Travel News

Colors of Caviar dish from Guy SavoyCROSS-COUNTRY CUISINE

Frank Bruni, The New York Times’ food critic, recently completed a cross-country culinary tour. Here are his top restaurant picks:

CENTRAL MICHEL RICHARD
WASHINGTON, DC www.central.michelrichard.com 202-626-0015

COCHON
NEW ORLEANS www.cochon.restaurant.com 504-588-2123

COI
SAN FRANCISCO www.coi.restaurant.com 415-393-9000

FEARING’S
DALLAS, TX www.fearings.restaurant.com 214-922-4848

FRAÎCHE
CULVER CITY, CA www.fraiche.restaurantla.com 310-839-6800

RESTAURANT GUY SAVOY
LAS VEGAS, NV www.guy.savoy.com 877-346-4642

MICHAEL’S GENUINE FOOD & DRINK
MIAMI, fl www.michaels.genuine.com 305-573-5550

O YA
BOSTON, MA www.oyarestau.rantboston.com 617-654-9909

TILTH
SEATTLE, WA www.tilthblog.wordpress.com 206-633-0801

UBUNTU
NAPA, CA www.ubuntu.napa.com 707-251-5656

BIG TOP BONANZA

On June 13, Circus by the Sea (www.circusbythesea.com)—Florida’s newest seasonal attraction—comes to life at Frank Brown Park under a 2,000-seat big top tent. The electrifying three-ring production will showcase junior and senior performers from Florida State University’s Flying High Circus. Catch the action until Aug. 2.

John Walsh
EXHIBIT A: WASHINGTON, DC

“America’s Most Wanted” has been helping to catch criminals for more than 20 years, and now people can dive even further into the intriguing world of law enforcement, investigations and the history of crime at the National Museum of Crime & Punishment (www.crimemuseum.org), which debuted last month. Co-owned and operated by the show’s host, John Walsh, the capital’s newest interactive museum features a realistic forensics lab, high-speed police chase training equipment, a lie-detector test and more.

ARTISTIC VOYAGE

SAN DIEGO

Hotel Solamar (www.hotelsolamar.com; 619-819-9500) and the Museum of Contemporary Art San Diego (www.mcasd.org) have joined together to provide creative-minded visitors with art-centric packages. Through July 13, the Total Urban Experience includes passes to “Cerca Series: Nina Katchadourian,” and a curator-led Art Talk during the hotel’s evening wine hour.