Foodle

More about that pasta at @ilsupremopizza , which after all did start out as a pasta brand.

If you’ve had the garganelli at @barcar504 or twirled the fettuccine at @juniorsonharrison , that’s Il Supremo.

They also supply restaurants around New Orleans, and now down the Gulf Coast.

And it’s still in play at the new Il Supremo pizzeria.

In addition to a stack of pizzas, I brought home the canestri (“baskets” in Italian; a fat elbow shape in practice).

It has an echo-y pop to its bite and carries the white wine creamy sauce, thickened with fontina, all garlicky with chunks of sausage roughly hewn.

It was the perfect plate of pasta.

Link in my bio has the full read on Il Supremo, from pizza to pasta to @superwitchicecream soft serve on the way

#wherenolaeats #igersneworleans #nolaeats #nolafoodie #nolafood #metairie #oldmetairie #jeffersonparish #pasta #nolalife Less

A salvation of summer right here at @station6nola , a soft shell crab so swole it looks like it’s been pumping iron, covered with more crabmeat.

In Bucktown, on a piece of the lakefront famous for traditional seafood dishes, Station 6 has built a following by serving the local catch a bit differently — meaning it’s not all fried or boiled.

But when they do turn to the fryer ….mercy.

More highlights from a recent romp:
“Ali’s” wedge, named for the original co-founder (remember Vega Tapas? Same Ali), with little gem bundles as the base for all that bacon, bleu cheese dressing, fried onion straws and a dash of Crystal

The sizzling garlic shrimp, as if we’re in Spain for a course

The pampano with curried brown butter and cashews nicely augmenting the flavorful fish

And I love seeing northshore’s wild wine wizards @wildbushvineyard represented, terrific Chardonnay at a reasonable $50 on the list here

#wherenolaeats #igersneworleans #nolaeats #nola #metairie #nolafoodie #nolafood #nolalife #seafood #softshellcrab Less

Well well Wellington.

The annual Steakhouse Summer Picnic at @dickiebrennanssteakhouse was a great time as usual.

It started years back as a way to showcase Louisiana grass fed beef, and has grown into an annual tradition — and a chance to get a giant beef Wellington, colossal beef shank pie (the big, big brother to a pot pie, femur for scale), a whole steamship round and lots of other preparations.

The ranchers themselves trek in from Acadiana — Chip with @coastalplainsmeatcompany , Raymond with Crescent Bar F and Shannon with @gonsoulinbeef , here with Dickie himself.

A one night event last night, but also a great display of the ethos behind this family of restaurants, connecting with local producers and foodways.

#wherenolaeats #igersneworleans #nolafood #nolafoodie #steakhouse #beefwellington #louisiana #louisianafood #neworleansrestaurants #grassfedbeef Less

I had my doubts about tapioca croquettes with Camembert, but it was at @drjonesrestaurant and I remembered past surprises here. I trust this kitchen.

The payoff was another delight, with the creamy cheese gently binding the savory-soft pop of the tiny tapioca bulbs under crisp fritter shells.

My early line on Dr. Jones was essentially that this is a chef-led diner, a great lunch spot run by a pair of fine dining chefs without the fine dining trappings.

It’s still a tiny spot, but it has grown into a fuller version of itself with extended evening hours for dinner. It’s all about elevated technique in a casual setting.

Heirloom tomato salad had XO breadcrumbs that functioned like a gratin without impinging on the summer freshness.

Steak au poivre felt like a summer-weight edition of the French classic, with the juicy bite of a tropical chile pepper sauce cutting through.

Gnocchi had just the right soft, wispy texture next to the woodsy chew of maitake mushrooms and a delicate truffle dashi, an umami-booster closer to broth than sauce.

Don’t forget to BYOB; this food pleads for pairings.

You can go big with New Orleans dining, from the high-end institutions to the latest new spots catching buzz. But there’s a special pleasure in finding that small, low-key restaurant cooking wonderful food and keeping things affordable.

This is one I revisited recently that could be easy to overlook but should definitely be on your list to try.

Link in my bio has the story with more examples

#wherenolaeats #igersneworleans #nolaeats #nolafoodie #metairie #nolafood #jeffersonparish Less

Martini Monday? When at @hungryeyesnola , certainly.

The 80s motif sets te stage, but it’s the food that rocks me, Amadeus.

Fries with toum at the bar, add a martini and that might be enough right there. But also:

Smoked eggplant dip with miso sourdough

Wagyu coulotte skewer with romesco

Meat and cheese (and olives and pickles) over house chips

And more that the Tech Noir dance club scene neon foiled the photos of, but always love the tostada salad and the cobia special was nice too

#wherenolaeats #igersneworleans #nolaeats #nolafoodie #nolafood #uptownnola #80s #eighties #martini Less

Dry-aged sushi is a tradition with long roots in Japan, and one now getting more attention in the U.S.

The “Kenji omakase experience” at (you guessed it) @kenjinola is an exaltation of the technique.

Fish prepared this way gives a cleaner bite, a firmer texture, and often a richer flavor, accentuating the fattiness without actually adding fat. When dabbed with vinegar or a sauce at service, the fish absorbs it better. You taste the sauce within the fish, not just on it.

Kenji’s omakase follows the classic progression, starting with bright, lighter-flavored preparations, like a warm-up lap for the palate to more robust fish and preparations, and that’s where the aged examples start turning up.

You can try it by the piece off the regular menu, and there’s a smaller omakase served tableside.

But the full “experience” is served twice nightly at the sushi bar. I gave it a go, sake pairings and all.

Link in my bio has the full read on how it went, and what Kenji is all about.

Big plans ahead for chef Matt too, so you’ll be seeing more of this style of sushi soon.

#wherenolaeats #igersneworleans #nolaeats #nolafood #nolafoodie #omakase #dryaged #dryagedfish #dryagedsushi #downtownnola #neworleansrestaurants #nolarestaurants Less

👒𝗧𝗮𝘀𝘁𝗲𝘀 𝗼𝗳 𝗧𝗵𝗮𝗶𝗹𝗮𝗻𝗱 𝗮𝘁 𝗧𝗵𝗲 𝗣𝗲𝗻𝗶𝗻𝘀𝘂𝗹𝗮 𝗧𝗼𝗸𝘆𝗼
🥭高級ホテルで味わう夏季限定の本格タイ料理
…𝘥𝘦𝘵𝘢𝘪𝘭𝘴 𝘣𝘦𝘭𝘰𝘸 · 詳細は⤵︎

✼••┈┈┈┈┈┈ 𝗜𝗡𝗙𝗢𝗥𝗠𝗔𝗧𝗜𝗢𝗡 ┈┈┈┈┈┈••✼
📍┆The Lobby 𝘢𝘵 The Peninsula Tokyo
🗼┆Hibiya · 日比谷
👩🏻‍🍳┆Thai · タイ料理
🏷┆@thepeninsulatokyo #tastesofthailand
🍽️┆Tastes of Thailand · 期間限定コース (~9/14)
💰┆3-Course: ¥6,000 · 4-Course: ¥8,000
🚉┆Hibiya · 日比谷 (Exit A6)🚶🏽‍♀️2min
👣┆Smart Casual · スマートカジュアル
📅┆Book Online · オンライン予約
✍️┆Food: 𝖢𝗋𝖾𝖺𝗍𝗂𝗏𝖾 · Vibe: 𝖱𝖾𝖿𝗂𝗇𝖾𝖽 · Price: ¥¥¥¥

✼••┈┈┈┈┈┈┈ 𝗘𝗡𝗚𝗟𝗜𝗦𝗛 ┈┈┈┈┈┈┈┈••✼
Following last summer’s success, “The Lobby” at @thepeninsulatokyo brings back the beloved Thai collaboration with @thepeninsulabangkok’s signature Thiptara until September 14th🇹🇭

We indulged in authentic Thai creations by Head Chef @chef_monnipa.rungthong, finishing with a classic mango sticky rice🥄

① 🍚Mamuang Ew Ni Khao:
　 Thai sticky rice with sweet mango

② 🍜Yang Gai Soi Khao: Northern Thai yellow curry,
　 grilled chicken thigh, crispy egg noodles

③ 🥜Thai Tum Som: Green papaya salad,
　 cherry tomato, peanuts, dried shrimp

④ 🔥Ruam Wang Khong: Trio of spring rolls:
　 prawn, crispy fish, satay chicken

⑤ 🐓Gai Kha Tom: Coconut soup with galangal,
　 mushrooms, chicken breast

⑥ 🦐Maenam Goong Yum Tom: Spicy-and-sour
　 soup, lime, lemongrass, river prawns

⑦ 🍛Nua Waeng-Ra Gaeng: Green curry,
　 lemongrass, turmeric, striploin beef

⑧ 🥥Sod Kati Piak: Sago pearls with pandan,
　 coconut milk, & grated coconut

⑨ 🍨I-Tim Kati: Homemade coconut ice cream,
　 coconut sauce

✼••┈┈┈┈┈┈┈ 𝗝𝗔𝗣𝗔𝗡𝗘𝗦𝗘 ┈┈┈┈┈┈┈••✼
「ザ・ペニンシュラ東京」の「ザ・ロビー」にて、9月14日まで期間限定で開催中の「テイスト・オブ・タイ」🌻

バンコクの「Thiptara（ティプタラ）」の料理長による、本格タイ料理が楽しめます✨

ピリッと爽やかなグリーンパパイヤサラダの「ソムタム」からタイのデザートを代表する「マンゴースティッキーライス」まで、暑い夏の日にぴったりなラインアップ☀️

3品・4品のコース、もしくはアラカルトから選べます👇

① 🍚もち米とタイ産マンゴーのデザート

② 🍜タイ北部のイエローカレー

③ 🥜グリーンパパイヤのスパイシーサラダ

④ 🔥海老の春巻き・チキンサテー・クリスピーフィッシュ

⑤ 🐓鶏胸肉のココナッツミルクスープ

⑥ 🦐手長海老のトムヤムクン

⑦ 🍛グリーンカレー・レモングラス・牛ストリップロイン

⑧ 🥥パンダン風味のタピオカパール

⑨ 🍨自家製ココナッツアイスクリーム

✼••┈┈┈┈┈┈┈ 𝗛𝗔𝗦𝗛𝗧𝗔𝗚𝗦 ┈┈┈┈┈┈┈••✼
#tokyohalfie_hibiya #tokyohalfie_日比谷 #thepeninsulatokyo #penmoments #gifted Less

🍝𝗠𝗲𝗴𝗿𝗶𝘃𝗮’𝘀 𝗻𝗲𝘄𝗹𝘆 𝗼𝗽𝗲𝗻𝗲𝗱 𝘀𝗶𝘀𝘁𝗲𝗿 𝗿𝗲𝘀𝘁𝗮𝘂𝗿𝗮𝗻𝘁
🍴メグリヴァ監修イタリアンが西麻布に今月オープン
…𝘥𝘦𝘵𝘢𝘪𝘭𝘴 𝘣𝘦𝘭𝘰𝘸 · 詳細は⤵︎

✼••┈┈┈┈┈┈ 𝗜𝗡𝗙𝗢𝗥𝗠𝗔𝗧𝗜𝗢𝗡 ┈┈┈┈┈┈••✼
📍┆Minariva (ミナリヴァ)
🗼┆Nishiazabu · 西麻布
🍝┆Italian · イタリアン
🏷┆@minariva.nishiazabu #minariva
💰┆¥15,000~¥20,000🌛
🚉┆Roppongi 六本木 (Exit 2)🚶🏽‍♀️12min
👣┆Casual · カジュアル
📅┆Introduction Only · 紹介制 LINE予約
✍️┆Food: 𝖤𝗑𝖼𝖾𝗅𝗅𝖾𝗇𝗍 · Vibe: 𝖲𝗅𝖾𝖾𝗄 · Price: ¥¥¥

✼••┈┈┈┈┈┈┈ 𝗘𝗡𝗚𝗟𝗜𝗦𝗛 ┈┈┈┈┈┈┈┈••✼
Produced by the hard-to-book @megriva.tokyo, “Minariva” quietly opened in Nishiazabu this month🎉

Like the original, it’s introduction-only and comes with a few house rules: all orders must be placed at the beginning, with a minimum of five dishes and one bottle of wine per party🍷

A personal highlight was the iconic “Lemon Garlic Butter Cheese” spaghetti - just as rich and addictive as its parent store🧄

The menu includes both their iconic dishes and new creations by the two chefs - like the conger fritter with sea urchin cream and caviar✨

Still so much to try; already looking forward to our next visit!🇮🇹

① 🍋Lemon, Garlic, Butter & Cheese (¥2,300)
② 🐟Conger Fritter, Sea Urchin Cream (¥4,000)
③ 🥩Amami Beef Sirloin Tagliata (¥2,600)
④ 🦆Grilled Duck (¥4,500)
⑤ 🥭Mango & Passion Fruit Zabaione (¥2,000)
⑥ 🪑Interiors

✼••┈┈┈┈┈┈┈ 𝗝𝗔𝗣𝗔𝗡𝗘𝗦𝗘 ┈┈┈┈┈┈┈••✼
予約困難な @megriva.tokyo がプロデュースした「Minariva（ミナリヴァ）」が、今月西麻布にひっそりとオープン🤫

すでに数ヶ月先まで予約が埋まっているという人気ぶり🥂

注文は最初の一度きり、5品以上とワインボトル1本以上のオーダーが必須というスタイルも「Megriva」と同様🍷

看板メニューの「レモンにんにくバターチーズ」パスタは相変わらずの中毒性🙈

シェフ2人はフレンチ出身で、定番に加えてアレンジ料理も多数🧑‍🍳

穴子のフリットは、ウニクリームとキャビアを添えて頂きました💎

まだまだ気になるメニューがたくさんあるので、また必ず伺いたいお店です💓

① 🍋レモンにんにくバターチーズ (¥2,300)
② 🐟鱧フリット・雲丹クリーム・キャビア (¥4,000)
③ 🥩奄美マザービーフサーロインタリアータ (¥2,600)
④ 🦆鴨 (¥4,500)
⑤ 🥭マンゴーパッションザバイオーネ (¥2,000)
⑥ 🪑内装

✼••┈┈┈┈┈┈┈ 𝗛𝗔𝗦𝗛𝗧𝗔𝗚𝗦 ┈┈┈┈┈┈┈••✼
#tokyohalfie_nishiazabu #tokyohalfie_西麻布 #tokyohalfie_italian #tokyohalfie_イタリアン #gifted Less

Kebapçı Halil Usta - Gaziantep (Turkey)

It would be impossible to write about Gaziantep’s food and not mention its kebab scene.

They can be found all over town and are a longstanding cornerstone of the city’s culinary heritage, deeply connected with its privileged location on the ancient Silk Road, which made it an important hub for spice exchange.

The city supposedly had more than 30 different kinds of kebabs. And one of the most famous establishments specializing in these meaty skewers is @kebapcihalilusta.

I went to Halil Usta looking for one specific variation, the Kusleme kebab. Cooked over charcoal, the Kusleme is a lean part of the lamb near the backbone. It is considered a more expensive and noble cut as there are only two pieces that come from each animal.

The kebabs were served in thick pieces, all of which were juicy and packed with a distinctive meaty flavor. It was served with a fresh salad that seemed to be one of the house’s specialties and that complimented the kebab really well, alongside a fresh serving of bread and a glass of ayran.

(Versão em Português nos comentários) Less

Metanet Lokantasi - Gaziantep (Turkey)

It is early morning in Gaziantep. And as a new day begins, locals head to their favorite joint for a hot bowl of Beyran, a local lamb soup that is a staple in the Antepli breakfast culture. As for myself, I decided to try the dish at the famous @metanetlokantasi.

At the back of the shop, fresh bread was being baked, emanating in the air its characteristic aroma. The bread was thoughtfully thick, allowing it to soak up all of the broth.

But enough with the bread and let me get back to the central figure here. The Usta, or master if you will, expertly prepared each metal bowl by pressing together a mix of pre-cooked shredded lamb meat, rice and lamb fat, which in my personal opinion is the real key that makes the dish so special.

The bowl was then cooked over a jet flame for a few seconds, just enough for the ingredients to mesh. Additional spices were added, including garlic and chilli powder, as well a bit of the lamb broth.

The beyran was then quickly served, still pipping hot and requiring attention from the customers not to burn themselves.

The soup had a porridge-like consistency due to the rice. It was rich and comforting, with a gentle spicy touch. The melted fat connected the whole thing, and the strands of lamb were tender and abundant.

I could easily take down a bowl of beyran at any time, but have to admit that I cannot think of a better food to get the day ahead started.

(Versão em Português nos comentários) Less