Foodle

James Beard nominated chef @peter_chang_kop just brought his cult-favorite Szechuan flavors to King of Prussia, & the buzz is real.
🔥 Think dry-fried red chili chicken, sichuan hot pots that melts in your mouth, & a Peking duck worth the hype.
Soft-opened at Henderson Square, this spot is already drawing food lovers from all over.
✨ Don’t sleep on this one.

📍Peter Changs |
314 S Henderson Rd Suite C, King of Prussia, PA 19406

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#newrestaurant #shautiapproved #phillyfoodie #eeeeeats #supportlocal #phillyfood #bestofphilly #yophillymag #phillyfoodblogger #jamesbeardnominee Less

There’s something magnetic about @mainstreetbakeryeatery 🥯✨

You won’t find fussy plating or overhyped trends here, just honest, thoughtful food. I stopped in for a bacon, egg, and cheese sandwich, served on what might be the softest English muffin I’ve had in years. For $7.25, it’s an unpretentious breakfast that overdelivers in all the right ways.

Five families came in while I waited—some familiar with the location, some newcomers here on their annual family vacation. The register never sat still, but somehow nothing ever felt rushed.

Kim, both the owner and baker, and I talked for a while about the early mornings she spends prepping the day’s baked goods and how this little café has grown since she first opened its doors nearly five years ago.

You’d never guess it’s still relatively new as Main Street Bakery already feels deeply rooted in the community of North Myrtle Beach. Less

Here’s the truth about @nicks_newyorkpub
it doesn’t try to be trendy, and that’s exactly why it works.

It’s not oceanfront, not reinventing bar food, and not worried about aesthetics. Instead, it leans into familiar comfort, with daily food specials, a bar that wraps around the room like a hug, and service that feels like you’ve been coming there for years, even if it’s your first time.

Owned and operated by a family who makes sure regulars feel like family too, this corner bar in North Myrtle Beach offers the kind of laid-back consistency that’s getting harder to find.

✨Full review now live on thecontentfoodcritic.com Less

The second Sunday of the month means lunch can be had @copineproject. The menu depends on the whim of chef @shaunmccrain. Limited seating at the bar only & reservations are a must. Today's menu was an ode to summer. Highlights included a fruit salad of compressed watermelon with strawberries, pistachio cream, chevre & dukkah; brandade raviolo in parmesan dashi with artichoke, olive, tomato & basil; and peach melba with raspberries & a vanilla tuille, a dessert beautifully matched with a delicate young sherry by @rate_my_pair. Copine will cease to exist by year's end. Enjoy it while you can.

#seattlerestaurants Less

Freyja Croissant Bakery, located in Campbell River and Courtney, sells Scandinavian style croissants, elevated. What’s a Scandinavian croissant, you ask? The big difference is sourdough does the heavy lifting, ie., leavening, rather than the quicker, easier yeast method. It adds an extra measure of flavour. Lamination includes 27 folds and it’s a three-day process to complete. New Zealand butter amps up flavour.
Owners Emese and Géza Toth-Harasztos take it further, with croissant gymnastics, working the dough into inventive shapes with yummy fillings. Such as — the decadent Almond Cherry Dome with a lattice top. It’s filled with morello cherry jam and whipped almond ganache and dipped in almond chocolate. Or the carrot cake double-baked croissant another shape shift, far from its French origin— it’s filled with almond-based carrot cake frangipane and topped with whipped cream frosting infused with Madagascar vanilla. Chocolate bowtie croissant is cross-laminated and filled with dark chocolate creme. My fave? Pistachio croissant. It’s filled with a white chocolate based pistachio ganache and sprinkled with pistachios.
Should you wish a lunch-y option, there’s the cream cheese and spinach roulé with Pecorino cheese or a canoe-shaped pizza croissant with organic marinara sauce, chorizo, Fontina, bubbling and flaky as can be.

#croissants #campbellriver #courtenay #inventivecroissants Less

Genial staff, comforting food in discomfiting times, and a veteran chef make Folietta, a stylish Italian restaurant in East Van fire on all cylinders. @foliettayvr

To find my weekly columns, go to Vancouver Sun and The Province’s Life/Food/Local Reviews section.
Or sign up for West Coast Table Thursday notifications under vancouversun.com/newsletters.
Or https://muckrack.com/miastainsby/articles
Or google Mia Stainsby and Word of Mouth, my restaurant blog. Less

A true leader in gastronomy, Andrea Carlson, chef/owner of Burdock, is deepening our appreciation and understanding of the plants we eat at her Taste and Sound dinners.

For my weekly columns, go to Vancouver Sun and The Province’s Life/Food/Local Reviews section.
Or sign up for westcoasttable.vancouversun.com
Or https://muckrack.com/miastainsby/articles
Or google Mia Stainsby and Word of Mouth, my restaurant blog.
@burdockandco Less