Awesome & Affordable Hotel Spas

We'll wholeheartedly admit it: We can't resist diner food. Whether we're talking disco fries to break up a marathon road trip, the mishmash of beef piled onto a Garbage Plate in a fun college town, or a perfectly browned pancake at a highway pit stop you remember from your childhood, diners—not to put too fine a point on it—are always there for travelers. Now, courtesy of our data-chomping whiz-kid friends at Foursquare, we not only know the 10 states that love diners most, but we also know the top-rated diners in each of those states, according to the app's data, including what to order. With ample serving sizes like these, your eyes will almost always be bigger than your stomach. That's part of what makes the quintessential American diner so great. And at $8.50, we'll take two orders of those mac and cheese fritters in South Dakota, please. West Virginia Betty's Restaurant112 E. German St., Shepherdstown, WV 25443 Patrons say: "An old-fashioned diner with a great Southern breakfast menu. Warning: the portions are NOT small!!" —John You should try: The Rumsey Burger, a double-decker cheeseburger made with local beef and heaped with lettuce, tomato, and Thousand Island dressing. Named after James Rumsey, arguable inventor of the steamboat, which debuted on the Potomac River in Shepherdstown, the giant burger has been called a high-quality version of a Big Mac ($8). Wyoming Luxury Diner1401 W. Lincolnway, Cheyenne, WY 82001 Patrons say: "Small and cozy joint. From the way it looked on the outside I wouldn't have stopped, but read good reviews. Breakfast was awesome." —Stacey You should try: The Biker Burger, topped with Swiss and American cheese, mushrooms, bacon, grilled onions, and red or green chili ($10.45) Idaho West Side Drive-In1939 W. State St. (at N. 21st St.), Boise, ID 83702 Patrons say: "Eat whatever is on special. This is best drive-thru food in Boise." —Casey You should try: The Lemon Zip Float, made with lemon custard ice cream, lemonade, a lemon wedge, and ginger ale ($3.49)  South Dakota Phillips Avenue Diner121 S. Phillips Ave. (at 10th St.), Sioux Falls, SD 57104 Patrons say: "Awesome little diner in downtown Sioux Falls. I had a country fried steak, and it was the best!" —Laura You should try: The Salty Dog Crazy Shake, made with caramel, sea salt, and beer nuts ($6), to wash down the Mac & Cheese Fritters, "our house mac & cheese rolled into crunchy nuggets of joy, served with honey mustard sauce for dipping" ($8.50) Mississippi Darwell's Cafe127 E. First St., Long Beach, MS 39560 Patrons say: "OMG! The best meal I've had on the coast! Filet mignon tips with lump crab over French bread and shrimp étouffée! You won't be disappointed!!!" —Billye You should try: The crawfish étouffée, with seasoned shrimp on top (from $12)  Maine Becky's Diner390 Commercial St., Portland, ME 04101 Patrons say: "Cab driver from last night recommended this place—best diner in town, he says. He doesn't lie. You'll find proof in the homemade corned beef hash!" —Aaron You should try: The classic blueberry pancakes (from $2.75)  Kentucky Ramsey's Diner3090 Helmsdale Place, Lexington, KY 40509 Patrons say: "A true local favorite! People come here for the great food, like the awesome Reuben sandwich, but they keep coming back for the delicious Missy's Pies! With 4 locations, there's always one close by!" —Cypress You should try: The Hot Brown open-face sandwich, with turkey and ham ($10)  Arkansas Purple Cow11602 Chenal Pkwy. (Autumn Rd.), Little Rock, AR 72211 Patrons say: "Great burgers and shakes!! '50s style" —Donny You should try: The Famous Purple Vanilla shake, made with local Yarnell's Ice Cream ($4.40)  Montana Paul's Pancake Parlor2305 Brooks, Missoula, MT 59801 Patrons say: "Been coming to this place for as long as I can remember. One of the best breakfast spots in Missoula." —Amy You should try: The sourdough pancakes, made for the past 95 years from Paul's great-grandmother's starter ($7)  Kansas Old Mill Tasty Shop604 E. Douglas Ave. (at St. Francis Ave.), Wichita, KS 67202 Patrons say: "Milkshakes made by hand, and so good you'll want to slap yourself. Best part, you get the shake in a glass AND the mixer cup." —Brandi You should try: The Carrot Cake Shake, the diner's popular carrot cake blended right into a milkshake—people ask for it by name even when it's not listed as a special (from $5) 

Osteria da Alberto Calle Larga Giacinto Gallina (just before the bridge) +39/041-523-8153 Alberto is simply an unassuming, relaxed restaurant located between Campo San Giovanni e Paolo and my favorite church in Venice, the Santa Maria dei Miracoli. It's not new, and you're not going to find any modern twists on classics. Instead—especially if you go at lunch—you're likely to find regulars (tourists and well as locals) tucking into heaping plates of the daily pasta. La Palanca Fondamenta al Ponte Piccolo 448 +39/041-528-7719 The island of the Giudecca, though easy to get to, remains firmly off the beaten tourist track. One of the best ways to enjoy it is to stop by La Palanca for lunch. Make sure you reserve though, since it's always full of locals. Perched at the edge of the Fondamenta al Ponte Piccolo, the views out over towards the Zattere are like sitting within a Canaletto. Recent daily specials included linguine with local carciofi violetti and big, firm chunks of coda di rospo (monkfish). Perfectly cooked pasta, with massive amounts of both fish and artichokes. And their special: linguine al nero di seppie, They don't do dinner, but you can stop by for great cichetti and a glass of wine. Trattoria la Rampa Via Garibaldi (right in front of the market boat) +39/365-649-0277 The Holy Grail in Venice—at least for foodies—is finding that little hidden away place where locals go. In a city like Venice—which makes its living from the hoards of tourists who come here each year - these simple places are a dying breed. But Trattoria alla Rampa is the exception. The small restaurant, with a hand painted sign outside, is located in an area of Venice where few tourists venture. Just north of the Biennale gardens, the small streets leading off of the wide Via Garibaldi are hung with laundry belonging to the mostly working class families that live here. La Rampa opens its doors at 5 a.m. Yes. You read that right. They open that early because that is when the men who live in this neighborhood - police men, firemen, garbage men and other workers - head off for the day. They stop by La Rampa for a quick breakfast and the place remains open for the rest of the day until just after lunch. Portego Castello San Lio 6014 +39/041-52-29-038 This little baccaro is a good stop for both cichetti (of which they have a lot of) or else a real sit down meal. Like a real baccaro the place opens in the morning, at 10:30. If you just need your first ombra of the day, that's fine. But if you're feeling in need of a snack, the selection is terrific. Go up to the counter, and choose yourself. The top shelf is taken over mostly with thick crostini topped with things like bacala, sardines, anchovies, tuna and salami. If you want to be truly Venetian, stop by at the end of the day, before dinner, for a glass of wine and a few cichetti. It's all cheap and cheerful, paper plates and plastic glasses. Marisa Fondamento Cannaregio, Cannaregio 652B +39/041-720-211 Be prepared to sit back and enjoy whatever comes to the table at this very rustic trattoria, in Cannareggio, not far from the train station. . It will either be "meat night" or "fish night," but that's about all you'll be told in advance. At lunch time this place fills up with workers: gondoliers, construction workers, etc. Big portions of hearty and filling home style cooking. At night things are a bit more sedate, with multi course meals being enjoyed by tourists as well as locals. Ready to bring home a taste of Venice? Try this slightly adventurous but super-easy recipe: Spaghetti con Nero di Seppia One of the iconic dishes of Venice, the easiest way to make it is to buy squid ink packaged and ready to go. For 4 to 5 servings: About 1 pound of squid cut into small pieces 1/2 cup or 8 tablespoons extra-virgin olive oil 4 garlic cloves sliced 1 pepperoncino crushed 1/3 cup dry white wine 4 tomatoes without the skin and seeds puree (pomodori pelati) 2 tablespoons chopped fresh Italian parsley 1 pound spaghetti Heat olive oil in a 12-inch heavy skillet until hot but not smoking. Saute garlic and pepperoncino, stirring, until fragrant (gold) about 30 seconds. I discard the garlic pieces or I leave in a couple of pieces. Add squid pieces and saute, stirring one minute. Add the wine and let simmer for two minutes (stirring). Cover and let simmer until squid is tender, then remove pan from heat. In a small bowl, empty packaged squid ink. Add two tablespoons water and stir the mixture. Add this mixture to the pan while stirring (let the pan cool before adding the mixture because it may solidify). Add the pureed tomatoes, cover, and simmer for another 10 to 15 minutes. Add the parsley a few minutes before the end of cooking. When the pasta is cooked and drained keep 1/3 cup of water just in case the squid sauce is dry. Add the pasta to the pan and stir, adding a bit of the pasta water as well. Serve immediately with crusty bread and a fresh green salad.

Mmmm...baklava. Can't you almost taste the flaky pastry right now? Baklava making was honed in Ottoman sultans' kitchens in the 1600s, so who better to share the perfect baklava recipe with us than an actual Ottoman palace? The Çırağan Palace Kempinski Istanbul is now a swanky 5-star hotel—complete with Turkish baths and an infinity pool—but more than 300 years ago, it served as the royal abode of Admiral Kılıç Ali Pasha, one of the Ottoman empire's greatest admirals, and eventually flourished into the extravagant 19th-century palace of Sultan Abdülaziz. Even if a stay in the property's "sultan suite" (24-hour butler included) doesn't exactly gel with your budget, you can still make like a pasha and savor this baklava recipe from the hotel's classic-Ottoman-cuisine-focused kitchen. Golden Baklava Ingredients Syrup: 3 cups sugar, or 2 cups sugar and 1 cup honey 1 1/2 cups water 2 Tbsp lemon juice 5 pieces saffron Filling: 1 lb hazelnuts, coarsely ground (about 4 cups) 1/4 cup sugar 1 to 2 tsp ground cinnamon 1 lb (about 24 sheets) phyllo dough About 1 cup (2 sticks) melted butter Preparation: 1. To make the syrup: Stir the sugar, water, lemon juice, saffron, low heat until the sugar dissolves, about 5 minutes. Stop stirring, increase the heat to medium, and cook until the mixture is slightly syrupy, about 5 minutes (it will register 225˚ on a candy thermometer). 2. To make the filling: Combine all the filling ingredients. 3. Preheat the oven to 350˚. Grease a 12-by-9-inch or 13-by-9-inch baking pan or 15-by-10-inch jelly roll pan. 4. Place a sheet of phyllo in the prepared pan and lightly brush with butter. Repeat with seven more sheets. Spread with half of the filling. Top with eight more sheets, brushing each with butter. Use any torn sheets in the middle layer. Spread with the remaining nut mixture and end with a top layer of eight sheets, continuing to brush each with butter. Trim any overhanging edges. 5. Using a sharp knife, cut 6 equal lengthwise strips (about 1 3/4 inches wide) through the top layer of pastry. Make 1 1/2-inch-wide diagonal cuts across the strips to form diamond shapes. 6. Just before baking, lightly sprinkle the top of the pastry with cold water. This inhibits the pastry from curling. Bake for 20 minutes. Reduce the heat to 300˚ and bake until golden brown, about 15 additional minutes. 7. Cut through the scored lines. Drizzle the hot syrup slowly over the hot baklava and let cool for at least 4 hours. 8. If desired, coat each piece of baklava with gold leaves as a garnish. Serve at room temperature.

Ever visited London at Christmastime? Then you know that the spirit of Charles Dickens burns brightest during the dark December days that he immortalized in A Christmas Carol. You can't walk the narrow streets or drop into a cozy pub without being transported back to the 19th-century world of Ebenezer Scrooge and Tiny Tim. (If you're headed to the Big Smoke, take an easy, charming "Dickens of a tour" guided by my Happy Birthday, Charles Dickens post from a few years back!) But along with "Bah! Humbug," and "God bless us, every one," here's a Dickens quote that you don't hear around the holidays but probably should: "The yolk of a new-laid egg, beaten up... with a glass of sound sherry, nutmeg, and powdered sugar." The author was sharing, in his masterpiece Little Dorrit, a recipe for a popular drink of the day known as "flip." What's the connection between Victorian London and the 2014 holiday season? Well, flip is an early forebear to eggnog. You might say there's no better way to toast the holiday or the New Year than to raise a glass of "nog," a drink that traces its roots to Medieval Britain and happily jumped the "pond" to the American colonies—which had plenty of fresh eggs, milk, and Caribbean rum to go around. These days, eggnog comes in a variety of flavors, and although good Caribbean rum is still used in several fantastic recipes, it's common to see Kentucky bourbon, European vodka, Canadian sherry, and other spirits make an appearance. Here, some of our favorite glasses of 'nog for your next holiday celebration! TAP THE EGGNOG (Serves 18-20) Created by Jonathan Pogash, The Cocktail Guru 1 bottle rye sherry (we love Tap Rye Sherry Finished 8 Year Old Canadian Whisky) 10 Large, fresh grade AA eggs, separated 1 cup Superfine sugar 3 cups Heavy cream 6 tsp. Pure almond extract 6 tsp. Pure vanilla extract 1 tsp. Pumpkin pie spice Directions:  Separate eggs into two bowls. Beat yolks until stiff, and beat whites with half the sugar until peaks form. Slowly fold whites and yolks together. Separately, beat cream with almond extract, vanilla and remaining sugar in a bowl until stiff. Slowly fold in cream with egg mixture. Add whisky and stir gently. Refrigerate overnight, or serve immediately into a cocktail, wine, flute or toddy glass and garnish with grated nutmeg and cinnamon.  VANILLA EGGNOG MARTINI 1 oz. vanilla vodka (we like Van Gogh Vanilla Vodka) 3/4 oz. Amaretto 2-1/2 oz. Eggnog, already prepared Directions:  Combine ingredients in a mixing glass with ice. Shake vigorously and strain into a chilled martini glass. Dust with freshly grated nutmeg or cinnamon. HOLIDAY NOGTINI 1-1/2 oz. Molinari Sambuca Extra 3 oz. Eggnog, already prepared  1/2 oz. Monin Gingerbread Syrup Directions:  Combine ingredients with ice in mixing glass.  Cap and shake.  Strain into graham cracker rimmed martini glass.  Garnish with a sprinkle of cinnamon on top. PANAMANIAN EGGNOG Created by Jonathan Pogash, The Cocktail Guru 2 oz. rum (we love Ron Abuelo Añejo) 3/4 oz. Demerara syrup 1 oz. Heavy cream Pinch of each ground cloves, nutmeg, cinnamon, and ginger 1 whole egg Directions:  Shake ingredients very well with ice and strain into a martini glass or punch glass. Garnish with extra freshly grated nutmeg and cinnamon stick.