Foodle

Founded in 1989 by Ferdy and Cinzia in the heart of Valle Brembana, Ferdy Wild is more than an agriturismo—it is a deeply rooted family project that blends alpine hospitality, sustainable farming, and culinary excellence. The adventure began with horses and a vision: to create a place where love for animals, respect for tradition, and a commitment to sustainable food come together.

Today, Ferdy Wild is managed by multiple generations of the family. Ferdy, the founder and quiet force behind the scenes, cares for the Bruna Alpina Originale herd and embodies the property’s soul. Cinzia, ever nurturing, looks after everyone like a true mamma. Their son Nicolò leads the operation and is everywhere—from the dining room to the stables—while his wife Nicole ensures the seamless functioning of the farm shop and online sales. Alice, Nicolò’s sister, is in charge of guest relations and her daughter Nina represents the newest generation of the Wild family.

The restaurant, born in 1997, offers a rustic yet refined alpine dining experience. It’s now led by Chef Alessio Manzoni, a talented chef who joined Ferdy Wild in 2021 after stints at prestigious kitchens such as Agli Amici. His cuisine is rooted in hyper-local ingredients—many produced on-site—and driven by a deep respect for the land and animals. The result is a menu that changes with the seasons, highlighting rare native breeds, raw milk cheeses, and herbs foraged from the nearby woods.

In 2024, Ferdy Wild earned a Michelin Green Star, recognizing its outstanding commitment to sustainable gastronomy. The entire experience is an authentic expression of regenerative tourism—where nature is not only preserved but celebrated, and hospitality feels like coming home. Less

This French bistro and wine bar opened up in South Tampa last month, helmed by the same team as Rocca. At $40+ per entree, I’d consider it a spot for special occasions.

The entrees (Beef Bourguignon + Halibut) didn’t wow me in the way that Rocca’s always do, but the hors d’oeuvres were spectacular, and I’d go back just for that Arctic Char Crudo, Salade Verte and escargot alone! Dessert was fantastic — the Mango Sorbet with yuzu sabayon and black lime was just lovely and the perfect palate cleanser and light bite to end our meal with.

⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣📍Bar Terroir
⁣⁣⁣3636 Henderson Blvd. in Tampa
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#ThisJennGirl #TampaInfluencer #TampaFood #TampaBayFoodie #TampaFoodie #TampaEats #ThingsToDoInTampa #TampaRestaurant Less

It’s time to rediscover Chapeau!, a French bistro that has been in business nearly 30 years. Everything, including the baguettes, is made in house. Owners Philippe and Ellen Gardelle are now joined by their son Andrew. He creates spectacular items such as pate en croute along with classics including French onion soup, escargot, halibut quenelles and cassoulet. Less

BETTER THAN MOM’S

Pancakes @brickandbutterorlando

Come check out their weekend Breakfast Menu and/or make it a Brunch by grabbing a craft beer or a glass of wine @alacartsodo

GO GET YOUR FIX!

#pancakes#breakfast#brunch#craftbeer#orlando#foodtruck#orlandofoodtrucks#foodporn Less

🍸✨CLASSY NORTH LOOP DINNER SPOT✨🍸. Last week, I dined @butcherandboar with a close friend and we had a lovely experience! They offer tasty handcrafted cocktails, upscale dinner entrees including premium steaks, chicken, pork chop, fish, appetizer shareables for the table, and a nice variety of side dishes to accompany your meats like red hot Brussel sprouts, grilled cauliflower, potato cakes, corn bread, + more! 🥩🔥😍🙌🏻
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@butcherandboar brought back the institution of smoked meats, bourbon, craft beer, diverse wines, community and atmosphere to its home in North Loop. I love the bar areas to hang out and be sure to check out @charbarmpls located inside for more craft drinks, food, + vibes!
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☑️My favorite food items we got this last visit were the smoked tri-tip steak with chimichurri, sour cream-chive mash and blue crab beignets — all solid choices! You really can’t go wrong here, it is the perfect place for a date night, dinner catch up w/ friends or family outing. They have a large space and it’s ideal for hosting group gathering/parties, cheers! 🥂 Definitely enjoy a special meal there this Summer!
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📸:
DRINKS—
-Aperol Spritz
-Espresso Martinj
FOOD—
-Blue Crab Beignets
-Smoked Beef Mac & Cheese
-Sour Cream-Chive Mash
-Smoked Tri-Tip w/ beef fat chimichurri
-Charred Chicken
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#minneapolis #foodblogger #treatyourself #foodstyling #eeeeeats #minnesota #citylife #foodgasm #foodstagram #reelsinstagram #foodie #meats #steak #butcher #boar #hungry #eatingfortheinsta #nomnoms #yummy #goals #treatyourself #instafood #mood #foodstyling #foodart #onthetable #classy Less

🇯🇵 This week’s ST review: @matsu_kildare, an izakaya and ramen restaurant that has found its new home in the most unlikeliest of settings: @stkevinsgaa @saints_bar_and_food_ in Kildare 🍜

We write “Ken Komatsu’s two-page menu tells two different tales. The left side is more traditional and Japanese, anchored by eight different styles of ramen alongside side dishes like karaage chicken and rice bowls. The right side is more pub-grub with a pan-Asian accent — think teriyaki chicken wings, spice bags, loaded fries, chicken katsu curry and stir-fried noodle dishes.”

We continue, “While the food is really tasty, the flavour that lingers on our palate is one of potential. Not just for Matsu, which has a bright and delicious future here, but for the industry in general. Just last week a Drinks Industry Group of Ireland report remarked that Ireland has seen more than 2,000 pubs close (nearly 25 per cent of the industry) over the last 20 years — an average rate of 112 closures a year.

St Kevin’s GAA club offers the ideal blueprint. Across Ireland, many pubs have kitchens going stale, while community spaces like GAA or rugby clubs could make room for start-up food operations like this — drawing in a wider audience or even an entirely new clientele. This model could be especially valuable for immigrants, who may struggle to break into the business, to build a restaurant from scratch, allowing them to share space, even part-time, and showcase incredible international cuisines that could tempt the Irish palate.“

Full review over at @sundaytimesireland Less

Again with the clams, little necks on the half shell (plus some oysters), at @waterstreetkitchenbar

And clam casino and clams with nduja butter and linguine and Pt. Judith calamari, because it is the Official State Appetizer of Rhode Island and contrary to attempts on this trip one cannot sustain on raw clams alone.

#clams #rawbar #newenglandfood #newenglandseafood #rhodeisland #seafood #seafoodlove Less

I don’t typically dine out in Soho, but when I do, it’s usually at one of John McDonald’s (@eatthisdrinkthat) restaurants.

His latest venture, @barmercer on Houston St, is a gastro-pub inspired restaurant helmed by @chefprestonclark, one of the nicest and most talented guys in the industry.

The menu showcases a fantastic raw bar along with delicious small plates and hearty mains. The vibe is super chill and moody, which I love.

If you’re looking for a spot to go in SoHo, then go check out @barmercer!

Swipe left to see a closer look at some of delicious bites I had!

1. Highlight reel
2. Crispy fried oysters
3. Homemade pigs in a blanket
4. Ginger mocktail
5. Hamachi crudo
6. Steak tartare
7. Grilled prawns
8. Crispy branzino bar slider
9. Squab (special)
10. Berkshire pork chop
11. NY cheesecake
12 & 13. Interior

#barmercer #barmercernyc #soho #gastrobar #rawbar #sohoeats Less