Foodle

Recommended bowl: Classic Kyoto

Kyoto style ramen made with a shoyu based pork and chicken soup, chashu and green negi. The head shop near Kyoto station has been open since 1947, and is considered a legend of the Kyoto ramen scene, drawing huge lines daily for years. First branch outside of the Kansai region opened in Shinjuku in December 2019. Run by shop manager Shimizu-san. Less

First visit to @evelynrosevienna 👵👵

1) GUNDAGAI AUSTRALIAN LAMB RACK – sun dried tomatoes, cannelini beans, kalamata olives, tamarind reduction

2) Focaccia and olive oil

3) SALT SPRINGS MUSSEL TARTE – grilled eggplant, bell peppers, honey nut squash, saffron emulsion

4) WHOLE MILK RICOTTA CAVATELLI – braised brisket & pork shoulder, tomato gravy, Chef Nick’s meatballs, 24 month aged parmesan

5) CRISPY OLD BAY RUSTIC POTATOES – umami honey mustard

6) DARK CHOCOLATE PANNA COTTA – hazelnut crumble, candied hazelnuts, coffee chantilly
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#hungryglomad_virginia #foodgram #foodgrams #foodiegram #foodiegrams #foodpic #foodpics #foodaddict #foodaddicts #foodgasm #foodgasms #goodeats #seriouseats #forkyeah #igfood #igfoods #igfoodie #igfoodies #igfoodporn #igfoodshare #foodporn #instafood #lefooding #eeeeats #foodieheaven #foodphotography #foodoftheday #foodobsessed #eatwithme #letseat Less

Lasagna a sugo @isodinyc
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Been meaning to dine at I Sodi for a while and finally managed to swing by on this trip to NYC. It’s a Tuscan-focused restaurant with lots of rotating specials on the menu so make sure you ask what’s on. The bar counter is a great spot for lunch. Ordered the lasagna al forno straight away, it’s one of their most famous dishes - 12+ layers of house made pasta with sugo Di carne, béchamel and parmigiano. The meat sauce was delicious. Rich, tomato-forward and nicely reduced. A crazy bite. They also had the most amazing fried artichokes on the menu - these things were ultra crispy and well seasoned. A solid dish. This was a quick lunch before another lunch but I managed to squeeze in two more dishes: the cacio e Pepe and steak tartare. The tartare was tender and fresh. A very simple tartare made from filet mignon. The cacio though, excellent. Perfectly emulsified and super creamy with lots of pepper and chewy spaghetti chitarra. This is proper Italian cooking using great produce. My kinda place. #notoriousfoodie 🙅🏽‍♂️ Less

Y la parte líquida. Tan bien.

Se sigue disfrutando mucho en el 99SB. Consolidado en un recetario propio - alejado de ortodoxias pero con una personalidad marcada y una visión amable y desenfadada de la cocina nipona - es admirable la solidez y regularidad de la propuesta de la marca. Platos sabrosos y muy bien presentados, calidad de materias primas y ejecuciones precisas, sin demasiadas florituras. En la Costa del Sol añade, además, el punto de lujo y sofisticación que aporta su ubicación en el Anantara Villa Padierna. Buen servicio, con un equipo muy profesional al frente, en esta ocasión optimizado por el reencuentro con Mónica Fernández, excelente jefa de sala en su día y ahora directora del grupo. Platos audaces y bien concebidos, combinando algunos de sus grandes éxitos con nuevas incorporaciones a la carta, acompañados de una notable carta de vinos. Precios altos, en consonancia con la calidad y la categoría del restaurante. Un fijo en mi agenda. @99sushibarspain @anantaramarbella Less

A very different NYC slice.
@theoniontreepizzaco is combining the best of both worlds. You can get a chicken tikka Neapolitan personal pie or a Seekh kebab calzone!
While you wait for this goodness try the Dosa Battered Onion Rings which might be the best onion rings I have tried!
(Pro Trip - Get the Butter Chicken Sauce to Dip)
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Trust me get here asap!
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#oniontreepizzaco #shautiapproved #seekh #nyceat #eeeeeats #eastcoastlifestyle #eastcoaster #desipizza Less