(This article originally appeared in the June 2026 issue of Military Officer, a magazine available to all MOAA Premium and Life members who can log in to access our digital version and archive. Basic members can save on a membership upgrade and access the magazine.)

 

A group had gathered along San Antonio’s River Walk for a holiday celebration where the setting and the restaurant created a favorite memory for Lt. Col. Kitty Meyers, USAF (Ret).

 

“Friends and I celebrated New Year’s overlooking the River Walk among the twinkling lights that hang from the trees from the day after Thanksgiving until January,” said Meyers, president of MOAA’s Texas Council of Chapters.

 

“Biga on the Banks is a wonder in San Antonio,” she said of the restaurant where Bruce Auden, a James Beard Award nominee, is both chef and owner. “The meals and service are top notch.”

 

Foodie destinations that make for memorable experiences are increasingly popular, especially when combined with great settings and sights to see nearby. These experiences are the most popular type of travel activity, steadily increasing on travelers’ wish lists each year since 2020 and now overtaking activities such as hiking and expedition cruising, according to a travel trends survey of tour operators released in 2025 by the Adventure Travel Trade Association (ATTA).

 

“Culinary and gastronomy experiences rank as the top trending adventure travel activity,” said Heather Kelly, ATTA’s director of research and knowledge. “Food is a powerful gateway to culture, connecting travelers directly to local landscapes, traditions, and communities.

 

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For many travelers, tasting a destination is one of the most authentic and memorable ways to understand it.”

 

Here is a “tasting menu” of destinations with flavors to savor and environs to enjoy, from the coast of Washington state to the shores of Florida. Many of the destinations are recommended by those who know where to go and by MOAA members who celebrate the places where they live. The destinations range from fine dining in historic and happening downtowns to laid-back barbecue spots off the beaten track. Some have veteran owners and chefs. All have sights to explore.

• Arizona
• California
• Florida
• Maryland
• Massachusetts
• New York
• North Carolina
• Pennsylvania
• Texas
• Virginia
• Washington State
  
  

A view of Grand Canyon National Park. Want a meal with a view? Consider dining at the El Tovar Hotel, situated atop the canyon. (Steve Whiston/Fallen Log Photography via Getty Images)

 

Arizona

Imagine enjoying a fine-dining breakfast of cornmeal-crusted rainbow trout or a pistachio waffle with berries and chocolate by a stone fireplace, then stepping out on the veranda to take in the view — which happens to be the Grand Canyon, right in front of you. The landmark El Tovar Hotel, both rustic and grand, has fortified you for a day of exploring the geologic wonder, the way it did for Teddy Roosevelt.

 

Amid the ponderosa pines of Flagstaff, Fat Olives serves Neapolitan pizza and holds a Verace Pizza Napoletana certification for authenticity of pizza preparation. Owner and chef John Conley, who also runs Salsa Brava on historic Route 66, is a member of Messlords, a group that travels to military bases to cook for servicemembers around the world. Sights to see nearby include Lowell Observatory and Wupatki National Monument.

 

In Fountain Hills, bordering Scottsdale, The Grill at Desert Canyon Golf Club is recommended by members of MOAA’s Arizona Council of Chapters. From the wide-ranging menu, the BBQ Boss smashburger, made with boneless ribs, is served on a terrace overlooking palm trees, the golf course, and mountains.

 

Hush Public House in Scottsdale, also a favorite for local MOAA members, has Marine Corps veteran and chef Dom Ruggiero at the helm serving international flavors such as duck confit with housemade rayu and steelhead trout vichyssoise. He has also launched Fire at Will, a low-lit intimate place in Scottsdale.

 

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At the foot of Camelback Mountain in Paradise Valley, you can dine under trees by the fountain and fireplace on the terrace of Lon’s at the Hermosa Inn, the adobe hacienda where cowboy artist Lon Megargee once lived. Inside, the dining room, kiva fireplace in the bar, and the library all evoke vintage Southwest.

 

From the menu, the ahi tuna arrives at the table, sizzling atop a Himalayan salt block, for you to remove when it is done to your liking. The Spirit of the Border cocktail is crafted with mezcal, curaçao, lime, prickly pear, and agave.

 

On a Phoenix hilltop at Wrigley Mansion, Geordie’s is inspired by the landmark’s early 20th century style. You can tour several rooms of the mansion before sitting down to dinner or a jazz performance. Scallops, bison, and prime filet are served in style with a panoramic view of sunsets and city lights. Plan to book ahead.

 

Some of the specialties at Amelia’s Mexican Kitchen in Tucson. (Photo by Kathleen Curthoys)

 

Tucson, the first American city to be named a UNESCO Creative City of Gastronomy, is noted for its cultural history and Sonoran Desert heritage foods. Among places getting attention is Amelia’s Mexican Kitchen, with two locations serving quesabirria and their signature molcajetes, with your choice of meats, cheese, and salsa served in stone bowls.

 

A taco trio of birria, beer-battered shrimp, and carne asada gives a variety of regional flavors.

 

Head to Fisherman’s Wharf in San Francisco for unique eats and scenery. (Photo by Praveen P.N./Getty Images) 

 

California

The Golden State’s history is reflected in San Francisco’s Fior d’Italia, opened in 1886 by an immigrant who gave up on the gold rush. After the 1906 earthquake, Fior operated out of a tent for a time. Now one of America’s oldest restaurants, Fior serves big portions of Northern Italian fare at the San Remo Hotel, just blocks away from Fisherman’s Wharf. Pasta is made fresh daily. If you have room for dessert and after-dinner wines, the choices are abundant.

 

At an incredible beachfront spot in Pacific Palisades, Gladstones is iconic. After the restaurant survived the Malibu fires in 2025, the menu reflects gratitude: A dessert called Station 23 Lava Cake is named “in honor of the fire station that saved our restaurant from the devastation.” Gladstones, open for more than 50 years, serves its signature steamer pot of clams, wine, Fresno peppers, and beurre monté; Bajastyle fish tacos; and fresh catches.

 

Select your fresh fish from the tank or the ice at casual Captain Kidd’s Fish Market and Restaurant in Los Angeles’ Redondo Beach, and they’ll prepare it for you to eat at the outdoor picnic tables. Or take it to the beach nearby. You might find crabs, oysters, shark, swordfish, octopus, and more. There are also steaks, fajitas, seafood kabobs, and many side dishes.

 

Pelican Grill and Bar at The Resort at Pelican Hill in Newport Beach is more upscale, but the vibe is still California casual. You can dine near the open kitchen to watch chefs prepare your meal on the grill or go to the terrace to enjoy the ocean view, sunsets, and relaxation. The wagyu filet is from Snake River Farms, and the salads are “from local gardens.” A vegetarian selection is called “Foraged West Coast.”

 

The Marine Room in La Jolla, just north of San Diego’s downtown district, is about as close to the Pacific tides as you can get, with the website thoughtfully reporting the time of the day’s high and low tides. The menu spotlights the raw bar and caviar as well as the surf and turf options. Check out views like the one pictured.

 

The culinary scene in San Diego has grown in quality and diversity in the past few years, with Baja and Mediterranean influences paired with local seafood and produce. The taco culture is pervasive, and fish tacos with cabbage, salsa, crema, and lime are prevalent all over the area. Tacos El Gordo has Tijuana-style fare with meat grilled over mesquite. Aqui Es Texcoco does Mexican barbecue, featuring slow-cooked Barbacoa-style lamb. For sushi, there’s the Michelin-starred Soichi Sushi, featuring omakase, which means “I’ll leave it up to you” for the chef to select a multicourse meal.

 

The menu is basic hot dogs and burgers at Café 41, and that’s enough for many visitors considering you are aboard USS Midway (CV-41) near the hangar deck, and you can spend your day touring the unforgettable aircraft carrier.

 

St. Augustine, Fla., is home to more than the Bridge of Lions: Visitors can sample traditional seafood (and sangria). (Photo by Sean Pavone/Getty Images) 

 

Florida

In Florida’s oldest city, St. Augustine, guests can dine on the patio under palms or upstairs on the balcony at a bayside restaurant whose story goes back to about 1790.

 

“O.C. White’s is in the middle of all the attractions downtown,” said Lt. Col. Sarah McLevy, USA (Ret), immediate past president of MOAA’s Ancient City Chapter in St. Augustine. “My favorite menu item has always been the Shrimp Abaco.”

 

The Columbia in St. Augustine’s historic district has seen five generations of the founder’s family at the Spanish restaurant.

 

“Try the 1905 Salad, made right in front of you, and their sangria is the best around,” McLevy said.

 

Caps on the Water, south of downtown on scenic route A1A, has outdoor seating on the Intracoastal Waterway, meaning you can watch sunsets over the water from the Atlantic coast, at the dock or tiki bar. Specialties are Southern and Mediterranean dishes with local seafood.

 

Cuban food is a specialty in Miami’s Little Havana. (Photo by Brandon Rosenblum/Getty Images)

 

Further south on A1A is Hammock Grill in Palm Coast. “It’s a great place to stop for lunch after visiting Washington Oaks [Gardens] State Park. They have some of the best tasting Southern-style cooking and live music every night,” McLevy said.

 

Disney World in Orlando is its own foodie destination, with parks full of options such as “eet,” at Disney Springs, a recent addition with James Beard Award-winning chef Maneet Chauhan, and the elegant Victoria and Albert’s at the Grand Floridian Resort and Spa. The Disney Food Blog can help you navigate all your theme-park choices.

 

For a taste of the big city, Miami Culinary Tour’s Little Havana Food and Cultural Tour  makes several stops, including one where you can see cigars being handmade.

 

On the Gulf Coast, the Downtown Sarasota Dinner Tour has guests meeting at the Fat Chef statue for a tour of four local restaurants. The small groups can learn about local history and lore along the way.

 

In Key West, you can sit on the patio with an oceanfront view and dine on conch, swordfish, the catch of the day, and key lime pie at Louie’s Backyard, which is on the National Register of Historic Places.

 

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Florida has many options for dining aboard boats. Food Yacht in Jupiter offers private, small-group outings for lunch, dinner, or afternoon charcuterie on a 40-foot catamaran in calm water. The hosts welcome your requests for menu items for your cruise. Meals may include fresh local seafood, steak, salads, and sides. Bring your own beer, wine, or liquor.

 

For a “hook and cook” experience, many Florida restaurants will cook your fresh catch from your fishing excursion if the fish has been cleaned and filleted. Dante’s Restaurant and Pool Bar in Key West is one of the places that will serve it up for you. Whether you order your drink from the pool is up to you.

 

Several restaurant options greet visitors to Baltimore’s Inner Harbor. (Photo by Kruck20/Getty Images

 

Maryland

Every region of the state has stops on the Maryland Crab and Oyster Trail, a selection of about 100 eateries that serve Maryland’s Chesapeake Bay blue crab, softshell crab, and seasonal oysters from the bay and oyster farms. You can choose your destinations online and map out your route.

 

In Baltimore, Faidley Seafood at Lexington Market is owned and operated by Navy veteran Bill Devine and his wife, Nancy, a descendant of founder John Faidley. Long known for its jumbo lump crabcakes, Faidley has carryout and mail-order service for crab and assorted seafood options.

 

The statewide trail also includes Thames Street Oyster House in Baltimore in the Fells Point neighborhood. The seasonal menu goes beyond the Chesapeake, with lobster, scallops, and several kinds of oysters from East and West coasts. The beverage menu has several oyster shooters, with one featuring the house Bloody Mary.

 

Fresh crab is on the menu for many of the stops on the Maryland Crab and Oyster Trail. (Photo courtesy of Maryland Office of Tourism) 

 

On the Eastern Shore, St. Michaels and Easton are gaining a reputation as foodie destinations. Places recommended by members of MOAA’s Eastern Shore Chapter include Harrison’s Harbour Lights Restaurant in St. Michaels, with an extensive menu featuring the “house special” crabcake paired with fried chicken, and Fisherman’s Stew with shrimp, mussels, crabmeat, clams, and chorizo in tomato wine sauce.

 

Hunters’ Tavern at Tidewater Inn in Easton serves breakfast, lunch, dinner, and Sunday brunch. On the menu are Shore Crab Dip, Snapping Turtle Soup, Tavern Mussels, and a balanced choice of other selections.

 

In Annapolis, Cantler’s Waterfront Restaurant and Crab House was founded by Jimmy Cantler, who worked as a Chesapeake Bay waterman. Crab is served as jumbo lump cakes or fried on platters. From the steamer come Drunk’n mussels, shrimp, and clams.

 

Those with fond memories of tours in Germany might want to stop at Schmankerl Stube, a Bavarian restaurant in Hagerstown, for a plate of jägerschnitzel with spätzle and German beer or wine. There’s even spätlese to sip with dessert. Zum wohl!

 

Faneuil Hall and Quincy Market serve as the backdrop for many of Boston’s best meals. (Photo by Sean Pavone/Getty Images)

 

Massachusetts

A short stroll from Boston’s Faneuil Hall, along the Freedom Trail, stands Union Oyster House, established in 1826. The National Historic Landmark is “a favorite among locals, servicemembers, veterans, and those within the nautical communities,” said Maj. Paul Cancelliere, USA (Ret), president of MOAA’s Paul Revere Chapter in Wakefield. Lobster is prepared at least three different ways, or try Boston scrod, a preparation featuring cod or haddock. The restaurant’s colorful history says toothpicks made their U.S. debut here.

 

In Boston’s Seaport District, you can enjoy a shellfish tower at a waterfront patio table at Woods Hill Pier 4, a modern restaurant on Boston Harbor facing the Institute of Contemporary Art at the end of Pier 4. The menu changes seasonally, inspired by ingredients arriving from the Woods Hill Farm in New Hampshire. A rolling cart service at your table adds a bit of fun. In winter, the Hot Cocoa Bomb cart offers choices of various flavors, milks, toppings, and options to “make it boozy.”

 

A lobster roll is served with clam chowder and an oyster platter at Union Oyster House in Boston. (Courtesy photo)

 

For more tastes of the city, the North End Boston Food Tour has a local guide telling his childhood stories of Boston’s Little Italy as the tour group visits “mom-and-pop shops” and learns local history and heritage.

 

In the town of Saugus, the invitation is open for a weekly veterans’ breakfast. “The public is welcome to enjoy ‘eggs-to-order’ at the American Legion Post 210,” said Cancelliere, whose role is short-order cook at these events. The post at 44 Taylor St. is named in honor of Marine Corps Cpl. Scott Procopio, killed in action in Iraq in 2006, and Marine Corps Capt. William Shoemaker, killed in action in 1944 in Guam.

 

Further north, in Byfield, you can order your dinner by the plate or the pound from the pit at Rusty Can. “Dare I say that Jim Sullivan, the owner, has the best barbecue in New England, on par with Texas and Kansas barbecue,” Cancelliere told Military Officer. On the menu are burgers, pulled pork, pork ribs, brisket, chicken sandwiches, and pork or brisket tacos and a lot of sides.

 

A tour of Chelsea Market and the Highline includes eight tastings. (Photo by Benedek/Getty Images) 

 

New York

If a city can be said to be its own foodie adventure, it’s the Big Apple. With the abundance of choices across the five boroughs, guided food tours can pinpoint neighborhoods and even specific items such as bagels. The three-hour Chelsea Market and the Highline tour by Foods of New York Tours, in business for 27 years, takes small groups for eight tastings, then up to the elevated High Line park to take in the sights. Sidewalk Food Tours has a Lower East Side tour for deli destinations such as the famous Katz’s. It also has the West Village Food Tour for Sicilian pastries, Italian specialties, Cuban food, Bleecker Street Pizza, and more.

 

For a fine-dining experience in a quietly romantic spot, visit One if by Land, Two if by Sea in Greenwich Village. The candlelit brick dining room overlooks a courtyard garden. A three-course dinner menu and a chef’s vegetarian tasting menu, with optional wine pairings, are regular offerings. The building was once a carriage house used by Aaron Burr, whose duel with former Treasury Secretary Alexander Hamilton led to the latter’s death in 1804.

 

Getting your pile of pastrami at the famed Katz’s Delicatessen is an iconic New York City experience. (Photo by Universal Images Group/Getty Images)

 

In the scenic Hudson Valley, a source of fresh ingredients supplying NYC, the region has its own foodie experiences, with some favorites among local MOAA members. Since 1932, Pete’s Hot Dogs, a stand in Newburgh, has been “the ultimate no-frills lunch experience,” said MOAA member Lt. Col. Patrick Chaisson, USA (Ret).

 

“We’ve kept it simple, like the old saying goes,” said owner and Marine Corps veteran Vince Orsino, grandson of founder Pete Orsino.

 

MOAA member Col. Paul Conte, USA (Ret), recommends the “Texas” mild meat sauce topping for your hot dog.

 

Open seasonally and using local ingredients, Kay’s Pizza is known as a summertime favorite on Burden Lake. The sauce is made in-house. “Kay’s signature dish is thicker and yeastier than NYC-style pizza,” said Chaisson, who enjoys his with a Wolf Hollow IPA or Switchback Ale.

 

Another seasonal spot, this one along the Mohawk River in Scotia, N.Y., is Jumpin’ Jack’s Drive-In, serving burgers, steak sandwiches, fi sh fry, shrimp fry, vegetarian options, sundaes, and shakes since 1952. This local institution with covered picnic tables has the added attraction of waterskiing events on the river. “Try the Jack Burger,” said Lt. Col. Ken Chaisson, USAF (Ret), a MOAA member and Patrick’s brother.

 

The brothers have fond childhood memories of dinner cruises on Lake George in the Adirondack Mountains. “We remember an accordion-playing grandmother performing on one of our shipboard dinner cruises,” Patrick said.

 

From May through October, the Lake George Steamboat Co. offers lunch, brunch, and dinner cruises, some with fireworks, on paddle-wheel steamboats.

 

Crowds gather for the annual Lexington Barbecue Festival. (Courtesy photo)

 

North Carolina

Chef Ricky Moore at Saltbox Seafood Joint in Durham was an Army paratrooper and cook before he graduated from the Culinary Institute of America and embarked on a career as a chef at fine-dining restaurants in Chicago and Washington, D.C., including Georgetown’s Agraria, which became Founding Farmers.

 

When he and his wife moved to North Carolina, he was ready for a change from executive roles.

 

“I just wanted to cook,” he said. He spotted a small hot dog/hamburger place to rent, and when he got into it, “you would not believe the joy,” said Moore, pictured, who was named the James Beard Foundation’s Best Chef: Southeast in 2022, 10 years after he opened Saltbox Seafood Joint.

 

“I specifically branded it to be sourcing local seafood from North Carolina fisherfolk,” Moore said. “I kept it simple. It’s all about quality and craftsmanship.” He wrote the Saltbox Seafood Joint Cookbook, and now he’s taking groups on international culinary adventures, including one to Peru early this year.

 

Moore occasionally makes special dishes for veterans to enjoy, such as an elevated version of chipped beef on toast, made “a little bit special” with short ribs and bechamel, or “Army Base Stew,” combining American and Korean ingredients. “I was pleasantly surprised,” Moore said. “I put it out there, tell the story, and people connect with it.”

 

The city of Lexington is known for barbecue, and aptly named Lexington Barbecue offers authentic fare with pork shoulders that are slowly roasted for about nine hours atop oak and hickory coals.

 

New Bern, the coastal city that was the state capital during the Revolutionary War, has historic districts to stroll near its waterfront on the Neuse River and downtown restaurants that are favorites of Capt. Randall Ramian, USN (Ret), president of MOAA’s Coastal Carolina Chapter. He and his wife enjoy MJ’s Raw Bar and Grille, decorated with model boats. A signature seafood dish is Seafood Pot Pie with shrimp, clams, crabmeat, scallops, potato, and other veggies.

 

Another of Ramian’s top spots is The Chelsea. As the story goes, Elvis ate at this bistro in 1955, and the same booth is still there. “Ask for ‘table 4,’” the website advises. Starters include barbecued shrimp and grits, and the entrée menu includes Shrimp and Scallop Fresca with lemon, butter, crushed chilies, and pasta.

 

In the mountainous west, Asheville has gained attention for its culinary spots. Luminosa — in the landmark Flat Iron Hotel built in 1926 — earned a 2025 Michelin Green Star, awarded for sustainable practices such as working with local growers. Wood-fired pizza is served amid a warm, elegant ambiance.

 

The Reading Terminal Market in Philadelphia is home to more than 75 merchants. (Photo by Walter Bibikow/Getty Images)

 

Pennsylvania

In this state known for producing many things — snacks, ice cream, chocolate, meats, and festive beverages — the foodie adventures are ready-made.

 

The state’s tourism website outlines six distinct culinary trails for you to explore, featuring bread and culinary grains, ice cream, apple products, charcuterie, maple products, and fermented foods. There are two- or three-day suggested itineraries for each of the state’s regions. The exception is the ice cream trail, which has a list of creameries to visit without itineraries, as of this writing.

 

The itineraries each offer a range of experiences.

 

“Pickled: A Fermented Trail” includes pickled veggies, sauerkraut, root beer, kombucha, distilled spirits, and more. For those interested in breweries and distilleries, consider “Baked: A Bread Trail.” For example, destinations for the Pennsylvania Wilds and the Alleghenies regions include stops at the Heritage Discovery Center, Italian restaurants for pastas and doughnuts, a gallery shop where a craftsman makes Scottish porridge stirrers from local wood, a bakery with 20-plus flavors of whoopie pies, a meat market for the scrapple sold in loaves, a brewery, and historic mills to tour.

 

The apple itineraries take you to cideries, orchards, farms, wineries, and distilleries for tours and tastings. Maple enthusiasts can see how syrup is made at Brantview Farms in Berlin. A few miles north is the Flight 93 Memorial honoring victims of 9/11.

 

Chocolate factory tours (and samples) are on the menu at Hershey’s Chocolate World. (Photo by Mitchell Layton/Getty Images) 

 

Around Pennsylvania, another flavor to explore is chocolate. At Hershey’s Chocolate World in the town of Hershey, you can tour the chocolate factory, view a virtual candy-themed expedition, and create your own candy bar. In Lititz, visit Wilbur Chocolate to taste the Wilbur Buds confections and learn about the local history of chocolate making. At Romolo Chocolates in Erie, visitors to the shop and Cocoa Café can watch sweets being made.

 

For an abundance of cuisines and tastes, head to Philadelphia’s landmark Reading Terminal Market, within blocks of many historic sights. Dozens of vendors offer both local and diverse international fare, Pennsylvania Dutch items, and, of course, cheesesteaks.

 

The San Antonio River Walk hosts several well-reviewed restaurants. (Photo by DSCZ/Getty Images) 

 

Texas

In the Hill Country of Texas, Army veteran and chef Mark Sierra serves smoked meats in menu items such as George Strait Tacos, named for the music icon who has visited Sierra’s restaurant, Compadres Hill Country Cocina in Boerne, north of San Antonio. Sierra, who served combat tours in Iraq, trained at Le Cordon Bleu in Dallas. Main courses include El Jefe Enchiladas with smoked pulled pork. Sierra honors veterans through the Purple Heart Project.

 

Down the road is the Culinary Institute of America (CIA), San Antonio, the Texas campus of the renowned culinary college. Its restaurant, Savor, offers an opportunity to taste the culinary students’ creations. Savor is one of several eateries at Pearl, a food and shopping venue along the Museum Reach of the San Antonio River Walk.

 

You’ll also find La Gloria with Mexican cuisine by award-winning chef Johnny Hernandez.

 

“Breakfast is to die for” at nearby Bakery Lorraine, said Lt. Col. Kitty Meyers, USAF (Ret).

 

Along the River Walk are some of Meyers’ favorite destinations. At Boudro’s, “imagine guacamole prepared tableside,” she said. “For margaritas, the place is Rita’s on the River. Watch folks stroll the River Walk while sipping margaritas and munching on fajitas”

 

La Fonda on Main features Pescado Cabo, which is beer-battered fresh fish with habanero aioli. (Courtesy photo via Instagram) 

 

Another favorite is La Fonda on Main, founded in 1932, where you can dine on the patio of the Spanish Colonial-style building. A recent feature was Mariscos de Relleno, roasted poblano stuffed with shrimp, octopus, scallops, fresh catch, calabacita, pico de gallo, calamari, and Oaxacan cheese.

 

Leche de Tigre serves authentic Peruvian cuisine, including ceviche, with ingredients sourced from Peru. Chef Emil Oliva was a 2025 nominee for the James Beard Foundation’s Best Chef in Texas award, and the restaurant got a nod from the Michelin Guide in 2025.

 

Further north, in Waco, is a Cajun-inspired seafood company called Te’Jun, a favorite local restaurant of Col. William Porter, USA (Ret), past president of MOAA’s Heart of Texas Chapter. Starters include fried alligator and crawfish tails. The Te’Jun Trio gives you fish strips, fried shrimp, and fried gator with multiple sauces.

 

Another of Porter’s top spots is Tia Juanita’s Fish Camp in Waco. The colorful eatery specializes in MexiCajun, with alligator tail tacos, crawfish, and grilled redfish tacos.

 

In Dallas, get a taste of western Mexico with Revolver Taco Lounge, whose to-go taco menu includes Pulpo Pastor with octopus al pastor style, and carne asada with wagyu beef. At the Main Street location is Purépecha, a small reservation-only dining room with a seasonal tasting menu inspired by Michoacán cuisine of Mexico. Chef Regino Rojas was a 2024 James Beard Award semifinalist.

 

Early Mountain Vineyards, north of Charlottesville, Va., offers tastings as well as a full dining experience. (Courtesy photo)

 

Virginia

On the road between Joint Expeditionary Base Little Creek-Fort Story and First Landing State Park, close to where the Chesapeake Bay meets the ocean, you’ll see Froggie’s owned by former Navy SEAL Bill Bickel, who was a member of the Navy’s Leap Frogs parachute team. Froggie’s serves multiple styles of barbecue sauce with the meats — and yes, frog legs are on the menu. The Full Frog features brisket, pulled pork, baby back ribs, chicken, and fried catfish, served with sides, for you and a second hungry person.

 

Warriors Taphouse in Virginia Beach displays a “warriors wall” in tribute to generations who have served, as did owners of the taphouse. Dave Culler served as commanding officer of Naval Station Norfolk, Tony Bird served as an underwater demolition team SEAL, and Michael Herron’s son is a former Marine who is now on active duty in the Army. Meals include poutine, bourbon-style chicken, and lamb with habanero fig jam and balsamic glaze.

 

For a water adventure, you can put on waders, take a boat trip to an oyster farm, and dine on fresh oysters at a table set in the shallow river where the oysters were gathered. The Chef’s Table Tour is for small groups at Pleasure House Oysters on the Lynnhaven River. The farm’s Waterman Tour offers a hands-on lesson in farming oysters.

 

A recent specialty at Terrapin in Virginia Beach: local flounder with tomato beurre blanc and fresh herbs. (Courtesy photo via Instagram)

 

In central Virginia Beach is a fine dining experience at Terrapin where chef Rodney Einhorn, a graduate of CIA, emphasizes local and fresh ingredients. For dinner you can choose a four-course tasting menu with sommelier’s wine pairings for a friendlier price than a similar experience in northern Virginia. Local flounder may be served with grilled asparagus and mussel broth-saffron beurre blanc. Watch for the truffle mac and cheese and the pastry chef’s tiramisu.

 

“Virginia has so many wonderful restaurants,” said Capt. Mary Lou Wassel, USN (Ret), president of MOAA’s Virginia Council of Chapters, who shared some favorite places in the Williamsburg and Richmond areas, where there’s an abundance of historic sites to visit.

 

Le Yaca features a five-course dinner of seared diver sea scallop and orzo risotto with a choice of truffle vinaigrette or champagne saffron sauce, then Moscato sorbet followed by chef-selected “cheeses of the day.”

 

The Power family-owned and -operated Fat Canary began as the Cheese Shop in 1971 in Newport News. Today, the chef is the original owners’ son, Thomas Power Jr., a graduate of CIA. Starters include crispy Rappahannock oysters with sweet onion, tomato, and green chiles. For dinner, a choice is grilled Atlantic salmon with pasta, rapini, and capers.

 

Wassel’s Richmond favorites include Bookbinder’s on Tobacco Row in the circa 1901 American Cigar Building. Dine in a garden courtyard alongside a reflecting pool. Seafood shares center stage with beef on the menu, which includes filet mignon paired with a jumbo-lump crabcake.

 

Lemaire, set in the grandeur of Richmond’s Jefferson Hotel, emphasizes “paying homage to the bounty of Virginia” with ingredients from sea and farms in the wild rockfish bouillabaisse with Virginia clams, mussels, shrimp, and red pepper rouille. The beaux arts style hotel, opened in 1895, has hosted notable guests including several U.S. presidents, Gen. Norman Schwarzkopf, and comedian Robin Williams.

 

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Virginia has wineries to visit in every part of the state. One that offers full dining is Early Mountain Vineyards north of Charlottesville. You can take in expansive views of the mountains from the stone terrace while sipping wine and tasting the chef’s fare. Inside, in the wine library, the Elevation Tasting features five wines paired with small plates while guests hear stories of local winemaking. For dinner, the prix fixe menu recently featured cocoa-crusted bison ribeye with potato mille-feuille, shallot confit, and truffled-madeira bordelaise.

 

Early Mountain’s executive chef, Tim Moore, trained with chef Patrick O’Connell at Virginia’s legendary Inn at Little Washington. The two-Michelin star restaurant is well attended by guests making the drive from Washington, D.C., for the experience, an occasion unto itself.

 

Canlis restaurant in Seattle is known for Pacific Northwest fine dining in a modern building with lake and mountain views. (Photo by Kevin Scott/Canlis)

 

Washington State

For a taste of the Northwest, one way to start is booking a chef-guided walking tour of historic Pike Place Market in Seattle to sample fresh seafood, clam chowder, and homemade cheeses while hearing insider stories of the local culture and dining scene.

 

Within Pike Place Market is Maximilien, a romantic French restaurant known for farm- and sea-to-table dishes. Enjoy mussels with butter as well as shallots with a glass of local wine while viewing Puget Sound and Elliott Bay from the dining room or patio.

 

Il Nido at West Seattle’s Alki Beach, on the site of the Alki Homestead, built in 1904, is recommended by members of MOAA’s Seattle Chapter. Try house-baked focaccia or Rigatoni di Grano Arso with duck leg ragu, juniper, orange, and parmigiano.

 

Canlis, a landmark for 75 years, offers fine dining and acclaimed service in an iconic mid-century modern building with panoramic views of Lake Union and the Cascade Mountains.

 

North of Seattle, between the inlets of Puget Sound and the Cascade Mountains, visitors can stroll the waterfront and historic downtown of Everett for a selection of restaurants and coffee shops. Overlooking the water, you can have Northwestern-inspired pub fare at Scuttlebutt Brewing, a local company started by Cynthia Bannan, who grew up in a Navy family, and her husband Paul Bannan.

 

Nearby, alongside Naval Station Everett, you can moor your boat to eat at Anthony’s Woodfire Grill, which serves Northwest mussels and Willapa Bay oysters.

 

“The key to all of these is along the waterfront, seeing boats going in and out of the marina, watching sea otters waiting for the fisherman cleaning fresh fish and tossing them the pieces not going to local markets,” said Cmdr. Catherine Carter, USN (Ret), a member of MOAA’s Seattle Chapter and Uniformed Services Nurse Advocates Virtual Chapter.

 

In the Bavarian-inspired village of Leavenworth, München Haus serves a warm pretzel with cheese sauce. (Courtesy photo via Instagram)

 

A drive across the Cascade Mountains brings you to Leavenworth, styled to look like an Alpine village in Bavaria. München Haus serves Bavarian-style sausages, local and German beer, and the mustard list — 14 specialty mustards are on the truly hefty condiment list.

 

In Spokane, Logan Tavern in the Gonzaga district is a sports bar known for burgers, garlic fries, pool tables, and trivia nights, Carter said. If you’re into Lego bricks, ask when the next Lego night takes place.

 

For food and farm adventures around the state, the Eat Local First collaborative makes it easy to find where you can visit a mushroom tasting room, tour and stay at farms, dine outdoors enjoying their seasonal ingredients, pick fresh berries, and browse farmers markets.