Foodle

I managed to squeeze 3 restaurants, 1 PCR test and a vaccination into the one full day I had in London back in May. A spur of the moment walk-in at @_littlesocial Little Social who have pretty much taken over Pollen Street. Jason Atherton was there schmoozing the tables and told me they expected to do 200 covers that day. With Pollen Street... More

Back in London a few weeks later I stopped off to enjoy the terrace at Davies & Brook.
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Michelin Guide -
OAD - ‘Highly recommended’
W50B -
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#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining... More

Fujiya 1935
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The 4th generation owner / chef spent time in Italy and Spain to gain experience before converting this shop to what it is today in 2003. Both simple and creative dishes throughout the lunch course, which at 16k or so offers great CP considering the ingredients, technique and atmosphere of the shop. The uni that... More

Tsukemen at Muginoka in Takadanobaba.

The newest gem of Enporio Bottura: il ristorante Cavallino in Maranello offering amazing traditional Emilia Romagna dishes with a twist!
A perfecf tagliatelle al ragu (aka spagbol), créme caramel al parmesan(!), contechino sausage alla Rossini(!), great desserts and an amazing rosette cotte, that was immidiately “destroyed” by Massimo to put a... More

After Sweden I had a 24 hour stop over in London. This was back when all the restaurants were closed and doing delivery or cook-at-home kits. So I decided to try my hand at being a @kitchentable1 chef for the night and picked up my box of goodies from the man himself @jknappett .I don’t think I’ll be winning any Michelin stars... More

特製らあ麺 (醤油) / Tokusei Ramen (Shoyu) / Menya Kitara - Nagoya, Aichi

Shoyu based double soup. One soup is made from chicken carcasses, whole chickens and pork bones. Another soup is made from katsuobushi, sanma-bushi, kombu and kaibashira. No MSG. Master Hayashi-san trained at Yayoi Soba, another shop in Nagoya specializing in Takayama... More

Noyashichi の弥七 2nd visit — this time the dishes were milder and more Cantonese compared to the first time where more Szechuan dishes were served. The braised fukahire and awabi was tasty though slightly watery. Crab fried rice was perfectly cooked. •




#foodgasm #yum #eat #foodpic #foodpics... More

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