Foodle

The Slea Head Drive on the #Dingle peninsula has no shortage of breathtaking views, and finally it has a fittingly fantastic and frankly unmissable lunch stop in the form of @ealuatthestonehouse, led by couple @kallam_m_chef & @cliona.walker 💫

We write in our recent Sunday Times Ireland restaurant rveiew: “this is levelled up lunch, classic and traditional in certain ways, appropriately reflecting the historic stone building setting, but bold and challenging in others — lobster bisque, bouillabaisse and seafood chowder sit beside tonkatsu chicken, dahl makhani and Thai-style mussels.”

The desserts from the pastry section are particularly masterful and shine a light on the technical skill of the chocolatier background, particularly the impressively lifelike lemon, which we write “close your eyes and you could be in a two star restaurant in any European capital eating this. Open them, you’re in a stone house on the edge of the Atlantic, beside fairy forts and beehive huts, past free-roaming sheep, serving dishes that put most other visitor centres to shame”.

⬅️ scroll for highlights of the menu and dishes ➡️

Read the full review on TheTimes.com (website or app) 💚💛

Kerry restaurants dingle food wild Atlantic way Irish food Irish restaurant review gastrogays Irish seafood dingle county Kerry Less

Bogega y coctelería de altura.

El renovado Seagrill del Hotel Puente Romano promete ser una de las propuestas más exitosas de este verano en Marbella. Ahora, casi compartiendo sala con La Petite Maison, está más enfocado al producto. Nada que objetar a esa visión lujosa de nuestros pescados y mariscos porque los detalles en la mesa se suceden y todo lo que rodea a la materia prima - la puesta en escena, los panes y mantequillas, las salsas y acompañamientos, los postres, el servicio de sala, la coctelería - está muy cuidado y cumple sobradamente. Pero el producto, el “leitmotiv” del restaurante, sólo alcanza el notable. Salvo unas almejas con alcachofas excelsas el resto no sobresalió especialmente. La carta de vinos es muy potente, en todos los aspectos, y el ambiente se contagia de su vecino, entre desenfadado y bullicioso. @seagrillrestaurant Less

Follow the happy dancing panda with the tray of soup dumplings to Shang Kitchen (2917 Magazine St.), newly opened and bringing a very different kind of Chinese restaurant to town.

The Shanghai-born chef told me it’s his ‘dream restaurant,’ and he’s done it up with pretty design elements, a dumpling-making station in the dining room and a range of Chinese regional dishes.

The menu makes room for some Chinese American dishes too, but they are almost hidden among the true Chinese specialties, a welcome inversion of what’s been the norm.

Here’s a look and a few dishes:

Boiled beef, which sounds bland but is the precise opposite with building heat and Szechuan spice

Soup dumplings, color coded for their fillings (jet black is truffle pork)

Zhajiang noodles, with pork and fermented bean sauce, ready to mix up around the fresh cucumber and cilantro (and great cold from the fridge later that day)

Cool cucumbers with a flavorful marinade

Link in my bio has the full read

#wherenolaeats #igersneworleans #nolaeats #uptownnola #nolafoodie Less

And to top it off….on the way out of @emerils I run into a @eatchichis delivery for the kitchen.

When three chefs of multiple Michelin Star restaurants cook together at Emeril’s in New Orleans (see previous post), @feetz93 got the call to bring some Chi Chi’s from Freret Street for post shift.

Strong.

#wherenolaeats #igersneworleans #nolaeats #nolafoodie Less

So, how did the Pappy Van Winkle pair with the hummus?

The same question could’ve applied to the Eagle Rare 17-Year or the William Larue Weller lined up next to that dram of Pappy Van Winkle for an extra, upper top shelf flight.

I was at @byblosrestaurants , specifically the location in Elmwood.

It’s a Middle Eastern restaurant in a shopping center with a view of a T.J. Maxx across the parking lot.

Beside the kebabs and shawarma, co-owner Tarek Tay has turned his personal bourbon obsession into a playground for whiskey lovers.

With about 200 different labels and growing, the list runs from affordable to astronomical, with many rare and allocated bottles.

“I’ve declared myself the king of bourbon at a Middle Eastern restaurant,” the restaurateur said with a laugh.

Pass me some hot pita and another dram, then hit the link in my bio for the full read on this unlikely find and the happy hour deals that have made this family friendly restaurant into a bar for Elmwood as well

#wherenolaeats #igersneworleans #nolaeats #metairie #bourbonlover Less

I remember 8 years ago when @grisgrisnola opened. Through July you can get a taste of that time (and it’s throwback prices) on the 2018 menu and then that’s it … Gris Gris will close for good.

Chef Eric Cook confirmed the news today, after a long fight to keep the business going.

“I gave it everything, but we couldn’t get it back on the level,” Eric told me.

Pictured, a couple Gris Gris standards - the oyster BLT, the mom’s chicken and dumplings, the chicken and andouille gumbo.

You have until the end of July for another visit.

The location is distinctive, with an open kitchen and dining counter (from its predecessor, the ahead-of-its-tasting-menu-time Square Root), and upstairs tavern with wraparound balcony.

What could be here next?

Link in my bio has the full read.

#wherenolaeats #nolaeats #igersneworleans nolafoodie Less

A little slice of Paris just arrived in Downtown Houston. 🇫🇷✨

I stopped by the grand opening of Petite Lucie yesterday, and it was such a fun evening! The Bastille Day celebration brought together live entertainment, a ribbon cutting, and even a FIFA watch party in Market Square Park.

The celebration had a really fun, lively vibe; it felt like a little escape to a Parisian café right in the heart of downtown Houston.

Congratulations to the Petite Lucie team on a wonderful grand opening! Excited to come back and try more of the menu!
📍: @petiteluciehtx 301 Milam St. Houston, TX 77002

#houstonrestaurants #houstoncafe #downtownhouston #houstonfood #houstoneats Less

Owens & Company BBQ: A Delicious New Chapter
Not since Sonny & Cher did a breakup hurt me as much as the split between Owens & Hull. But fear not, barbecue lovers, because @owensandco is still serving up some of the best bites in the Atlanta metro area! #BBQLovers #FoodiesUnite

First Impressions
My first visit to Owens & Company did not disappoint. Although there are fewer specials now, the quality remains top-notch. The meats, which earned its national ranking, are as succulent as ever. The coleslaw has even improved—it was better than I remembered! #BBQHeaven #ColeslawPerfection

Menu Highlights
While I miss the occasional beef cheeks or pork belly, the streamlined menu ensures a focus on their classic offerings. The collard greens, mac n cheese, and other sides are mouthwatering. Owens & Company is proof that sometimes less is more. #MenuMagic #StreamlinedSuccess

Location and Atmosphere
Located in Mableton with a Smyrna mailing address, Owens & Company is nestled inside Reformation Brewing. Even at 2:30 in the afternoon, there was a line—a testament to its popularity. The vibrant atmosphere and savory aromas make it a must-visit for any BBQ enthusiast. #BBQInMableton #ReformationBrewing

Conclusion
Though I plan to visit Misfitss soon, Owens & Company has secured its place in my heart. As Sonny famously said, “The Beat Goes On.” #OwensAndCompany #BBQFamily Less

【2026.06 Italian Date♪】After honing my skills at a famous Italian restaurant in Tokyo, I traveled to Italy to learn fermentation techniques. Upon returning, I was involved in launching a restaurant in Karuizawa known for its fermented cuisine. This place offers the owner-chef's unique take on Italian food.I visited two years ago, and although it was delicious, I got caught up in exploring other hard-to-book restaurants and didn’t return until now. It’s a bit embarrassing, but it’s a common behavior among food bloggers!Of course, my wife loves it too, so it was an Italian date! We arrived at the building where the restaurant is located about five minutes early, and the staff at the first floor guided us to the restaurant. The stairs to the restaurant can be a bit tricky to find, so I appreciated their thoughtful assistance!We opted for the omakase course, paired with drinks. We toasted with bubbles and enjoyed unique dishes that showcased their fermentation techniques!【2026.06 Omakase Course (JPY 17,600)】☆CHAMPAGNE Laherte Freres 2025We started with a toast and a corn mousse!★CornCorn mousse, fermented pineapple, tropical fruits, grilled corn jelly, marigold oil, marigold flowers, Oscietra caviar.★Rock OysterBaked Nagasaki rock oyster, Manji chili pepper, semi-dried tomato sauce, cranberry, oregano.☆DOMAINE DES FRÈRES 2021A red wine paired with the oyster in tomato sauce.☆Homemade Bread, Ciabatta★Sea UrchinHokkaido purple sea urchin served on risotto, with seaweed, fermented wasabi greens, and sansho pepper, using rice from Ryuu no Hitomi.☆Koko to Aru Series Pinot Gris 2023★Pike CongerFried pike conger with lime foam, Okinawa okra, watercress, and a cream base with fermented lettuce and vision mustard sauce.☆NIAGARA Hasegawa Vineyard 2025★Sweet ShrimpCold pasta with somen from Shodoshima, marinated sweet shrimp from Ishikawa in kombu oil, and a sauce made from lacto-fermented tomatoes.☆BABUSHKA SAS BASCULE 2022★Spanish MackerelGrilled Spanish mackerel (2.5 kg) with citrus oil, red eggplant, and a sauce made from sea bream broth and fermented enoki mushroom powder.☆COLLI TORTONESI BIANCO 2024★Aichi BeefAichi beef grilled with black garlic and fermented blueberries, infused with straw for aroma, served with snap peas from Tounouen Takayama, chrysanthemum greens, potato puree, and fond de veau sauce.☆PODERI SANGUINETO I E I1. Toscana RISERVA 2021★SquidHandmade tagliolini with fermented lemon juice, bottarga powder, fresh marigold, and zucchini.☆JLMA CHARDONNAY TOSCANA 2024★MelonYogurt gelato, melon soda sauce, and ripe melon.★MangoFreshly baked financier made with Peruvian Amazon cacao, fresh mango, and homemade citrus jam.☆Coffee, Tea, Oolong Tea, Herbal Tea★Total: JPY 36,000/person x 2- Pairing: JPY 13,000- Sparkling Water: JPY 1,000Each dish offered a depth and complexity from the fermented ingredients that you rarely find elsewhere, making it quite interesting. The chef, who is also a sommelier, paired unique wines that were enjoyable! I can’t wait to return without waiting another two years! (￣∇￣)Location: From Exit 1A of Hisaya Odori Station, head north along Hisaya Odori, turn right at the first intersection, and proceed north on the second street (Takebe-dori) to the right-hand building on the second floor. It’s structured so that you enter through a dedicated staircase, so if you go up to the second floor via another staircase, you might get lost! Less