Yabu, Il Fornaio and Musha are my favorite restaurants. They have great food and they're comfortable and affordable. I'd go to them every week if I could. Having said that, without realizing it, I'd fallen into a rut. It took my wife, Michelle, to shake things up and get me to try two new restaurants.

R+D Kitchen is part of the Hillstone restaurant group that includes Bandera, Gulfstream, and Houston's among others. Recently opened at 1323 Montana Avenue in Santa Monica, R+D took over an address that was something of a black hole. Montana Lounge and Yu Restaurant had failed. Even a successful entrenpeneur like Wolfgang Puck couldn't make the space work for him. With the Aero theater directly across the street, this should be a good location.

Good design makes such a difference. The previous tenants had sealed off the space, creating dark interiors. Walking into the restaurant, it's easy to see that R+D came up with a fresh approach. With a minimalist design, a skylight in the middle of the dining room, an L-shaped bar to one side, and windows that open out onto Montana, R+D is inviting both inside and out.

When I got my first tattoo at age 16, I pretty much knew I'd want it gone by the time I was 30. My rationale went like this: the year was 1995, and I figured technology was bound evolve to the point where, by the time I was that old, tattoo removal would be cheap, fast, and easy. Wrong! But I'll get to that.

The first tattoo was a star on my wrist. Not so original nowadays, but we didn't have Lindsay Lohan and Sienna Miller back then. And, sure, you have to be 18 to legally get a tattoo, but this was in the early days of Giuliani administration in New York, back when we were barely carded for anything (especially alcohol, I was elated to learn).

The second tattoo came about during my freshman year of college, and this one really marked some silly adolescent judgment on my part. I knew what I wanted it to say (and it's something so college, so 18, and so earnest that I can't even bring myself to tell friends what it means anymore, let alone HuffPost readers), but I didn't want it to be in English. Arabic, Farsi and Hindi looked too linear, Chinese felt too cliché. So, naturally, I settled on Japanese. I could have lived with the star for the rest of my life, but really, Asian character tattoos are a crime of fashion that should be punishable by law.

My Hungarian grandma made the best apple strudel I've ever had. Here in Hungary it's apple season and apple strudel is showing up on many of the restaurant menus. Yesterday, on the Pest side of the Danube, I came upon the Strudel House. I ordered the sweet cottage cheese-filled strudel, mainly because it was served with a rosehip sauce, which I wanted to taste.

During my two days in the countryside, I saw rose bushes heavy with hips. This restaurant served sauce they had made with freshly harvested rosehips. The sauce had the fragrance of fermented grapes, and I think the little cottage I stayed in that was nestled in the middle of a vineyard in the countryside had bed linens sprayed with the fragrance of rosehips.

Well, the strudel had flakey layers surrounding the cottage cheese filling, the rosehip sauce was a delicious complement and one perfect scoop of creamy vanilla ice cream put the dessert over the top. It was a late-night treat. It wasn't as good as the one my grandma used to make, though.

I resisted checking out the Liberty Hotel when it opened last year in Boston’s former Charles Street Jail, despite rave reviews of its design and the hip scenes at its first restaurant, Clink, and the Alibi bar.

The idea of hanging out in the same place that had held many of the area’s most notorious criminals for as far back as I could remember (and then some) just gave me the creeps.

Then Scampo opened, with chef Lydia Shire in the kitchen, and my conviction started to waver. It’s not so much that I have to run to every new restaurant opened by all of the city’s ‘celebrity’ chefs. But Shire is one of my favorites.

I have been a devoted fan since she started cooking at the restaurant in the former Bostonian Hotel, more than 20 years ago, when I didn’t have a clue who was in the kitchen – just that I loved the food.