A dark, dingy beef joint in the Korean countryside with an old cast-iron pot/plate greased with a slab of beef fat and served with fresh greens and veggies from a local farm and lots of ice-cold beer. After we ate the beef, they poured spicy stew (chigae) right into the cast-iron plate and it was incredible.
My current drink of choice:
On a big Belgian beer kick now (Chimay, Kwaak, Duvel) and Chambly beers - but have kryptonite-like weakness for Lagavulin.
I really wish I could:
Spend at least a year or two travelling in various countries learning how to cook their food, understanding their language and origins of their food so I could come back and open a small dinner-party space and host friends and some paying customers making what I want when I want, with good wine and intelligent conversation.