner/head bartender Pasan Wijesena serves expertly crafted cocktails alongside draft IPAs at the 35-foot-long bar.

Cocktail lovers should order the Jelly Roll Morton’s Zombie (a blend of rums, cognac, lime, spiced grapefruit, absinthe, and bitters topped with a flaming lime). It’s so strong, the staff recommend you limit it to two of these per visit. Be sure to order from the snack page, a takeaway box from nearby Bloodwood restaurant, that includes alcohol-soaking salami, bresaola, jamón, pastrami, pickles, and Brickfields bread.

134. Barfly (Oslo, Norway)

Indecisive drinkers may have difficulty ordering off Barfly’s versatile drink menu, filled with attention-grabbing beverage names. There’s something for (nearly) everyone, from long and short drinks to hot drinks and frozen cocktails to beer, wine, ciders, and spirits. Intriguing options include the Pineapple Jack (fresh pineapple muddled with a dash of lemon and simple syrup, mixed with Jack Daniels and Cointreau and topped with 7-Up), the Angry Italian Woman (vanilla vodka, Frangelico, and Kahlúa mixed with cream and topped with espresso beans), and the Big Apple (calvados, amaretto, and apple juice blended with simple syrup and a pinch of cinnamon and garnished with an apple slice).

133. Balthazar (Athens, Greece)

Housed in a beautiful Neoclassical building, the massive Balthazar is amply lit with delicate hanging lights. Though the drink menu includes wine and spirits, it’s the cocktails and the Mediterranean cuisine that are standouts. Signature cocktails include Das Glockenspiel (Don Julio Blanco, “Mys-tea-rious” syrup, lemon, vanilla, pineapple, and cherry bitters), the Bloody Clockwork Guns (Bulleit Bourbon, Cocchi Vermouth di Torino, milk, strawberries, and Mozart Chocolate bitters), and the Unforgiven Childhood Memories (Ketel One, blue Curaçao, bubblegum, and lime). In the summertime, the outdoor garden is a blissful setting for chef Savvas Kostantinides’ classic Mediterranean fare.

132. The Blck Bird (Hong Kong, Hong Kong)

This charming, no-fuss, quiet lounge attracts a sophisticated, low-key crowd. Opened in Central in 2010, The Blck Bird serves all the classic cocktails plus interpretations of the classics, a good selection of wines from boutique wineries, and locally made craft beer. There’s often something new to offer that is not on the menu, so be sure to ask the bar staff for recommendations.

131. City Space (Singapore, Singapore)

Located in Equinox Complex, a cluster of restaurants and bars inside the Swissôtel The Stamford, City Space is the most impressive bar. With vertigo-inducing views of Singapore, it’s also a memorable spot for a drink. The bar is known for its innovative cocktails, incorporating citrus juices pressed by hand, syrups made in-house, and mint from the hotel’s own herb garden. Standouts include the Blossom, the bar’s take on a Bellini, with lemon balm-tinctured gin, puréed mango, white peach, and Moët & Chandon Impérial Champagne; and the Rhude Not Too, a blend of fresh-pressed grapefruit juice, cardamom, passion fruit, gin, and rhubarb.

130. Aqua Spirit (Hong Kong, Hong Kong)

Situated on the top level of the city's 30-story One Peking Road building, Aqua is three venues in one: Aqua Tokyo (Japanese food), Aqua Roma (Italian food), and Aqua Spirit (a lively cocktail bar). Aqua Spirit features colorful, creative concoctions like the Fruit Crumble (Amaretto di Saronno shaken with blackberry liqueur, apple juice, and grapefruit juice) and the Gold Honey (Elements 8 Rum stirred with Lillet Blanc infused with figs, Pedro Ximénez sherry, and chocolate bitters). The food menu features Japanese-style bar snacks like mackerel and ginger sushi rolls.

129. L'Ambre (Paris, France)

Bartenders Kevin Guerin and Anthony Serbit spent a decade working together at the Parisian capital's famous Hôtel de Crillon before opening L’Ambre in 2012. The cozy, two-story cocktail bar, with rich wooden fixtures and brown leather sofas, has a long list of spirits, whiskeys, classic cocktails, Champagne cocktails, and house creations. L’Ambre is famous for its sur mesure (custom-made cocktails) cocktails, made personally for each guest.

Signature drinks on the regular cocktail menu include the Wan's (dark French West Indies rum, apricot liqueur, Grand Marnier, and lemon juice), the Rapshody (rosé Champagne, raspberry liqueur, cranberry juice, and fresh mint), the Russian Tea Time (Russian vodka, green tea syrup, freshly squeezed lemon juice, mint essence, and soda water), and the El Diablo (tequila, fresh strawberries, Espelette pepper, strawberry liqueur, and cranberry juice). A trio of small plates, including foie gras with toast and fig jam and Norwegian smoked salmon with lemon, butter, and toast, pair nicely with the drinks. Jazz on the sound system and live piano music by Crillon veteran Bernard Bosch on Tuesday and Thursday nights complete the experience.

128. Rock Bar, Ayana Resort (Bali, Indonesia)

Located in Bali's Ayana Resort and Spa, Rock Bar, which offers some of the most amazing sunset views in the world, has taken the concept of "on the rocks" literally: Perched on a massive limestone cliff 14 meters above the Indian Ocean near Jimbaran Bay on Bali’s southwestern peninsula, the minimalistic alfresco bar offers 360-degree panoramic views. Rocks are an integral part of the bar’s design, too, with a kitchen concealed beneath a rock formation and a DJ booth ensconced in a rock formation. There are seven beers on tap, 11 wines, and 25 cocktails. The signature drink is the Rock My World, made with vodka, Grand Marnier, pineapple juice, grapefruit juice, fresh orange, and kaffir lime leaves.

127. Dragonfly (Edinburgh, Scotland)

In the heart of Edinburgh’s Old Town, Dragonfly is serious about its cocktails. The handmade drink menu includes classic spirits, some wines, and some of the most cleverly named and crafted cocktails around. Most of the cocktail listings include tongue-in-cheek comments (take the entry for Absolut Rudy Red and pomegranate: "Does mixing premium grapefruit vodka with your pomegranate juice reduce the latter’s 'superfood' properties? We don’t care, it tastes great").

The Dragonfly Hall of Fame page includes cocktails created by Dragonfly’s bartenders over the years, like Sage Against the Machine (José Cuervo Tradicional tequila, fresh sage leaves, pineapple juice, lime juice, and sugar syrup). Ever-creative, the staff continues to tinker behind the bar and their efforts are catalogued in the menu under “Latest Flavours” like the “Don’t Call Me ‘Chicken’” (Wild Turkey Kentucky bourbon, Grand Marnier, lemon, apple, egg white, and sugar laced with La Fée absinthe). There’s no food but the staff is happy to arrange pizza delivery from Mamma’s or get canapés from Villager sent to your table. DJs keep the good vibes going on weekends.

126. La Opera Bar (Mexico City, Mexico)

Opened in 1876, La Opera Bar is a Mexican institution. Though it attracts a fair number of tourists, it has retained its authenticity. The cantina is fancier than most, with velvet curtains and glimmering chandeliers but history, too — a bullet hole said to have been put there by Mexican revolutionary general Pancho Villa remains in plain sight above one of the booths opposite the bar. Regulars mostly drink beer or tequila (shots of it with sangrita, or Paloma highballs, made with grapefruit soda). Be sure to sample the Spanish tapas or the red snapper Veracruz style, with olives and tomatoes.

125. Roxy (Auckland, New Zealand)

Housed in a century-old former movie theater, Roxy is a bar and lounge with a Hollywood vibe. The rooftop deck is a fantastic spot for drinks and views of the skyline. Try the Café Le Peche, an espresso Martini shaken over egg white; the Romeo and Roxy, a dry, fruity Hendricks gin-based cocktail with subtle sweet and sour elements; or the Sweet Virgin, a Champagne cocktail with sweet vermouth, fresh grapefruit juice, and sugar. Resident DJ Jarrod Phillips spin tunes on Friday nights, making Roxy all the more enticing.

124. Janes & Hooch (Beijing, China)

This popular vintage dive bar in Beijing’s Sanlitun bar district is from Warren Pang, the man behind d lounge, one of Beijing’s most acclaimed bars. First opened in 2013, Janes & Hooch is an urban twist on a vintage bar and describes itself as having “a touch of class minus the wank." The bartenders present modern twists on classic cocktails alongside seasonal tipples, plus a handful of nibbles like rou pan, a selection of charcuterie. Seasonal cocktail offerings include 50 Shades of Oolong (smoky oolong-infused Tanqueray, lemon, and an egg white) and Blood & Spice (Spice Tree Scotch, apricot brandy, rosso, and blood orange).

123. Nightjar (London, England)

One of London's coolest places for cocktails in London is Nightjar, a self-described “hidden den of deco glamour.” There are tin ceilings, backlit mirrors, and displays of absinthes, vintage spirits, and bar tools galore in this 1920s- and 1930s-style bar. There are 48 cocktails with remarkable garnishes on bar manager Marian Beke’s menu.

Try the London Mule, Tanqueray gin, Kamm & Sons [a British apéritif], and Galangal Beer, or the Toronto (a twist on the Old Fashioned, with Woodford Reserve bourbon, Fernet Branca, and a smoked cotton candy garnish) alongside Mediterranean small plates like jamón ibérico croquettes and octopus carpaccio, complemented with live music every night.

122. Thundi Bar (Lhaviyani Atoll, Maldives)

Possibly one of the world’s most romantic spots to have a drink, Thundi Bar at the Komandoo Maldives Resort, 80 miles north of the capital, Malé, overlooks the resort’s water villas and pristine, white beach. The intimate venue seats only 20, so visitors are likely to enjoy their tropical cocktails and mocktails here in near seclusion

121. Old Taipa Tavern (Taipa, Macau)

The no-frills Old Taipa Tavern is a classic pub — hardwood floors, curios galore, and a friendly staff — is the heart of Taipa, Macau. Housed in a classic building in Taipa village’s Old Town Square, OTT, as regulars call it, is a great spot for people-watching and interaction with the locals who come for the pints of beer and hearty pub sandwiches.

120. High Five (Tokyo, Japan)

Named for the Western hand-slapping greeting, High Five, a cozy, friendly neighborhood bar, features a variety of precisely made seasonal fruit concoctions and signature cocktails with an Asian twist. Favorites include the Ceremony (J's Whisky, matcha green tea liqueur, green tea liqueur, and homemade matcha green tea bitters); the Curtain Call (J’s Whisky, plum liqueur, ruby port, and syrup); and the Innocent Love (dry gin, vermouth Bianco, lime, and homemade gin syrup).

119. Bassoon (London, England)

Bassoon is a 1930s-style Art Deco bar in the spectacular Corinthia Hotel London in Whitehall. Top-flight pianists make excellent music on the bar's grand piano. The bar staff uses organic ingredients, blends their own infusions, tinctures, and syrups, and even hand-chips the ice. There is an impressive portfolio of gins and whiskeys, a wide selection of vintage wines, and 70 cocktails, like the signature Bocal, made with Grey Goose la Poire vodka, fresh pomegranate seeds, lemon juice, sugar, and St. Germain Elderflower liqueur.

118. Old Imperial Bar (Tokyo, Japan)

This hotel bar incorporates elements from the original 1923-vintage hotel, designed by Frank Lloyd Wright — including Ōya stone and terracotta walls —but demolished in 1968. The 72-seat Old Imperial Bar, is famous for its frothy, cherry-topped Mt. Fuji cocktail, on the menu since 1924 (gin, lemon and pineapple juices, and egg white) and for the Imperial ’70 (dry gin, Cointreau, lemon juice, and Angostura bitters), created for the bar’s revival in 1970.

117. Le Boudoir (Lyon, France)

Gastropub Le Boudoir is hip enough by day, but the excitement is ratcheted up as the sun goes down. An impressive assortment of tapas and a lengthy wine list of mostly French wines are the main attractions; however, there is an equally impressive selection of whiskeys, Champagnes, beers, shots, and classic and contemporary cocktails. In warmer months, grab a table on the terrace and, no matter the season, enjoy the nightly mood music provided by talented DJs.

116. 34 (London, England)

The masters of mixology at 34, a bar and restaurant at 34 Grosvenor Street, enjoy bonding with regulars and creating unique concoctions for them. Sometimes these creative encounters, at the 1930s Chicago-style red marble-topped bar, end up on the cocktail menu. The Hibiscus Margarita, created for one guest and named for her dog, contains Don Julio Blanco tequila, Génépi herb liqueur, hibiscus syrup, and lime juice. Head bartender Katarina Mazaniova, winner of the Chartreuse Challenge UK Final 2011 and Chartreuse Brand Ambassador for London, and her bar staff often introduce new and unusual ingredients such as truffle honey or beer into the cocktails, which are often elaborately garnished with fresh and dried herbs and flowers and even edible glitter.

The bar also has its own single malt scotch, and is the place that commissioned, in honor of fashion model Kate Moss’ 40th birthday and 25 years in the fashion industry, the Kate Moss Coupe, a shallow, broad-bowled Champagne glass molded from the model’s left breast. There is also a 260-bottle wine list and impressive whiskey menu with 88 types and counting. The food menu offers beef, game, fish, and shellfish grilled on an imported Argentinian parrilla charcoal grill. A house pianist tickles the ivories Sunday through Wednesday evenings and a jazz trio jams Thursday through Saturday.

115. Emporio Armani Caffe (Milan, Italy)

The sleek, fashionable bar/café is one of 16 of fashion designer Giorgio Armani’s forays into fine dining and drinking around the world. While each location has its own focus — New York’s Fifth Avenue location is a ristorante that focuses on Northern Italian cuisine, for example, Armani Caffè in Milan is a recently-redesigned, refined, and relaxed place to enjoy cocktails or fine Italian wines. The décor is embellished with a variety of textures in a palette of colors that are quintessential Armani.

114. 360º Bar (Dubai, United Arab Emirates)

Located at the end of the marina walkway at the landmark Jumeirah Beach Hotel, 360º Bar is a tranquil, casual restaurant popular for its lavish brunches by day and a stylish dining room serving pan-Asian fare plus a lounge bar with sophisticated cocktails by night. House music spun by a rotating roster of DJs is a constant, as are the breathtaking panoramic views of Dubai. Here weekends, which are observed on Fridays and Saturdays, begin on Thursday night. The 360º Bar’s brunches are a must. The Thursday Must-Sea Moon-Light Brunch begins at 7 p.m. and features a five-course set menu with unlimited house beverages.

113. Indigo (Mumbai, India)

The friendly bar staff, memorable live music performances, and easygoing vibe have made Indigo, which is housed in a colonial bungalow, a popular spot since its opening in 1999. Rahul and Malini Akerkar have curated one of the largest wine lists in India, and there are more than 60 cocktails and mocktails on the menu, including the Kokum Fizz, made with kokum (a tart Indian fruit), fresh lime, and lemonade, and Fresh Lime Frozen, a lime soft drink.

The signature cocktail is the Indigo Mary, a twist on the classic Bloody Mary made with a hint of tamarind and cumin. Head bartender Zafar Shaikh and his team are so dedicated that they take the time to meet each patron and remember repeat visitors and their beverages of choice. If you’re feeling peckish, there’s a constantly changing menu that offers such dishes as honey mustard-glazed salmon fish tikka and wok-tossed tamarind chili-spiced baby potatoes.

112. ANUBA (Oxford, England)

ANUBA is a late night vodka bar. Like its sister location in Bath, this icy cool establishment provides a sophisticated space for vodka-lovers, with a recently refurbished bar, a garden area, and a wide range of vodka drinks. Among these are the Mandarin Crush (Absolut Mandarin, Malibu, orange juice, pineapple juice, and lemon), the Red Rose Martini (Absolut Vanilla, Chambord, raspberry purée, and lemon), and the Pornstar Martini, Absolut Vanilla, Passoã [a passion fruit liqueur], and passion fruit syrup topped with prosecco. Vodka shots include the Chocolate Fudge Cake (Absolut Vanilla and Frangelico hazelnut liqueur) and the Apple Pie Shooter (Absolut and apple juice).

111. Principe Bar (Milan, Italy)

The newly redesigned Principe Bar in the Hotel Principe di Savoia is a must-see. In a recent renovation, architect and interior designer Thierry Despont retained many of the original 1920s features, including its majestic colored marble, lush Italian fabrics, and splendid mirrors and glass. Principe Bar is a place to see and be seen, especially during Milan Fashion Week each fall. The 16-page drink collection includes a variation on the Moscow Mule, made with tequila, ginger beer, lime juice, celery bitters, and Angostura bitters and served in a 1940s-style copper jug.

110. Bamboo Bar (Hanoi, Vietnam)

This poolside bar at the Sofitel Legend Metropole Hanoi is one of a trio of breezy, relaxing bars at the French colonial-style hotel, a popular meeting place for journalists and writers during and after the Vietnam War. Try the Bamboo Bar’s signature cocktail: the Henry Graham Greene Daiquiri, a refreshing rum, lime juice, and sugar syrup drink named for the English author of Vietnam War novel The Quiet American.

109. Peader's O'Donnell's (Derry, Northern Ireland)

It’s not just the pints of Guinness that attract folks to Peadar O’Donnell’s, named for a prominent twentieth century IRA activist and politician. This authentic neighborhood pub bills itself as "the number one traditional Irish music pub in Derry — but the entertainment also includes rock at the adjacent Gweedore Bar and a weekend DJ at Gweedore Upstairs.

108. The Drunken Ship (Rome, Italy)

This American-owned bar was born on the Campo dei Fiori in the historic center of Rome in 1994. The Drunken Ship is a lively spot, popular with students, especially on the weekends when DJs spin and on themed party nights. Founded by backpackers, it’s frequented by similar clientele who flock here for the frozen cocktails. By day, the bar serves hearty breakfasts and lunches, and a generous happy hour, including a free buffet, begins at 3 p.m. When the sun sets, this is a good place to sample wines paired with cheese plates.

107. Jade on 36 (Shanghai, China)

After a recent revamp, Jade on 36 (#40 in our 101 Best Restaurants in Asia for 2014) has a new chef, a new look, and a new lounge, but what remains is the enviable view of Shanghai’s iconic Bund from high atop the Pudong Shangri-La’s 36th floor. Sommelier David Shoemaker helps guests find the perfect wine to pair with chef Jeremy Biasiol’s delightful menu of European-fusion dishes like the Jade on 36 Garden, a salad presented in a black, clay pot filled with vegetables and edible “soil,” and foie gras “tagada,” — pan-seared foie gras served with a foie gras lollipop and strawberries. The wine list has more than 100 bottles of reds, whites, and champagnes from artisanal and emerging boutique wineries to well-established, world renowned wineries. Six sets of wine flights are regularly available as are stylish Sex and the City-themed cocktails on Thursday nights.

106. Eyebar (Hong Kong, Hong Kong)

Named for the “eye” painted on Chinese ships to protect sailors from evil on their voyages, Eyebar offers patrons a glimpse of the boats in Victoria Harbour, high above the action from the 30th floor of iSQUARE in Tsim Sha Tsui. Sip cocktails like the Grape Expectations (gin, lime, lemongrass, and a basil leaf) while snacking on peanuts seasoned with Sichuan pepper on the nautical-themed bar’s terrace. If you are truly hungry, the Michelin-starred Nanhai No. 1 is adjacent to the bar.

105. Berry and Rye (Liverpool, England)

This nondescript Prohibition-themed spot keeps a low profile — hidden behind a black, signless door, it can be a bit tricky for first-timers to find. Pull back the black velvet curtain at the entrance to reveal a cinematic drinking scene with vintage advertisements decking the brick halls, soft candlelight, and railroad lamps lighting the café tables. The bar serves whisky, gin, and classic cocktails. Surprisingly, the food on offer are baked goods from Baltic Bakehouse. Cocktails and cakes? It works here.

104. Al Volto (Venice, Italy)

The cozy Al Volto wine bar, near the landmark Rialto Bridge, was founded in 1936 by Luigi Carbon and his father, Leone. The bar is a throwback to an earlier era, with retro décor and an atmosphere reminiscent of Venice’s traditional bàcari (wine bars). Wines from the cellar are paired with cicchetti (small plates of Venetian snacks) prepared by chef/owner Sebastiano Masiol. The varietals and labels change regularly, but patrons can admire Al Volto’s vintage bottles on shelves around the bar or gaze at the hundreds of labels that decorate the ceiling. Respect for ancient Venetian culinary traditions is just as important here as the fine wines. Try the tagliatelle alla busara di canoce (pasta with langoustine and tomato sauce) or the asparagus ravioloni with scallops and zucchini flowers.

103. Bar up (Queenstown, New Zealand)

Bar Up is a boutique gem that resembles a winter cabin, complete with comfy red couches and a fireplace. In the summer, patrons can enjoy drinks alfresco on the bar’s balcony, which overlooks a pristine lake. The seasonally changing cocktail menu includes the famous Money Shot, a creamy concoction topped with a money sign, whose contents are a closely guarded secret. As if the curiosity weren’t enough to encourage you to knock back this shooter, there is a board near the bar that tallies those brave souls who have managed to drink 100 Money Shots — not all on the same occasion, of course.

102. Hassler Bar (Rome, Italy)

A celebrity hangout since the 1950s, the Hassler Bar is a world-renowned institution. At the top of the Spanish Steps, inside the Hotel Hassler Roma, the Hassler Bar is a relaxing retreat adorned in dark wood and appointed with fine red leather upholstery. There’s piano music in the evening, a perfect accompaniment to the expertly crafted Negronis, Martinis, and Bellinis. Princess Diana told Robert Wirth, president and managing director of the hotel, that she enjoyed the world’s best Bellini here, according to the hotel.

She also tried the bar’s signature cocktail, the Veruschka (freshly squeezed pomegranate juice and sparkling white wine), invented by head bartender Luigi Berardi. The “Roman Tradition” menu from the hotel's Salone Eva restaurant is served here including rigatoni amatriciana.

101. 37 Dawson Street (Dublin, Ireland)

“We are not just a bar,” 37 Dawson Street’s website proclaims. The restaurant, named for its physical address, has a whiskey bar at the back of the palatial space, a stylish, dimly lit retreat where patrons can sip whiskeys and listen to music played on the baby grand piano. Beverage manager Dan Mulligan will also mix whatever you want to drink. The food, prepared by the folks behind Gourmet Food Parlour, a conglomerate of five cafes, restaurants, and bars in the Dublin area, ranges from marinated and stuffed olives and patatas bravas with chorizo to slow-roasted pork belly with celeriac purée and cider gravy. A trio of multi-snack platters are also available.

100. Bar 62 (Montevideo, Uruguay)

Bar 62’s name is a nod to the first trolley bus line in Montevideo. Housed in a historic building, the bar boasts an extensive drink menu that includes wines, international spirits, beer, and cocktails like the Pantera Rosa (vodka, piña colada, and grenadine) and the Pasión (vodka, ginger, and passion fruit). There is an equally extensive food menu that includes appetizers, salads, sushi, pastas, and meat-centric dishes.

99. mybar (Beirut, Lebanon)

The striking, ultra-modern mybar is a must-see. Located in Beirut’s hotel quarter, the space was designed by architect Samir Hakim. Brothers Haytham and Nael Nasr turned to crowdsourcing to raise funds to create this stunning place. The handcrafted fruity cocktails combine nicely with the contemporary Euro-American cuisine with a twist. The innovative cocktail list includes the 1344 (white and gold rum, apricot, cherry, lemon juice, orange juice, and grenadine), the Banana Pinball (gin, banana liqueur, orange juice, and lemon juice), and the Canal Coco (gin, coconut milk, condensed milk, and Angostura bitters). Be sure to try the food, like teriyaki glazed Scottish salmon filet with cilantro-infused rice and stir-fry vegetables; honey-citrus grilled shrimp with ginger spinach and cilantro-infused rice; and the "PB & J" (peanut butter and jelly bites).

98. Long Bar (Singapore, Singapore)

The legendary Long Bar at the Singapore Raffles Hotel has a robust history. Most notably, it’s where the Singapore Sling was invented by bartender Ngiam Tong Boon in 1915. Since the landmark bar’s restoration in 1991, it has been moved to a new home in the Raffles Hotel Arcade. The second floor bar, where variations of the iconic Singapore Sling are poured, features a 1920s décor inspired by Malayan plantations. Order the original made with gin, Cherry Heering, DOM Bénédictine, Cointreau, Sarawak pineapple juice, lime juice, grenadine, and a dash of Angostura bitters garnished with a slice of pineapple and a cherry.

97. Sol y Sombra (Madrid, Spain)

Stark white walls awash in icy indigo and purple hues lend an art gallery vibe to Sol y Sombra, a duo of bars with expansive dance floor. The late-night bar doesn’t open until 10 p.m., but when the doors swing open, it’s a party six nights a week (Sunday is a day of rest). Pulsating contemporary music, hookahs, gin and tonics, and a variety of cocktails create colorful memories.

96. BBC (Beijing, China)

Nestled behind an ornate wrought-iron door, tiny speakeasy BBC (for Bottle, Boot & Cigar) is a true gem in China’s capital. Head bartender Douglass Williams, who hails from San Francisco, and his staff craft bespoke cocktails per each guest’s preferences — a feat rarely seen in these parts. In striving to offer the perfect gentleman’s retreat, the aptly titled bar BBC offers cigars and, coming soon, shoe shines and straight-razor shaves in the backroom. Sounds pretentious, but it’s surprisingly not.

95. Bacchus Lounge (Vancouver, British Columbia, Canada)

The Bacchus Lounge is a splendid, lavish restaurant and bar at the luxurious boutique Wedgewood Hotel & Spa. Lush velvet banquettes, warm cherrywood, delicate flowers, and nightly piano music set the mood for memorable food and wine pairings. Sommelier Sarah McCauley selects a seasonally changing roster of varietals from around the world. An extensive drinks menu accompanied with a simple menu of comfort food is elevated to a fine art, a hallmark of the Relais & Châteaux experience.

94. The Bailey (Dublin, Ireland)

The Bailey is a contemporary wine bar that serves fantastic tapas under the watchful eyes of James Joyce, rendered in a massive portrait that is a focal point of this hip drinking stop. There’s a globe-trotting selection of wines dominated by European labels, and a short list of house cocktails that include a trio of Bellinis, a Mojito, a Long Island Iced Tea, a Caipirinha, and the Hugo: elderflower liqueur, prosecco, mint, and soda.

93. Little Red Door (Paris, France)

Little Red Door is a late-night haven in the City of Lights. Exposed brick walls, reminiscent of a New York apartment, and colorful furniture surround the center bar. Each drink on the menu is created in-house and the cocktail list of a dozen or so drinks changes twice a year, The autumn/winter menu includes the Maracutaya (Calle 23 Blanco tequila, passion fruit syrup fermented for three or four days using an American ale yeast, and Bitter Truth grapefruit bitters topped with Petite Princesse Bière de Table brewed at the Brasserie Thiriez in Northern France, which adds a hoppy dryness to the cocktail).

There is also a small but excellent selection of European craft beers. Head bartender Rémy Savage has won several awards for his cocktails, which can be enjoyed with such French street snacks as the Lyonnais-style hot dog, bufala mozzarella on toast, and savory waffles with pickled vegetables. The Don't Boire Please, served straight from the freezer in a LRD logo-stamped wax-sealed bottle, is impressive. The concoction contains Byrrh Grand Quinquina, Plymouth Navy Gin, Christian Drouin Calvados and Floc de Gascogne Blanc. Santé!

92. Bristolbar (Madrid, Spain)

Named for the town in southwest England, Bristolbar is an English-themed bar decked out in modern décor. From a massive floor-to-ceiling photomural of the London Bridge to a glass wall housing rows of artisanal gin bottles, the bar is a hip spot to sip English-style drinks and tuck into hearty British food. It’s a popular spot for brunch and English breakfast. Ellie Baker has curated a portfolio of wines and gins, ensuring that patrons enjoy a tipple or two.

91. Boutique Bar at the Ohla Hotel (Barcelona, Spain)

It’s all about the signature cocktails at the quaint Boutique Bar, and there are 35 to choose from (several are award-winners). Head bartender Giacomoloris Giannotti considers the Bloomsbury Fizz (gin fizz with basil and port) and the 3 Magic Number (a multi-sensory smoked Old-Fashioned) to be the bar’s most iconic cocktails, but his signature drink is the Mediterranean Treasure, winner of Spain’s World Class Bartender Competition 2014.

Served in a smoked, salt-rimmed seashell, it is a vodka-based drink mixed with cilantro leaves, lemon, Mediterranean honey, and fino Sherry infused with oyster leaf. Reflecting Spain’s current gin and tonic drink trend, the hotel bar offers 20 gins married with different spices and garnishes. The bar at the Ohla Hotel Barcelona also serves tapas prepared by the Michelin-starred chef Xavier Franco, who helms the property’s Saüc Restaurant.

90. Le Casa Del Habano (Tallinn, Estonia)

This cigar bar transports cigar aficionados to Havana. Part of Habanas S.A., the Cuban joint venture has distributors in 150 countries. La Casa Del Habano is a chain of Havana-style bars. A variety of spirits, with a focus on whiskies and rums, as well as red and white wines and port, pair well with the more than two dozen cigar brands on offer. This is a comfortable space for conversation, good smokes, and carefully curated spirits.

89. Market Bar (Dublin, Ireland)

Tucked down quiet Fade Street, the ornate red brick Market Bar evokes a classical Victorian atmosphere. Their signature beer is Guinness, and pouring the perfect pint is taken seriously here. The Guinness at this establishment in particular is highly sought-after for two reasons: the distance between the Guinness keg and the tap line is a precise 12 feet, one of the shortest in Dublin, and the lines are maintained and cleaned every two weeks. There are 19 other beers on draft for non-Guinness lovers.

For those who prefer a cocktail, there are 22 to choose from. The signature is the Lockwood and Mason, named for the gentleman who designed the original Market Bar building. The Lockwood and Mason contains scotch, blackberry jam, agave syrup, and lemon. You won’t go hungry here, either. There’s an extensive Mediterranean tapas menu and Sunday brunch, but the Irish fish stew and patatas bravas are not to be missed.

88. WOOBAR at W Hotel (Taipei, Taiwan)

Head bartender Alex Lee helms the bar at WOOBAR, a lounge bar by day and club by night. Like other W Hotel bars around the world, this bar is built to impress, from the cool modern interior design with plush red sofas, steel sculptures by German artist Hans Schüle, and a marble and stone fireplace, to the beautiful staff to 46 out-of-this-world cocktail concoctions with playful names. Try the Wonderful Cosmopolitan (W-made citrus-infused vodka, orange liqueur, fresh lime, and cranberry juice topped with cotton candy). Even the bar food is fun yet sophisticated: the WOOBURGER with Wagyu beef is topped with foie gras and molten Taleggio and the smoked salmon is accompanied by grapefruit confit and eggplant caviar.

87. The Lobby Lounge and RawBar (Vancouver, British Columbia)

The swanky cocktail lounge in Fairmont Pacific Rim hotel is a glamorous yet cozy spot for a cocktail. The Lobby Lounge and Rawbar features an inviting fireplace, delicate crystal chandeliers, and a seven-seat raw bar where Chef Takayuki Omi and his team handcraft sushi rolls. From classic cocktails to creative seasonal twists on old favorites, the drink menu has something for everyone including non-drinkers who can indulge in a range of mocktails. Options include the award-winning August's Angel (Hennessey VS Cognac, blackberries, creme YvetteLive music every night completes the package.

86. The Jerry Thomas Project (Rome, Italy)

American Jerry Thomas wrote what many consider to be the Bible of bartenders, Bartender’s Guide: How to Mix Drinks: A Bon Vivant’s Companion, published in 1862. Leonardo Leuci paid homage to Jerry Thomas by opening this private, members-only speakeasy in 2010. Pre-Prohibition cocktails are expertly crafted at The Jerry Thomas Project, but you won’t get any unless you know the password to gain entry/ [Hint: the password is an answer to a question, which changes often. A recent question was “By what name was the ‘Cocktail’ of the Italian Futurist movement in the 1930s called?” We have no idea.).

85. Blue Gin Bar (Monte-Carlo, Monaco)

This seaside hotel sports bar is a lively affair. There are free billiards and, on most nights, DJ John Lorenz spins records at this venue tucked inside the Monte-Carlo Bay Hotel & Resort. The nautical-themed room features a starry ceiling, but patrons can see the real stars out on the terrace on clear nights. As the name suggests, Blue Gin Bar offers a variety of gins and gin-based cocktails. Creations by Benoit Chevalier include the signature Girly (Martini Rosé, cream of peach, ginger ale, mint, strawberry, and raspberry) and the Golden Julep (Havana Club rum, ginger ale, home-made spice infusion, orange, and mint), but there’s also a healthy selection of Champagne cocktails, Martinis, and Mojitos, too.

84. The Bon Vivant (Edinburgh, Scotland)

There’s an ever-changing cocktail menu along with an expansive Champagne and wine list at The Bon Vivant, opened by Stuart McCluskey in 2008. Patrons can select from snack-size or regular-size bar fare. The same goes for the 44 boutique wines on offer, which are served by the 175-ml glass, by the 500-ml carafe, or by the bottle. Intriguing cocktails include the Front Page, Buffalo Trace Bourbon, Campari, créme de cacao, amaro (an Italian herbal liqueur), and chocolate, the This is Moral (Diplomático Blanco Rum, pink grapefruit juice, lime juice, elderflower cordial, and vanilla salt), and the Flor de Muerto (Tapatio Reposado Tequila, honey, lemon thyme, lemon juice, dry riesling, peach bitters, and soda).

83. bar fifty nine (Düsseldorf, Germany)

Named for its address, 59 Königsallee, bar fifty nine is a street-level bar inside the InterContinental Düsseldorf. There are more than 150 cocktails on offer at this cozy and welcoming hotel bar. The bar also boasts dozens of the best whiskies and vodkas in town.

82. Buck & Breck (Berlin, Germany)

Hidden behind a secret door between a police station and a bistro, Buck & Breck can be accessed only by pressing a buzzer marked “bar.” Gonçalo de Sousa Monteiro and Holger Groll’s bar is named for the 1856 U.S. Democratic presidential ticket of James Buchanan and John C. Breckinridge, and the subsequent Champagne cocktail named after the running mates. The focal point of this speakeasy is a square, black wooden bar surrounded by barstools. A bartender stands at the table preparing cocktails for the 14 guests that the tiny bar can accommodate. The bar menu’s historically inspired cocktails include dry gin-, whisky-, and brandy-based cocktails and Champagne, though requests are accepted. Of course, there’s the eponymous house special Buck & Breck that consists of Champagne, cognac, absinthe, and bitters — not to be missed.

81. Bar Basque (Saint-Jean-de-Luz, France)

Created in 1920 by the Cerruti family, the Bar Basque has been a point of rendezvous in southwestern France for decades. Fine wines, Basque specialties, live music, and two terraces offer the ideal elements for fantastic sunset- and people-watching. Try Basque-style chicken; minced veal with peppers; spiced chicken; and beef carpaccio, perhaps washed down with the bar's legendary cocktail the Macca'B, based on a secret recipe using five kinds of alcohol plus Champagne.

80. Robb White Bar at Pusser’s (Marina Cay, British Virgin Islands)

The Pusser’s complex, on a small island off the east end of Tortola, includes the Robb White Bar, a restaurant, eight villas, a dive shop, and a store. Owner Charles Tobias formed Pusser’s in 1979 to resurrect the rum that was part of the old British Royal Navy tradition of issuing a daily rum ration (a mix of spirits from Jamaica, Guyana, and Trinidad) to sailors (the tradition of the ship’s purser — or "pusser" — handing out a two-ounce “tot” twice a day lasted for 300 years, until July 31, 1970, which became known as Black Tot Day).

The Admiralty Board of the Royal Navy gave Tobias the rum blend recipe and, in exchange, he donates a portion of the proceeds to the Royal Navy Sailor’s Club. Tobias began bottling the rum and selling it in 1980. Since then the Pusser’s empire has expanded to eight locations around the world, including outposts as far away as Munich and Gibraltar. The Robb White Bar serves the award-winning single-malt rum neat, on the rocks, or mixed in Caribbean cocktails like the Grog (Pusser’s rum, water, lime juice, and dark cane sugar) and Pusser’s Painkiller (Pusser’s rum, pineapple juice, cream of coconut, and orange juice) — a sweeter version of the original Painkiller, which originated at the Soggy Dollar Bar on Jost Van Dyke (see #148).

79. Floreria Atlántico (Buenos Aires, Argentina)

This speakeasy, hidden under a flower shop, has a name, décor, and menu evocative of the neighborhood’s immigrant legacy. The place was founded by Aline Vargas, Renato Giovannoni, and Julian Diaz, who have created an expansive cocktail menu divided into six sections: Italy, Spain, England, France, Poland, and Criollo. Each classic cocktail at Floreria Atlántico has a twist and incorporates products that are reflective of modern Argentina. The food menu is equally impressive, featuring Spanish, Italian, and English cuisine cooked on a vintage parrilla grill.

78. La Capilla (Tequila, Mexico)

This tiny, humble cantina in western Mexico is home to Don Javier Delgado Corono and his Batanga tequila cocktail. La Capilla (which means “The Chapel”), the oldest bar in town, is lit by fluorescent bulbs, with a plywood bar lined with barstools and a smattering of plastic tables and chairs. Tequila aficionados and local tequila distillers come not for the décor but for the enviable assortment of tequilas and refreshing Batanga (tequila, fresh lime juice, and Coca-Cola with a salted rim).

77. Bar Isabel (Toronto, Ontario, Canada)

The timeless, Spanish-inspired Bar Isabel is reminiscent of taverns in Barcelona and San Sebastian. There’s much to offer parched patrons, including a rotating six-tap selection of draught beer and cider from local breweries, 28 bottled and tinned beers, 12 sparkling wines, 33 white wines, 38 red wines, 15 sweet wines and sherries, and 16 cocktails. The signature drink is the Baraganna, the house take on a Margarita, which includes charred pineapple and jalapeño-infused blanco tequila, Cointreau, lime juice, and a sage-infused simple syrup.

There are nightly specials as well as a "we choose your own adventure" option where, with some guidance from the guest, the bartenders produce a vast number of off-menu offerings. Chef Grant van Gameren hand-carves a handsome selection of cured meats, many imported, including Spanish bellota jamón. The food menu also includes whole grilled baby Spanish octopus; smoked sweetbreads with albacore tuna and pickled green tomatoes; and pinxtos (meat skewers). Save room for the Basque cake with sherry cream.

76. Ruby (Copenhagen, Denmark)

Walking through the doors of Ruby, housed in an embassy building circa 1740, patrons instantly feel welcome. The seasonal libations take a Nordic approach to classic cocktails, like the Rapscallion, which head bartender Nick Kobbernagel Hovind describes as “an unabashedly smoky, Scottish version of the Manhattan.” It contains Talisker single malt whisky stirred over sweet Pedro Ximénez sherry with a Ricard pastis rinse. Hovind, who won the Heering Sling Awards 2014 in Berlin, can be found behind the marble bar tinkering with new concoctions. There’s no food here, but bar snacks like salted nuts, green mammut olives, and crisp or baby pickled peaches keep patrons sated.

75. Tales & Spirits (Amsterdam, Netherlands)

As the name suggests, the drinks at this vintage chic bar, opened by award-winning bartenders Lydia Soedadi and Boudewijn Mesritz in 2012, each come perfectly crafted with homemade ingredients served in vintage vessels and stories of their inspiration printed on the menu. Indeed, many tales have been told at Tales & Spirits, which is housed in a multi-level building from 1575 with exposed brick walls, original wooden beams, and an antique bank counter from 1920s London.

There’s a small but well-curated wine list, but the focus is on the cocktails, which include three house specials, 20 signature cocktails, and eight variations of the Old-Fashioned. Head bartender Airto Cramer mixes house cocktails like What If…?, a twist on the Daiquiri that features Bacardi Superior, fresh lime juice, and a pineapple-ginger shrub. The concoction is inspired by the belief that all great ideas and cocktails start with a “what if” moment. There’s a full small plates dinner menu and a bar snack menu featuring “modern global cuisine” like a veal steak tartare with toast, truffle mayonnaise, parmigiano chips, and anchovies; and the duck liver brioche burger with homemade prune chutney, caramelized onions, truffle potatoes, and mayonnaise.

74. Long Bar (Shanghai, China)

Once known to house the world’s longest bar, this hot spot inside the Waldorf Astoria Shanghai on the Bund has since been stripped of the title, but it retains the debonair feel. Long Bar still has the vibe of its former life as a British gentleman’s club — the 39-foot bar serves up Martinis and other classic cocktails, while soft gray leather seating and carved dark wood create the right ambiance for enjoying the regular live jazz. There’s an oyster bar, Cuban cigars, and classic Prohibition-era Waldorf Astoria cocktails along with signature drinks only available at the Long Bar like the Shanghai Club (gin, goji berry liqueur, raspberry and almond sugar, fresh lemon, and egg white) and Collins on the Bund (bourbon, Long Bar five-spice syrup, fresh lemons, and soda water). For added indulgence, try the whisky flight, comprising single-malt Scotch whiskies from the Lowlands and the Highlands.

73. Jing-A Taproom (Beijing, China)

What started as a hobby for friends Alex Acker and Kristian Li in 2011 turned into the Jing-A Brewing Co. in 2013 and the Jing-A Taproom a year later. One of the Chinese capital’s best microbreweries, Jing-A is housed in 1949, a converted factory space with high vaulted ceilings, brick walls, and pendant lighting. Here, there are 10 to 12 small-batch and seasonal beers on tap each month, like Flying Fish IPA, which won the Asia Beer Cup award, Koji Red Ale, brewed with fermented sake rice, ginger and wasabi, and Smoked Guizhou Chili Porter, a smooth porter infused with an aggressive kick of smoked Guizhou chiles and beechwood-smoked malts.

There are one or two guest beers on tap, too, along with a limited selection of wine, prosecco, and spirits. The bar serves “beer-centric” food, like locally crafted bratwurst and IPA sausages; charcuterie boards with both western and Chinese cured meats, cheeses, and house pickles; and a super cheesy grilled cheese sandwich with thick-cut craft bacon.

72. Kruger's American Bar (Vienna, Austria)

When Kruger’s American Bar opened in 1910, as Kaiser Bar, it was one of the first cocktail bars in Vienna. As it has since the beginning, the old-school bar, with its wooden floor and heavy Chesterfield couches, serves a fine selection of 80 whiskies, 50 rums, 250 classic cocktails, and more than a dozen cigars. Bar owner/chef Mounir Hamrouni upholds the bar’s legacy while adding new creations like the Gin Gimlet Cucumber (Bombay Sapphire Gin, lime juice, and cucumber) and Kruger’s Special (Bacardi Reserva, apricot brandy, Passoã [a French passion fruit liqueur], lime, grenadine, and orange juice).

71. Malabar (Lima, Peru)

The bar at this stunning restaurant (#37 in our Best Restaurants of Latin America and the Caribbean for 2014) is as revered for its cocktails as the dining room is for its Amazon-inspired food — both so elegant, colorful, and creatively presented that patrons almost don’t want to consume them. José Antonio Schiaffino, the father of Malabar’s chef, was instrumental in creating the cozy bar within the restaurant, which specializes in pisco cocktails. Of note is Malabar’s Pisco Punch (Pisco Quebranta, pineapple syrup, lemon juice, and water).

70. A Bar (Amsterdam, Netherlands)

A Bar, at the InterContinental Amstel Amsterdam, aims to celebrate the Dutch capital. Hotel guests can sit on the heated terrace and sip barrel-aged cocktails from the copper and marble bar while taking in views of the Amstel River. Dutch distilleries are key components of the bar drink menu, from The Flying Dutchman rum to Zuidam dry gin to cherry and hibiscus liqueurs from Wynand Fockink. This is a great opportunity to try traditional Dutch concoctions like Advocaat, a rich and creamy eggnog-like drink made from brandy, eggs, sugar, and vanilla that’s best imbibed with a spoon, and Kopstootje (a "little head butt"), a shot of genever (Dutch gin) with a cold draft beer. Seasonal locally brewed ciders, Dutch gin flights, and Dutch whisky flights are also on offer, as is a menu of Nordic snacks like croquettes made with local ingredients.

69. SKY Bar (Vienna, Austria)

Perched on the top floor of the seven-story Steffl department store, SKY Bar affords breathtaking views of the capital. The American-style roof terrace has a 23-page menu of classic cocktails, spirits, and more. Celebs like Tom Jones and Samuel L. Jackson have stopped by to sip drinks and gaze at the city skyline and beyond. Live music, played Monday through Friday, sweetens the deal.

68. Bacaro Jazz (Venice, Italy)

Typical Venetian cuisine and splendid cocktails are served alongside soulful jazz performances at Bacaro Jazz. A favorite of tourists, the bar receives letters of gratitude from its visitors that line the walls. Italian red and white wines dominate the drink menu, and pastas, seafood, and grilled meats are the emphasis of the food menu.

67. Boxing Cat Brewery (Shanghai, China)

One of China’s first microbreweries, Boxing Cat Brewing, opened in Shanghai in 2008 with a mission to introduce and expand the knowledge of American craft beer in Chinese culture. (There is now a second location, with a third planned for western Shanghai this March.) Brewmaster Michael Jordan (no relation to the basketball player) has been a catalyst in China’s craft beer industry. On tap are 25 rotating beers including unique barrel-aged examples. The food menu, by executive chef Sean Jorgensen, focuses on modern American cuisine with American Creole and Cajun influences. Each item, like the Fist of Fury Chicken Wings, Big Daddy House Smoked BBQ Ribs, and slow-braised beef short ribs, is designed to be paired with Boxing Cat’s award-winning microbrew beers.

66. Whisky Café (Montreal, Quebec, Canada)

Whisky Café is a high-end, minimalistic bar with cozy booths and comfy leather chairs that carries more than 150 scotch whiskies — though there is wine, beer, and grappa, too. The bar’s whisky tastings are an ideal way to sample a range of quality spirits. Each tasting comes with three whiskies and a bottle of spring water. The bar and cigar lounge also serves wine and food pairings like a glass of Château Calabre white wine from Bergerac, served with a plate of duck rillettes.

65. Great Leap Brewing (Beijing, China)

Since Brewmaster Carl Setzer, co-founder of China's Craft Beer Association, and his wife, Liu Fang, opened Great Leap Brewing in tree-filled Doujiao Hutong in 2010, its goal has been to foster a Chinese craft beer culture with beers crafted from locally grown hops, barley, and other ingredients. (A second, more pub-like location, called #12, opened near Beijing’s bar district shortly after and a third location is under construction.) Great Leap's most popular brew to date is the Honey Ma Gold, an easy-drinking ale enlivened by floral, mouth-tingling Sichuan peppercorns and organic honey from an apiary near the Great Wall (it was awarded Silver Medals at the 2014 Asia Beer Cup).

It’s all about the beer here, but there is one lone cocktail, the Beijing Storm, made with craft ginger soda and infused rum from CuJu, a Moroccan bistro and rummery in Beijing. In addition, there are 14 to 16 Great Leap Brewing beers on tap plus the aforementioned ginger soda, and two rotating guest beers from craft breweries around the world like Victory Brewing Company from Downingtown, Pennsylvania, Hilden Brewing Co. from Lisburn, Northern Ireland, and 8 Wired Brewing Co. from Blenheim, New Zealand. A classic double cheeseburger is among the bar food dishes offered.

64. Biber Bar (Istanbul, Turkey)

A hip, modern bar in Istanbul's upscale Nişantaşı neighborhood, Biber Bar serves classic cocktails, tapas, and sushi in comfortable surroundings, with a soundtrack supplied by DJs spinning lounge music. At this hotspot for post-work drinks, patrons take a load off at the 30-foot-long bar or sip drinks alfresco at this charming watering hole. There is another location, up the Bosphorus a bit in Bebek, but we prefer this one for its thick-of-things location, impressive views, and popularity with the trendy crowd and expats.

63. Augustiner Bräustübl (Salzburg, Austria)

The bar at Augustiner Brewery was founded by Augustinian monks in 1621, and beer has been made in the monastery here ever since. The beer brewed here is still made with tools so old that they belong in a museum. At the monastery pub, the Braustübl, said to be the largest beer tavern in Austria, such beers as Märzen, a malt, “Lenten beer” (a stout served from Ash Wednesday to Easter) and “Christmas Bock beer” (served from November to December) are served directly from wooden barrels into stone mugs. Guided tours of the brewery are offered with the brewer showing visitors the “path of beer” from the brew house to bottling.

62. Le Ti (Anse de Lorient, Saint Barthélemy)

Bon vivants have been flocking to Le Ti since its opening on Christmas Day 1995 for the drinks, food, and lively cabaret scene. Chef/owner Carole Gruson, chef Pascal Giglio, and DJ Franck N. have created a legendary Caribbean tavern, adorned with red velvet and over-the-top décor. The “Ti” serves such fare as Zen Tartare (guacamole, tuna tartare, and lime soy sauce) and Big Tataki de Thon (seared and sliced yellow fin tuna with soy sauce wasabi and sautéed noodles), along with the requisite bar standards, plus probably the island's best list of Champagnes.

61. SkyBar (Kuala Lumpur, Malaysia)

Perched on the 33rd floor of the Traders Hotel Kuala Lumpur by Shangri-La is the polished glass and steel SkyBar. This impressive bar attracts smartly dressed locals and hotel guests alike who arrange themselves around the bar’s glimmering 85-foot-long pool. While the bar food is mostly uninspired and standard-issue, the signature drinks like the Selangor Sling (Bombay Sapphire Gin and cherry brandy liqueur shaken with pressed pineapple juice, fresh lemon juice, and a touch of Angostura bitters, then topped with soda and Benedictine D.O.M. and garnished with lemon and maraschino cherry) are standouts.

60. Barchef (Toronto, Ontario, Canada)

Barchef’s Frankie Solarik and his team at the intimate, dimly lit Barchef, like to challenge the boundaries of a multisensory cocktail and dining experience. Nearly everything here is handmade or handcrafted, from jars of bitters infusing behind the bar to fresh herbs to ice hand-chipped by the bartenders. There’s much to choose from, classic through "molecular," the latter of which go well with modernist menu. Try the signature Vanilla and Hickory-Smoked Manhattan (Crown Royal Special Reserve, vanilla-infused brandy, cherry and vanilla bitters, hickory-smoked syrup, smoked hickory, and vanilla) and the Four Seven Two (bourbon, cola bitters, fresh lime, muddled mint, and mint syrup).

59. Belga Queen (Brussels, Belgium)

Antoine Pinto’s brasserie adventure Belga Queen is a Belgian gastronomic trip. Housed in a nineteenth-century building with stained glass windows that was the former Hôtel de la Poste and later a Belle Époque-style bank (a second location is northwest of the Belgian capital in Ghent), Belga Queen is a massive, ornate complex with an oyster bar, a waterfall, a beer bar, and a cigar lounge where the bank’s vault used to be. A portfolio of Belgian wines (yes, wine is made in that country) and Belgian beers, including authentic Trappist brews, can be paired with Pinto’s original but unpretentious Belgian, beer-infused cuisine. Try the lobster baked on a hot plate with birds beak peppers, lemon juice, and lobster oil or the Charolais beef tartare with caviar, pékèt (Belgian gin), and a cone of fries.

58. Bar Liguria (Santiago, Chile)

Bar Liguria on Avenida Providencia, one of a trio of locations in the Chilean capital, is a welcoming and casual bar and bistro with exceptional homemade-inspired Chilean food — specials like stewed rabbit and hake cheeks in Basque sauce are written on a blackboard — served on tables draped with red-checkered tablecloths. The wine list is extensive, and more than a dozen beers and apéritifs are on offer as well as a range of Pisco Sours (the Chileans who claim they, not the Peruvians, invented the cocktail). Here, the cocktail is made sans egg whites and Angostura bitters, with just Chilean Pisco, pica limes, and sugar.

57. Saxon + Parole (Moscow, Russia)

Walking through the door at Saxon + Parole, you might think you’re in New York, not Moscow. Designed as an exact replica of the original Saxon + Parole in New York City, the décor is inspired by the two namesake thoroughbred racing horses from the late nineteenth century, Saxon and Parole. The dining room and bar are reminiscent of the urban horse stables that these horses would have resided in, with natural wood paneling and warm orange lights.

Each season, head bartender Oxana Zhidkova and the bartending team head to the local farmers market to source fruits and vegetables for its seasonally changing cocktail menu. The knowledgeable and friendly staff craft classic cocktails with signature twists and original creations like the Cold War, beet-thyme sous vide vodka, Campari, Dolin Vermouth, and orange bitters. The spectacular food menu includes: truffled portobello mushroom mousse served in a jar topped with Parole whisky jelly, and a dry-aged Angus burger topped with Havarti cheese, maple bacon, and a fried egg accompanied with French fries.

56. Delicatessen (Moscow, Russia)

Delicatessen’s homemade infusions and barrel-aged cocktails, combined with the staff’s deep connection between the bar and kitchen, have made it a must-visit in the Russian capital. The shabby-chic bar features hand-printed wallpaper, brass bars, and an eclectic collection of chairs. Elizaveta Evdokimova — global winner of the 2013 Bacardi Legacy competition for her cocktail the Knight Cup, a mix of Bacardi Superior rum, Cynar, grenadine liqueur, and simple syrup — helms the bar. Signature beverages include the cherry-bourbon barrel-aged Pedro Manhattan, made with sherry instead of vermouth. Along with the cocktails, try Delicatessen’s “innovative, curious, and modern cuisine,” like the signature dish, fried calf brains with egg yolk sauce and pike roe.

55. The Piano Rouge (Krakow, Poland)

Located in Kraków’s Main Market Square, The Piano Rouge is a beloved jazz bar and restaurant. The historical baroque-style venue dates to the mid-twelth century, and is punctuated with gold, glass, chandeliers, and lush red carpeting. Musicians gather nightly to play on The Piano Rouge’s century-old Bechstein piano. The menu features classic Polish soups, salads, pasta, and desserts. While most of the drinks are standards — Margarita, Tequila Sunrise, Manhattan, White Russian, Bloody Mary — each is expertly made and served with a warm smile.

54. Salt Dog Slim's (Liverpool, England)

When members of the staff aren’t dancing on the bar tops at Salt Dog Slim’s, they are pouring steins of Dortmunder German lager or imaginative cocktails — like the signature Salt Dog Millionaire, made with rum, sloe gin, apricot brandy, passion fruit syrup, and mango, orange, and lime juices. The eclectic bar features two boar’s heads mounted on the wall, a bathtub for a table, a fireplace, and comfy booths and sofas. The most daring guests don’t leave without eating a “suicide dog,” an American-style chili dog made with extremely hot sauce.

53. Shaker (Helsinki, Finland)

This casual cocktail bar in Finland’s capital is known for its delicious cocktails. The staff prepares beverages with flair from Shaker’s Top 30 list (and patrons who make it through the entire list get their name on a little plaque behind the bar), but are happy to prepare classic and custom drinks, too. The 40-seat bar has a wonderful terrace that is open in the summer.

52. Hemingway Lounge Bar (Zagreb, Croatia)

While the first Hemingway Bar in the Croatian capital is now more club than bar, the second, newest incarnation, opposite the Croatian National Theatre, is reminiscent of the original opulent cocktail bar. Part of a chain of bars with outposts in Opatija, Medveja, Rijeka, and Split, the bar offers a popular signature drink called the Crocktail. Created by Croatian mixologist Marin Nekić, this is a bright red concoction made with Croatian ingredients: Zadarski Maraschino (a distilled from Marasca cherries), lemon juice, Maraska sour cherry juice, and arancini (Dalmatian candied orange peel), all topped with a cherry. Mojitos, Martinis, and Amaretto Sours are also sipped by the city’s elites, who gather here to see and been seen.

51. Xu Lounge (Ho Chi Minh City, Vietnam)

By day, Xu Lounge is comfortable spot to enjoy chef/founder Nguyen Duc Bien’s modern and traditional Vietnamese fare; by night, the cocktail lounge serves luscious cocktails and vibrant music provided by rotating DJs. The bar list includes wine, beer, a wide range of liquors, and cocktails listed under several headings, for instance "Soul of Vietnam" (the Kentucky Kumquat: ginger-infused bourbon, black sugar, fresh kumquat, and kumquat candy); “Liquid Nitrogen Edible” (the LN2 Coconut: vodka, fresh coconut juice, and liquid nitrogen); “Muddled” (the Caprioska: vodka, limes, and sugar); “Sparkling” (the Xuparkle Cherry: cherry brandy, vodka, and sparkling wine); “Shots” (the Chilli Kumquat: vodka, kumquat candy, chili, and rau ram, which is Vietnamese cilantro); and “Martinis” (the Mia: scotch, lime, sugar cane juice, and honey).

50. Basil's Bar (Mustique, Saint Vincent and the Grenadines)

Celebrities, including Hollywood luminaries, rock stars, and British royalty, have flocked to Basil’s Bar, Basil Charles’ laid-back bamboo-and-wood establishment, built on stilts over the Caribbean on this small private island. Copious amounts of Basil’s Bar Rum Punch are drunk each day, as are signature cocktails like the Mustique Whammy, made with Champagne, gold rum, orange juice, lemon juice, and grenadine syrup. Local bottled Hairoun beer, vodka, whiskey, and wines are also on offer. The lively bar also hosts the only blues festival in the Caribbean, and each Wednesday night, the staff fires up the grill, preparing lobsters, suckling pig, and steak for patrons.

49. Buddha Bar (Kyiv, Ukraine)

Buddha Bar is a sleek tri-level bar, restaurant, and mezzanine lounge, one of a network of 16 Buddha Bars worldwide (the first opened in Paris in 1996). It also happens to be the longest and highest bar in the Ukraine. Each Buddha Bar maintains a similar standard for décor, including a giant Buddha as the focal point, and the drink and food menus are nearly the same. The fully stocked bar offers a repertoire of drinks from apéritifs to whiskies and nearly everything in between.

If that’s not enough, a wide range of cocktails from “slow cocktails” like Manhattans and Cosmopolitans to the “Instans Red Bull” — Red Bull mixed with rum, Jägermeister, vodka, and whisky — to hot beverages like grog and glintwine is prepared by head bartender Galina Tretyak and her team. There’s an à la carte Pacific Rim menu and a family-style menu for groups of three or more, as well as “hookah cocktails,” non-alcoholic cocktail-themed shisha smokes.

48. Articsóka (Budapest, Hungary)

The stylish Articsoka bar and restaurant is popular among Budapest’s hip crowd. The Mediterranean-style space features an atrium and a rooftop terrace. The menu includes Mediterranean and Central European fare, featuring a range of fish and pasta, which can be paired with an impressive portfolio of wines and brandies. Live music and theatrical performances play here monthly.

47. Kelly's Cellars (Belfast, Northern Ireland)

Located in Bank Square, in the heart of the capital, Kelly’s Cellars is Belfast’s oldest pub, having poured its first pint on October 3, 1720. (It was here the United Irish Men met to plot the 1798 rebellion against the English rule.) Most of the original features of the pub remain, from the whitewashed walls to the uneven concrete floor. Irish musicians from all over visit the bar to play traditional music weekly. It’s not uncommon for the locals, who come for a pint of Guinness and a bowl of homemade Irish beef stew, to occasionally break into song.

46. Intermezzo Piano Bar (Sofia, Bulgaria)

This classic hotel piano bar in the Kempinski Hotel Zografski, at the foot of Mount Vitosha, offers a convenient, picturesque respite from the hustle and bustle of the capital. Patrons can enjoy coffee and cocktails indoors or outdoors on the sunlit terrace, which overlooks what is said to be the only Japanese garden in the Balkans. Intermezzo is particularly popular for Sunday brunch and for late evening apéritifs.

45. Cocktail Lounge at The Zetter Townhouse (London, England)

Drink pioneer Tony Conigliaro has earned a reputation for his groundbreaking approach to cocktail making and the drinking experience (his projects include 69 Colebrooke Row; see #20) and the Drink Factory, a research and development laboratory of like-minded bartenders near London’s Broadway Market. The unique recipes Conigliaro has created for Cocktail Lounge — a collaboration with The Zetter Group, chef Bruno Loubet, and Conigliaro, at the 13-bedroom Georgian-style The Zetter Townhouse — pay homage to Central London’s breweries and gin distilleries heritage.

Old recipes for tinctures (liquid extracts made from herbs), bitters, and herbal remedies have inspired not only the cocktails, but also the homemade cordials and infusions that sit behind the apothecary-style counter. The bar is crammed full of collectibles, taxidermy, and Victoriana and on cold nights a crackling fireplace warms the room. Chef Loubet has crafted a menu of light bites and supper bowls to pair with the bar’s seasonally changing roster of signature cocktails. Recent selections included the Bronze Faun, made with rum, cocoa, and elderflower, and the Somerset Sour, a spin on the New York Sour made with apple brandy instead of whiskey.

44. Bramble Bar (Edinburgh, Scotland)

It’s a bit difficult to find Bramble Bar, but well worth the effort. The cocktail menus at this dimly lit basement-level speakeasy, bound with the covers of old hardcover books, contains forgotten classics like the Celery Sour from Tom Bullock’s The Ideal Bartender (1917), originally made with freshly squeezed lemon juice, pineapple juice, and a spoonful of bitters but no alcohol (today, the bar staff add Beefeater gin and pasteurized egg whites). Bramble Bar is home to original cocktails, too, like the Red Rum (Bacardi eight-year-old rum, Hayman’s Sloe Gin, fresh lemon juice, redcurrants, and vanilla sugar syrup).

43. Revolution (Liverpool, England)

Set on Albert Docks on the banks of the River Mersey, Revolution offers classic and innovative food and drink. The terrace provides a fantastic vantage point for a sundowner, from beer and cider to wine, spirits, and cocktails. Drinking is more fun with company, so grab a few friends and order from the "sharing" drink menu, which includes classic party pitchers like the Fizzee Rascal (Absolut Original and Absolut Raspberri vodkas mixed with Southern Comfort and fruited with wild blueberries, lemons, and cranberry juice, and then fizzed with lemonade) and creative concoctions like the Swedish Pirate (large measures of Brugal and Malibu rums with Chambord and orange juice, topped with Mango and Raspberry Rekorderlig and served in a copper jug). If that’s not enough to get the party started, at night, live music fills the bar, adding to the merriment.

42. Baz Bar (Gustavia Harbor, Saint Barthélemy)

Sushi, songs, and scenery are what make Baz Bar so remarkable. Located on the tiny island of Saint Barthélemy — better known as St. Barts — in the French West Indies, the nautical-themed bar is named for the Creole expression le bête à z’ailes, which literally means “the beast with wings” but is a local name for the frigate bird — a nickname supposedly given to the bar’s owner, Jean-Marc LeFranc, because like the bird, he landed on the island (from France) and stayed. The bar often hosts musical acts from around the world; it’s common to see a motley crew of the rich, the famous, and the slightly disreputable knocking back cocktails, beer, and sake and noshing on sushi here. Some 14 Martinis are on offer, as are cocktails mixed with Havana Club 7-year-old rum and various spiked coffees. Try The Old Cuban, made with Havana Club 7-year-old rum, fresh ginger, fresh mint, sugar, fresh lime juice, and a dash of Angostura bitters.

41. Harry's Bar (Florence, Italy)

Giuseppe Cipriani, founder of Harry’s Bar in Venice (see #7) convinced his friend Enrico Mariotti, who was working on his own bar in Florence, to call his place “Harry’s Bar,” too. Bartender Leo Vadorini helped make this Harry’s Bar, which opened in 1952, an internationally known watering hole. Paloma Picasso and Margaux Hemingway used to spend time at the bar; Paul Newman came and swapped Vadorini his bowtie in exchange for an autographed photo; and when Robin Williams spilled coffee on his shirt, it was the bartender who procured a T-shirt for the comedian. Artisan Murano glass shimmers on the beautiful terrace where patrons enjoy panoramic views of Florence, including the Ponte Vecchio, while sipping cocktails like the Bellini (invented at Harry’s Bar in Venice), the bar’s award-winning reinterpretation of the classic Martini, and the Negroni (a cocktail named for Count Camillo Negroni, who asked the bartender at nearby Caffè Giacosa to spike his favorite cocktail, the vermouth-Campari-soda water Americano, with gin).

40. The Diamond (Vancouver, Canada)

The bartenders at Mark Brand’s The Diamond, located on the second floor of a historic Gastown building that was once a brothel in Vancouver’s Downtown East Side, abide by the bar’s motto: “For the people, the craft, the past, and the present.” The extensive cocktail list is separated into “boozy” like the Monocle (London dry gin, Bénédictine, Cynar, French vermouth, and bitters); “refreshing” like the Colin’s Lawn (sake, Lillet, lemon, mint, ginger, and sparkling wine); “delicate” like the Lola (sparkling wine, apricot, lemon, Cuban white rum, and ginger); “proper” like the Karlita’s Way (blanco tequila, Italian vermouth, Cocchi Americano, and Italian liqueur Averna); “notorious” like The Gastown (London dry gin, grapefruit, Orancio Vermouth, and Ramazzotti Absinthe); and “overlooked” like the Brandy Alexander (cognac, crème de cacao, cream, and nutmeg). Equally exciting is the food menu, which has shareable items like prawn ceviche with spicy tomato sauce, lime, avocado, cilantro, onion, and chips.

39. Fitzsimons Temple Bar (Dublin, Ireland)

Five floors with four bars, a roof terrace, and a nightclub make this the ultimate adult playground. The Daily Meal’s favorite is the Roof Terrace, Dublin’s only open-air, heated rooftop bar, which overlooks the River Liffey. The onsite restaurant serves classic Irish and European dishes like traditional Irish stew of Wicklow lamb with root vegetables in a lamb and herb broth; Irish braised beef and Guinness casserole with mashed potatoes; and shareable bar bites like the Fitzsimons Soakage Platter with cocktail sausages, chicken strips, potato skins, onion rings, spring rolls, and spicy potato wedges, which all go well with pints of Guinness, the dry stout that originated in the brewery of Arthur Guinness at Dublin’s St. James's Gate. The complex includes a 22-room hotel, should you need a place to crash after all-night drinking and partying.

38. Connaught Bar (London, England)

Inspired by English Cubist and Irish 1920s art, Mayfair’s Connaught Bar was designed by the late Irish interior designer David Collins to reflect Dickensian glamour with modern flair (e.g., textured walls in silver leaf overlaid with dusty pink, pistachio, and lilac hues). The cocktail menu, which fuses tradition and innovation, provides a little history lesson about each beverage. The new signature serve is a whisky and chocolate tasting, though those seeking savory canapés can try honey- and mustard-glazed pork belly with red onion compote and apple and jamón ibérico and rabbit roulade with capers and tarragon emulsion. The bar brags that it is the only one in the United Kingdom to offer two particular expressions, or versions, of Lagavulin and Dalmore whisky. Perhaps the most famous offering at the Connaught Bar is the Connaught Martini Trolley, which makes, arguably, the perfect Martini.

37. Callooh Callay ( London, England)

Inspired by Lewis Carroll’s Jabberwocky, Callooh Callay has an eclectic, eccentric style. Upon entering, guests are treated to an eyeful of mirrored walls and plush purple furnishings, seating created from two halves of a bathtub, and disco balls. Callooh Callay is three pubs in one: The Bar, a contemporary hideaway that welcomes parched passersby; The Lounge, a reservations-only bar-within-a-bar that is accessed by walking through a wardrobe à la the C.S. Lewis fantasy novel The Lion, the Witch, and the Wardrobe; and the JubJub Club, a members-only upstairs bar that returns in early 2015 (it was temporarily transformed to a monthly experimental pop-up bar/space called The Upstairs Bar). While details about the JubJub Club have not yet been revealed, the former bar was accessed by membership key, which unlocked a space that played host to visiting bartenders who were given full creative license over the cocktails served.

While we eagerly hope to be granted coveted access to the JubJub Club, meanwhile we happily enjoy head bartender Simon Toohey’s 18 current cocktails, among them the Pea-ter Rabbit (Tanqueray gin, green pea- and anise-infused Noilly Prat, carrot shrub, and a dash of Pernod) and the Guac’ to the Future (El Jimador Tequila mixed into a cocktail with guacamole). Save room for the nibbles and snacks like honey-glazed pigs in blankets with wholegrain mustard; fish and chips with tartar sauce; and falafel sliders with lemon, cilantro, and chile mayo accompanied by hummus.

36. Skye Bar (São Paulo, Brazil)

Atop São Paulo's ultra-contemporary crescent-shaped Unique Hotel, this rooftop hotel bar is as stunning as its view of São Paulo’s skyline and Ibirapuera Park. At the center of Skye Restaurant & Bar is a crimson pool with an underwater sound system; around it are a lounge area and alfresco bar. French chef Emmanuel Bassoleil has designed menus for breakfast, lunch, and dinner that are a mix of Brazilian, French, Italian, and Japanese cuisines, which perfectly complement the many variations on the Caipirinha, Brazil’s national drink made with cachaça, sugar, and fruit.

35. The Blackbird (Edinburgh, Scotland)

This beer garden serves craft beers and house batch cocktails in a homey, stone-walled spot in the Scottish capital. The expansive cocktail menu is divided into “Up” with drinks like Panic at the Disco (Tanqueray gin, Gabriel Boudier pink grapefruit liqueur, green tea, lemon, egg white, and popping candy) and Elegantly Wasted (Belvedere orange, Grand Marnier, orange, fresh mint, and a whole egg); “Short” with Too Much Too Young (Grey Goose vodka, Kahlua, half-and-half, chocolate, and marshmallows) and Blackbird Brew (Ketel One Citroen, Ketel One, mango tea syrup, lemon, and plum bitters); and “Long” with offerings like Kick Ass (Grey Goose vodka, strawberries, lime, and ginger ale) and Rum Direction (Appleton V8, house batch spiced spirit, apple, lime, and grenadine).

The food at The Blackbird is just as carefully curated as the cocktails. The eight-hour venison stew with chocolate stout, caramelized roots, and house batch crispy onions and the eight-ounce Scottish beef burger with brioche bun, applewood-smoked Cheddar, tomato and chili relish, and dill pickle, served with a heaping portion of twice-cooked chips are a tasty reminder this is not typical pub grub.

34. Bar Tender (Tokyo, Japan)

Located in the fifth floor of the Nogakudo Building, an office building in Ginza, Bar Tender is a tiny, legendary cocktail lounge. Award-winning Kazuo Uyeda is known for his fastidiousness behind the bar. Uyeda’s book, Cocktail Techniques, explains in great detail each step of the bartending process, from how to grip a shaker and hold a spoon to how to arrange bottles on the bar. He’s credited with inventing the “hard shake,” a shaking technique that maximizes aeration. The drinks Uyeda and his staff, who wear crispy white jackets and work with precise precision, are mainly classics, though Uyeda has created a few cocktails of his own. Nicknamed “the magician of color,” Uyeda fashions such delights as the City Coral, a mix of Blue Curaçao and grenadine that produces a light turquoise color reminiscent of the ocean; and the Shungyo (spring dawn), an amber-hued cocktail (the color evokes an early spring sunrise) made with sake, vodka, and green tea liqueur that is garnished with a salted cherry blossom.

33. The William Thornton (Norman Island, British Virgin Islands)

Affectionately referred to as The Willy-T, The William Thornton is a floating bar named for William Thornton, a British-American physician, inventor, painter, and architect who was born in the British Virgin Islands and designed the United States Capitol building. This remote bar and restaurant, a 100-foot steel craft that resembles a pirate ship decked in red and black complete with skeleton graphics on the metal sidings which floats off a deserted island, is only accessible by boat. A gathering spot for charter yachts that sail around the BVIs, The Willy-T has a real party atmosphere. Patrons enjoy the signature Zeus Juice, a special rum punch, and food offerings including such Continental/Caribbean fare as local fish, roti, and honey-stung chicken.

32. El Museo del Whisky (San Sebastián, Spain)

More than a bar, El Museo del Whisky boasts one of the largest whisky collections in the world with 3,400 whiskies lining its walls, most from Scotland — though there are whiskies from France, Germany, and the United States on display, too. The piano bar’s Facebook page proclaims the bar’s motto is “"El Museo del Whisky is not a bar, it is a whole factory of ideas." Indeed, it is. Whisky-obsessed owner Paul Bordonaba tends to the two-floor bar and its museum-like collection of whisky-related knick-knacks including mugs, bottles, glasses, the World’s Smallest Cocktail Shaker (complete with certification from the Guinness Book of Records), and a collection of porcelain owls (a collection begun by Bordonaba’s father) — truly a feast for the eyes as well as the palate.

31. Black Pearl Bar (Melbourne, Australia)

A casual neighborhood cocktail place, the Black Pearl Bar serves cocktails, nibbles (think duck nachos), and chill music. The unpretentious bartenders mix Midori Sours, Long Island Iced Teas, Martinis, and pretty much whatever else patrons want. Be sure to check out The Attic, a new upstairs space open Thursdays to Saturdays that offers table service.

30. American Bar (London, England)

A trip to London isn’t complete with a stop at the American Bar at The Savoy. This legendary hotel bar has had some famous bartenders who created cocktails that became part of bar menus the world over, including Ada Coleman, who invented the Hanky Panky (a kind of sweet Martini made with sweet Italian vermouth, dry gin, and two dashes of Fernet Branca, garnished with an orange peel) and Harry Craddock, inventor of the White Lady (a Sidecar made with gin) and the author of The Savoy Cocktail Book, a classic tome full of 750 cocktail recipes.

29. 360 Istanbul (Istanbul, Turkey)

Located in the old embassy row in Beyoğlu, 360 Istanbul features a 360-degree view of the city’s icons, like Topkapı Palace, Hagia Sophia, and the Blue Mosque. The sexy, moodily lit penthouse-level bar/restaurant is located in a nineteenth-century historic apartment building. The bar/restaurant serves such craft cocktails as the signature drink Your World Is 360, a concoction of cinnamon vodka, cherry liqueur, cherries, fresh green apple juice, and a secret exotic bitters blend. The bar also offers 85 cocktails, 100 bottles of wine, 10 beers, and 22 hot and iced teas. On weekends, the venue transforms into 360Club. In the summer, patrons can enjoy drinks and small Turkish meze plates like pastrami pacanga and wasabi edamame on heated terraces overlooking the Bosphorus or around the swimming pool.

28. Soleil Rouge (Geneva, Switzerland)

Soleil Rouge is a dimly lit wine bar that serves a monthly rotating card of Spanish wines along with tapas like ham croquettes and meatballs. Patrons can enjoy a sampling of red and white wines and tapas from a communal table, a VIP area, and a "cave" that seats 25 to 50 people. Those who find a wine they like can buy additional bottles to take home.

27. Grand Café de la Poste (Marrakesh, Morocco)

Step back in time at this colonial mansion on the corner of Boulevard el-Mansour Eddahbi and Avenue Imam Malik. The 1920s vibe abounds at Grand Café de la Poste with wooden blinds, wicker chairs, potted plants, and crisp white linen tablecloths. A French-Moroccan menu complements the apéritifs served indoors and on the terrace.

26. The Bar at Hôtel Costes (Paris, France)

The Bar at Hôtel Costes is a lavish but intimate space created by French interior designer Jacques Garcia. Situated in Paris’ fashion district, on the Rue Saint-Honoré, the Italian baroque-style bar is often frequented by celebrities who enjoy pricey classic cocktails — from Mojitos to Long Island Iced Teas — while they relax in the cozy courtyard or indoors on lush velvet couches and listen to legendary resident DJs spin lounge music inside (onetime resident DJ Stéphane Pompougnac released several Hôtel Costes mixes, heard in hip hotel lobbies all over the world).

25. Foreign Correspondents Club (Phnom Penh, Cambodia)

In its early days, the Foreign Correspondents Club was one of only a handful of places to eat in Cambodia’s capital, which made it popular with journalists and aid workers who gathered each night to drink and swap stories. As it was in the beginning, the colonial-style bar is a cornerstone of Phnom Penh’s riverfront. Still popular with journalists and expats, the FCC Phnom Penh, like its counterpart in Siem Reap, is ever popular with tourists, too. The terrace in Phnom Penh is a phenomenal spot from which to watch the sunset over the Tonle Sap River. Local lagers, strong Mojitos, Martinis, Margaritas, and the like, along with hearty bar food including staples like beer-battered fish and chips and local Cambodian dishes such as fish amok and beef lok lok, keep the FCC bustling at all hours of the day and night.

24. Da Conch Shack (Providenciales, Turks and Caicos)

Lauren Mack

Chef Mark Clayton is onto something at the shabby, open-air, legendary Da Conch Shack (#59 in our 101 Best Restaurants in Latin America and the Caribbean for 2014) just off Blue Hills Road. Da Conch Shack is the type of place beach bums yearn for, offering fresh, tasty seafood and potent rum-laced drinks with a punch. This quintessential beach bar, right on the sand, carries 40 different rums, some for mixing, some to be sipped. The signature cocktail is the Rum Conchknocker, named for the method folks use to get a conch out of its shell, and for some reason often requested by couples after they serve each other “pistols,” a part of the conch famed for its aphrodisiacal properties.

While the menu includes options like jerk ribs, it's the namesake conch — fried, as ceviche, in curried chowder, as fritters — that keeps folks coming back year after year. Be sure to order some Johnny Fries (Turks & Caicos salted French fries drizzled with black bean and pepper gravy) or island staple rice and peas and a pitcher of rum punch on the side. A reggae band plays on Wednesdays and a DJ spins on Sundays while patrons and the staff dance under palm trees. The best part (besides the rum punch and good vibes)? You can take a dip in the turquoise ocean or pluck conch shells off the beach just feet from Da Conch Shack.

23. El Floridita (Havana, Cuba)

Since 1817, El Floridita has been the place for drinks, food, and conversation in the heart of Old Havana. Ernest Hemingway wrote the draft of For Whom the Bell Tolls and imbibed many sweet, citrusy Daiquiris here (the exact chair Papa sat in remains, chained off, at the bar). In fact, Catalan Constantino Ribalaigua Vert, who took ownership of the bar in 1918, is credited with having invented the Daiquiri. Cantineros (bartenders) today continue to serve the bar’s famous cocktails — not just the Floridita Daiquiri (a blend of Havana Club rum, lemon juice, white sugar, ice, and maraschino) but also the Papa Hemingway (a blend of Havana Club rum, grapefruit juice, lemon juice, ice, and maraschino).

22. Dick's Bar at The Yeatman (Vila Nova de Gaia, Portugal)

Named in honor of the late Richard "Dick" Stanley Yeatman, who ran the esteemed Taylor-Fladgate port house in the mid-twentieth century (the firm owns The Yeatman hotel, where the bar is situated), Dick’s Bar at The Yeatman serves all the usual cocktails, but the real draw is a seasonally changing list of some 82 Portuguese wines, from light whites to rich vintage ports, all available by the glass. With enviable views of the Douro River and Porto, the vibe is that of a private club; live music on Friday and Saturday evenings adds to the ambience, and the knowledgeable staff helps patrons select perfect wine pairings to complement the light menu.

21. Le Bar du Bristol (Paris, France)

Opened in September of 2012, Le Bar du Bristol in Le Bristol hotel is sumptuously appointed with dramatic silk curtains revealing English-style club décor with pine-paneled walls, Versailles oak parquet floors, a marble fireplace, and a specially commissioned mural by artist Thierry Bruet — all this juxtaposed with modern elements, like a nightly video projection and DJ’s who spin on Thursday, Friday, and Saturday nights. The 26-year-old head bartender, Maxime Hoerth, who was awarded the title of Best French Bartender in 2011, serves exclusive Champagne, wines, and signature cocktails. His most famous offering the is Hoerth’s Bristol Old Fashioned, which changes ingredients seasonally. Variations include the Winter Old Fashioned, an ode to the bartender’s childhood Christmas memories in Alsace, a drink mixed with homemade mulled wine syrup, strawberry liqueur, Grand Marnier, and a cinnamon stick; the British Old Fashioned n°3, a refreshing springtime mix of Calvados Pays D’Auge, homemade pear and apple cider syrup, and peach and orange bitters; and the Bristol “Irish” Old Fashioned n°5, a mix of Redbreast Irish whiskey, homemade caramel and Guinness syrup made with Werther’s Originals candy, and Amargo Chuncho bitters. The bar also offers more than 400 classic cocktails and 400 types of spirits, including 40 whiskies. Three Michelin-starred chef Éric Fréchon has created a tapas menu to accompany the bar’s expertly crafted cocktails. The menu includes maki rolls with king crab and vegetables in spicy ketchup; tartines of salted and peppered potted duck foie gras; shrimp tempura with ginger and coriander mayonnaise; chicken wings in satay sauce; and pata negra ham accompanied with meringue with sugar crystallized violets and a blackcurrant confit.

20. 69 Colebrooke Row (London, England)

Technically a bar with no name, it’s identifiable by a lantern and a burgundy awning at 69 Colebrooke Row in Islington. Since opening in 2009, this 1950s film noir-inspired bar has garnered many awards. From the folks behind the Cocktail Lounge at The Zetter Townhouse (see #45), the bar uses eclectic ingredients and techniques sourced from the company’s Drink Factory, a research and development laboratory of like-minded bartenders founded by Tony Conigliaro. The Drink Factory was once housed at The Bar with No Name, but has since expanded to its own space near London’s Broadway Market. Classic cocktails are available upon request, but it’s more enticing to try innovative cocktails from the seasonal cocktail menu like the signature Prairie Oyster, a deconstructed Bloody Mary served in a ceramic oyster shell. Other recent cocktails that caught The Daily Meal’s attention are the Death in Venice (Campari with grapefruit bitters topped with prosecco and an orange twist) and the Aerial (distilled bergamot, an aromatic plant from India called ambrette, and dried lemon served straight from the bottle).

19. Alibi Room (Vancouver, British Columbia, Canada)

Owners Raya Audet and Nigel Springthorpe have created Alibi Room, a modern tavern that serves 50 local craft beers, often exclusively, and a rotating cask selection paired with chef Greg Artmstrong’s organic and locally sourced food. The majority of craft beers come from British Columbia, like Four Winds “Phaedra” Rye Wheat IPA and Red Truck’s India Pale Ale. The wine list is equally impressive. The wines on offer here include boutique and organically grown wines like Tantalus Riesling and Cedar Creek Proprietor’s Blend, both from Kelowna, British Columbia. The cocktails are inventive, too, like the Nitro Fizz (Strega, ginger liqueur, nitro beer, and soda) and The Green Run (bourbon, lemon juice, simple syrup, cardamom bitters, and IPA foam float). Housed in a heritage building along the rail yard, the bar is a welcoming and homey place to enjoy such hearty fare as mushroom and hazelnut pâté with truffle oil, garlic confit, and crostini; barbecue pork belly “samwich” with beer braised onions, French fries, and jalapeño slaw; and roasted Rossdown Farms chicken breast with black garlic jus, nugget potatoes, and fall vegetables.

18. Library Bar (Dublin, Ireland)

Long off the radar, the quaint Library Bar at the Central Hotel Dublin City is gaining popularity thanks to a number of awards and accolades including Best Hotel Bar from the National Hospitality Awards in 2012. Tucked away on the historic hotel’s first floor (the hotel was established in 1887), the carpeted bar features coffee tables, hundreds of books, and welcoming armchairs — the perfect spot for a pint of Guinness (the bar has won awards for its Guinness) or a Jameson on the rocks and relaxing with friends or a great book. The bar has recently added “Gin Central” with a large selection of gin cocktails and there’s gastropub food like pan-fried dumplings with blue cheese cream, candied walnuts, fig, and arugula. Be sure to seek out Brendan O’Sullivan, the bar’s charming head bartender, who not only pours arguably the most perfect pint of Guinness, but also has plenty of stories to tell.

17. Rick's Café (Casablanca, Morocco)

Of all the gin joints in all the towns in all the world, you must visit Rick’s Café. You won’t find gambling in the real-life version of the mythical piano bar from the 1942 film Casablanca, but you will find the same charm. Set in an old courtyard-style mansion, the bar/tourist destination was created by former American embassy worker Kathy Kriger in 2004. Many features of the bar have been replicated from the film, including curved arches, a sculpted bar, and grand balconies and balustrades, and a few details have been added, like banquettes and four fireplaces. Each night, Issam Chabaa plays French tunes, Spanish ballads, and, of course, “As Time Goes By,” on the piano.

16. The Carlton Bar (Cannes, France)

Formerly called The Celebrities Bar for its reputation as a watering hole for the rich and famous, this grand hotel bar has been a high-profile hangout since its opening in 1913, especially during the annual Cannes Film Festival. The Belle Époque-style bar features elegant and chic décor. Chef Laurent Bunel serves a snack menu inspired by local cuisine. Head bartender Franck Gamba mixes a variety cocktails including one of The Carlton Bar’s most famous, the Lady Carlton, a Champagne and strawberry cocktail created in honor of an English woman who lived in the InterContinental Carlton Cannes for 25 years.

15. Blue Bar (London, England)

Located in the posh Knightsbridge neighborhood, Blue Bar is a celeb hotspot with a chill vibe that matches its color scheme. Irish designer David Collins decked out the Blue Bar in a striking blue color palette punctuated by cool Lutyens furniture, an impressive white onyx bar, and a black crocodile-print leather floor. Patrons can choose from 50 whiskies and a range of wines, Champagnes, and cocktails. Head bartender Stefano Zampieri and his team mix classic cocktails and innovative creations like the Old Roger (El Dorado 12-year-old, Heering Cherry, homemade eucalyptus and wormwood cordial, lemon, and absinthe served in a frosted julep cup); the Blue Buzz (Ketel One fused with Szechuan peppercorns, Galliano, and kiwi); and the Witch (pineapple flambé, Rittenhouse rye, fresh lime, homemade sandalwood, saffron syrup, and Angostura bitters). If you don’t see a drink you fancy, Zampieri will create a bespoke cocktail for you, and you can even buy the John Jenkins & Sons glass to take home.

14. Caffe Florian (Venice, Italy)

Set under the arcades of the Procuratie Nuove in the Piazza San Marco, Venice’s oldest café, was opened, as Venezia Trionfante, by Floriano Francesconi in 1720. Today, Caffe Florian serves coffee and tea, but also wine and spirits, like rosolio, an Italian liqueur derived from rose petals. Lord Byron, Dickens, and Rousseau are just a few of the litany of luminaries who have sat in one of the café’s rooms to sip wine and enjoy light snacks.

13. The Crown Liquor Saloon (Belfast, Northern Ireland)

A traditional Irish pub The Crown Liquor Saloon has a rich history. Owned by the National Trust and carefully managed by Nicholson's Pubs, it was restored to its full Victorian glory in 1981 and again in 2007. Dating back to 1826, it was first known as The Railway Tavern. Its current décor is reminiscent of a church, with its stained glass windows and snugs that resemble confessional boxes; complete with gunmetal plates for striking matches and antique bells. The snugs were added in 1885 for patrons who wanted to drink in private. The ornate bar is replete with a primrose yellow, red and gold ceiling, mosaic tile floor, brocaded walls, ornate mirrors, and etched glass. The ales are equally alluring. The bar is Cask Marque accredited, and has an in-house Cask Master — an ale expert who ensures that only the finest ales are served. Choices include Saint Nick’s, with notes of spice, raisins, and Christmas cake; White Witch, a fruity-flavored ale with a touch of citrus, flowers, and peppery spice; and Legally Blonde, a vibrant and citrusy ale with herbal, floral, and buttery notes.

12. Dune (Nassau, The Bahamas)

Perched on a bluff above a white sand beach at the One&Only Ocean Club, Dune offers the perfect backdrop for a sundowner. In addition to 150 fine vintage wines and Champagnes, the bar serves two dozen cocktails, many prepared with a variety of specialty rums, from local John Watling to Haiti's Barbancourt. The signature cocktail is the One&Only Special (one ounce of dark rum, one ounce of coconut rum, a quarter ounce of banana liqueur, and one-and-a-half ounces of pineapple juice poured over ice). Making the deal even more enticing are the French-Asian food pairings like steamed shrimp salad prepared under the supervision of chef Jean-Georges Vongerichten. Regulars come looking for popular bartender Bruce Richards, whose loyal fans ask for his signature cocktail, the Bruce Almighty (lime juice, ginger, Bacardi Limón, Captain Morgan, cranberry juice, and sugar cane).

11. Rick's Cafe (Negril, Jamaica)

The quintessential beach bar, Rick’s Cafe serves “Tropitinis” (fruit-flavored Martinis) and offers cabana packages to beachgoers. Founded by Richard Hershman in April 1974, Rick’s was the first public bar and restaurant of its kind to open on West End Cliffs, a once-sleepy fishing village. Over the years, Rick’s has been rebuilt after being destroyed by Hurricane Gilbert in 1988 and Hurricane Ivan in 2004. Today, chef Phillip “Sheddy” Williams serves delicious bar food like jerk chicken skewers, Rick’s famous broiled lobster, and escoveitch snapper, while the bar staff serve specialty drinks like Jamaican Me Crazy (three types of rum, banana liqueur, and pineapple juice) and Category 5 Hurricane (Appleton rum, orange juice, pineapple juice, grapefruit juice, and grenadine).

10. Le Bar Américain at Hotel de Paris (Monte-Carlo, Monaco)

The recently renovated Le Bar Américain at Hôtel de Paris Monte-Carlo — also home to Alain Ducasse's posh Louis XV dining room, #3 in our 101 Best Hotel Restaurants Around the World 2014 — is an elegant, old-school piano bar. Decked out in rich wood, sumptuously appointed leather armchairs, and soft lighting, the bar also has a romantic terrace that overlooks the Mediterranean — the perfect spot for a nightcap with a side of jazz piano.

9. Artesian (London, England)

A bar at the forefront of innovation, Artesian is a wonderful place to sip innovative cocktails and explore what is ahead. While it is possible to order classic cocktails like the Bloody Mary and the Daiquiri, the excitement rests in the annual “Unfolding and Exploring” drink menus, from head bartender Alex Kratena, which allow “guests to ‘unfold’ new experience and ‘explore’ unusual ingredients.” Consider the Magician (Becherovka, cherry, smoke, and jasmine), the I Feel Pretty (frankincense, bergamot, mandarin, raspberry, and rice), or the signature concoction, the Digidiva (Absolut Elyx, cypress syrup, and Aqua di Cedro). These notable cocktails have won the attention of Drinks International, which has named Artesian the best bar for a third year in row on its annual World’s 50 Best Bars list.

The food menu is taken seriously, too; culinary offerings include classic bar food like an Angus beef burger and fish and chips; sharing platters include sliders and a mezze platter with lamb kibeh, spinach, and feta falayer, falafel, and hummus; and you can order dim sum like chicken gyoza and shumai. Save room for desserts like Cambridge burnt cream with spiced plum compote and plum sorbet.

8. Luna Rooftop Tapas Bar (San Miguel de Allende, Mexico)

The casual hotel bar Luna Rooftop Tapas Bar at Rosewood San Miguel de Allende offers magnificent views of the town’s historic district, including the neo-Gothic La Parroquia de San Miguel Arcángel. International tapas are the perfect complement to the alfresco bar’s tamarind and pomegranate Margaritas, and Mexican dishes like baby squid in garlic mojo sauce and suckling pig tacos with salsa verde, which go perfectly with local beer.

7. Harry's Bar (Venice, Italy)

Yes, it's something of a tourist trap; yes, it's usually crowded and noisy (with non-Venetians often in the majority); yes, the service can be desultory if you're not well-known; and yes, it's stunningly expensive (around $80, for instance, for the famous carpaccio — which was invented here, but still…). On the other hand, it is Harry's Bar, a landmark, a must. If you don't at least stop in, at least for an icy cold Martini, or maybe a Bellini (also invented here), it's almost as though you haven't really been to Venice. And the truth is that if you're in the “1 percent,” or are pretending for the evening as if you are, and you don't make yourself crazy by translating that big euro number into your hard-earned American dollars, the atmosphere here can be truly magical and the food can be really good. Such dishes as scampi with Lamon white beans; breast of veal (or turkey) with tuna sauce; baked green tagliolini with ham and cream sauce; calf's liver alla Veneziana; cuttlefish with polenta, and, of course, that carpaccio, are genuinely delicious. You can’t leave without having a Bellini (one part white peach purée and three parts prosecco). And, hey, Orson Welles, Noel Coward, Charlie Chaplin, and, of course, Ernest Hemingway, drank here, so that should be motivation enough.

6. The American Bar at The Stafford London (London, England)

The trend of calling hotel bars "American" began in London’s West End in the 1930s, as a way of attracting increasing numbers of North American travelers. The tradition lives on today at only two places (The American Bar at The Savoy is the other one; see #30). The American Bar at The Stafford London continues to attract Americans and others who enjoy classic cocktails like the Manhattan, the Sidecar, and the Martini, crafted here by head bartender Benoit Provost, the protégé of the late Charles Guano, who was head bartender for 42 years. Many have demonstrated their gratitude by leaving behind memorabilia. The first gift was a wooden carving of an American eagle; the expansive collection today includes signed celebrity photographs, a ceiling collection of baseball caps, and other knick-knacks.

5. The Hemingway Bar (Paris, France)

This bar in the legendary Hôtel Ritz has been a self-proclaimed “expert in the ‘art of partying’ ever since its grand opening on June 1, 1889.” It’s the bar that Ernest Hemingway famously “liberated” after the Allied troops declared victory on August 24, 1944, after booting out the Nazi officials who had been using the Ritz Paris as their headquarters. Hemingway was a close friend of the Ritz family and spent much time enjoying cocktails, so it was fitting that the Hemingway Bar was subsequently named for him. The bar, as well as the entire Ritz Paris, is undergoing extensive renovations and will reopen in the second quarter of 2015. In the meantime, award-winning head bartender Colin Field can be found preparing an array of concoctions at 40,000 feet with Air France.

4. Foxy's (Great Harbour, Jost Van Dyke, British Virgin Islands)

Foxy’sis a highlight of this roughly 5-mile-long island. Foxy’s, which opens each day at 9:30 a.m., makes its own rum, Foxy's Firewater, to use in signature drinks like the Sly Fox (with Margarita mix over ice with a dash of bitters) and the Dread Fox (with lime, sour mix, and cranberry juice over ice). The bar uses Caribbean water to microbrew its own beer, which is served at 36 degrees Fahrenheit. On Fridays and Saturdays, the staff fire up the “Grillzebo” for a traditional Caribbean barbecue complete with chicken, ribs, and mahi mahi. Don’t be surprised if there’s a concert — the likes of The Beach Boys and Shaggy have performed on the outdoor stage here.

3. The Grenadier (London, England)

This storied pub in London’s Belgrave Square originally opened to serve as the officers’ mess for the First Royal Regiment of Foot Guards in 1720. It opened to the public under the name The Guardsman in 1818; King George IV was known to frequent the place. Later renamed The Grenadier, the pub is believed to be haunted by a Grenadier Guard named Cedrick, who, legend says, was beaten to death for cheating at a game of cards. No one knows when the beating occurred, but it is surmised to have taken place in September, as the supernatural activity at the bar seems to increase around this time. (Past visitors have attached money to the ceiling in an attempt to pay off the slain Grenadier’s debt; money from around the world , dating back to 1914, now covers the entire ceiling.) Locals and visitors alike gather at this red, white, and blue pub, tucked down Wilton Mews, for hand-pumped lagers and ales like Courage Best, Morland Old Speckled Hen, and Marston's Pedigree. Those seeking something stronger can enjoy a Bloody Mary, the only cocktail on the menu. It’s not only the supernatural that visit this bar; the likes of David Beckham, Madonna, and Miley Cyrus have enjoyed a pint or two here.

2. Dry Martini (Barcelona, Spain)

The epitome of a British cocktail bar transplanted to Spain, with sumptuously appointed leather, wood, and brass accents, Dry Martini served only dry Martinis when it opened more than three decades ago. Now owned by Javier de las Muelas, one of the top cocktail masters in the world, Dry Martini serves a variety of cocktails in addition to its eponymous gin and vermouth Martinis. In February 2002, Speakeasy, a self-described “clandestine” restaurant and “brain-storming factory” where patrons need a password to enter the establishment, opened next door and is well worth a visit.

1. Harry's New York Bar (Paris, France)

More than a century after it opened in Paris, Harry’s New York Bar continues to attract a crowd. Hemingway, Sartre, Bogart, Rita Hayworth, and even (according to Ian Fleming) James Bond have all bellied up to the aged mahogany bar thirsty for its famous cocktails. The legendary watering hole was opened on Thanksgiving Day, 1911, by an American jockey who longed for a good cocktail in Paris. He convinced a friend of his who owned a bar in New York City to literally dismantle it and transport it to France. The Manhattan-style bar has been a gathering place for Americans and others ever since. Each election year since 1924, the iconic bar has hosted a straw poll in which only Americans can participate. The straw vote has been reliable in all but two elections, adding to the bar’s legacy. The roster of carefully crafted cocktails invented here have become classics and include (probably) the Bloody Mary (vodka, tomato juice, lemon juice, Tabasco, Worcester sauce, and salt and pepper); Harry’s Pick Me Up (Grand Marnier, cognac, Champagne, and orange juice); and the Sidecar (cognac, Cointreau, and lemon juice).


FIXATE Mother’s Day Recipes

This Mother’s Day, show your love and appreciation with a wholesome, home-cooked breakfast.

These FIXATE recipes are the perfect way to support mom’s healthy eating goals and thank her for all that she does every day!

FIXATE is a Beachbody On Demand cooking show hosted by Ultimate Portion Fix creator Autumn Calabrese and her brother Bobby.

Together, they show you how to cook easy, wholesome, portion-controlled meals.

Every recipe is designed to work with Beachbody’s Portion-Control Container System and includes the nutritional breakdown and container equivalents — all you have to do is get cooking and eat.

Below are 4 delicious FIXATE recipes to make your mom’s day!

Pro tip: To get the full recipes, including ingredient amounts and step-by-step instructions, watch the corresponding FIXATE episodes on Beachbody On Demand.

1. Banana Oat Pancakes

There’s nothing like the smell of fresh pancakes to start Mother’s Day (or any day, really) off right.

The mom in your life is going to love these Banana Oat Pancakes with fresh mixed berries because they’re filled with wholesome ingredients, and of course, love!

These homemade pancakes are so easy to make, you’ll never go back to boxed pancake mix.

2. No-Bake Mini Blueberry Pies

What’s better than a blueberry pie fresh out of the oven? A no-bake mini blueberry pie, chilled and sweet, right out of the fridge.

These baby pies are a perfect end note to a delicious FIXATE meal just a touch sweet and the perfect size to satisfy your sweet tooth.

3. Strawberry Cream Cheese Toast

For those of you whose talents lie outside the kitchen, this simple and delicious toast recipe is for you.

The only “cooking” required is toasting the bread, add a smear of cream cheese, then top with a fresh strawberry and coconut mixture.

We guarantee mom will love it!

4. Oven-Fried Chicken and Gluten-Free Waffles

These two recipes require a little bit more time in the kitchen but trust us, it’s worth it! Tender, crispy oven-fried chicken on top of a sweet waffle — YUM!

The chicken soaks up all sorts of incredible flavors after you dip it in buttermilk then dredge it in a spice mixture with a little heat: cayenne, black pepper, paprika, oregano, thyme, Parmesan cheese.

The crispy, spicy chicken breast goes perfectly with a fresh waffle right out the waffle maker!

Join Beachbody On Demand today to watch the FIXATE Cooking Show and get these delicious Mother’s Day recipes and more.

Related Articles

Recipes


You Can Spend the Night in a Covered Wagon at One of These Dreamy Campgrounds

Before Ree Drummond moved to Pawhuska, Oklahoma and earned her well-known nickname, the phrase "pioneer woman" usually brought to mind Little House on the Prairie. If you grew up wishing you could experience the accommodations of America's earliest settlers&mdashplus a few extra amenities&mdashthen now is your chance.

Campsites and resorts across the country are offering guests the opportunity to stay in old-fashioned Conestoga wagons, so all of your Laura Ingalls-filled dreams can come true. There are plenty of different locations throughout the United States, from the mountains of New York to the deserts of Utah&mdashand all of them look gorgeous. With a 19th-century design and 21st-century feel, most of the wagons feature air conditioning, private bathrooms, and more. So if you're like Ree and prefer to "camp" in comfort, you'll feel right at home!

Calling all adventurers! Zion Wildflower Resort is one of the newest (and most beautiful) glamping destinations in the western United States&mdashand it's located just a few minutes away from the entrance to Zion National Park.

The resort's unique accommodations strike the perfect balance between simple and swanky, offering guests the chance to enjoy nature without sacrificing the comforts of home. Staying in one of the hand-crafted covered wagons will give you an authentic pioneer experience. if pioneers had air conditioning and luxury bathhouses nearby. 😉

Your stay also includes a s'more kit, access to a fire pit, and free use of bikes. Bonus: Pets are welcome!

Located just outside one of Utah's most popular national parks, Capitol Reef Resort is surrounded on all sides by stunning nature and red-rock views. While guests have the option to stay in the main lodge, a stand-alone cabin, or a luxury teepee, it's hard to beat spending the night in a Conestoga wagon.

Every wagon at the resort is water-resistant, air conditioned, and can sleep up to 6 guests. They also feature private bathrooms a few steps away, as well as a fire pit right outside the door. Basically, these wagons give you the rustic feel of roughing it&mdashwithout the "rough" part!

If you live on the East Coast, you should book a stay at Roscoe Campsite Park. Nestled in the gorgeous mountains of the Catskills, this beautiful campsite offers various different types of accommodations&mdashbut the covered wagons are definitely the biggest draw.

After you spend a day exploring the surrounding nature and small-town charm of Roscoe, NY, you can fall asleep comfortably in your little canvas abode. Each wagon sleeps up to four people and is set right along the banks of the famed Beaverkill River, so bring your fishing poles!

Horse Cave KOA is a popular Kentucky campsite located in one of the "most significant cave regions on the planet." You can spend the day exploring at nearby Mammoth Cave National Park before spending the night in a cozy covered wagon with your family.

These quirky accommodations are the campsite's newest offering and can sleep up to four people. Linens are provided at this location, but leave your pets at home!

Looking for a glamping experience that has a little less glam and a little more camp? Then the Conestoga wagons at Smokey Hollow Campground in Wisconsin are for you. Each of the old-fashioned wagons features plenty of sleeping space for five guests and includes a microwave, refrigerator, coffee pot, and other amenities. There's even a large deck, picnic table, and charcoal grill right outside the door!

However, Smokey Hollow does not provide bed linens or kitchen accessories, so guests must bring their own. The bright side: Without those extra frills, this campsite is definitely a more affordable option!


150 Best Bars Outside the United States - Recipes

Providing your exact location will allow us to ensure our products are available in your area.

Total: (Before Taxes and Shipping)

Link your shopping cart across all your devices!

Sign in to your account to save and access your shopping cart on your desktop, tablet, or mobile device.

Create Your Account

To purchase a water filter subscription, you must create an account or sign in to your existing account. Your account allows you to track order history and provides for faster, easier purchasing and customer assistance. Once your account is created, you will be returned to checkout to complete your purchase.

Sign In

Create Your Account

To purchase a water filter subscription, you must create an account or sign in to your existing account. Your account allows you to track order history and provides for faster, easier purchasing and customer assistance. Once your account is created, you will be returned to checkout to complete your purchase.


Customers who viewed this item also viewed

Review

We loved the recipes we tried. . We look forward to satisfying future cravings . [Hasson] h as an appealing writing style and offers much worthy information. (Renee Enna Chicago Tribune 2006-11-08)

As a commercial baker and caterer, [Hasson] possesses an arsenal of chocolate-fueled firepower in the form of cakes, cookies, breads, candies and frozen treats. (Riverside Press-Enterprise 2006-11-15)

About the Author

Julie Hasson is a commercial baker, pastry chef, caterer and recipe developer. Her articles and recipes appear regularly in Bon Appetit, Cooking Light, and Vegetarian Times magazines. She lives in Oregon.

Excerpt. © Reprinted by permission. All rights reserved.

Introduction

I adore chocolate in any shape or form. Whether it's bittersweet, semisweet, milk or white, I love them all. One day, while I was contemplating the wonderful virtues of chocolate, my publisher approached me with the idea of writing a cookbook on chocolate. I thought, "What a timely idea." I have mountains of it in my kitchen and I bake with it almost daily. To be honest, I wouldn't dream of showing up to a meeting or dinner party without some chocolate goodie in hand. The topic of chocolate was kismet. Before I could say yes, my imagination was already off concocting recipes.

Over the past 17 years, I have worked as a pastry chef, caterer, recipe developer and writer. Life has taken me down many interesting paths, juggling work, family, business and other responsibilities along the way. But through it all, food has always been the focus. Although I have a great reputation for my cooking, my desserts take on a life all their own.

After cooking school, I worked in several restaurants and bakeries in Los Angeles. When I was ready to branch out on my own, my husband, Jay, and I opened a bakery in Los Angeles called Baby Cakes. At that time, the coffeehouse boom had just started, and we supplied coffeehouses and restaurants with biscotti, cakes, cookies and specialty desserts. Jay and I also owned and operated a catering and baking company in Boise, Idaho, for six years. I regularly teach cooking classes and contribute articles and recipes to several popular food magazines. I have included a few of the recipes from these articles in this book, as well as many of the most-requested recipes and best-selling items from my bakery.

From years of commercial baking, I have learned to streamline my recipes. Without sacrificing taste or flavor, I take them to their basic form, eliminating the intimidation factor. Because I have simplified the techniques, the preparation time is decreased significantly. Most of these recipes are designed for maximum impression with minimum fuss, and they can be thrown together in a matter of minutes.

Take some time to acquaint yourself with the list of ingredients, tools and equipment on the following pages. Make a list of all the things you'll need to round out your cabinets and pantry, then go shopping. That way, whenever the spirit moves you, you can pull out the cooking paraphernalia and go to town.

Last, but not least, invite children into the kitchen. They will become your greatest fans. And who knows -- with any luck, one day they may cook for you. Have fun!


Best Pastas in the Country

Carbs may no longer be considered one of the four food groups anymore, but pasta is still one of the best comfort foods in the world. From Italian-American red sauce to Roman carbonara and cacio e pepe, here are the 98 best pastas in the United States.

Related To:

Photo By: Hunter Townsend/Consumable Content

Photo By: Sarah Jane Sanders

Photo By: SCOTT SUCHMAN ©Photo by Scott Suchman

Photo By: Jacqueline Byers

Photo By: Roy Inman Photography

Photo By: andrew thomas lee

Photo By: Stephanie Webster

Photo By: Eldorado Resort Casino

Photo By: Ellie Groden/JK Food Group

Photo By: Kat Robinson ©2016, Television Food Network, G.P. All Rights Reserved

Photo By: Kenneth Gabrielsen

Photo By: KEN HAYDEN PHOTOGRAPHY

Photo By: Gabrielle Yeager

Photo By: Steve Shaluta Photography for Marion County Convention & Visitors Bureau

Photo By: Justin Fox Burks

Photo By: The Depot Restaurant

Photo By: Charlie Fashana/ Visit Buffalo Niagara

Lasagna for Two at Don Angie (New York City)

Inspired by cinnamon buns baked in a casserole dish, husband-and-wife wonder duo Angie Rito and Scott Tacinelli decided to roll up some lasagna and bake it the same way. Don Angie&rsquos resulting large-format dish is made with fresh house-made pasta, rolled into rosettes, filled with layers of sweet Italian sausage, Bolognese sauce and besciamella (essentially an Italian version of roux), then layered with mozzarella and 24-month Parmigiano Reggiano. Each rosette is baked in a bright San Marzano tomato sauce with dollops of fresh robiola cheese, then finished with chopped parsley and a side of garlic focaccia. Every single bite is the like perfect corner piece with an ideal textural contrast of delicate pasta and crispy top. And it&rsquos easy enough to share that you might stand of a chance of keeping some of that delicious red sauce off your shirt.

Tomato & Basil Spaghetti at Scarpetta by Scott Conant (Miami Beach, Florida)

Celeb chef Scott Conant&rsquos tomato sauce recipe is one of the most-famous and beloved in the United States. The secret to his simple yet stunning sauce is gently peeling and seeding perfectly ripe tomatoes and slowly cooking them in olive oil with garlic, crushed red pepper and basil until the flavors fuse together like an orchestra. The sauce is like a flowing medley of instruments, but the homemade pasta is the conductor, cooked in well-salted water until it&rsquos just shy of al dente, finished in the simmering gravy so the starch combines with the tomato in perfect harmony. At his Fontainebleau Miami Beach restaurant, the Food Network star finishes the show with a sprinkling of basil, parmesan cheese, virgin olive oil and butter.

Lasagna at Nightshade (Los Angeles)

Opened by Top Chef winner Mei Lin in late 2018, Nightshade is still one of the most coveted tables to score in Los Angeles&rsquo oversaturated restaurant scene. Lin has the Midas touch with every dish on the menu&mdashher Nantucket Bay scallops in spicy coconut vinaigrette make a strong impression on even the most jaded diners&mdashbut the Mapo tofu lasagna is one of the top-sellers, for good reason. Slices of egg noodles are delicately layered between an incomparable Sichuan pepper pork ragu with strings of tofu cream and a hearty dose of parmesan sprinkled on the top. Hands down, it&rsquos one of the most genre-bending pasta dishes we&rsquove ever seen.

Tonnarelli Cacio e Pepe at Felix (Venice, California)

Felix chef Evan Funke is a pasta virtuoso. He understands pasta shapes and how particular sauces cling to them, so that they marry from two separate components into one cohesive unit. The restaurant has been one of the hottest tickets in Los Angeles since opening, with pastas broken out by region of origin within Italy. While every pasta on the menu is worthy of sampling, the one that stands out the most and gets the most press is the tonnarelli cacio e pepe. The fresh, squared spaghetti is blended with just black pepper and Pecorino Romano somehow ends up delicate and light, but with so much nuance and depth, you&rsquoll wonder what kind of magic went into it.

Caramelle at Juniper (Austin, Texas)

Made in the shape of a candy with the high-dose sweetness of sun gold tomatoes, this gorgeous pasta is a celebration of summer&rsquos bounty. Every component uses those little rounds of sun-ripened fruit. There are sun golds in the sauce, dotting on top and inside the caramelle pasta (a shape that hails from the Lombardy region of Northern Italy) along with some smoked ricotta to add some cream and Texas-style smoke. To root the Italian dish in the Lone Star State, Juniper chef de cuisine Zach Riddle peps it up with some Tex-Mex flavors including serrano chiles, lime zest and oregano, which he says, "are much-beloved, familiar and nostalgic to the people of Austin."

Sheep’s Milk Agnolotti at Lilia (Brooklyn)

Chef Missy Robbins has some of the deftest pasta-making hands in the United States. Fans &mdash including megafans the Obamas &mdash were crushed when she left A Voce in 2013. But she set up shop across the East River at Lilia luring diners to North Brooklyn for her now-iconic sheep&rsquos milk agnolotti. Supple dough serves as a vibrant yellow case for pillowy sheep&rsquos milk ricotta and feta cheese. Each one is rolled in melted butter with honey and saffron threads, offering a subtle perfume that is perfectly contrasted by bright sun-dried tomatoes. As wonderful as that dish is &mdash it&rsquos a mandatory order if you go &mdash Robbins&rsquo other pastas are equally delicious and deserving of a carb bonanza.

Pappardelle al Ragu d’Anatra at Ristorante Bartolotta (Milwaukee, Wisconsin)

Since 1993, Ristorante Bartolotta has specialized in impeccably prepared rustic Italian cuisine, including pasta like Pappardelle al Ragu d&rsquoAnatra. The dish sums up restaurant&rsquos homey style, with wide ribbons that seem to absorb slow-braised duck ragu and Grana Padano. Like the restaurant itself &mdash set in a historic brewery building in downtown Wauwatosa &mdash it&rsquos unpretentious and appealing.

Mandilli al Vero Pesto Genovese at Solo Italiano (Portland, Maine)

If you want to try the best pesto in the United States, plan a trip to Maine. Genoa-born Paolo Laboa, executive chef of Solo Italiano, is a world pesto champion. That&rsquos not an exaggeration: He actually won gold in 2008 at the prestigious Genova World Pesto championship, a competition of 100 chefs in the city&rsquos old town, for his mandilli di seta (handkerchief pasta). It&rsquos on the menu at his Portland restaurant. Using his own family recipe, the sauce combines Genovese basil, imported pine nuts, Ligurian olive oil and a blend of Parmigiano-Reggiano and Pecorino Fiore Sardo, a salty and slightly smoky Sardinian sheep&rsquos milk cheese, which is paired with luxurious, paper-thin sheets of handkerchief pasta.

Chili Spaghetti at Skyline Chili (Cincinnati, Ohio)

Nicholas Lambrinides, born in Greece, started Skyline Chili in 1949 in Cincinnati, relying on a secret blend of Mediterranean spices to bolster classic American chili. Basic chili, called a "3-way," comes on a bed of spaghetti, topped with grated cheese. Diners can keep adding toppings, choosing beans or onions or both, to reach a "4-way" or "5-way."

Fusilli at Marea (New York City)

It wouldn&rsquot be surprising if there were love songs dedicated to Chef Michael White&rsquos famous fusilli with red wine-braised octopus and bone marrow at Marea. The dish, a totally American creation, is essentially a tribute to surf and turf combined with Italian-American Sunday gravy. Baby Octopus from Spain is braised in a mix of Sangiovese wine, San Marzano tomatoes, garlic and basil to create the sauce. When an order comes through, it gets reheated with seasoned, sauteed bone marrow, which thickens the lot and helps the sauce bind to both the octopus and the rope-like strands of the homemade fusilli. A toasted breadcrumb topping adds a satisfying crunch to the al dente dish.

Casarecce Pasta at Openaire (Los Angeles)

Renowned Michelin-starred chef Josiah Citrin took over the greenhouse poolside restaurant at the LINE Hotel in Los Angeles&rsquo Koreatown, bringing with him a menu of shareable dishes with an array of different cultural influences. Openaire&rsquos menu spans cultures, continents and styles, but the pastas and grains epitomize the seasonally driven California fare with bold ingredients and flavor combinations that aren&rsquot found in many other restaurants, such as the beloved casarecce. Sicilian-style short twists of pasta that are paired with Brussels sprouts, burst tomatoes and a peppery, creamy arugula-cashew pesto.

Spaghetti al Tartufo Nero at Potente’s (Houston, Texas)

Owned by Jim Crane, the owner of the Houston Astros, this contemporary Italian restaurant is crisp, romantic and swanky. So, it should come as no surprise that the signature dish at Potente is covered in something as decadent as fresh truffles. Executive chef Danny Trace&rsquos spaghetti al tartufo nero is a lesson in decadendence, featuring simple housemade spaghetti cacio e pepe presented Burgundy black truffles shaved atop right at the table.

Mezzi Rigatoni at The Red Hen (Washington, D.C.)

This hip and homey Bloomingdale restaurant manages to serve a lot of pleasing things to a lot of different palates, but the pastas are the dish that keep locals clamoring for a table. Chef and co-owner Mike Friedman&rsquos Italian-leaning menu changes with the seasons, but a mainstay is the rigatoni with brawny fennel-sausage ragu that could inspire fork wars between even the most starry-eyed lovers. Blissfully al dente, the noodles ooze sauce from their pockets with each blissful, Parm-speckled bite.

Nana’s Sunday Gravy & Rigatoni at Rosa Rosa (Portland, Oregon)

James Beard Award-winner Vitaly Paley serves upscale New York-style Italian with the help of Long Island native Kenny Giambalvo in the back room of his fourth restaurant, Rosa Rosa. (The front room focuses on more pan Mediterranean-style fare.) It&rsquos not the trendiest or flashiest dish on the menu, but Nana&rsquos Sunday Gravy and Rigatoni is one of the standouts. Fresh rigatoni is soft and supple, coated in a richly layered combination of four savory meats in sweet tomato sauce that tastes like it came straight from an Italian nonna&rsquos kitchen.

Torchio With Braised Rabbit, Creme Fraiche, and Artichokes at Monello (Minneapolis, Minnesota)

This Italy-meets-Minnesota-inspired dish starts with white wine-braised rabbit leg, with mirepoix (celery, carrot and onion), garlic, herbs and seasoning, tenderizing and flavoring the meat, nad leaving savory liquid for the base of the sauce, which gets a generous dose of butter to smooth it out. To add even more layers and nuance, chef Mike DeCamp also throws in some Roman-style artichokes (cooked in olive oil, white wine, thyme and garlic) along with braised Swiss chard and poached chard stems, cooked just like the 'chokes. All of those elements are mixed together, then topped with a few fried artichokes, a drizzle of 12-year-old balsamic vinegar and a few dots of herbed mascarpone for this top Monello dish, basically a fancypants version of stroganoff.

Housemade Farfalle at Lucia (Dallas, Texas)

Set in a former 1920s home in the cool Bishop Arts District, this chef-owned Italian restaurant by five-time James Beard Semifinalist David Uygur has quickly become a regional favorite and mainstay on best-of lists. It&rsquos not just hype &mdash the food and the vibe make Lucia an ideal date-night spot. All of the breads and pastas are made by hand daily for a menu that changes regularly with the seasons or according to what&rsquos inspiring Uygur. In spring, he&rsquos all about the farfalle with fava beans, asparagus, lemon, toasted breadcrumbs and housemade ricotta. It&rsquos light and refreshing &mdash and that delicious and delicate fresh cheese just puts the whole thing over the top.

Gnocchi Alla Romana at Tavolàta (Seattle, Washington)

Between nominations and semifinalist slots, Ethan Stowell has nearly a dozen James Beard nods under his belt. The Seattle-based chef and restaurateur is basically the godfather of Italian cuisine in the city, possibly the entire Pacific Northwest. In spite of the freshly extruded rigatoni, linguine and other shapes, the hand-formed Gnocchi Alla Romana is still the fan favorite at pasta-centric Tavolàta. Forgoing the traditional potato, these Roman-style dumplings are made from mostly Semolina wheat, formed into a flat biscuit-like form. Here, those rounds are layered with mozzarella and tomato sauce and cooked until the top is crisp and bubbly in a casserole dish.

Baked Ziti at Parm (New York City)

Baked ziti is a staple at nearly every Italian-American family gathering. It&rsquos incredibly easy to make and always delicious &mdash a real oldie but goodie. There&rsquos nothing over-the-top that makes Parm&rsquos version one of the best in the world. It&rsquos the same basic combination of ziti, tomato sauce and cheese that Nonna used to make, if you had a nonna. But for whatever the reason (maybe the classically trained chefs making it?), Parm&rsquos version is superlative. The pasta is coated in sweet tomato sauce, laid out in a baking dish, covered in fresh mozzarella and parmesan, then baked. Here&rsquos the trick: Once it comes out, the ziti is cut into squares and fried in the pan, so every slice is like the perfect corner piece.

Panzotti di Zuca at Vespaio Ristorante (Austin, Texas)

Well before South Congress became one of Austin&rsquos hottest shopping and dining districts, Vespaio was there, churning out handmade, locally sourced Italian fare. It could be said that the constantly busy place had a little something to do with the neighborhood&rsquos transformation. One of its greatest hits is the pansotti di zucca, half-moon-shaped pasta filled with butternut squash, crunchy crumbles of amaretti biscuits and sage, drenched in a sweet and savory sage-brown butter sauce with walnuts, crisp fried sage and grated Parmigiano-Reggiano. Don&rsquot be surprised if you see an order heading to every table.

Spaghetti Polpettine at Trattoria La Sorrentina (North Bergen, New Jersey)

Trattoria La Sorrentina owner Giacomo Vanacore&rsquos family has been making spaghetti polpettine since the late 1800&rsquos when they first immigrated to the United States from Italy. When the clan moved back to Italy after World War I, they brought the dish, essentially spaghetti with small meatballs, back with them. "Growing up in Italy, my mother would cook spaghetti with meatballs and all my friends wanted to come over to eat since the other families did not cook this dish," says Vanacore. It&rsquos now the best seller at his North Bergen trattoria, where about a dozen or so of the tiny beef rounds are served atop spaghetti and onion- and garlic-scented San Marzano tomato sauce.

Bread Gnocchi at City House (Nashville, Tennessee)

James Beard-winning chef Tandy Wilson&rsquos City House has created its own category of cuisine. The Italian-inspired Southern restaurant sources all of its ingredients from local farms, aiming to be as sustainable as possible and while wasting as little as they can. His gnocchi is made from the same recipe as the pizza dough (which is a must-try if you go) with the addition of milk and egg. The result is light and airy, but what sets it apart from other versions is the crisp crust that develops when it&rsquos pan-seared. Those chewy rounds are finishes in the rabbit sugo, rabbit braised in a fennel-scented sofrito and house brodo (bone broth of pork, and chicken), and topped off with fresh parsley and Grana Padano, so it&rsquos rich, crisp and packed full of flavor.

Hand-Cut Farro Tagliatelle at Grato (West Palm Beach, Florida)

Four-time James Beard Award semi-finalist Clay Conley is one of the most-respected chefs in all of Palm Beach County. So, it should be no surprise that his casually elegant Italian restaurant, Grato, has earned a spot as one of the best pasta purveyors in the region. Most of the pastas on the menu are made in-house, and all are good &mdash the Sunday gravy and bucatini carbonara are perennial crowd-pleasers &mdash but the hand-cut farro tagliatelle is hard to replicate. Made from farro, an Italian grain that&rsquos low in gluten, high in nuttiness and sweetness, the long, flat ribbons of pasta have a unique, rich flavor that makes a great base for its brown-butter sauce. The savory strands are topped with pistachio, lemon and a hearty sprinkling of parmesan.

Tonnarelli Cacio e Pepe at Via Carota (New York City)

Jody Williams and Rita Sodi are two of the most-talented chefs making pasta in the entire United States, so you can bet that the cacio e pepe at their Via Carota is a worthy rendition. It&rsquos simple and stays true to what the dish is supposed to be: a silky blend of butter, freshly ground black pepper, some starchy pasta water (they make a lot of pasta here, so their pasta water is extra starchy), sheep&rsquos milk Pecorino Romano and dried tonnarelli (a.k.a. spaghetti alla chitarra), an egg-based long pasta that&rsquos similar but chewier than spaghetti. It seems like it should be easy to replicate, but these pros take it it a level home cooks only wish they could emulate.

Tagliolini at Trattoria Lucca (Charleston, South Carolina)

Set in a historic building on a quiet corner in Charleston&rsquos Cannonborough/Elliotborough neighborhood, chef Ken Vedrinski&rsquos remarkable restaurant blends modern Tuscan-style fare with a bit of Lowcountry flair. Start with the warm cauliflower sformatino before slurping up the taglioni. Like all of the pasta on Trattoria Lucca&rsquos menu, the thin strands of long noodles are made in-house with organic semolina flour from Central Mill in Logan, Utah, and Molino Spadoni in Emilia-Romagna, Italy. Epitomizing the Charleston-Italian fusion (for lack of a better term), the tagliolini is combined with sweet blue crab, bread crumbs, an anchovy-heavy Italian-style fish sauce called colatura di alici and a bright burst of lemon.

Pistachio Ravioli at Pastaria (St Louis, Missouri)

James Beard Award winner Gerard Craft really knows how to showcase pasta at his casual Italian concept, Pastaria. Guests can actually watch the chefs extruding pasta and hand-rolling ravioli in the kitchen through a glass window. The dishes exceed the show. Pastaria&rsquos Italian classics like Bucatini all&rsquo Amatriciana excel, but they&rsquore surpassed by Craft&rsquos more personal, creative interpretations. The pistachio ravioli is one of the best things on the menu. The "happy accident" as it&rsquos called, came about as Craft was working on a dish for his former fine dining concept. The chef made a pistachio filling that didn&rsquot work out, but he kept it in mind until Pastaria opened, combining the creamy and nutty mix with mint, lemon brown butter and Grana Padano.

Chicken Riggies at Pastabilities (Syracuse, New York)

Pasta has long been a staple in New York. One of America&rsquos most-influential restaurants, Mamma Leone&rsquos, was the first Italian restaurant to gain a serious following when it opened around the turn of the century. The ties between the Empire State and red sauce run deep. Up in Utica, the usual spaghetti and meatballs gives way to a unique regional specialty, chicken riggies. Rigatoni (i.e. riggies) are mixed with chicken and hot or sweet peppers in a spicy cream and tomato sauce. The dish is so popular and so beloved that it has its own festival, Riggie Fest. Many locals have a favorite, but when Guy came to town on Triple D, he dove into the Wicky-Wicky Chicken Riggies at Pastabilities, under scallions and freshly grated cheese.

Tagliarini at Bar Dough (Denver, Colorado)

There are a lot of carb-centric hits on the Bar Dough menu, but many fans look only to the colorful tagliarini squid ink pasta. The tangled dish is just as flavorful as it is beautiful with meaty pieces of purple and white squid, hunks orange and tawny mussels plucked from the shells, spicy greens and vibrant flecks of red Calabrian chile, orange zest and parsley. It&rsquos like a rainbow of coastal Mediterranean flavors high in the foothills of the Rocky Mountains.

Saffron Spaghetti at Cal Mare Springfield (Springfield, Massachusetts)

Chefs Michael Mina and Adam Sobel have been expanding their footprint of coastal Italian cuisine across the United States with locations of Cal Mare on both coasts. At the MGM Springfield, the duo blends Italian technique and inspiration with New England seafood. You&rsquod be right to assume there&rsquos an excellent lobster pasta on the menu. Modeled off a dish that could easily be found in Positano and the Amalfi, saffron spaghetti with lobster is bright and vibrant with lots of spice and basil. It features a combination of fresh and fried (not dried) pasta, offering an interesting textural contrast between the crunchy golden strands and the regular boiled al dente spaghetti with flavors that burst in your mouth.

Estrella Pasta at Upland (New York City)

Upland chef Justin Smillie has become a national star for his work with pasta dough. The most famous of all his remarkable dishes is the Estrella, star shaped tubes of pasta with chicken liver that is so well prepared, even the most diehard offal haters can get behind it. Smillie came up with a technique that gives the liver a meaty texture rather than the powdery finish that can be off-putting for many. The organ&rsquos earthy flavor melds together with shallots, rosemary and sage as its broken into small pieces that resemble the meat in Bolognese. The pan is deglazed with sherry to cut the richness and filled out with chicken stock, then the chewy pasta is thrown in.

Ravioli Cacio e Pepe at Trifecta Tavern + Bakery (Portland, Oregon)

Even if you haven&rsquot heard of chef Chris DiMinno or Trifecta Tavern + Bakery, there are a couple of clues that the restaurant is bound to be good. DiMinno spent time working in the kitchens of Blue Hill at Stone Barns, and Telepan in New York City, and Trifecta is owned by James Beard Award-winning author Ken Forkish. That enough? Since taking helm of the wood-fired stoves, DiMinno has added a slate of house-made pastas to the menu that have been racking up the praise such as his ridiculously delicious spin on traditional cacio e pepe stuffed inside ravioli. Robiola and Grana Padano are added to the mix, adding some mild creaminess and a hint of nuttiness to the popular peppery dish.

Beet Mezzaluna at Macchialina (Miami Beach, Florida)

Before training under Food Network star Scott Conant at Scarpetta, pasta-lover Michael Pirolo spent years traveling around Italy, working his way through Michelin-starred kitchens. He&rsquos learned a thing or two about making dough through all his studies, which is why his food at Macchialina is so darn good. Fans clamor for the restaurant&rsquos beet mezzaluna pasta in hazelnut brown butter, a vegetarian option that blends earthy, nutty flavors to fabulous result.

Pici at Centrolina (Washington, D.C.)

Chef-Owner Amy Brandwein of Centrolina is a pasta scion, infusing her dishes with a depth of flavor that transports diners from CityCenter in the heart of D.C. to a sun-dappled Italian patio beside a nonna's kitchen. Each pasta on the frequently updated menu is exceptional, but the hand-pulled pici have been a hit from the earliest days. Brandwein sauces the tangle of noodles with cacio pepe, ragu or a white Bolognese with sage and Parmesan.

Spaghetti Rustichella at Bestia (Los Angeles)

When husband-and-wife duo Ori Menashe and Genevieve Gergis opened Bestia in LA&rsquos Arts District in 2012, they created one of the most in-demand restaraurant experiences in the city. Much of that has to do with the Spaghetti Rustichella, an uni-pasta combination that spawned countless imitators. The original version featured a shallot- and Calabrian chile-scented white wine, lobster stock and vegetable broth reduction with bright orange tongues of local sea urchin on top. These days, the uni has been swapped out for less esoteric Dungeness crab, citrus, Thai basil and onion seed, so it&rsquos a bit more accessible for the uninitiated uni fans, though still extremely delicious.

Fusilli at Morandi (New York City)

The Fusilli Integrali di Barbabietole con Salsiccia was inspired by the ubiquitous beet and goat cheese salad combination. To bring it together, Morandi&rsquos Gabriele Carpentieri roasts beets to intensify the flavor, purees them, mixes the liquid with whole wheat flour and passes it through the extruder into a corkscrew shape. When an order comes through, the team sautés a bit of spicy sausage and broccoli rabe in white wine. The pasta goes into the sauce and its finished with some grated sheep&rsquos milk-based Pecorino Romano cheese, which Carpentieri says, "Has a very sharp flavor similar to goat cheese."

Creste Rigate Pasta at Il Villaggio Osteria (Teton Village, Wyoming)

This upscale Italian concept at the base of the Grand Teton, a short drive from downtown Jackson Hole, is inspired by the laid-back, family-friendly restaurants of Italy. The warm and inviting indoor-outdoor space features a menu of rustic Italian fare prepared through a Rocky Mountain lens. One of the dishes that best exemplifies the idea is the creste rigate pasta. A constant best-seller, the black garlic pasta is combined with mushrooms sourced from around the region with white wine sauce and chives. Those 'shrooms change throughout the season, according to what&rsquos available at the time, so you may find combinations like shiitake, black trumpet and chanterelle mushrooms or other equally delicious and interesting selections of fungi.

Pappardelle Lamb Ragu at Italia Trattoria (Spokane, Washington)

James Beard-nominee Anna Vogel serves an excellent menu of regional Italian fare at her lively Spokane restaurant. Pasta only makes up a short portion of Italia Trattoria&rsquos menu, but the options are all impressive, including pappardelle lamb ragu that is the house specialty. Inspired by the rustic Italian style of roasting meat on the bone, then braising it low and slow until fork tender, red wine-braised lamb ragu is the base of this bold dish. The garlic- and rosemary-infused sauce is served atop housemade semolina pappardelle pasta, finished with grated pecorino romano cheese and fresh mint.

Squid Ink Campanelle at Tagliata (Baltimore, Maryland)

When chef Julian Marucci of Tagliata designed this dark and broody dish, he merely wanted to create a pasta that combined some of his most-favorite things, including uni, local blue crab meat, Calabrian chile and squid ink pasta for an oceanic dish. The sea urchin cream sauce gives it a smooth briny flavor and the chile lends spicy zest. It&rsquos been such a hit among guests, who love watching the chefs hand-roll it, it&rsquos been a mainstay since the restaurant&rsquos opening in July 2017. The bold dish is best washed down by a glass of wine from the restaurant&rsquos list, the largest in Baltimore.

Colorado Lamb Bolognese at Oak at Fourteenth (Boulder, Colorado)

The creatively prepared food and cocktails at Oak at Fourteenth keeps the restaurant among Boulder&rsquos most-popular spots. The contemporary dining room is constantly buzzing with folks noshing on New American dishes like crispy pork shoulder with pineapple fried rice paired with drinks made from small-batch spirits, house-barreled tequilas and other thoughtful libations. Pasta is not necessarily the specialty, but partners Bryan Dayton (beverage director) and chef Steven Redzikowski met while working together down the street at Italian specialist Frasca Food and Wine. So, yes, the pastas that are on the menu are incredible such as the locally inspired Colorado lamb Bolognese with mascarpone cheese, mint and rosemary crumb mixed with fluffy gnocchi.

Cavatelli at Whitebird (Chattanooga, Tennessee)

Chef Kevin Korman&rsquos new Progressive Appalachian restaurant in The Edwin Hotel reimagines traditional Southern cuisine in elevated dishes that honor the indigenous bounty of the Tennessee River Valley. It may sound like it doesn&rsquot fit, but new cavatelli with smoked goat, spring vegetables, pistachio and farmers&rsquo cheese is a prime example of what he&rsquos trying to do. Using one of the most well-known cooking techniques in the region, barbecue, Korman smokes the goat ("The most-consumed red meat in the world," he says.) until tender and pulls it, lightening it up with butter-emulsified vegetable stock, lots of fresh herbs and vegetables like asparagus, spring peas and mushrooms. It&rsquos all tossed together with the pasta shells and garnished with crushed pistachio and the fresh farmers&rsquo cheese.

Cacio e Pepe at Rose’s Luxury (Washington, D.C.)

Cacio e pepe, the simple Roman dish of cheese, cracked pepper and al dente pasta, appears on restaurant menus all around the United States. It&rsquos not actually on the menu at this long standing Washington D.C. hotspot anymore, but chef/owner Aaron Silverman&rsquos version is still one of the best around. The simple dish is made to somewhat exacting specifications: water salted just right, noodles undercooked enough so the starch properly binds to the butter, coarsely ground Tellicherry peppercorns that are big enough to offer spicy pops of flavor. Most importantly, Silverman instructs his chefs to grind at least 50 grinds of pepper atop each dish. Go early or go late and ask nicely if the chefs will send one out.

Tagliatelle Bolognese at Isa Bistro (Portland, Maine)

Tucked into Portland&rsquos East Bayside neighborhood, Isa Bistro is an urban oasis of sorts, co-owned by husband-and-wife team Isaul Perez and Suzie St. Pierre. St. Pierre brings with her not only extensive front-of-house experience but also an impressive background in wine, while Perez impeccably combines training in French and Italian cookery with dishes inspired by his Mexican heritage. This means dishes like tagliatelle Bolognese, lobster tostada and their shaved-fennel salad with grapefruit, pecorino and mint.

Corn and Shrimp Tagliatelle at Coltivare (Houston, Texas)

Nodding to Houston&rsquos gulf-adjacent location and Texas&rsquo corn-fed heritage, chef Ryan Pera makes a fantastic mash-up at Coltivare with corn and shrimp tagliatelle. Made with sweet corn from the restaurant&rsquos own garden, local Gulf shrimp, squash blossoms, chiles, herbs and housemade tagliatelle, it&rsquos basically a taste of Houston summer on one delicious &mdash and beautiful &mdash plate.

Maine Kelp Fettuccine at Piccolo (Portland, Maine)

This Portland restaurant, by long-time fine-dining chefs Damian Sansonetti and Ilma Jean Lopez, serves rustic, seasonal fare inspired by the humble and flavorful cuisines of Southern and Central Italy with a focus on Calabria and Abruzzi and ingredients that fuse local bounty with imports from the motherland. One of the house specialties is the truly unique Maine kelp fettuccine, a briny seaweed-infused pasta, reminiscent of classic linguine with clam sauce, with mild Manila clams, fennel, onion and garlic in a vibrant dish that pairs Maine&rsquos local bounty with coastal Italian cooking techniques.

Crab Bigoli at Pizzeria Stella (Philadelphia)

Pizzeria Stella&rsquos Shane Solomon first came across this seafood pasta while eating his way around Venice, Italy, on the island of Burano. There, seafood is pulled straight out of the lagoon and mixed and mingled with long noodles made from buckwheat flour and duck eggs. The combination was exactly what the chef was looking for on his trip, hoping to find a dish that could tie old world Italian traditions with contemporary American ingredients, he says, "My feeling is, this pasta is the perfect counterpart for a twist on South Philly spaghetti and crabs." So, he brought it to the restaurant, extruding the freshly made strands of pasta in-house and dressing it with a sugo made from Maryland blue crab shells and tomato puree in lump crab meat.

Sweet Potato Gnocchi at Compère Lapin (New Orleans)

Before Nina Compton opened her Creole-, Caribbean- and European-influenced Compère Lapin in New Orleans, she spent years training under Scott Conant at Scarpetta in Miami and making plenty of pasta. That long-studied skill is evident in her signature dish, curried goat with sweet potato gnocchi and cashews. The acclaimed pasta is like an edible story of Compton&rsquos life and culinary experiences combined together on a plate, blending her St. Lucia upbringing (and the goat, fresh turmeric, ginger, Scotch bonnet peppers and coconut milk that are common on the island) with her fine-dining cooking techniques and deft pasta-making skills.

Scampi alla Livornese at Jasper’s Restaurant (Kansas City, Missouri)

Second-generation-chef-owner (and second-generation Jasper) Jasper Mirabile Jr. now oversees the restaurant his parents opened in Kansas City&rsquos Waldo neighborhood in 1954. He also oversees the neighboring market and cafe that opened 30-years later. While Jasper&rsquos Restaurant now draws some influences from Jasper Jr.&rsquos frequent trips to the Tuscany and Piedmont regions in Italy, it has long been an homage to the family&rsquos Sicilian heritage. One of the highlights, Scampi alla Livornese, has been on the menu since the beginning. Inspired by a pasta dish Jasper Sr. had four nights in a row at a restaurant in Italy, the dish &mdash angel hair pasta with shrimp and a touch of garlic in a white wine-cream sauce &mdash has been a closely guarded family secret &mdash not to mention local favorite &mdash since day one.

Spaghetti Carbonara at Crossroads Kitchen (Los Angeles)

Look closely at this picture. That egg yolk is not an egg yolk. Crossroads Kitchen chef Tal Ronnen has broken ground in the world of plant-based cuisine. The Los Angeles-based chef transformed a style of eating that was once understood as just salad and tofu into a satiating and delicious form of dining that foregoes any of the ethical concerns associated with consuming animal products. A prime example of his haute technique is his spaghetti carbonara, featuring homemade pasta with mushroom "bacon," topped with a vibrant "egg yolk" made of a yellow tomato béarnaise sauce held together in the shape of an orb with seaweed. It looks so similar to the real thing, you might just wonder if he&rsquos cheating at the whole vegan thing. He&rsquos not.

King Crab Tagliatelle at Giant (Chicago)

This small, consistently packed Logan Square restaurant isn&rsquot about a scene or showcasing any sort of trends, Giant just serves simple, flawless fare. Award-winning chef-partner Jason Vincent churns out a menu of small and medium plates that pack in the flavor. It&rsquos all good, but the pasta really showcases his ability to layer ingredients with force. The best example is the king crab tagliatelle. Eating it feels like consuming a bright summer day, regardless of the actual weather the Windy City weather has in store. Al dente strands of long pasta twirl around a flavorful mix of saffron, king crab and chile butter in a perfect pile of aromas that merge the floral, honeyed notes of saffron with sweet and delicate crab and a bit of fat and heat from the compound butter. Just like the 44-seat restaurant itself, it&rsquos pretty darn special.

Campo de Funghi at Tavernetta (Denver, Colorado)

Colorado restaurant royalty Bobby Stuckey and Lachlan Mackinnon-Patterson, the team behind Frasca Food and Wine, have branched out since opening their original fine-dining concept with a more casual, less expensive pizzeria, Tavernetta, with a menu showing just as much reverence to Italian culture and culinary tradition. Since its opening in 2017, one of the most-popular menu items has been the Campo Di Funghi, large sheets of pasta stretched thin from house-ground wheat, filled with creamy stracciatella cheese, mushroom and Parmigiano-Reggiano. It&rsquos a stark departure from the red sauce version that is common in restaurants throughout the states, but that&rsquos exactly what&rsquos made it an absolute must.

Swiss Chard Gnocchi at Vetri Cucina (Philadelphia)

When James Beard Award winner Marc Vetri was eating around Italy in the mid-1990s, he noticed an abundance of vegetable-based gnocchi &mdash carrot gnocchi, beet gnocchi, squash gnocchi, essentially an entire rainbow of hand-rolled dumplings. So, when he came back to the US and opened Vetri Cucina that was one of the first dishes on the menu. Though it&rsquos changed in size (they used to be the size of a meatball) and, occasionally, ingredients (spinach has been the most regular), it&rsquos still on the menu decades later. These days, it features Swiss chard, pureed and mixed with grated Grana Padano cheese, egg, bread crumbs and seasoning to make the dough. Those verdant orbs are cooked, then served with brown butter and freshly grated Parmigiano-Reggiano and shaved ricotta salata.

Rigatoni Bolognese at Dante (Omaha, Nebraska)

Omaha doesn&rsquot have the same Italian-American cred as places like New York, Boston and New Jersey. But the city has long been home to generations of Italian-Americans who have opened restaurants and exposed locals to their tomato- and meat-infused pasta specialties like Bolognese. The classic meat sauce is beloved in the city and is found all over the place. The best version, however, comes from Dante, the city&rsquos only restaurant that specializes in wood-fired Neapolitan pies and rustic Italian cuisine. Chef-owner Nick Strawhecker&rsquos version of the sauce features a rich blend of beef and pork ragu mixed with perfectly al dente rigatoni and a thick sprinkling of Grana Padano cheese.

Short Rib Agnolotti at St. Cecilia (Atlanta)

It seems that Texas native Ford Fry can do just about anything he puts his mind to. He updated Southern fare at his first restaurant, JCT Kitchen & Bar, on Atlanta&rsquos Westside, and has taken on assorted cuisines, to great acclaim, ever since. At St. Cecilia, Ford excels at Mediterranean dishes, including pasta. His short list hits on a bunch of coastal classics, but it's the agnolotti that really stands out. The savory yet still delicate dish features red wine-braised beef stuffed inside the light pockets of pasta with a rich Parmigiano crema and some woodsy sage.

Pollo alla Rustica at Dahl & Di Luca (Sedona, Arizona)

Chef Lisa Dahl is a bit of an anomaly in crunchy Sedona, more likely to be in towering heels than hiking boots. The former fashion industry insider helped to pioneer the desert town&rsquos fine dining scene with her on-trend restaurants like Pisa Lisa, Mariposa and Cucina Rustica. At her namesake Dahl & Di Luca, she combines the city&rsquos local and organic ethos with haute Italian &mdash don&rsquot be surprised if you catch her donning Cavalli or Dolce & Gabbana in the kitchen. The Tuscan villa-inspired space offers a wide range of personalized riffs on traditional dishes like the perennial favorite, pollo alla rustica. The bold dish combines house-made fettuccine with grilled lemon chicken, baby spinach and sauteed mushrooms in a lightly scented white truffle cream sauce.

Pappardelle with Veal at Bottega Restaurant (Birmingham, Alabama)

Inspired by the wine bars and trattorias of Italy, Bottega looks and feels like the Motherland. The 30-plus-year-old restaurant is housed in a historic Beaux-Arts building that takes cues from classic Greco-Roman styling. Owned by James Beard Award-winning chef Frank Stitt, that creative reinterpretation of classic Italy extends to the food, too, with dishes made with both Southern and Italian ingredients. Guests swear by the pappardelle with veal. Veal tenderloin is sautéed with garlic, bulb onions, sweet peas and asparagus and then it&rsquos deglazed with dry vermouth, a touch of cream, lemon and lots of fresh mint. That savory sauce is tossed with thick, handmade pappardelle noodles that are made in-house.

Ricotta Gnocchi at Liana’s Trattoria (Fairfield, Connecticut)

Serving classic Italian cooking with a deference for well-sourced ingredients, Liana&rsquos Trattoria is a cozy hidden Italian gem. Liana DeMeglio is a warm matriarchal presence in her restaurant, making dinner often feel like a meal in her own home. If there is one Italian dish revered in this part of Connecticut, it is her airy housemade gnocchi, offered with a choice of three sauces: sage butter, Bolognese and creamy Gorgonzola. Beginning with local ricotta cheese and finished in the hands of DeMeglio, these gnocchi forever change expectations.

Mushroom Ravioli at La Strada (Reno, Nevada)

Mention mushroom ravioli to any Reno resident, and you&rsquore likely to get the one-word response, "Eldorado." Drawing from their Northern Italian heritage, members of the Carano family serve their signature pasta at La Strada, the flagship restaurant inside the Eldorado Resort Casino, adjacent to the famous Reno Arch. The celebrated dish features a rich filling made from dried porcini mushrooms imported from Italy nestled inside pillowy housemade ravioli, all drenched in a velvety porcini cream sauce.

Pastichio in Primavera at Frasca Food & Wine (Boulder, Colorado)

If one is raising the subject of Italian cuisine in America, Frasca Food & Wine in Boulder is a near-mandatory part of the conversation. The multi-award-winning restaurant by master sommelier Bobby Stuckey and chef Lachlan Mackinnon-Patterson is one of the U.S. leaders of regional Italian cuisine, specifically that of northern Friuli-Venezia Giuli. The Pastichio in Primavera was actually developed in Italy by executive chefs Eduardo Valle Lobo and Kelly Jeun while traveling. Layered like a lasagna &mdash but nothing like the lasagna common in the States &mdash it combines alternating bands of braised rabbit and Harbison Cheese from Jasper Hill Farm with black truffle and black trumpet mushrooms. It&rsquos great on its own, but it&rsquos best enjoyed with a wine from the restaurant&rsquos collection of 200 varieties.

Cincinnati Chili at Camp Washington (Cincinnati, Ohio)

Skyline Chili may have started the spiced meat sauce over spaghetti movement that swept through parts of the South and Midwest, but this James Beard America&rsquos Classic has been a favorite among Cincy&rsquos stockyard workers since the 1940s. Open 24-hours a day, six days a week, Camp Washington has been a go-to for locals looking to get a taste of their two-, three-, four- and five-way plates. For those of you who may be unfamiliar, it starts with plain pasta and chili, moving up to beans (two-way) all the way to a heaping platter of spaghetti smothered in chili, red kidney beans, white onions and shredded Wisconsin Cheddar cheese for the five. Got it? Now add it to your list.

Bucatini with Cockles, Smoked Bacon and Ramp Pesto at Coppa (Boston, Massachusetts)

When spring comes around and ramps are abundant, the chefs at Coppa can&rsquot contain their excitement. They use every last wild leek they can get their hands on. The oniony bottoms get sauteed with smoked bacon, shallots and Fresno peppers, then doused with white wine to create a flavorful steam bath for the cockles (small clams). Once the clams open, they add in fresh-made semolina bucatini, butter, ramp pesto made from the green tops, parsley, lemon juice and crushed red pepper until the sauce sets and melds together into one briny, smoky unit. The verdant dish is a really springed-up version of a clam pasta &mdash one bite and you&rsquoll sure be glad winter is (hopefully) over.

Chicken and Spaghetti at The Venesian Inn (Tontitown, Arkansas)

When Italian immigrants arrived in the United States, they brought pasta and flavorful tomato sauce along wherever they went, blending it along with local proteins, like meatballs, that were unaffordable in the old country. They did pretty much the same thing when they ended up in Arkansas, matching the tangy red sauce with local fried chicken. Up in the northwest of the state, Tontitown's 70-year-old The Venesian Inn pairs Italian pasta and sauce with the crisp and juicy bird, a soaked salad and trifold rolls with butter.

Pasta Alla Piastra at Viale dei Romani (West Hollywood, California)

The self-proclaimed world&rsquos best Bolognese at Viale dei Romani is made via an elaborate, labor-intensive three-day process. It starts with an eight-hour simmer of milk- and tomato-braised veal with pork, which goes straight into the 100-layer lasagna, made in the traditional Emilia-Romagna style, with 50 sheets of pasta and 50 layers of Bolognese before it&rsquos baked. To finish it off, Chef Casey Lane uses a piastra (a hot sheet of metal) to sear the lasagna sheet so it&rsquos caramelized and crispy on top and then serves the lasagna over a very simple tomato jus.

Plin at Osteria Langhe (Chicago)

Osteria Langhe partners Aldo Zaninotto and chef Cameron Grant celebrate the flavors of Italy, specifically Piedmont, at this warm and welcoming Logan Square restaurant. The region is well-known for its love of carbs &mdash its classic risottos and pastas are among some of the best in Italy. Unlike its southern counterparts, there&rsquos no red sauce in sight. Dishes instead showcase the cheeses and meat, like rabbit and veal, that are common in the area. Grant honors regional traditions with from-scratch, slow-food-style primi like his infamous plin. While the delicate pasta can be stuffed with ingredients ranging from rabbit to artichokes in Piedmont, Grant fills his handmade squares with La Tur cheese before tossing it with butter, thyme and stock.

Potato Gnocchi at The Painted Lady (Newberg, Oregon)

Working out of a renovated 1890s Victorian home, respected chefs Allen Routt and Jessica Bagley highlight their vast culinary and travel experiences in their seasonally changing set menus with optional wine pairings. (Word to the wise: Get the wine pairing.) The Painted Lady serves a potato gnocchi, which changes according to availability, but is always incredible and has never been taken off the constantly evolving menu. The fluffy dumplings could be accented with black truffles, braised rabbit and carrots or quail sourced locally from Pacific Coast Farms, trumpet mushrooms, perigord truffles, and Parmesan.

Crawfish Monica at Kajun Kettle Foods (New Orleans, Louisiana)

New Orleans has plenty of culinary temptations, but Jazz Fest regulars know that the best thing to eat while festin&rsquo is Kajun Kettle Foods Crawfish Monica. Essentially a seafood alfredo on Cajun steroids, this creamy, rich dish combines corkscrew rotini pasta along with lump crawfish meat and loads of butter, heavy cream and spices that has such a following, the line is longer than the queue for the ladies room.

Farfalle With Smoked Salmon and Caviar at Sapori Trattoria Italiana (Collingswood, New Jersey)

A Sicilian native who immigrated to the United States in the mid-1990s, Franco Lombardo intimately understands the intricacies of Italian cuisine &mdash which means he definitely knows a lot about pasta. The chef worked at well-known Philadelphia trattoria La Locanda del Ghiottone, before opening his own restaurant in New Jersey in 2003. Translating to "flavors" in Italian, Sapori aims to offer guests (many of whom are regulars) a taste of the full span of Italian fare, from the north to the tip of the boot. The printed menu is great, offering satiating primi like fettuccine al porcini with a white wine-cream sauce, and gnocchi with veal, pork, beef and tomato ragu. But the specials really are special, including the decadent farfalle with smoked salmon and red caviar.

Spicy King Crab Spaghetti at RPM Italian (Chicago and Washington, D.C.)

This Chicago Italian restaurant &mdash with a second location in Washington, D.C. &mdash is backed by Giuliana and Bill Rancic, but RPM Italian doesn&rsquot rely on celebrity associations and its dining room packed with beautiful people &mdash each is a destination-worthy restaurant. The food, especially the pasta, is really darn good even without the reality star endorsement. Chef-partner Doug Psaltis serves dozens of fresh pastas, made in-house every day, including really great homestyle Bolognese and pomodoro, but the one that stands out most in flavor &mdash and aesthetic &mdash is the spicy king crab with jet black squid ink spaghetti and vibrant Fresno chile.

Raviolo with Farm Egg and Brown Butter at Cotogna (San Francisco)

As Oscar Wilde once said, "Imitation is the sincerest form of flattery. " Chef Michael Tusk has certainly had his share of imitators for this innovative raviolo. (Many of those imitators like chef Nancy Silverton are pretty darn great on their own.) Originally on the menu at Quince but brought over to more casual Cotogna when it opened and evolved over time, the single piece of stuffed pasta is a must-order. These days, a delicate egg yolk pasta shell is filled with fresh ricotta and an egg yolk and poached until the exterior dough cooks and the yolk hits the perfect runny consistency. Drizzled with brown butter, the yolk- and dairy-based sauce comes together like a slowly oozing volcano when your fork releases the egg onto the plate.

Cappellacci at Hippo (Los Angeles)

Located in Highland Park on Los Angeles&rsquo ever-evolving eastside, this pasta restaurant by Nancy Silverton mentee Matt Molina &mdash who won a James Beard Award while cooking at Silverton&rsquos Osteria Mozza &mdash has been popular since its opening day, in summer 2018. And one of the most-popular dishes on Hippo&rsquos menu has been the seasonally rotating cappellacci. The hat-shaped pasta was first stuffed with sweet summer corn in the summer, before transforming into an autumnal blend of sweet winter squash, amaretti, browned butter and crisp sage. Whatever it is when you visit, make sure to try it.

Fettuccine with Marcella's No.3 Tomato Butter Sauce at Nostrana (Portland, Oregon)

One of greatest culinary influences on Nostrana chef-owner Cathy Whims was Italian-born chef and author Marcella Hazan, who invited Whims to study at her Venice home. Whims pays homage to her mentor by featuring Hazan&rsquos most-famous sauce almost daily on the menu at her Portland restaurant. The dish perfectly simple with handmade farm-fresh egg fettuccine that soaks up the mix of butter, San Marzano tomatoes and onions, fully absorbing all the flavor. As opposed to oil-based sauces that are slick over the noodles, butter sauce absorbs into handmade egg pasta like lotion, says Whims. ". This sauce is totally non-aggressive, delicious, pure and sweet. We then top it with the best Parmigiano Reggiano we can get, and it's magic."

Tagliatelle Carbonara at Mani Osteria (Ann Arbor, Michigan)

This family-friendly tavern focuses on the Italian tradition of highlighting local ingredients and boutique wines with warm and friendly hospitality. Somehow, the folks here managed to make already decadent carbonara even richer and more indulgent than the traditional preparation. House-made tagliatelle pasta is tossed with locally sourced sauteed bacon, roasted cremini and shiitake mushrooms and an egg- and Pecorino-Romano-based sauce. It&rsquos creamy, smoky, salty and earthy, but what really takes Mani Osteria&rsquos version up a notch is the addition of a poached egg, which oozes its silky yolk into the mix when pierced, adding another rich, flavorful layer to the beautifully mingled dish.

Baked Pasta at Al Forno (Providence, Rhode Island)

Al Forno has broken ground on many fronts. It reinvigorated the Providence dining scene when it opened its doors in 1980, and was the birthplace of now ubiquitous grilled pizza. And chefs Johanne Killeen and George German have been wood-firing much of their menu since well before it became cool everywhere else. The pasta menu is just as renowned as the pies and flame-kissed entrees, and the baked pasta is legendary. Seasonal variations are cycled in and out according to what&rsquos available, meaning thinly sliced asparagus with cream in spring, or pumpkin and pancetta come fall. Order one of those and the never-changing baked pasta with tomato, cream and five cheeses. The mainstay combines fresh cream, tomatoes and a blend of fontina, Pecorino-Romano, gorgonzola, ricotta and Parmigiano-Reggiano that bakes until the tips are perfectly chewy and charred.

Kobe Ravioli at Tredici North (Purchase, New York)

New York City often sucks the air out of the food scenes of its neighboring towns and cities. It&rsquos not that there aren&rsquot great chefs and restaurants nearby, there are just so many big names in the Big Apple, it takes a lot for those right outside the five boroughs to get noticed. Executive chef Giuseppe Fanelli of Tredici North, spent time working in NYC&rsquos top Italian kitchens, from Felidia&rsquos to Rao&rsquos, before taking over the stove at this award-winning Westchester place. He offers a selection of creative spins on Italian classics such as the decadent Kobe beef ravioli, house-made ravioli filled with braised Kobe beef, caramelized onions, black truffle and Fontina di Val&rsquoDosta cheese in browned butter and thyme, with natural reduction.

Raviolone Aperto at Terramia Ristorante (Boston, Massachusetts)

Set in Boston&rsquos Italian enclave, the North End, this special-occasion status spot has been serving elevated Italian fare since 1993. Terramia&rsquos diverse menu offers innovative versions of seasonal classics that are certainly worth exploring, though many of its regulars just can&rsquot pass up the signature raviolone aperto. The giant open-faced ravioli serves as a delicate bed for scallops, shrimp and zucchini blanketed with a sweet and creamy lobster-mascarpone reduction. The candlelit restaurant is small and its tables are still very coveted after all these years, so it's best to make a reservation if you want to taste this iconic dish.

Chestnut Gargati at Che Fico (San Francisco)

Che Fico specializes in Italian and Jewish-Italian-by-way-of-California cuisine. Its plates are great and so are the pizzas &mdash the pineapple pizza has certainly converted more than a few detractors &mdash but the Cucina Ebraica, the traditional Jewish fare of Italy, is truly special. The chestnut gargati was inspired by one of those dishes from Venice. Forgoing the traditional pork, the dish features braised Rossotti Ranch veal and green garlic with carrots, onion and celery, all common ingredients that have been incorporated into the vast cuisines of the Jewish diaspora, and really stand out.

Tumminia at Bella Gioia (Brooklyn, New York)

In the Castelvetrano region of Sicily, locals make a burnt wheat dough from an ancient grain known as tumminia. The grain has nutty flavor, grainy texture, less gluten than most wheat that&rsquos currently used for pasta. Sauces really cling to it. At Bella Gioia in Brooklyn, chef Nico Daniele handrolls strands of tumminia into busiate (it looks like an old telephone cord) and pairs it with pesto alla trapanese, a blend of cherry tomatoes, almonds, pine nuts, Parmigiano Reggiano, and Sicilian olive oil. The pasta and sauce is combined with more poached cherry tomatoes, toasted almonds and caciocavallo cheese, adding even more flavor and interesting texture. Daniele finishes it off with micro basil and a drizzle of olive oil.

Ricotta and Egg Raviolo at Osteria Mozza (Los Angeles)

There&rsquos a reason this dish was featured on The Best Thing I Ever Ate. Many of the culinary insiders who&rsquove tried chef Nancy Silverton&rsquos ricotta and egg ravioli agree it is, in fact, one of the best dishes they&rsquove ever had. Not to sound redundant, but Silverton herself first tried it at Michael Tusk&rsquos Quince in San Francisco and thought to herself it was for sure the single best pasta dish she had ever come across. So, she made her own version at Osteria Mozza. Hers features one big, square raviolo filled with ricotta and a raw egg yolk drenched in brown butter. When it arrives, servers let their guests know the best way to dig in is to cut the giant mound from the center, so the golden yolk spills onto the plate and thickens the browned butter.

Bone Marrow Bolognese at June’s All Day (Austin, Texas)

Inspired by Spanish tapas bars, Parisian cafes and New York City&rsquos hipster wine bars, this laid-back SoCo All Day cafe serves a fun and sophisticated selection of dishes for breakfast, lunch and dinner paired with a world class wine list by Master Sommelier June Rodil. That constantly rotating list is highlighted in cute 'zines that change according to whatever region or style is being featured. Given that wine is such a focus, the food is meant to be consumed alongside it. Grab a kicky red to sip with bone marrow Bolognese. The sumptuous, buttery, meaty, savory sauce coats thin handkerchief-style pasta, with a bit of kale sprinkled in.

Fettuccine al Pomodoro at Patrizi’s (Austin, Texas)

Set outside Butterfly Bar on Manor Road &mdash an ideal post-happy hour dinner &mdash this little Italian trailer serves a variety of meatballs, bruschettas and housemade pastas crafted using family recipes that date back to the 1940&rsquos. One of owner Nicholas Patrizi&rsquos favorites is the fettucine al pomodoro, a pasta made with semolina and local egg with a hint of nutmeg, twirled into a classic tomato sauce made with local tomatoes and a whole lot of butter (basically half butter, half tomato). All the fat in the sauce helps it to cling to the chewy, rich noodles, which are garnished with farm cheese, basil and lemon zest, creating a rich, textural dish with a bright and aromatic finish.

Spaghetti and Meatballs at Di Pasquale's (Baltimore, Maryland)

For well over a century, Di Pasquale&rsquos has served some of the best spaghetti and meatballs in the entire United States. That&rsquos a big statement for the nation where the dish was brought to life, but this one truly stands out. It starts with the marinara sauce, a secret recipe inspired by old-world traditions that have been perfected and passed down by generations of Italian-Americans. It evenly coats the spaghetti, piled into a round and crowned with two absolutely fabulous 100-percent beef rounds. Make a lunch date, as door shut promptly at 6 p.m.

Spring Pea and Ramp Agnolotti at SPQR (San Francisco)

Michelin-rated SPQR doesn&rsquot bill itself as an Italian restaurant. It aims to be a Northern California restaurant inspired by Italy. And it makes sense &mdash its home city, San Francisco, lies in a Mediterranean climate not dissimilar to Italy&rsquos, and a substantial portion of its population descended from Italian immigrants. A perfect summation of the concept is the spring pea and ramp agnolotti with ricotta salata. The playful and colorful dish looks like a striped pillowcase with alternating stripes of ramp top-infused pasta dough and plain old wheat dough encasing a blend of peas and ricotta cheese. Those gorgeous little puffs are topped with grated ricotta salata, adding a hint of salt and a nice milky flavor.

Lasagna Verde at Tredici Enoteca (Philadelphia)

Converting what is normally a heavy and not-very-nutrient-rich dish into a lighter but equally delicious riff on layered pasta, the Tredici Enoteca team created lasagna verde. It&rsquos become an icon for the restaurant. The pasta is made with 100% fresh spinach that&rsquos blanched and pureed to produce the individual sheets. Unlike regular lasagna that&rsquos assembled into a casserole dish and cooked all at once, this creative interpretation is built in individual layers that get cooked separately, so the edges crisp up and maintains a chewy texture throughout. Once those pieces come out of the oven, they&rsquore stacked atop of one another with house-made pork bolognese and bechamel, then finished off with some fine herbs and grated Parmesan.

Mac and Cheese Carbonara at Buddy V’s Ristorante (Las Vegas)

Baker and Cake Boss Buddy Valastro Jr. shows off his Italian heritage and savory-cooking cred at his Grand Canal Shoppes restaurant at The Venetian Palazzo. The upscale Italian-by-way-of-Jersey restaurant showcases Valastro&rsquos spin on classics. There are meatballs, chicken parm, and linguine and white clam sauce on the menu, but he also offers some of his own fun twists on pasta. A prime example is the mac and cheese carbonara. The baked pasta features a mix of cavatelli pasta, pancetta, heavy cream, peas and cheese, combined together with a crust of parmesan cheese and breadcrumbs cooked in a skillet until the top is toasted with a nice crisp crunch that complements the creamy base.

Peas in Their Pod at Quince (San Francisco)

There aren&rsquot many chefs who deserve two spots on a single pasta list. Michael Tusk certainly does. The San Francisco-based chef is renowned internationally for his work with dough at his three-star Michelin restaurant, Quince. It&rsquos not cheap (or even affordable), but it is a worthy special-occasion destination for its nightly tasting menu. Shortly after the Champagne cart leaves guests with their bubbly, they get to dig into contemporary dishes like Peas in Their Pod. Resembling snap peas, this playful dish boasts a green pasta exterior folded into the shape of a pod, decorated with swooshes of goat yogurt, pea shoots and flowers.

Lobster Spaghetti at Eastside Eat + Drink (Minneapolis, Minnesota)

Eastside Eat + Drink&rsquos new American menu features dishes and drinks with a range of international influences like whole wood-roasted duck served on a lazy susan with different mustards, scallion pancakes, braised savoy cabbage and a French-style four spice mix. Malone also offers some great pasta on the menu with similar multicultural appeal. The lobster spaghetti is divine, mixed with cognac cream and roasted butternut squash, slightly sweet, fully creamy and 100 percent sophisticated.

Squid Ink Pasta Bites at The Sea Fire Grille (New York City)

The one problem with ordering pasta in a restaurant is that it can be so filling, it&rsquos hard to try multiple versions. That&rsquos not an issue at The Sea Fire Grille in Midtown Manhattan, where chef Jesus Nunez serves two-in-one squid ink pasta bites. The two bites have different preparations, so you can sample multiple squid ink pasta presentations on a single plate. One is a tuna bolognese in which the traditional beef is swapped out in favor of small chunks of tuna in the hearty tomato sauce, finished with a piece of tuna prosciutto on top. The other features a pistachio and fava bean pesto nestled around the strands with slice of octopus on top. It&rsquos definitely great for Instagram and it&rsquos a lovely couple of bites while sipping a glass of wine at the bar.

Truffle Gnocchi at Gianni’s (Miami, Florida)

Miami Beach is known for its architecture, yet no single building is as iconic as the former Versace Mansion. Named after the world-famous designer, the home&rsquos most-exalted resident, Gianni&rsquos features vibrant Mediterranean cuisine heavily influenced by the simplicity of honest, Italian cooking. Executive chef Valter Mancini offers a pasta selection that&rsquos just as opulent as the luxurious location. One of the richest, most-decadent options is the Truffle Gnocchi. Homemade potato gnocchi is coated in a creamy white truffle sauce, topped with Pecorino Romano and a crown of freshly shaved truffle.

Cacio e Pepe at Osteria Leana (Oyster Bay, Long Island)

There&rsquos a reason many of the locals who frequent Osteria Leana say its cacio e pepe is better than what they&rsquove had in Rome &mdash chef Peter Van Der Mije practically subsisted on this classic dish alone when he was living in Italy, and has spent years perfecting it. Made with bucatini and Turkish peppercorns that are toasted to enhance their fragrance and flavor, this cacio e pepe rendition is the result of an adult life of trying to recreate a memory and learning how to cook really, really well. Before opening his own spot in a small Long Island town 30 minutes outside the Big Apple, Van Der Mije spent years working under the best NYC chefs, including Marcus Samuelsson, Jean-Georges, and Dan Kluger.

Morel Pasta at Driftless Cafe (Viroqua, Wisconsin)

In late spring, many Wisconsin families head out to the wooded hills and river-filled valleys in the southwestern corner of the state in search of morel mushrooms, one of the most-elusive and -coveted of 'shrooms in the United States. Those who don&rsquot want to want to muddy themselves in the woods, head to local farm stands and grocery stores to stock up. Or they just go to Driftless Cafe in Viroqua. At the local-foods-obsessed restaurant, the chefs celebrate the bount of morel season with an assortment of dishes including a perfect morel-laden pasta that is certainly worth planning a trip around.

Spaghetti and Meatballs at Muriale’s Italian Kitchen (Fairmont, West Virginia)

North-central West Virginia&rsquos large Italian population supports a dozen or more authentic Italian "ristorantes" that garner rave reviews for their real-deal Italian cuisine. But Muriale&rsquos Restaurant sits at the top of that list. Fans flock to this family-owned (and family-friendly) Fairmont spot for traditional specialties like spaghetti, lasagna and more. Can&rsquot choose? Don&rsquot have to! The "Taste of Italy" platter offers a sampling of homemade lasagna, hot-sausage rigatoni, ravioli and a giant meatball.

Cavatelli Bolognese at Giovanni’s Ristorante (Beachwood, Ohio)

Set in a nondescript office building on a busy intersection, Giovanni&rsquos Ristorante is easy to miss. But the Italian stalwart, which has been considered a special-occasion destination for Clevelanders since 1976, is still one of the best in the city, rivaling all the fresh, new spots that pop up. It&rsquos received a number of awards and accolades from national outfits for its attentive service, outstanding wine list and excellently prepared high-end cuisine. The pasta stands out on the menu, namely the Cavatelli Bolognese with light handmade ricotta cavatelli and mildly sweet, classic Bolognese sauce that come together in seamless harmony.

Cavatelli and Braciole at Consiglio’s (New Haven, Connecticut)

Located in pizza-loving New Haven, Connecticut, Consiglio's has been serving cavatelli and braciole to locals since 1938. Annunziata Consiglio featured the dish on the menu at her first restaurant with her husband, Salvatore, The Big Apple, before the couple were forced to relocate in the 1960&rsquos, when they changed the name to the current Consiglio&rsquos. Just like Annunziata learned in her hometown of Amalfi, Italy, ricotta pasta is still hand-rolled, one-by-one off a fork at the third- and fourth-generation owned family restaurant. It&rsquos paired with thin-sliced beef, rolled and seasoned with parmesan cheese, garlic, basil and other spices, slowly simmered until tender in fresh tomato sauce.

BBQ Spaghetti at The Bar-B-Q Shop (Memphis, Tennessee)

When you consider that the traditional preparation of spaghetti tops the pasta with tomato sauce and ground meat, it's not that odd to think of substituting barbecue sauce in for the ragu and pulled pork for the meatballs. OK, it's still a little weird, but it's also delicious and popular in barbecue joints all over Memphis. The Bar-B-Q Shop offers what it probably the best-known version in Memphis.

20 Yolk Tagliatelle at BoccaLupo (Atlanta, Georgia)

Buzzy BoccaLupo consistently ranks as one of the best places in dine in food-obsessed Atlanta, and the tagliatelle has a lot to do with it. Inspired by an exceptionally decadent and chewy egg yolk pasta that he tried in Italy, Chef Bruce Logue developed an equally indulgent recipe made from 20 yolks and an additional six whole eggs. The color is great, so is the flavor, but these might just be the softest, most supple strands of pasta on the planet. The noodles paired with two other ingredients Logue adores, mushrooms and fermented foods, making his own Tuscan kale kimchi. It might sound very unItalian, but Logue ties it all together with a bit of butter so the multicultural ingredients come together in perfect harmony.

Fettuccine with Duck Confit at Tony’s (St. Louis, Missouri)

Tony&rsquos has been a landmark in St. Louis&rsquo iconic Italian neighborhood, The Hill, for more than 70 years. Not your average red-sauce joint, this elegant restaurant is the grand dame of the city&rsquos fine-dining scene, renowned for its white tablecloths, impeccable service and perfectly balanced dishes. Now run by third-generation-owner Jim Bommarito, it features well-executed dishes like fettuccine with duck confit. The new(ish) dish is earthy and rich with wild mushrooms and decadent poultry served in a hearty duck stock sauce and topped with salty parmesan.

Clams Buccatini at The Depot (Seaview, Washington)

When razor clam season hits the Long Beach Peninsula, The Depot restaurant is where you want to be. Clams Bucatini, which has been on the menu for more than a decade, is flavored with a generous amount of the pungent shellfish, which is tossed in a sauce of garlic, white wine, lemon juice, chile flakes and a helping of the razor clams more subtle, buttery counterpart, the Willapa Bay clam. The hollow build of the bucatini allows the juices to flow in and out. And by the time you run out of pasta, you'll be left with spoonfuls of razor clams left to eat.

Lasagna at Dominick’s (Bronx, New York)

Since 1962, folks have lingered along Arthur Avenue &mdash New York&rsquos real Little Italy &mdash on Sunday afternoons awaiting seats at Dominick's communal tables for a taste of the once-a-week lasagna. Every Sunday morning, the restaurant prepares trays of perfect layers of pasta with ground beef, ricotta, mozzarella and tomato "gravy." What they refer to as gravy is sweeter than their marinara or tomato sauce (which is infused with garlic), featuring onion as the main flavoring component along with meatballs. The dish is totally worth a trek and a wait, but it&rsquos wise to arrive when it opens around 1 p.m., as it often sell out within a couple of hours.

Spaghetti Parm at Chef’s Restaurant (Buffalo, New York)

Chef&rsquos Restaurant has been a downtown Buffalo icon since 1923. The classic family restaurant is decked out with red-and-white-checkered tablecloths and autographed photos of celebrity fans who love the traditional Italian-American red sauce-style fare. The most-popular dish on the menu &mdash a relative newcomer, added in 1962 &mdash is the spaghetti parm. The pasta, the most-famous in Buffalo, is so beloved, it&rsquos considered the go-to for many celebratory occasions and milestones. It features spaghetti, tossed in sauce and butter, sprinkled with Parmesan and Romano and covered with slices of mozzarella cheese, then tossed under the broiler until the cheese melts. Those delicious ingredients come together on the fork, when locals twirl it together and dunk it into marinara sauce.

Agnolotti Carbona at Valentino Cucina Italiana (Fort Lauderdale, Florida)

Chef Giovanni Rocchio spends four hours making the pasta for his menu at Valentino Cucina Italiana every single day. There&rsquos a reason his restaurant is among the best in Broward County: his evolving pasta selections are completely innovative and perfectly prepared. The current star is the agnolotti carbonara. Delicate pockets of house-made agnolotti are filled with a carbonara custard, a blend of egg yolks, pecorino cheese, black pepper and cream. Once cooked, those little pillows are dressed with parmesan cheese foam, crispy pancetta and asparagus.


Fun Orange Facts Quiz

For each question, choose the best answer. The answer key is below.

  1. Oranges were bred from which two fruits?
    • lemon and mandarin
    • pomelo and mandarin
    • grapefruit and mandarin
  2. Which two states in the U.S. grow the most oranges?
    • Florida and California
    • Florida and Texas
    • Florida and South Carolina
  3. Oranges grow in the wild.
    • only in California
    • only outside the United States
    • false, they are a domesticated crop.
  4. Which of the following is made from orange rinds?
    • Marmalade
    • Orange Zest
    • Candied Orange peel
    • All of the above
  5. How many varieties of oranges are there worldwide?
    • 150
    • 349
    • 467
    • over 600
  6. How many segments are inside most oranges?
    • five
    • six
    • eight
    • ten
    • twelve
  7. Why did sailors plant orange trees along trade routes?
    • They liked the taste of oranges.
    • They knew oranges prevented scurvy on voyages.
    • The orange seeds were easy to plant.
  8. Brazil grows over 30% of the world&aposs oranges
    • true
    • false
  9. What is true about the orange blossoms?
    • They are white.
    • It is the Florida State flower.
    • The blossom is very fragrant.
    • All of the above.
    • None of the above.

Answer Key

  1. pomelo and mandarin
  2. Florida and California
  3. false, they are a domesticated crop.
  4. All of the above
  5. over 600
  6. ten
  7. They knew oranges prevented scurvy on voyages.
  8. true
  9. All of the above.

At this time Knorr does not have a line of vegetarian products. However, there are some meatless products such as Knorr Vegetarian Vegetable Bouillon Cubes. We suggest that you read the ingredient statements for more information. Gelatin is derived from the naturally occurring protein in animal tissue and it is used both to thicken and to stabilize (maintain desired degree of firmness). We cannot guarantee whether it is from beef or pork. It does not contain fat or cholesterol. For additional ingredient information, please contact us at https://secure.knorr.com/contactus

We use a wide range of non-animal approaches to assess the safety of our products for consumers. We do not test our products on animals and are committed to ending animal testing. Our leading-edge research has one clear purpose: to continue to develop new non-animal approaches that can guarantee that our products are safe, without any need for animal testing.

Occasionally, when there are no suitable non-animal approaches available, some of the ingredients we use have to be tested and some governments test our products on animals as part of their regulatory requirements. We are actively working with these governments, other scientists and NGOs, to put in place alternative methods.

Over the past 30 years we have invested millions of Euros in research into non-animal approaches for assessing consumer safety. We have a team of internationally recognized scientific leaders in alternatives to animal testing in Unilever, who collaborate with the best research teams across the world on this important topic, so that new non-animal methods that start as ideas in our research laboratories are accepted by regulatory authorities and become standards for the industry.


America now has more breweries than ever. And that might be a problem.


Bartender Corey Faircloth fills a glass at Spacebar, a bar in Falls Church, Va., that sells 24 craft beers on tap and 20 kinds of grilled cheese sandwiches. (Evy Mages/For The Washington Post)

I t was a startling announcement: As of Dec. 1, 2015, the Brewers Association had counted 4,144 breweries in the United States, the most ever operating simultaneously in the history of the country. According to historians, the previous high-water mark of 4,131 was set in 1873.

The new number includes giant Budweiser, artisan Dogfish Head and your neighborhood brewpub. Although beer industry observers have known this day was coming, the pace of growth was explosive: At the end of 2011, there were 2,033 breweries, or fewer than half as many as now. In 2005, there were only 1,447. And 25 years ago? The Brewers Association, a trade group for small and independent breweries, logged a mere 284 in 1990.

So this is a golden age for beer lovers. It is easier than ever to find a great IPA (the most popular craft beer style in America), stout or session ale at a bar or liquor store. Previously ignored styles such as gose and Berliner weisse have become trendy, while brewers have a free hand to experiment with Belgian IPAs or saisons packed with unusual herbs.

On the other hand, the expanding market — at least two breweries open every day — has created a new set of problems for brewers. New arrivals, riding the craft beer wave, are finding it difficult to stand out. And it’s not as if bars have doubled the number of their taps in the past five years. So not only do the new breweries need to squeeze past their rivals even to make it in front of consumers, but they might need to convince bars that they’re more deserving of a chance than better-known beers from Lagunitas or Great Lakes.


Graham MacDonald, left, and Matt Humbard launched Handsome Beer at Washington-area bars in Sept. 2015. (From Handsome Beer)

Graham MacDonald, the co-founder of Washington’s new Handsome Beer, estimates that his beers have been sold at around 140 bars, restaurants and stores in the District and Maryland since last fall. Even so, he describes the process of getting into those establishments as “a bit of a challenge.”

“There’s been a huge influx of breweries who’ve come to market in the last year,” he says. “Only two or three years ago . . . it was easy to go in and say, ‘Here’s a new IPA, here’s a new pale ale, here’s a new stout.’ But now it’s not just the other new guys who are making the same thing it’s all the other established breweries.”

The sentiment is the same on the other side of the bar. “Picking the draft list has become exponentially harder than it was two or three years ago,” says Jace Gonnerman, beer director for the District’s Meridian Pint, Brookland Pint and Smoke and Barrel. “You have to balance styles, but how many spots do I have for national breweries? What local breweries do I want to focus on?

“Every time a local brewery opens making really, really high-quality beer, it pushes a national brewery off. We keep a good mix of national breweries on, because people are looking for that. But you have to say no to people way more than you say yes.”


Bartender Ben Brown pours from the tap at Pint on a recent Friday night. The restaurant's general manager, Drew Swift, says half of the bar's draft beers come from breweries located within a 60-mile radius of the establishment. (Lexey Swall/For The Washington Post)

Even when they are given a chance, some small brewers have expressed frustration with the way beer bars order products. Instead of buying three kegs of a new beer and running through them all, as it might have done when local beers were a novelty, a bar tends to buy a keg and, once it’s empty, fill the draft line with a competitor’s product, and then another one, and so on, before rotating back to the first brewery’s beer weeks or months later.

Dave Delaplaine of Roofers Union in Adams Morgan, which regularly swaps beers on and off 16 of its 22 draft lines, defends the practice. “That’s what the culture of the beer world is: In order to have really fun beers, these crazy one-offs, you have to change a lot,” he says. “Breweries are approaching it as an art and want to try new things. I’d take that any day: That’s what got people to try their beer in the first place.”

When brewer Jason zumBrunnen and his partners began planning Ratio Beerworks in Denver’s River North district, they knew what they were up against. “I think we’ve had 10 breweries open in the neighborhood since 2010,” zumBrunnen says. “Colorado is the forefront of craft beer in general. Making great beer is just the barrier to entry. Five years before us, opening a brewery was a very cool thing to do. The difference now is the amount of brands. There’s a finite number of tap handles at Falling Rock or Euclid Hall,” two Denver beer bars known for outstanding craft selections.

Ratio’s business plan didn’t rely on getting beer bars to put their French-style saison and Scotch ale on tap. Instead, it called for 90 percent of all sales to take place onsite. The brewery built a modern-industrial taproom that encouraged lingering, and it made deals with local music promoters to host acoustic performances and meet-and-greets with bands. For outside the brewery, Ratio made arrangements with a handful of modern restaurants and beer bars, “not necessarily the fastest-moving accounts,” zumBrunnen says, “but establishing the kinds of place we wanted to be in,” so that customers at those places think, ‘Oh, I’ve heard of them, I’ll go check out the taproom.’ ”


Luke Stanton, 21, and Brennan Ewing, 22, visit RAR Brewing in Cambridge, Md. Most of the company’s beers leave the premises to be sold elsewhere. (File photo by Bonnie Jo Mount/The Washington Post)

RAR Brewing, which opened as a brewpub in Cambridge, Md., in the summer of 2013, took the opposite approach. It began distributing its beers around the Eastern Shore and eventually in the District and Baltimore last fall, and the citrusy Nanticoke Nectar IPA became a hit. “Nectar sold so well that [bars] believe in us,” says co-founder Chris Brohawn, “and that gets our foot in the door” when they’re trying to get bars to carry a saison or a seasonal beer. About 85 percent of the beer RAR makes leaves the premises.

Still, with an increasing number of local breweries fighting for the same oxygen, Brohawn knows buzz can be fleeting. This year, RAR plans to stay in the spotlight by releasing limited-edition beers in cans at its brewpub “monthly, if not bi-weekly,” Brohawn says. RAR has experimented with placing local radio and print ads, but he says the social-media buzz surrounding a beer release “increases the word-of-mouth tenfold.”

Many in the beer industry pin their hopes for small breweries on localization: the idea that consumers would rather drink beers made down the road than across the country. Lary Hoffman, who co-owns Galaxy Hut in Arlington and Spacebar in Falls Church with his wife, Erica, prefers to stock most of the taps with Virginia breweries, such as Blue Mountain, Champion and Three Notch’d. “You can get any style of beer locally now, and the quality is on par with the best beer in the world, so why not seek out the regional option?” he asks. A handful of national brands, including Bell’s and Avery, show up on the 28 taps at Galaxy Hut and the 24 at Spacebar, but they’re the exception. Customers would be angry “if our draft lineup looked like a Safeway shelf,” Hoffman says.

In national surveys conducted by the Brewers Association, 67 percent of craft beer drinkers said it was important to them that their beer be locally made, while 61 percent said it was important that the brewery was independent. Meanwhile, the craft category is growing faster than the total beer market, and in 2014 reached a double-digit (11 percent) share of the marketplace by volume.

Those trends aren’t lost on Terry Haley, vice president for marketing at World of Beer, which has 77 craft-focused locations along the Eastern Seaboard and throughout the South. Haley says his company tries to make sure local and craft regional beers are well represented among the roughly 50 taps found at each tavern, even though “there’s definitely a point of emphasis to have what we call ‘craft’ beers across the major styles: Stone, Lagunitas here in Tampa, Cigar City’s Jai Alai [IPA]. You have to have some of these standbys.”


Customers Jeff Babka, left, and Steve DeBacco at the World of Beer bar and restaurant in Arlington in August. Each restaurant in the chain has about 50 taps that always include a mix of local and regional beers. (Amanda Voisard/For the Washington Post)

Of the 50 drafts at World of Beer in Arlington last week, 12 were from the DMV. They included 3 Stars, Parkway, Oliver and Escutcheon, as well as the more widely distributed Devils Backbone and Flying Dog. Other World of Beer locations had a similar ratio: 14 of 46 drafts in Atlanta came from Georgia Louisville’s 50 taps included 11 Kentucky or Indiana beers.

Brewers Association economist Bart Watson called the number of brewery openings “pretty incredible,” but he points out that America isn’t exactly saturated with beer makers: In a 2014 article, he noted that the United States has fewer breweries per capita than the United Kingdom, Germany or Latvia. Last summer, after the number of breweries hit 4,000, Watson calculated that “there are also nearly 1,000 cities with a population of more than 10,000 that don’t have a local brewery yet, and numerous neighborhoods in larger cities without a local brewpub or taproom.”

Other markets are hyper-competitive. Mike Sardina, president of the San Diego Brewers Guild, says that while there are at least 100 breweries in the county, there are also plenty of bars that will give a shot to newcomers. “But the beer has to be killer from a quality perspective, and the angle has to be that it’s not just another pale ale,” he says. “These bars support San Diego craft beer to a degree that they’ll bring in any new beer, but if it’s not up to par, it’s tough to get a second chance.”

That law-of-the-jungle competitiveness will guide whether or not new breweries make it, says Scot Blair, owner of San Diego’s Hamilton’s Tavern, a fixture on national “Best Beer Bar” lists, and the Monkey Paw and South Park breweries, both of which have been honored at the Great American Beer Festival. “Local doesn’t mean better,” he says. “The emphasis has to be on making good beer. We have maybe 110 breweries in San Diego. We were better when we had less breweries, because we were focused more on quality. It’s like real estate. Everybody jumps on when it’s a bubble.”


When do you need an I-212 Waiver (and how do you get it)?

If you have been removed from the U.S., you are barred from reentering the country for a set number of years or perhaps permanently, depending on why you were removed. Illegal (or attempted illegal) reentries to the U.S., in certain situations, also make you permanently inadmissible.

To be admitted to the U.S. while the bar still applies, you must file for and obtain an I-212 waiver or Consent to Reapply (CTR). Although the two terms are used interchangeably, a CTR request does not always involve the filing on an official Form I-212 and application fee.

When Do I Need an I-212 Waiver or Consent to Reapply?

Sections 212(a)(9)(A)(i) and (ii) of the Immigration and National Act state that foreign nationals who have been ordered removed may not be readmitted to the U.S. until they have stayed abroad for 5, 10 or 20 years. An aggravated felony conviction, however, creates a permanent bar.

Sections 212(a)(9)(C)(i) and (ii) of the Immigration and National Act further state that foreign nationals who illegally enter or attempt to illegally enter the U.S. after certain prior immigration violations are permanently barred.

When you are subject to the 5, 10 or 20 year-bar, you do not need the I-212 waiver if you wait outside the U.S. for the duration of the bar before you seek admission to the U.S. But if you wish to lawfully reenter the U.S. before the time bar expires, you must obtain an I-212 waiver. And when a permanent bar applies to you, you will forever be required to obtain an I-212 waiver.

An approved Form I-212, Application for Permission to Reapply for Admission into the United States After Deportation or Removal, or Consent to Reapply is valid indefinitely, as long as it is not revoked by the agency that issued the approval.

When the I-212 grant or Consent to Reapply provides permanent relief, it may be used for future immigrant or nonimmigrant purposes, as long as you do not incur new inadmissibility under INA section 212(a)(9)(A) or (C).

Returning unlawfully to the U.S. without the Consent to Reapply may lead to serious consequences, including reinstatement of your removal order, prosecution in criminal court, and a permanent bar from admission to the U.S. (that requires you to wait outside the U.S. for 10 years before you may apply for the waiver).

Five-Year Bar

You have a five-year bar on reentry from the date of your removal if:

  • You were removed upon arrival in the U.S., i.e. ordered removed in an expedited removal proceeding by U.S. Customs & Border Protection (CBP) at a U.S. port of entry. [INA section 212(a)(9)(A)(i)]
  • You were placed in removal proceedings upon arrival in the U.S. and then ordered removed by an immigration judge as an arriving alien. [INA section 212(a)(9)(A)(i)]

Ten-Year Bar

You have a 10-year bar on reentry from the date of your removal if:

  • You were ordered removed, other than as an arriving alien, by an immigration judge in removal proceedings. [INA section 212(a)(9)(A)(ii)]
  • You failed to timely depart the U.S. under an order of voluntary departure issued by an immigration judge, causing the voluntary departure to be converted to removal order. [INA section 212(a)(9)(A)(ii)]
  • You departed the U.S. willingly, but before removal proceedings were concluded. [INA section 212(a)(9)(A)(ii)]
  • You left the U.S. while a removal order was outstanding. [INA section 212(a)(9)(A)(ii)]

Twenty-Year Bar

You have a 20-year bar on reentry from the date of your removal if you were ordered removed from the U.S. more than once, whether as an arriving alien or not. [INA section 212(a)(9)(A)(ii)]

Permanent Bar

You have a permanent bar on reentry from the date of your removal if:

  • You were convicted of an aggravated felony. [INA section 212(a)(9)(A)(ii)]. NOTE: For purposes of this permanent bar, it does not matter whether you have been convicted of an aggravated felony in or outside the United States, whether the conviction itself resulted in the removal order, or whether the conviction occurred prior to or after the removal order.
  • You reentered or attempted to reenter the U.S. illegally after you accrued more than one year (in the aggregate) of unlawful presence in the U.S. and left. [INA section 212(a)(9)(C)(i)(I).]
  • You reentered or attempted to reenter the U.S. illegally after you were ordered removed from the U.S. [INA section 212(a)(9)(C)(i)(II)].

Key Things to Know About the Permanent Bar

Permanent Bar Under INA section 212(a)(9)(A)(ii)

The permanent bar, due to an aggravated felony conviction, applies even if you were not removed because of this conviction or you were convicted of the aggravated felony after being removed from the U.S.

Permanent Bar Under INA section 212(a)(9)(C)(i)(I) and (II)

The permanent bar, due to illegal entry or attempted illegal entry, applies only if you accrued the (1+ year) unlawful presence or were ordered removed on or after April 1, 1997, or entered or attempt to reenter the U.S. unlawfully on or after April 1, 1997.

The accrual of unlawful presence is cumulative. For example, if you were unlawfully present for 6 months in 3 different periods (i.e. 18 months total), and you then re-enter the U.S. illegally, you face the permanent bar.

Unlike with the 3/10 year unlawful presence bar under INA 212(a)(9)(B), there are no exceptions for minors and asylees when it comes to the permanent bar. So if you were under 18 when your parent took you to the U.S., you accrued unlawful presence of more than 1 year, you left, and then returned to the U.S. without inspection, you face the permanent bar.

NOTE TO IMMIGRANT VISA APPLICANTS: If you are subject to the permanent bar under INA 212(a)(9)(C)(i) and seek an immigrant visa, you must be outside the U.S. and wait ten years abroad before filing the Form I-212. Based on 2006-2007 Board of Immigration Appeals case law and 2009 USCIS policy, an I-212 application for waiver of this permanent bar cannot be approved unless you are outside the U.S. and at least 10 years have elapsed from your date of departure.

NOTE TO I-360 VAWA SELF-PETITIONERS: If you are a VAWA self-petitioner, you do not have to wait outside the U.S. for 10 years to apply for a separate waiver of the INA 212(a)(9)(C) inadmissibility ground. But you must establish a connection between (i) your battering or subjection to extreme cruelty at the hands of your U.S. citizen or permanent resident spouse and (ii) your removal, departure from the United States, or illegal re-entry into the U.S.

NOTE TO NONIMMIGRANT VISA APPLICANTS: If you are inadmissible under INA 212(a)(9)(C)(i)(I) [9C1] and seek a nonimmigrant visa, you may request a Consent to Reapply at any time through the U.S Consulate. If granted, this relief is temporary and may not be extended to any future visa applications.

If section 212(a)(9)(C)(i)(I) [9C1] is the only inadmissibility ground, and more than ten years have passed since the bar was incurred, you may file the Form I-212 with USCIS (DHS) to obtain permanent relief. If granted, this allows the issuance of a full validity visa.

A nonimmigrant visa applicant who is barred under INA 212(a)(9)(C)(i)(II) [9C2] must wait 10 years outside the U.S. before he may file a Form I-212 with USCIS (DHS). If granted, this allows the issuance of a full validity visa.

What are the Limitations of the I-212 Waiver or Consent to Reapply?

The I-212 waiver or Consent to Reapply alone is generally not enough to request lawful admission to the United States. It only gives you permission to apply for admission with a nonimmigrant visa, immigrant visa or, in some cases, adjustment of status, when you are inadmissible under INA 212(a)(9).

Only visa-exempt citizens of Canada, Palau, Federated States of Micronesia, and the Republic of the Marshall Islands do not need a visa to enter the United States for temporary visits. [NOTE: Being visa-exempt is not the same as being a citizen of a Visa Waiver Program (VWP) country, where the applicant still has to receive authorization under ESTA. ESTA will not be granted to an inadmissible person.]

If your waiver is granted, your prior visa status is not restored. Instead, you merely have permission to apply for a new visa or admission to the United States. For example, if you previously had lawful permanent residence based on marriage to a U.S. citizen, but were removed from the U.S., you must seek a new immigrant visa after the I-212 waiver is granted. If you are now divorced, you will no longer qualify for the immigrant visa based on the same marriage. You may, however, use the I-212 waiver to apply for a visa on another basis.

The I-212 waiver is also not enough if you have other grounds of inadmissibility for which there is no waiver or for which there is a waiver, but you do not qualify.

For instance, fraud or willful misrepresentation of material fact to gain immigration benefits, under INA 212(a)(6)(C)(i), and certain crime-related grounds under INA 212(a)(2) make you permanently inadmissible. An I-601 [INA § 212(i)] waiver is available to overcome the fraud/willful misrepresentation bar when you have a qualifying relative who will suffer extreme hardship if you are not admitted to the U.S. An I-601 [INA § 212(h)] waiver is available to some foreign nationals for some criminal grounds.

Where Do I File My Form I-212 Application or Request for Consent to Reapply?

Whether you are in the U.S. or abroad, the reasons you were deported, the type of visa you intend to use to enter the U.S., whether you also need an I-601 waiver, and other factors determine where you file your I-212 application or request for Consent to Reapply.

There are various potential filing locations, including the U.S. Consulate that will issue the visa if the waiver is granted the U.S. Citizenship and Immigration Services (USCIS) Field Office having jurisdiction over the place of the original removal proceedings the U.S. Customs and Border Protection (CBP) and the Executive Office for Immigration Review (EOIR). The direct filing addresses for the I-212 are currently posted on the USCIS website.

The current application procedures, which are subject to change, include the following:

Immigrant visa applicants who also need a concurrent Form I-601 waiver: file Forms I-212 and I-601 concurrently with the USCIS Phoenix Lockbox, which will forward your applications to the Nebraska Service Center.

Immigrant visa applicants who do not require a Form I-601 waiver: file Form I-212 with the USCIS field office having jurisdiction over the place where your removal proceedings were held. The same field office retains jurisdiction to adjudicate the Form I-212 waiver application.

Nonimmigrant visa applicants (other than K, T, U, or V visa applicants): request a Consent to Reapply at the U.S Consulate with jurisdiction over your nonimmigrant visa application. The consular officer must then forward a recommendation for consent to reapply for admission and visa issuance to the CBP/Admissibility Review Office (ARO) for a decision.

Nonimmigrant visa applicants with INA 212(a)(9)(C)(i) bar. If section 212(a)(9)(C)(i)(I) [9C1] is the only inadmissibility ground, and more than 10 years have passed, the Form I-212 is filed with USCIS (DHS). If section 212(a)(9)(C)(i)(II) [9C2] applies, you must wait 10 years before you may file the Form I-212 with USCIS [DHS]. Nonimmigrant visa applicants with the 212(a)(9)(C)(i)(I) [9C1] bar – but not the 9C2 bar – may seek relief through the U.S. Consulate at any time.

Nonimmigrants or visa-exempt citizens at a U.S. port of entry who are not required to obtain nonimmigrant visas: file Form I-212 in person at a CBP-designated port of entry or a CBP-designated preclearance office, which will then forward it to the CBP/ARO for adjudication. [UPDATE: Starting in mid-2019, eligible citizens of visa-exempt countries — Canada, Palau, Federated States of Micronesia, and the Republic of the Marshall Islands — can file the Form I-192 application through the online system, e-SAFE. Electronic filers need to go to the following ports of entry to complete the biometrics portion (fingerprints and photograph) of the waiver process: Blaine, Washington Buffalo, New York and Toronto Pearson International Airport. ]

Adjustment of status applicants who are physically present in the U.S. and are inadmissible only under INA section 212(a)(9)(A): file Form I-212 with the USCIS office having jurisdiction over the Form I-485 adjustment of status application, which will adjudicate both applications.

Applying for an I-212 waiver or Consent to Reapply involves more than just submitting the form and/or documents listed in the instructions. True success in obtaining an I-212 waiver is more likely when you have experienced counsel.

When you need the I-212 waiver or Consent to Reapply to reenter the U.S., consult an immigration attorney at least once and, preferably, hire a reputable one to guide you through the process from start to finish.

For more information on what to submit with your application and why seeking counsel helps, read our related article, What should you to get your I-212 Waiver?

This article provides general information only. It is based on law, regulations and policy that are subject to change. Do not consider it as legal advice for any individual case or situation. Each legal case is different and case examples do not constitute a prediction or guarantee of success or failure in any other case. The sharing or receipt of this information does not create an attorney-client relationship.


You Can Spend the Night in a Covered Wagon at One of These Dreamy Campgrounds

Before Ree Drummond moved to Pawhuska, Oklahoma and earned her well-known nickname, the phrase "pioneer woman" usually brought to mind Little House on the Prairie. If you grew up wishing you could experience the accommodations of America's earliest settlers&mdashplus a few extra amenities&mdashthen now is your chance.

Campsites and resorts across the country are offering guests the opportunity to stay in old-fashioned Conestoga wagons, so all of your Laura Ingalls-filled dreams can come true. There are plenty of different locations throughout the United States, from the mountains of New York to the deserts of Utah&mdashand all of them look gorgeous. With a 19th-century design and 21st-century feel, most of the wagons feature air conditioning, private bathrooms, and more. So if you're like Ree and prefer to "camp" in comfort, you'll feel right at home!

Calling all adventurers! Zion Wildflower Resort is one of the newest (and most beautiful) glamping destinations in the western United States&mdashand it's located just a few minutes away from the entrance to Zion National Park.

The resort's unique accommodations strike the perfect balance between simple and swanky, offering guests the chance to enjoy nature without sacrificing the comforts of home. Staying in one of the hand-crafted covered wagons will give you an authentic pioneer experience. if pioneers had air conditioning and luxury bathhouses nearby. 😉

Your stay also includes a s'more kit, access to a fire pit, and free use of bikes. Bonus: Pets are welcome!

Located just outside one of Utah's most popular national parks, Capitol Reef Resort is surrounded on all sides by stunning nature and red-rock views. While guests have the option to stay in the main lodge, a stand-alone cabin, or a luxury teepee, it's hard to beat spending the night in a Conestoga wagon.

Every wagon at the resort is water-resistant, air conditioned, and can sleep up to 6 guests. They also feature private bathrooms a few steps away, as well as a fire pit right outside the door. Basically, these wagons give you the rustic feel of roughing it&mdashwithout the "rough" part!

If you live on the East Coast, you should book a stay at Roscoe Campsite Park. Nestled in the gorgeous mountains of the Catskills, this beautiful campsite offers various different types of accommodations&mdashbut the covered wagons are definitely the biggest draw.

After you spend a day exploring the surrounding nature and small-town charm of Roscoe, NY, you can fall asleep comfortably in your little canvas abode. Each wagon sleeps up to four people and is set right along the banks of the famed Beaverkill River, so bring your fishing poles!

Horse Cave KOA is a popular Kentucky campsite located in one of the "most significant cave regions on the planet." You can spend the day exploring at nearby Mammoth Cave National Park before spending the night in a cozy covered wagon with your family.

These quirky accommodations are the campsite's newest offering and can sleep up to four people. Linens are provided at this location, but leave your pets at home!

Looking for a glamping experience that has a little less glam and a little more camp? Then the Conestoga wagons at Smokey Hollow Campground in Wisconsin are for you. Each of the old-fashioned wagons features plenty of sleeping space for five guests and includes a microwave, refrigerator, coffee pot, and other amenities. There's even a large deck, picnic table, and charcoal grill right outside the door!

However, Smokey Hollow does not provide bed linens or kitchen accessories, so guests must bring their own. The bright side: Without those extra frills, this campsite is definitely a more affordable option!