Just outside of Cape Town, the Cape Winelands of South Africa produce some of the best wines in the world. So it’s no surprise that Cape Town would be home to some fantastic wine bars. Caveau Wine Bar is one of them.

Just a few streets away from the backpacker scene of Long Street, Caveau doesn’t look like much from the outside. Don’t be tempted to take a seat at one of the tables on the  patio fronting busy Bree Street. Instead, head inside and ask for a table in the back garden. Here you’ll be transported miles away. You feel like you could be at any little bistro in the world, from Napa Valley to the streets of Paris.

The day’s menu of small plates and sushi will be listed on chalkboards posted around the courtyard. Choose from the rotating list of options such as beef cubes and béarnaise, lamb samoosas with tzatziki, artichoke and anchovy risotto, prawn tempura, and double-cheese tart.  Wines are available by the glass or bottle and feature selections from some of the Cape’s best wineries.

The restaurant is located at 92 Bree Street and is open Monday through Saturday for breakfast, lunch and dinner.  Small plates range from 35 to 80 South Africa Rand (about $5-10US).

Photo Credit: Katie Hammel

Although you might be familiar with the premise behind Doc Chey’s as a noodle house, you may be unfamiliar with the noodle house chain itself, unless you’re from the southeast. The small chain started popping up a few years ago in large southeastern cities, primarily in Georgia, South Carolina and North Carolina. However, amidst the economic strain on the food industry over the last year and a half, some of the Doc Chey’s locations have started to close.

Inside Doc Chey's

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Artful chicken roulade with ligonberry sauce

Door County, Wisconsin may be known for casual, Midwestern cuisine but The Inn at Kristofer’s supplies a decidedly upscale version of Door County dining.   Perched on the waterfront next to the picturesque Sister Bay Marina, the restaurant is elegant and understated with  white tableclothes and floor to ceiling windows.  Executive chef Terry Milligan cooks up fresh and innovative dishes based largely on local produce and influenced by French cooking traditions. Read More »

Hawaiian luau’s have always seemed a little hokey to me. The idea of watching hula dancers parade around in coconut tops while I slurped down mai tais just seemed too contrived. Then I had the chance to check out the luau at the Big Island’s Kona Village Resort.

Kona Village offers two different luau experiences – Wednesday’s Hula Mana Luau and Friday’s Savai‘i, Origins of Polynesia Luau. What sets these two luaus apart from others offered by resorts on the island is that these aren’t just spectacles of fire twirling and hula dancing (though there is plenty of both).  In between performances, an emcee explains the origins of each dance and what is represents to the people. Guests are also treated to vignettes on the history of Hawaii and stories of what life what like on the islands throughout the years.

And to complement the informative and entertaining show, there’s dinner.

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