Foodle

this spot was buzzing! forgot i was in sg for a sec @pulsii.bistro

#whatKBeats #pulsii #sgfoodie #sgcocktails #sgsmallplates #sghappyhour #sgbarscene #sgfoodstagram #sgdrinks #sgweekendvibes #sgdining #foodiesg #sgfoodadventure Less

Jeg har spist mange skalldyrstallerkener på restauranter, dette er en av de få som har så stor variasjon👌🏽 For 880,- per person får du følgende:
1/2 hummer per person
Nykokte sjøkreps fra Frøya
Snøkrabbebein fra Varanger
Ferske reker
Håndrenset krabbeskjell
Blåskjell - dampet - fra Rissa, Sør-Trøndelag
Kamskjell i estragon-& sitronmarinade
Kongereker med koriander, chili & ingefær
Store gambas
Fjelbergs skagenrøre
Husets dressinger (to ulike)
Nystekte baguetter (eventuelt ustekte)
Dill & sitron

Det var helt fantastisk å kunne feire bursdag uten å ordne no selv😍 Dette er så mye bedre enn lunken tapas catering😅 Anbefaler på det sterkeste om du ønsker en mer eksklusiv middag hjemme😊👍🏽

Sted: @fjelbergfiskogvilt Less

🍽️✨It’s currently @50thandfrance RESTAURANT WEEK in the amazing city of EDINA, MN✨🍽️
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☑️This week SEPTEMBER 21st-25th there are DELICIOUS DEALS going on from 12 amazing participating restaurants including @mothershippizzaparadise whose is offering
**Any pizza + choice of calamari, arancini, heirloom tomato, or mozzarella sticks for $30** — I promise you won’t want to miss out on this amazing dining opportunity. Over the weekend, I revisited @mothershippizza and had another fantastic experience here! The flavorful + unique pizza combos, variety of appetizers shareables, homemade pasta dishes, & craft cocktails including Nitro cold brew on tap all make this place a home run! I love the vibe in here, it’s a very family orientated neighborhood spot w/ great customer service and a solid team! Shoutout to the awesome manager @samshmosen
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☑️Restaurant week deal: any pizza + choice of calamari, arancini, heirloom tomato, or mozzarella sticks for $30
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📸Our order:
-also Kathy pizza with arancini (restaurant week)
-care bear with heirloom tomato (restaurant week)
-Caesar salad
-rigatoni
-dipping sauces: ranch, garlic butter, hot honey (3 for $5)
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#pizza #foodblogger #treatyourself #foodstyling #eeeeeats #edinamn #italianfood #foodgasm #minnesota #restaurantweek #pizzalover #minnstagramers #foodstagram #yum #foodblogger #cheers #mondaymood #instafood #nomnoms #happy #reelsinstagram #trending #eatingfortheinsta Less

A toast with a rye cocktail called blood oath to that sunset and just a few days into September feeling compelled to dine outside at @lapetitegrocery .

This respite surely can’t last but I’ll take it.

I’ll also take the crabmeat beignets, of course, and the pillowy soft ricotta dumplings and the steak tartare with cured egg and lavash.

The light was failing but the flavors did not on my two favorite entrees — the one of a kind turtle bolognese with poached egg and the paneed rabbit with very special spaetzle.

We went inside for dessert just to have a spell in the bar at this beautiful restaurant for the blackberry cheesecake mousse and the new-to-me rose port.

Always consistent, always wonderful after 21 years , and cheers to that.

#wherenolaeats #igersneworleans #nolaeats #nolafoodie #nolafood #uptownnola #nolalife #visitnola #visitneworleans #neworleans Less

Another fire collab with Chef tomcunanan — this time at @demo.nyc in the West Village.

The team delivered an incredible tasting menu with spot-on hospitality from Chefs Q and Dina and the whole crew at Demo. Every dish was thoughtful, flavorful, and just plain fun to eat.

I’m looking forward to Tom’s next collab and to coming back here for Demo’s regular menu and wine program. If you haven’t been yet, it’s well worth a visit.

Swipe through for the highlights!

#demonyc #tomcunanan #collab #tastingmenu #westvillage Less

So excited that @chubbycattlebbqnyc is open in NYC! This all-you-can-eat venue offers an incredible array of dishes and meats, from A5 Wagyu and brisket, sushi and nigiri, to Iberico Pork and Short Ribs! We had such an incredible experience trying everything our hearts desired…
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Annual membership is just $58 / year and comes with a number of perks and benefits, including their Gold Tier dining experience. Guests get a selection of premium meats and nigiri, and an unlimited selection of top tier beef and seafood, sushi and sashimi, hotpot, appetizers, and so much more! 🍣🥩🍖.
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#meatlover #barbecue #barbecuetime #meatlover #steaklover #wagyu #a5 #spicyfood #yakiniku #japanesefoodlover #sushilover #nigiri #seaurchin #caviar #allyoucaneat #buffet #ayce #sohonyc Less

TAG YOUR BESTIES! You can now get one of the best cheesesteaks and pizzas in Philly delivered right to your door via @ubereats 🍕
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@angelos_pizzeria_south_philly on #UberEats makes gameday (or any day) so much better. Instead of waiting in line for your perfect cheesesteak and pizza, you can now get it delivered right to your door.
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What sets Angelo’s cheesesteak apart is their hallmark fresh housemade bread, their high quality thinly sliced ribeye, and the melted @coopercheese. Their pizza is also one of the best in Philly with the perfect texture crust, and high quality sauce and cheese.
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I’m so excited that it’s now available on @uber because now it’s going to be one of my go-to spots for delivery.
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#philly #philadelphia #cheesesteak #pizza Less

GARBANZO VERDE IS THE NEW PICHÓN

A finitude é parte integrante da grandeza. Todos os restaurantes devem ter um fim. O de Tohqa chega, em grande, a 13 de outubro de 2025.

Samuel Beckett, maestro do falhanço, sabia-o bem. “Ever tried. Ever failed. No matter. Try again. Fail again. Fail better.” Falhou em vida e em morte. Com a frase sequestrada pela geração dos startupeiros e estampada em t-shirts e posters motivacionais, ao estilo autoajuda barata. Na impossibilidade de vencer, ainda assim temos a obrigação de continuar.

Eduardo Pérez, mestre da brasa, também escolheu o mesmo caminho. Pioneiro, foi Josh Niland antes de Josh Niland. Os seus despieces de pescado são épicos, a sofisticação com que trabalha a morena, notável. Criou a alta cozinha de paisano: a brasa e os caldos, ao serviço dos verdadeiros produtos de luxo. O al andalus renasceu. Dos garbanzos verdes do pai — tantas vezes copiados por aí — à ousadia de transformar em luxo os ingredientes simples e próximos: coração de atum, cebola, tomate, batata, codium.

Como a pedra tosca da albariza, Tohqa não era forma, era conteúdo. Espírito musical entre o dub e o flamenco, Edu serpenteia pela cozinha enquanto os perfumes de ervas aromáticas secas de El Saucejo marcam o ritmo swingado do peixe.

Al calor de la candela, foi péssimo gestor de food cost e magnânimo no menu: entregava sempre demais. Não por gula, mas por generosidade. Bipolar: simultaneamente cozinha de coração e intelecto. Genial: numa Espanha de cozinha cada vez mais previsível, onde a consistência é desculpa para a falta de criatividade, Edu é um espírito libertário, inconformado, iconoclasta. O seu trabalho foi sempre conceptual, artístico, livre de convenções. Os outros repetem, ele cria durante o happening. Tohqa foi cozinha direta, com riscos, fenomenológica: uma experiência subjetiva, desenhada a partir da relação entre produtos simples e de proximidade, e o cliente. Mais do que o resultado, importou o processo — o risco, o instante, o aqui e agora.

Tohqa fecha este mês. Foi bela a festa durante estes anos. Longe de um epitáfio, é um até já. O rei morreu. Viva o rei.
“… you must go on. I can’t go on. I’ll go on.” Less