Culinary travel in the West

The very best destinations, trips, and dining experiences for foodies

Top 100 culinary voyages in the West

We've combed the West for the very best flavor experiences, all worthy of a culinary pilgrimage

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Eat from nose to tail
Photo by Andrea Gómez Romero

Eat from nose to tail

For most of human history, we ate the odd bits of animals—the tails, the organs, the feet—because that was what we had. And now we're back to that place, out of renewed appreciation for a well-raised animal and out of our deepening realization that wasting parts of it is a shame. Specialty butchers now offer parts we haven't seen in decades: trotters, livers, even heads. And dozens of chefs around the West pride themselves on using every bit of the animals they order. Some of our favorite restaurants for whole-animal cooking:

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