Foodle

East 20th Street in Flatiron is having a moment, and @ino.nyc is part of the reason why.

Here, Italian comfort meets understated sophistication. @chefjamiekenyon brings subtle English influences to a menu built on balance, simplicity, and seasonal ingredients.

House-made pastas, sustainable meats, and thoughtful wines set the tone for a meal that feels both comforting and refined. With its warm, modern space and inviting energy, it’s a welcome addition to the neighborhood’s growing dining scene.

Swipe through for a closer look!

1. Highlight reel
2. Duck, duck, goose scotch egg - duck egg, duck sausage, foie gras
3. Fritto misto mare - calamari, white bait, shrimp, shishito, romesco
4. Crispy mozzarella - prosciutto, pesto, spicy fig mostarda, scallion
5. Red wattle pork meatballs - house-made ricotta, pecorino
6. Pappardelle - confit goose ragu, shaved goose foie terrine
7. Rigatoni - octopus, tomato, chili, basil, capers, bone marrow breadcrumbs
8. Orecchiete - berkshire pork crumble, broccoli rabe, pecorino
9. Porchetta - broccoli rabe, fingerling, pork sugo, whole grain mustard
10. Sticky toffee pudding - brown butter gelato

#inonyc #italianfood #modernitalian #flatiron Less

I’ve been waiting a long time for this one.

@hwaro.nyc is the newest project from my good friend, Chef @sung.shim , and seeing it finally come to life means a lot.

Tucked inside @gui.nyc, Hwaro is an intimate chef’s counter built around the warmth of a shared fire. Its name comes from the traditional 화로, a charcoal brazier once placed at the center of Korean homes, where people gathered to eat, talk, and connect.

That same feeling carries through here. The menu is a beautiful balance of premium meats and seasonal ingredients, but what makes it special is the connection between chef and guest, fire and table.

I couldn’t be happier for Chef Sung and the entire team for creating something so refined, soulful, and deeply personal.

Swipe through the carousel to take a closer look at Hwaro, now open inside Gui Steakhouse. 🔥

#hwaro #Koreanfood #tastingmenu #finedining #midtownnyc #timessquare #guisteakhouse Less

Finally had a chance to visit @antoyabbq! This popular #koreanbbq restaurant features a number of Korean favorites and classics, which you can try on their set 5 course menu! It’s a steal at $49.99 a person, and you’ll get to try their signature Egg Soufflé, noodle soup, bibimbap, galbi or bulgogi, and dessert! 🥩
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#ktown #prixfixe #bbqlover #egglover #souffle #banchan #kimchi #noodlesoup #spicyfood #bibimbap #beeftartare #fishroe #whiterice #galbi #bulgogi #shortribs #taiyaki #icecreamlover #meatlover Less

With Mid-Autumn Festival around the corner, @grandmashomeus is an ideal spot for your gatherings large and small! Their Hangzhou-focused menu has dishes for every palate and their special Snow Skin Mooncakes are the perfect way to end the meal!

🍤 Shrimp You Tiao
🥟 Pan Fried Buns
🥓 Braised Pork Belly
🥩 Black Pepper Beef
🍚 Duck Confit Fried Rice
🌶️ Chili Pepper Chicken
🥮 Handmade Mooncakes
🍧 Lychee Shaved Ice
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#hangzhou #chinesefood #chinesefoodlover #youtiao #friedshrimp #midautumnfestival #bao #friedchicken #spicychicken #peppercorn #friedrice #duckconfit #porkbelly #braised #shavedice #lychee #mooncakes
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Loved @thedynamoroom’s take on a modern steakhouse and bar, just steps away from #madisonsquaregarden! Their newly launched #happyhour makes for a great post-work stop and their dinner service shouldn’t be missed either. We loved the starters and mains we had - especially the Pork Tomahawk - and had to finish with dessert!

🦀 Crab Cake
🍝 Spaghetti
🍔 @thedynamoroom Burger
🥓 Pork Tomahawk
🥩 Hanger Steak
🥕 Carrot Cake
🍰 Crumb Cake
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#steakhouse #steakdinner #meatlover #mediumrare #crabcake #spaghetti #tomahawk #porkchop #hangersteak #mashedpotatoes #macandcheese #burgerlover #frenchfries #carrotcake #crumbcake Less

Visited @tamarindtribecanyc just in time for Diwali! This iconic Indian restaurant in #tribeca has served contemporary Indian dishes in a modern space. The flavors and ingredients pay homage to the classics, but serves as a great venue for more formal events and meals!

🐚 Tamarind Scallops
🦀 Chili Crab
🍖 Tandoori Mixed Platter
🍚 Vegetable Biryani
🥘 Chicken Tikka Masala
🍨 Bread Pudding & Tres Leches
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#indianfoodlovers #indiancooking #tandoori #tamarind #scallops #chilicrab #crabmeat #lambchops #grilledchicken #spicyfood #daal #lentils #biryani #eatyourveggies #tikkamasala #chickentikkamasala #breadpudding #tresleches Less

Always love visiting @littlealleynyc! This staple in #murrayhill features classic Shanghai dishes that are both flavorful and delicious - and don’t miss the XLB and Dongpo Pork!

🍲 Pork Bone Soup
🥟 Xiao Long Bao
🦁 Lion’s Head Meatball
🥓 Dongpo Pork
🌶️ Chicken in Chili Oil
🍜 Stir Fried Noodles
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#shanghaifood #chinesecooking #chinesefood #xiaolongbao #soupdumplings #dumplings #soupseason #lionshead #meatballs #porkbelly #braised #bokchoy #udon #stirfried #chilioil #spicyfood Less

@amalinyc has long been one of my favorite spots in #midtowneast! This elegant Mediterranean restaurant features a seasonal menu using locally sourced ingredients - and I’ve yet to find a dish I didn’t like! Definitely don’t miss their pastas and seafood, and dessert is the perfect way to wrap up the meal.

🐚 Scallop Crudo
🐙 Spanish Octopus
🌰 Agnolotti with Chestnuts
🍝 Spaghetti
🍗 Tamarind Chicken
🍞 Bread Pudding
🍰 Basque Cheesecake
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#seafoodlover #seafooddiet #octopus #braised #scallop #crudo #agnolotti #chestnut #spaghetti #pinenuts #meltedcheese #basil #pastalover #tamarind #grilledchicken #basmati #breadpudding #cheesecakelover #basque Less

@jeongyukjeomnyc is a welcome addition to the #kbbq options in NYC, located right in the heart of #ktown! The modern space offers comfortable booths and seating for groups and a menu with plenty of starters, noodles, sides, and meats and seafood! We loved the variety of banchan and accompanying sauces and seasonings and everything was cooked to perfection!

🥚 Egg Soufflé
🥞 Seafood Pajeon
🍲 Kimchi Pork Stew
🍜 Japchae
🦐 Seafood Noodle Soup
🥩 BBQ Beef Platter
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#meatlover #koreanbbq #bbqlover #pajeon #seafoodlover #kimchi #stew #porkbelly #japchae #banchan #noodlesoup #seafooddiet #bbqbeef #mediumrare #grillingseason #koreanfood #koreanfoodlover Less

Recommended bowl: Tsukemen legend

Higashi-Ikebukuro Taishōken is one of the most famous ramen shops in Japan, for the simple reason that the original master Yamagishi-san is widely regarded as the first ramen chef to put tsukemen (aka mori soba) on the menu. The story begins back in 1947, when five soba masters from Nagano Prefecture opened the shop Maruchō in the Tokyo suburb Ogikubo. Eventually four of these five masters went on to open other ramen shops; one of the four was master Sakaguchi-san, who established Taishōken in nearby Nakano in 1951. He wanted help running the shop though, so he asked for assistance from his cousin, Yamagishi-san. The two of them ran Taishōken in Nakano together until 1954, when Sakaguchi-san left to open a second Taishōken branch in Yoyogi-Uehara. At that time he handed the shop over to Yamagishi-san, who took over as sole master. As legend has it, during the first few years working at Maruchō it was quite common for the five original masters to eat a deconstructed version of ramen, kind of like a 'staff meal' during their break time. This deconstructed ramen was served with the soup and noodles separate; one would dip the noodles in the soup before slurping. Naturally, a few years later when Taishōken was up and running in Nakano, Sakaguchi and Yamagishi-san would do the same thing. Anyway, one day in 1955, shortly after Yamagishi-san took over as the sole master of Taishōken, a customer witnessed the event of him eating his ramen this way during his break period and exclaimed to him that he should add it to the regular menu. And so he did, calling it 'Mori Soba,' almost instantly becoming a hit and main seller. Soon after, Maruchō in Ogikubo, Taishōken in Yoyogi-Uehara and other ramen shops had all added it to their menus. Yamagishi-san ended up working at Taishōken in Nakano for 10 years total, until he opened his own new branch of Taishōken in Higashi-Ikebukuro in 1961. Over time the Higashi-Ikebukuro shop became known across Japan as the home to the so-called inventor of tsukemen, aka mori soba. The style at Taishōken is a Tokyo-esque old-school shoyu, consisting of a soup of chicken, pork and fish, served with house-made medium width straight noodles. Taishōken now has well over 30 branches in the Tokyo area, many of them directly connected to, or inspired by this shop. Yamagishi-san (R.I.P.) remains a pillar on the Mt. Rushmore of ramen legends. Less