From neighborhood hangouts to natural-wine specialists and polished tasting rooms, these are our favorite wine bars in Lisbon for an interesting glass, a memorable bottle, and people who know what they’re pouring.

From a tiny shop in Kemeraltı, Elgani Ezmecizade sends its almond, walnut, and pistachio pastes around the world. Behind them lies generations of confectionery knowledge, carefully sourced ingredients, and a family determined to keep the craft in its own hands.

Since 1969, Harold & Belle’s has served gumbo, fried catfish, étouffée, po’boys, and other Creole staples in Jefferson Park. Now run by the founders’ grandson and his wife, the restaurant remains one of the clearest links to Los Angeles’s historic Creole community.

At Lula, chef Teo Valentini brings a personal, wide-ranging approach to Mediterranean cooking, with seafood and handmade pasta at the heart of the menu.

Winemaker Mariana Salvador returned to Portugal’s Dão region to launch Revela, working with native grapes, old vineyards and small growers to make low-intervention wines. During an unusually early August harvest, we join her at the winery to see what that philosophy looks like in practice.

From serious tasting rooms and rare agave spirits to inventive cocktails and late-night mezcal bars, these are seven of our favorite places to drink and learn about mezcal in Oaxaca.

At the end of the A train, South Richmond Hill’s Little Punjab comes into focus through chole bhatura and lassi at Punjabi Dhaba, langar at a Sikh gurdwara, and a neighborhood market stocked with the flavors of South Asia.

After 22 years away from the grill, Selim Ceylan returned to his family’s trade in Kemeraltı, serving charcoal-grilled köfte and a seven-piece offal platter inspired by the craft he grew up around.

Culinary Backstreets guide Mairi Wallace explains the differences between three Tokyo food tours: historic Yanesen, creative Kichijoji and community-minded Monzen-Nakacho, and what each neighborhood reveals about the city.

Where to start eating in Guadalajara: old-school restaurants, modern dining rooms, classic cantinas, neighborhood markets and the local dishes worth seeking out.

At Lakheeoak in Gongdeok, seasonal seafood, ssam, banchan, and Korean comfort dishes arrive with enough sauces and accompaniments to make every bite a little different. Wine, whisky, baijiu, or makgeolli simply add another variable to the table.

At Oliveira’s Moçambicano in Lisbon, Rui Oliveira serves a rich Mozambican crab curry built on piri piri, coconut milk, tomatoes, garlic and crab flown in from Mozambique. Here, he shares the recipe for one of the restaurant’s most personal dishes.

At Somsak Pu Ob, Nai Somsak personally tends each steel pot of glass noodles, prawns or roe-filled crab with the precision earned over decades.

Cheesy, crisp-edged mbejú becomes a full meal in Jazmín Marturet’s version, topped with prosciutto and a poached egg and served with fried cassava. The recipe comes from the MN Santa Inés chef’s first cookbook, Comida Fusión Popular.

Our guide on where to eat in Queens during the U.S. Open Tennis Championship.