Foodle

JouJou (@sfjoujou) arrived with serious expectations: a glamorous French dining room from the team behind Lazy Bear, timed for San Francisco’s ongoing bistro revival. In his latest review, critic Cesar Hernandez says the reality is far less dazzling.

Cesar finds a restaurant that misses on execution, stumbles on service and still delivers fine-dining prices. Read his full review at the link in our bio.

📸: @fukufoodz @kelseymcclellan Less

The best compliment one can probably pay to Osteria Mozza in D.C. is that it always tastes as if you’re dining in L.A. The relaxed but professional vibe and the food — familiar dishes raised to new heights — are spot on. Tonight’s winners included a refreshing tuna crudo, sweet-summery corn cappellacci, and Nancy Silverton’s peerless butterscotch budino. Less

An incredible dinner at @ses.coves 🥩🇪🇸🍇
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The most stunning restaurant, nestled right into the Mallorcan countryside. The menu here is simple but really carefully put together, built around the grill and the best seasonal produce.

The grilled XL langoustine was unbelievably good. Cooked over wood fire, seasoned with coarse salt and finished with a homestyle pil pil, it was probably the best single langoustine I’ve had. So tender and sweet, with this really buttery flavour.

The red tuna belly with local garden tomatoes was lovely too. The olive oil and tomato water made this beautiful natural dressing for the fatty tuna and kept the whole thing feeling fresh.

The Galician ox tartare was intense and mature in flavour, cut straight from the ribeye and seasoned just enough to let the beef do the talking. No unnecessary sauces or anything overpowering, just incredible raw beef with crackers.

Also loved the scorpionfish with garlic. perfectly cooked with the smoke really getting into the flesh.

For the steak, i had to get both the Asturian mountain cow, Casina, and the Galician ox. Both were really tasty, but the buey had a more robust, slightly sweeter flavour and was much more tender. The fat was honestly edible on its own and absolutely packed with umami. The peppers and garlic fries on the side were perfect with it. Squishy fries with crispy ends.. the dream.

Finished with seasonal strawberries and smoked milk ice cream, which did the trick nicely.

A really special restaurant built around great ingredients, fire and refined technique. Highly recommend! Less

I was strongly recommended by a friend to make a reservation and visit for the first time. This was the first time I had unaju (grilled eel over rice) with such a wonderful aroma from the charcoal grilling. The interior of the restaurant is quiet and has a calm atmosphere, making it enjoyable to dine. While I believe the prices reflect the quality, I definitely want to come back for more. I look forward to visiting again! Less

FINE TUNING

Michelin Recommended @sparroworl

Good looking spot and good looking food… a perfect spot for date night or to just chill with class & a glass!

With that being said, not all the food tastes how it looks…

I liked every plate in presentation and concept, but some of the execution fell short for me.

The Mushroom Pate was outstanding! I would put it on the list of my favorite things to eat in Orlando right now. SAVAGE!

The cocktail program is very interesting and overall successful. I’m always excited when I see a Milk Punch on the menu. In this instance the addition of sparkling wine made it taste like a moscato. This drink could be quite great if revised.

The Spanish Tortilla was saved by the incredibly tasting aioli. It felt like the person making it wasn’t really familiar with a tortilla de patatas. Spanish culture takes a lot of pride in this dish and I felt it wasn’t honored.

The Cacio e Pepe fries were quite comforting and the Caviar aioli had lots of chutzpah. Not sure about the salmon roe and the kaluga together… but I’d never say no to eggs.

The carpaccio had this crispy garlic that gave it texture and unique flavor. I felt the meat was too thin for the amount of capers and bold flavors.

The Lumache Alla Vodka was pretty inspiring. The idea of switching the pancetta for nduja is brilliant. I think my earthly being wanted some manchego grated table side.

The Gnocchi was a complete failure for me. Even though it looks like a masterpiece, it was lacking flavor across the board. It felt like they had ran out of salt and/or seasoning in general. The one thing it had going was the contrast in textures but the Carciofi alla giudia was too greasy and unsalted.

As I mentioned in the tittle, this spot just needs to do some fine tuning to have the flavor match this beautiful food and venue.

CHECK IT OUT!

#tapas#winebar#orlando#cocktails#mediterranean Less

It might not be Kerry’s day, but the Kingdom has a new seafood restaurant worthy of an all-Ireland: this week’s Sunday Times Ireland restaurant review is @inside_505, Damo Ring’s new restaurant on Dingle’s Dykegate Street 🦀

This corner of West Kerry has long been a destination for seafood, and 505 already cements itself among the best in town 💫

Make this your booking.

Read the full review on The Times website and app 📲 or in The Sunday Times Ireland print edition

🟩🟨 Less