Foodle

Date night at @junhtx

We had dinner at JŪN last weekend, and we’re already talking about what we’ll order next time. Great food, a cozy atmosphere, and beautifully presented dishes. Every dish was thoughtfully prepared, and we genuinely loved everything we tried. This is one of those places we’ll be coming back to again and again.

Well deserved: Chefs Evelyn Garcia and Henry Lu recently won the 2026 James Beard Award for Best Chef: Texas!
📍: @junhtx 420 E 20th St Ste A, Houston, TX 77008

#houstoneats #houstonrestaurants #houstonfood #houstondatenight #houston Less

Some openings just feel a little more personal.

I’ve known @mikejchau since my early days on Instagram, and over the years I’ve watched him become one of New York’s biggest supporters of local restaurants and small businesses. So it’s pretty special to see him and his family take over the neighborhood pizzeria he grew up going to as a kid.

Tomorrow, @masanipizza officially opens its doors in Forest Hills, taking over the space that so many locals knew as Lillian Pizzeria. Named after Mike and Alexandra’s three children, Masani Pizza is their way of honoring the memories they made there while creating new ones for the next generation.

I had a chance to stop by for a preview, and it’s exactly the kind of neighborhood pizzeria you’d hope for. Great pizza, classic favorites, and a genuine sense of community behind it all.

Congratulations, Mike and Alex. Wishing you and the entire team nothing but success. I can’t wait to see this next chapter unfold!

Swipe through the carousel for a first look at some of the delicious options!

#masanipizza #foresthills #queens #grandopening #bestpizzanyc Less

@togyushi.nyc is featuring #Wagyu on their @nycrestaurantweek menu - and it’s a great deal! Their 3 course prix-fixe offers a great way to sample their dishes across appetizers, mains, and dessert. We loved the Hamburg Steak and Mango Biancomangiare and the Steak Frites are well worth the supplement!

🥗 Roasted Wagyu Salad
🍞 Curry Bread
🍜 Wagyu Udon
🍔 Hamburg Steak
🥩 Steak Frites
🍮 Coconut Biancomangiare
🍰 Basque Cheesecake
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#nycrestaurantweek #beeflover #mediumrare #japanesefoodlover Less

GRAUS DE LIBERDADE

Inquieto e com alma de artista. Paco Morales escolheu a cozinha, mas poderia seguramente ter escolhido qualquer outra forma de arte.

Esteve no El Bulli da fase alta. No Mugaritz da fase alta também. Abriu restaurantes, ganhou estrelas. Fechou e voltou a abrir. Cozinheiro e restaurador, gestor do seu próprio negócio, teve a coragem de abrir o Noor em Córdoba. Num tempo e destino improváveis. Quando se fizer a retrospectiva honesta da restauração espanhola da primeira metade do século XXI, Morales terá um lugar maior.

Quando o Noor abriu, em 2016, recriação livre da cozinha Al-Andalus, não foi o conceito histórico, per se, que interessou Paco. O desafio era outro. Cozinhar com poucos graus de liberdade — sem ingredientes do Novo Mundo — potenciando a criatividade. Isso, e ser capaz de chegar à terceira estrela.

Hoje parece evidente. Mas, há dez anos, estar sentado praticamente dentro da cozinha, com tudo a acontecer diante de nós, era inovação. A cozinha podia ser performance.

E a Paco, uma vez mais, mais do que recriar uma época, interessava o confronto entre diferentes dimensões da cozinha. Entre a arte visual. A experiência. E a arte performativa da hospitalidade.

As restrições nunca foram um limite. Foram sempre a matéria-prima da liberdade. Obsessivo e genial, Paco e Paola chegaram com mérito à terceira estrela. Mesmo que, para isso, qual Fausto, tenham domado a sua irreverência. E colocado no prato alguns dos cânones que a Michelin continua a premiar.

E depois da terceira estrela, qual o desafio?

Inquieto, com alma de artista e agora mentor. A oportunidade de juntar Paco Morales a Filipe Carvalho no JNcQUOI Table não estava apenas no que acontecia no prato, mas na capacidade de Paco de desafiar o talento de Filipe. De provocar o seu espírito crítico. De o obrigar a encontrar a sua identidade.

Em Portugal há uma geração de enorme talento para quem o verdadeiro desafio já não é cozinhar melhor. É deixar de copiar e pensar pela própria cabeça.

A identidade é o Santo Graal. Less

I had been wanting to visit Iida Shoten for a long time. It was really hard to get a reservation, but I finally made it to this bowl of ramen. To put it simply, "there's a solid reason to wait in line for this ramen."First, the appearance. The clear broth, perfectly arranged noodles, and low-temperature cooked chashu come together beautifully. It's a stunning bowl with no waste at all, instantly raising my expectations.I took a sip of the broth. It was incredibly clear. There were no off-flavors, just pure umami hitting me straight on. The aroma of soy sauce gently spread, followed by the deep flavor of the dashi. It’s not about overpowering strength, but rather a taste that convinces you with its quality.The noodles are supple, creating an extraordinary harmony with the broth. The moment I lifted them, the aroma rose, and as I slurped, they perfectly melded with the broth. These noodles are meant to be enjoyed for their unity rather than just their texture.The chashu is on another level. Visually, it has a rare, beautiful pink color. Once in my mouth, it was moist and tender, with the sweetness of the fat and the umami of the meat spreading gently. It’s so soft that you hardly need to chew, yet it still retains a strong presence of meat.The aroma of green onions, the flavor of nori, and the crunch of menma all play their roles without being overpowering. If even one element falters, the whole balance would collapse; it’s a remarkably intricate harmony.There’s no flashiness. But with every bite, I found myself thinking, "This is delicious…" Honestly, my expectations were quite high. Yet, it exceeded them in a way that made me understand why this place is special. It’s more than just ramen; it’s a completed dish. If I can get a reservation again, I will definitely return. Less

We’re on a hunt for the BEST LOBSTER ROLL in New England and @livsshackoldsaybrook in Old Saybrook, Connecticut is INCREDIBLE! 🦞🧈🥖🔥🤤 Get the half-pound roll and clam chowder! Next, we’re trying their lobster grilled cheese! Who’s hungry? 💪 #DEVOURPOWER #CTfood #LobsterRoll #Connecticut Less

Any discussion of Ynyshir Restaurant & Rooms is a discussion of Chef Gareth Ward, the chef-owner originally from rural England who has quickly emerged as one of the most original voices in the global dining scene.

Located in Wales and currently awarded 2 stars Ynyshir takes guests on a journey complete with bumping music, knives forged on-site and proteins from a hand-built salt room.

High effort but thoughtful, the process of navigating several hours rewarded with 30 or so bites, every dish is simultaneously dainty yet impactful with a decidedly minimalist approach that pairs just a few superior Ingredients in ways that allow them to shine.

At 30 courses and nearly five hours no part of the meal lags thanks to excellent pacing and gracious service, all of it a testament to an uncompromising vision that starts with sourcing and justifies the effort as well as the price.

#food #restaurant #wales #michelin @ynyshirrestaurant Less

🌻𝗦𝘂𝗺𝗺𝗲𝗿 𝗦𝗲𝗮𝘀𝗼𝗻 𝗮𝘁 𝗠𝗲𝗴𝗿𝗶𝘃𝗮
🍝旬を味わう中目黒の隠れ家イタリアン
…𝘥𝘦𝘵𝘢𝘪𝘭𝘴 𝘣𝘦𝘭𝘰𝘸 · 詳細は⤵︎

✼••┈┈┈┈┈┈┈┈ 𝗘𝗡𝗚𝗟𝗜𝗦𝗛 ┈┈┈┈┈┈┈┈┈••✼

Located behind the Meguro River in Nakameguro, “𝗠𝗲𝗴𝗿𝗶𝘃𝗮” has been a coveted Italian dining destination since its debut in late 2018🌸

What began as a reservation-friendly spot has evolved into an exclusive, members-only experience💎 Entry now follows a unique rule - only the guest who secures the current booking may reserve the next visit🔐

The restaurant also upholds a set of discreet house customs, including a requirement that all guests enjoy wine, ordered by the bottle🍷

①, ② 🍅Shiitake Mushroom Amatriciana
③, ④ 🌽Beef Tail & Corn Cacio e Pepe
⑤ 🍈Burrata & Melon
⑥ 🍳White Asparagus & Bottarga Omelette
⑦ 🥒Zucchini Flower, Ricotta & Anchovy Fritter
⑧ 🐦Grilled Guinea Fowl with Lemon Butter
⑨ 🍮Caramel Budding + 🍰Pistachio Cheesecake
⑩ 🚪Exteriors

✼••┈┈┈┈┈┈┈┈ 𝗝𝗔𝗣𝗔𝗡𝗘𝗦𝗘 ┈┈┈┈┈┈┈┈••✼

2018年に中目黒にオープンし、人気のあまり今は常連のみ予約が可能なイタリアン「メグリヴァ」👑 店名の由来は「目黒リヴァー」と「巡り会う場所」を掛け合わせたもの🧮

旬の食材をふんだんに使ったアラカルトのメニューは毎回全て魅力的で、選ぶのに迷ってしまいます🙈

今回は「ホワイトアスパラカラスミオムレツ」、「ズッキーニの花リコッタチアンチョビフリット」や「牛テールとうもろこしカチョエペペ」など、夏のラインナップを楽しみました🎐

①, ② 🍅天恵菇しいたけアマトリチャーナ
③, ④ 🌽牛テールとうもろこしカチョエペペ
⑤ 🍈ブッラータメロン
⑥ 🍳ホワイトアスパラカラスミオムレツ
⑦ 🥒ズッキーニの花リコッタチアンチョビフリット
⑧ 🐦ホロホロ鳥レモンバター
⑨ 🍮プリン + 🍰ピスタチオチーズケーキ
⑩ 🚪外観

✼••┈┈┈┈┈┈┈ 𝗜𝗡𝗙𝗢𝗥𝗠𝗔𝗧𝗜𝗢𝗡 ┈┈┈┈┈┈┈••✼

📍┆𝗠𝗲𝗴𝗿𝗶𝘃𝗮 · メグリヴァ
🗼┆Nakameguro · 中目黒
🍝┆Italian · イタリアン
🏷┆@megriva.tokyo #メグリヴァ #megriva
💰┆¥15,000~¥20,000🌛
🚉┆Nakameguro 中目黒駅 (West Exit)🚶🏽‍♀️6min
👣┆Casual · カジュアル
📅┆Members-Only · 予約困難
✍️┆Drinks: 𝖤𝗑𝖼𝖾𝗉𝗍𝗂𝗈𝗇𝖺𝗅 · Vibe: 𝖢𝖺𝗌𝗎𝖺𝗅 · Price: ¥¥¥

✼••┈┈┈┈┈┈┈┈ 𝗛𝗔𝗦𝗛𝗧𝗔𝗚𝗦 ┈┈┈┈┈┈┈┈••✼

#tokyohalfie_megriva #tokyohalfie_メグリヴァ　#tokyohalfie_中目黒 Less