This Venice pop-up has ended its run at Capri and is on the hunt for a new space.

Each time we trek out to Point Dume we find something else cooked by Paul Shoemaker to marvel over. On our latest visit, it was his pizza. Super, super crisp, the pies are all crunch and char, with almost no chew to the dough (their only detriment). The toppings change regularly, so you might find, in addition to a margherita, a pizza topped with fennel sausage and buratta.

The shrimp taco dorados served at this Eastside truck are well-worth driving for--no matter where in Los Angeles you may live. This particular style of taco is fried, leaving the tortillas crisp-edged and wonderfully crunchy.

Steven Arroyo has brought the taqueria cooking we loved at Escuela around the corner and on to Beverly Blvd., where his old restaurant, Cobras & Matadors, once stood. The taco is similar to the nearby outpost, but there are a number of larger plates, including an excellent pork chile verde, that make this restaurant a destination in its own right.

The Green City Market is nearing peak season, and one of the best places to feast on its riches is just north of the market tents. Go for local berries, sweet peas and other early summer perks--and toast chef Bruce Sherman for his recent Best New Chef in the Great Lakes Region award from the James Beard Foundation.

Pair the pineapple-studded tacos al pastor with a Paloma, a mix of tequila, lime and grapefruit soda, at this crowded and low-lit West Village Mexican favorite. The festive restaurant is the ideal place to split a plate of cheesy enchiladas.

This Midtown Greek restaurant refreshed its decor earlier this year and has now launched brunch service. Dishes include a house-ground lamb burger topped with tomato sauce and a fried egg and "Greek Toast" orange-scented sweet Easter bread. Click here to see our previous coverage .

This sausage shop, which serves Shaker lemon pie in addition to brats and boudins blancs, opened on Fri. in the former Discolandia space.

A convenient side trip before or after an airport run, Shanghai Dumpling Shop specializes in xiao long bao (soup dumplings) and pan-fried meat buns, of course, but the wontons tossed with spicy chile oil are also reliably great.

Pass over the bulgogi and other barbecued meats for the stews, kimchi jjigae (soup) with pork, and lace-edged pancakes at this humble, friendly Korean restaurant. The panchan, or side dishes, are as varied as they are numerous.

Pick up The Art of Fermentation for an in-depth look at the science and techniques of fermented foods.

Old Sevillian from from Travis Owens, Curio at Harvest, Columbus, OH

Five-spice is that latest Asian flavor to infiltrate drinks.

Head to Gin Palace in the East Village for an excellent gin and tonic on tap.

Prost, a German beer bar and restaurant in Lincoln Park. 

This French-style market with 10 booths opens today in the Chelsea Triangle (Ninth Ave. from 14th to 15th sts.; 10 a.m. to 3 p.m., Fri. and Sat. through Nov. 24).