Foodle

From #CummingGA to #CollegeParkGA in just a couple of days—covering plenty of spots in between. That’s how I roll.

@zubistacokitchenandbar is a solid pick near the airport on Virginia Avenue. Their website mentions "authentic," but I’d say their style lands somewhere else. Not Mexicali, not Tex-Mex (though they do have Tex-Mex options), and certainly not traditional. I’m calling it Mexifusion, at least based on what I ordered.

Their tortillas are made in-house, and the chips come from those same tortillas—fluffy and crisp, a distinct and tasty twist on the usual chips and salsa. I always go for signature dishes, so I grabbed Zubi’s (jerk chicken), Hotlanta (chicken tender), and Yard (lime chicken). Does anyone still say Hotlanta?

The tortillas are standout, but I keep coming back to my "Mexifusion" concept—their texture is thicker than what you'd expect from traditional Mexican fare. The cheese-crusted tortilla on the Yard was a highlight, making it my favorite, though the corn crema on the Hotlanta was another strong point. Common gripe: I’d love twice as much meat.

Still, this #Blackowned restaurant deserves a spot on those "Best places to eat near Hartsfield-Jackson Airport" lists—especially for casual eats. Oh, and the bride liked her wings too.
Support your local Atlanta Grubber. If you use Amazon, consider clicking my link before making purchases: https://amzn.to/3SKHmNz The small commission doesn't change the price you pay! #AtlantaEats #Mexifusion #SupportLocal #Hapeville Less

@shinwari_kitchen

PROBABLY THE MOST FLAVORFUL SHINWARI STYLE KEBABS IN DFW 🔥

We got the beef seekh and it was explodingggg with flavor. But a small plate for $16.
It does say it comes with “salad” but it’s all a lil bit of lettuce and raw onion. Rice portion is small too.

Maybe adding a proper side may suffice the price of the plate.

Rating:
Seekh kebab plate - 8.5
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#foodie #halal #shinwari #dallas #dfw #lewisville #texas #pakistani #desi #kebab #hungry #supportlocal #musthave Less

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They just don’t make ‘em like @radostasdeli anymore.

That’s why it’s so gratifying to see this backstreet classic in Old Metairie marking 50 years this week in very good hands.

When the Radosta family was ready to retire they turned down the offers that would have gutted and transformed the old joint and instead found someone who wanted to keep it the way we love it.

“This has been my dream, not to have a place like Radosta’s, but Radosta’s,” said Rob Case, who with his wife Sandy bought it in 2022.

They also got the Radostas themselves.

Retirement didn’t take, so today Wayne, Don and Joan are back, making the gravy for the roast beef, grilling quite possibly the hottest hot sausage in town, serving old time specials and adding a bright spot to the day for their regulars.

So whose restaurant is it now?

Rob and Sandy are officially the owners, sort of the bosses but also inarguably students learning from the Radostas, absorbing the institutional knowledge of a long-running joint.

“For the first month, I literally just stood in the corner of the kitchen and watched these Sicilian brothers screaming at each other like they’ve done for 48 years,” Rob told me.

Link in my bio has their story, and many more photos like this by @cgranger

#wherenolaeats #igersneworleans #nolaeats #nola #metairie #oldmetairie #poboy #poboys #nolafoodie #nolafood #nolalife #nolalove #louisiana #louisianafood #neworleansfood #neworleansrestaurants #nolafoodies #nolarestaurant Less

Askua, founded in 1994 in Valencia, is a revered restaurant known for its unwavering commitment to top-quality ingredients and honest, product-driven cuisine. Under the guidance of Ricardo Gadea and now David Vázquez, Askua has maintained a reputation for excellence, earning a Sol from the Guía Repsol. Signature dishes like grilled marrow and seasonal guisante lágrima reflect its ethos of purity and craftsmanship. A very warm, elegant service and consistent execution. Unlike trend-driven spots, Askua offers a timeless dining experience rooted in tradition and flavor, making it a standout destination for those seeking authentic, ingredient-focused Spanish gastronomy.

Askua – Tasting Highlights
An exceptional meal that showcased Askua’s commitment to pure, ingredient-driven cuisine. We started with a Montadito de Steak Tartar made from an 11-year-old Spanish milk cow (likely Asturiana de los Valles or Retinta), dry-aged 40 days and hand-cut—intensely flavorful, with remarkable depth. The Anchoa de Costera selección Rafa López was superb: thick, meaty, perfectly salted. Off-menu Razor Clams impressed with their size and brininess. The Coppa Joselito (neck cut) delivered deep, lingering umami. A Tomato Salad from a Castellón farmer was so good we ordered seconds. The Guisante Lágrima, though still a treat, showed signs of the season’s close—less crisp, less vibrant. Looking forward to returning for the full meat experience. Less