Foodle

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

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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