Foodle

En Leartá la línea entre los platos salados y los postres se diluye:

Alcachofas cocinadas en te verde con aguacate madurado. Desconcertante. Pero sorprendentemente acertado.
Habitas, moras y leche de cabra fermentada. Extraño. Ni dulce, un poco ácido y amargo.
equilibrado. Hay cierta armonía en el contraste.
Crema de regañá, merengue, kombucha y cantueso.

La de Leartá es una propuesta casi radical. Por momentos es casi un ejercicio de gimnasia palatal. Manu Lqchica y Rita Llanes plantean armonías y matrimonios inesperados que, por lo general funcionan bien aunque puedan resultar desconcertantes en ocasiones.

Aunque no todos los platos me pareciesen brillantes sí que agradecí una apuesta que se sale por completo del camino marcado, con muchos aciertos y pocos errores, pero con una personalidad propia y una osadía poco habitual. La valentía implica riesgo, obviamente.

Una cocina, por sus referencias, probablemente difícil de entender para el paladar extranjero (altramuces, mantecas, ajo, salsa whisky) que puebla la sala pero que destaca por su originalidad. El ritmo de servicio, un tanto frenético, se mitiga por la amabilidad de Isabel y Luna que, además, manejan una bodega singular y muy interesante. Ahora queda ir puliendo esa propuesta para limar los altibajos y darle brillo a un pequeño restaurante distinto en pleno centro de Sevilla. @learta.sevilla Less

Discover Bricco Coal Fired Pizza in South Jersey
Have you heard about @briccocoalfiredpizza, the culinary gem from Cherry Hill and Westmont, NJ? Known for its exceptional quality, this pizzeria has been consistently recognized by 50 Top Pizza ratings from Italy’s premier pizza rating source, earning a spot among the Top 50 pizzas in the U.S. for five consecutive years. Recently, Food & Wine magazine elevated its status by naming it the 16th best pizza in the world.

A Unique Pizza Experience
When I visited Bricco, I faced a delightful dilemma. As someone not typically fond of honey on pizza, I was intrigued by the buzz surrounding their "Miami" pizza. Featuring spicy pepperoni, creamy burrata, and Calabrian chili honey, it seemed like a must-try. After consulting with the waitress, I took the plunge and ordered it.

The result? The spiciness of the pepperoni was perfectly balanced by the sweetness of the honey, creating a harmonious blend that was nothing short of extraordinary.

The Art of Coal Fired Pizza
For those concerned about the pizza's appearance, let me assure you—the beautiful, crisp undercarriage is not burnt! The coal-fired method, known for its "leopard spotting," enhances the pizza's flavor and provides a delightful crunch. It's more char-forward than traditional wood-fired pizzas, offering a distinct taste experience.

What's Next on the Menu?
While I’m still on the fence about calling it the 16th best pizza in the universe, there's no denying its excellence. Next time, I might explore the vodka or New Haven-inspired clam pie. Though I haven’t tried the entire menu, one thing is clear: Bricco serves elite coal-fired pizza.
Have you tried Bricco Coal Fired Pizza? What’s your favorite pie, and how does it compare to other pizzerias in the area? Share your thoughts and join the conversation!

#PizzaLovers #BriccoPizza #CoalFiredPizza #Top50Pizza #FoodAndWine #PizzaReview #CrispyCrust Less

Located just a 2-minute walk from Akasaka Mitsuke Station on the Tokyo Metro Marunouchi Line, Kizaki opened in 2018 and is run by a husband-and-wife team. The chef has trained at renowned establishments such as Kyubey and Sushi Tokami.The restaurant is situated on the 5th floor of a dining building. Upon taking the elevator to the 5th floor, you’ll find a landing with white-painted ceilings and walls, and tiled flooring. As you proceed deeper into the restaurant, you’ll notice a refined atmosphere with black-painted ceilings, black wooden paneling, stone-paved floors, and glass sliding doors with wooden lattice.Inside, the space features a wooden ceiling, soft ochre clay walls, and dark gray granite tiled floors, creating a distinctly Japanese ambiance.There are only 9 counter seats available.I opted for the lunch nigiri course (JPY 18,700, tax included) and with the drinks, my total came to JPY 22,660.The sushi rice seemed to be a blend of red vinegar, slightly on the firmer side, with a hint of acidity, and served at a temperature just above body temperature.Nigiri included:1. Minced Bluefin Tuna wrapped in seaweed2. Isaki (Grunt)3. Sea Bream4. Kombu-marinated Whitebait5. Soft Cartilaginous Squid Legs (official name: Common Squid)6. Haruko (official name: Young Sea Bream)7. Red Clam with a string8. Horse Mackerel9. Medium Fatty Tuna10. First Bonito11. Marinated Mackerel12. Sweet Shrimp13. Steamed and Grilled Anago (Conger Eel)14. Miso SoupThe ingredients were well-prepared, and each piece was quite good on its own. However, in the context of the entire course, the absence of small horse mackerel and sea urchin gave it a somewhat flat impression.I believe an omakase course should have a melody from start to finish, so including 1 or 2 pieces of fish other than white and red would provide better balance.Considering the price range of sushi in Tokyo, it might be common for a course under JPY 20,000 to not include small horse mackerel or sea urchin.It was a great meal. Less

This one from @bar1865nola needs special recognition as a drinking snack perfected:

Skewers of smoked oysters, pinned to juicy Castelvetrano olives and pickled pearl onions, covered in an almond garlic chili crisp.

Like a deluxe version of a Gilda, the Basque tapas bar standard (see also @dolfys_nola for a traditional take), it’s a progression of briny, salty flavor and a match made in heaven with a martini.

Make that the Mediterranean — braced with sherry and a bit of mastika, the piney liqueur, while dots of olive oil shimmer on the surface, all subtly herbal and refreshing.

Link in my bio has the full read on Bar 1865

#wherenolaeats #igersneworleans #nolaeats #nolafoodie #noladrinks Less

Palm trees, private cabanas, oceanfront loungers, cocktails, DJs, and beachfront vibes… and it’s all at Caesars Atlantic City (@caesarsac) 🌴☀️

The new beach club (@caesarsbeachclub) is one of Atlantic City’s newest places to spend the day, whether you’re reserving a cabana, grabbing drinks with friends, or just looking for a more elevated beach experience on the Boardwalk.

Would you spend the day here? Tag the friend you’d bring. 👇

#AtlanticCity #CaesarsAtlanticCity #JerseyShore Less

I stopped by this Indian-inspired coffee café in Monroe, Michigan, and it’s truly a hidden gem! 🇮🇳☕️

I tried the Chicken Tikka Masala Panini, a salad topped with Indian-marinated chicken, samosas, a latte with Indian spices, and a Black Cherry Mocha. Everything was delicious, and the husband-and-wife team behind the café couldn’t have been any nicer.

If you’re looking to try something different with incredible flavors and a unique twist on your favorite coffee drinks, this spot is definitely worth checking out. Full video review coming soon!

@lotuscafemi
602 N Monroe St, Monroe, MI
48162 Less

On July 9th (Thursday), Sushi Dokoro Yamato will be relocating to Hatchobori and starting its operations there. The restaurant I had planned for dinner that day had to be canceled due to the owner's health issues, so I was unsure what to do. Just then, I received an email about available seats at Yamato for that evening. Despite the approaching typhoon, it seemed like the weather would clear up by night, so I decided to go ahead and make a reservation. This will be my last meal at the current location.- Ishinomaki's Mako Karei Served with wasabi, you can choose salt or soy sauce. It was rich and delicious.- Octopus from Ainanshi, Ehime Prefecture It seems they source it directly from a fishmonger that Fujimoto-san uses. It had a lovely aroma. The skin was pleasantly sticky, and the meat was well-seasoned and tasty!- Hiragai from Aichi and "Amela" tomatoes from Shizuoka Hiragai and tomatoes go well together! I wonder what kind of oil and sauce they used? Maybe dashi soy sauce?- Asari Chawanmushi Topped with ginger sauce. The ginger aroma was delightful, and the asari broth was rich and delicious.- Mekikari marinated in sake lees So rich and tasty! They use Sake Kasu from Senkin. It’s a perfect match for Yamato’s Senkin!- Ankou liver - Masu-sen from Toyama Prefecture, re-brewed sweet sake - XO sauce (made with scallops, dried shrimp, ginger, and green onions) The ankou liver pairs well with the sweet sake, although the brand is different from what the chef Sugita usually uses. This dish makes you want to drink more!- Grilled eel Of course, it’s grilled locally. The eel was thick and had a tender, fluffy texture. Delicious!Now we’re moving on to the nigiri, but should I have more appetizers or go straight to the nigiri? There are fewer appetizers today, just the marinated kazunoko and the marinated squid, so I decided to add:- Additional marinated kazunoko The miso flavor was well absorbed, yet it retained its crunchiness and texture. So delicious!Now we’re starting with the nigiri. Previously, those who ordered extra appetizers were served later, but now they serve them together, which is better. However, there were times when I was unsure where to serve them, so this is a good change.- Sumi-ika (cuttlefish) with sudachi and salt. The texture was crunchy, but as you chew, it becomes pleasantly sticky. Delicious!- Tai from Akashi Mmm. It had a deep umami flavor and was delicious.- Additional marinated squid This was also well-marinated and incredibly tasty! It pairs well with sake.- Shima-ebi (striped shrimp) Soft and sweet, it matched perfectly with the mildly sour rice (ﾟдﾟ)ｳﾏｰ!!- Haruko-dai (young sea bream) with sudachi and salt. The flesh was tender and delicious, lightly marinated with kombu.- Hirame (flounder) Heavily marinated with kombu. Ah, I see. It’s clear that the preparation differs from that of the haruko. Delicious.- Katsuo (bonito) from Katsuura Served with chopped green onions and ginger. It’s a refreshing bonito, perfect for this season.- O-toro (fatty tuna) Rich, sweet, and delicious!- Aji (horse mackerel) from Yamaguchi, Hagi Served with sliced ginger and green onions. Just the right amount of fat, very tasty!- Shako (mantis shrimp) from Otaru I thought it was large while being prepared, and the meat was thick! What is this? It’s delicious and has a lovely aroma.- Kuruma-ebi (Japanese tiger prawn) This one is also big. It was served with miso in between. The meat was thick!- Shiro-uni (purple sea urchin) from Kumamoto, Amakusa This one is definitely a winner!Finally, we finished with boiled scallops, tamagoyaki (Japanese omelet), and miso soup. The remaining items were boiled clams, boiled squid, and hime masu (young trout), so:- Miso soup Made with the heads of shima-ebi. The shrimp broth is amazing! It would make the best ramen!- Additional hime masu Served with local mustard. Ah, it’s soft and delicious. But how will it pair with the sour rice?- Additional boiled squid Served with a dipping sauce. It’s surprisingly firm for boiled squid.- Additional boiled clams Served with a dipping sauce. Clams are delicious this season.- Boiled scallops Served with a dipping sauce. It seems they shaped the scallops after breaking them apart. The umami of the scallops spreads in your mouth.- Tamagoyaki A fluffy Edo-style omelet mixed with shiba ebi (small shrimp). So delicious!It had been 10 months since my last sushi at Yamato, but it was just as delicious as I remembered. I ended up ordering everything extra! It was a great meal.While dining, the chef shared that the current kitchen is small and gets so hot that it reaches 40 degrees Celsius, which prompted the move. The new restaurant will double in size from 13 tsubo to 28 tsubo! The counter will have 10 spacious seats in a "H" shape, and they plan to create fully private rooms as well. Additionally, Chef Sugita will be writing the new restaurant's name. So, they will be operating until the end of June. I also made a reservation for the new restaurant on my way out. I’m looking forward to it! Thank you for your continued support. Less

Awarded 1 Michelin star, the most of any Restaurant in Glasgow, Unalome is named after the Buddhist word for enlightenment. Opened in 2021 by Chef Grame Cheevers, the nearby area quite lively but Unalome rooted in elegance, lunch comes at a bargain 3 courses for just £60 flanked on both sides with plenty of surprises. Well portioned with good cookery flavors trend bold while service is unobtrusive and pleasant.

#food #Restaurant #glasgow #scotland #michelin @unalomebygc @graeme_cheevers Less