Foodle

Syn
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Tucked away along the side of a residential building in Fukuoka is this place. This restaurant is run by Ohno Naoto, a chef who has literally been around the world in his travels and training, having worked at some of most iconic restaurants in the world. There are some clear influences of experiences past in his menu, with just enough twist to showcase his own personality. Extremely talented and a creative, driven chef who is always looking for the next step instead of relying on what has been done before. One to watch for years to come. Meat was the highlight of my meal here, with both less aged and more aged slabs of beef represented here.. beautiful space which is almost theatre-esque, but designed so that all diners can watch the action equally.
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#料理 #レストラン #東京 #食事 #food #foodie #foodstagram #stuffieat #kevcheeats #kevchefukuoka #kevche #グルメ #foodporn #東京グルメ #syn #fukuoka @syn.restaurant Less

The best meal of my life was 2006-era Ducasse, when Christophe Moret was cooking at the Plaza Athénée, in Paris. This was nouvelle cuisine long matured: when sauces had lightened but still had heft; when Bresse chicken and Gariguette strawberries still made you swoon. When hospitality was so precise it included a fresh tablecloth for dessert and a silver tray of reading glasses at the ready (à la Taillevent). No Montblanc pens, sadly, because paying wasn’t the ceremony; everything else was. The vial of ginger consommé to ‘chase’ poached shrimp. Chicken livers served in a glass coupe. A crab head crowned with a foam made from its own innards. It convinced me I had to visit Ducasse’s other flagships.

So over the next decade, I did: to The Dorchester, in London, with Jocelyn Herland at the helm; then Le Meurice, where he moved after. By then, Ducasse’s obsession with clear but potent stocks had taken hold, as did the vegetable pots. The cooking became more cerebral, embracing bitter and floral notes. But not everything landed.

At their latest flagship in Macau —The Morpheus —Ducasse and his CDC Cedric Satabin scale back, striking a tenor that appeals to both bling-chasing casino prowlers gagging for caviar and jaded gastrotourists seeking something new.

A recent dinner here is referential but studied — and quietly showy. Beyond the classics — radishes dipped in warm butter, then chilled; a trio of dainty terrines — you’ll find three sauces with a faultless guinea fowl: an emulsion and two sets of jus (a consommé in a vial; and a headier double-boiled one), strawberries served macerated, confit, and plain; that vegetable pot, where manicured carrots, radishes, and courgettes are cooked separately, united in chicken lardo, then steamed in bouillon. The rum baba is as good as I remember. My favorite is Satabin’s take on vichysoisse, nested with jewel-sized cubes of potato crumb.

Yes, it all sounds a little safe. At times I longed for something more incongruent. No matter. That’s a Napeolon-era coupe you were sipping from, a maitre’d reminds you — as he ferries diners to the kitchen, where the magic of Ducasse is (very much) still alive. Less

🦪 While Mrs. Grub & our daughter were off at a mother/daughter event at the University of South Carolina sorority, I found some freedom to satisfy my seafood cravings in which Mrs. Grubber widely eschews. 🙌 That’s all they serve here.

Oyster feast! 🦪 Steamed scallops 🐚, clam chowda 🍲—all at @oysterbar_columbia Columbia, SC! 🏙️ This spot truly defines "oyster bar." 💯 Affordable AND quality—I get why The State named them best seafood! 🏆 #SeafoodLovers #GoCocks

🍺 "Rationality Shall Run Its Course" IPA from Burial Brewing (Asheville, NC) hit the spot. Definitely among the better beers I’ve had in a while! 🍻 #CraftBeerLife #Cheers Less