Foodle

Bogega y coctelería de altura.

El renovado Seagrill del Hotel Puente Romano promete ser una de las propuestas más exitosas de este verano en Marbella. Ahora, casi compartiendo sala con La Petite Maison, está más enfocado al producto. Nada que objetar a esa visión lujosa de nuestros pescados y mariscos porque los detalles en la mesa se suceden y todo lo que rodea a la materia prima - la puesta en escena, los panes y mantequillas, las salsas y acompañamientos, los postres, el servicio de sala, la coctelería - está muy cuidado y cumple sobradamente. Pero el producto, el “leitmotiv” del restaurante, sólo alcanza el notable. Salvo unas almejas con alcachofas excelsas el resto no sobresalió especialmente. La carta de vinos es muy potente, en todos los aspectos, y el ambiente se contagia de su vecino, entre desenfadado y bullicioso. @seagrillrestaurant Less

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

I will remember you every time I see 3 ingredients on a plate.
I will remember you every time I taste the flavor of a vegetable, clear and pure.
I will remember you every time I make a drawing, because it was there at Septime that I started drawing, keeping in my notebooks everything that was on the plate, and gradually, too, what lay beyond it. The wooden tables, the spiral staircase, the tiny kitchen, the flower arrangements, the glass walls that separated us from the bar, the blue windows and doors that looked out onto Rue de Charonne.
I will remember you every time I go to Paris, because going to Paris always meant paying you a visit.
I will remember you every time I recognize beauty and simplicity on someone’s table, because sparking an aesthetic and creative emotion through cooking was a gift of yours that always disarmed me.
I will remember you.
Thank you for everything, Bertrand. 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

The best thing at @marrow_restaurant — a pop-up restaurant within a wine bar above a storied bakehouse in Wanchai that vends artisanal cookies the size of hotcakes — is that it knows exactly what it wants to be: a modern take on the classic grill buoyed by live fire and the kind of odd cuts that you’ll find at a Barcelonian asador fluent in both meats and seafood; or, say, St. John by way of a Wan Chai wet market.

You could build a very good meal around one of the six tentpole dishes from the grill. On the night I went, in early July, these included rosy, judiciously cooked lamb loin with a well-rendered fat cap, and a glorious 13 oz Australian Wagyu chuck eye — serving two for a reasonable $688 HKD — with an au poivre-style sauce with one toe in a good Parisian brasserie and another in a dai pai dong that brings you joy at 2 am. A terrific dish.

For a fuller embrace of chef @chrismsc ‘s style, consider the grilled whole turbot — a local catch glossed with a potent sauce of deep, nutty brown butter and salted lemon. Or that night’s special, local squid caught that morning, glazed with a dark, molasses-like emulsion that combines red curry, dried shrimp and its own stock.

But my dish of the night was a little more unadorned: yellow croaker, a staple in these wet markets, fried until the skin looks brittle and only gently punished while the flesh stayed silky and true. Don’t miss Ma’s take on a beef tartare, resonant with smoked Sichuan oil and a confit egg. Thank you @theforksandspoons852 for the meal and hospitality. Less

Discover the Delight of Sushi Mito in Peachtree Corners

Have you been on the hunt for a truly exceptional dining experience in Peachtree Corners? Look no further than @sushi_mito a beloved choice for three generations of my family. Located conveniently near Spalding and Holcomb Bridge Road, Sushi Mito has something for everyone, making it a must-visit for any sushi enthusiast or Japanese cuisine lover.

Why Sushi Mito Might Be Your Next Family Favorite
At Sushi Mito, there's a dish to please every palate. While my daughter has crowned it her favorite restaurant, my mom, who's been broadening her culinary horizons, has also found a favorite in their mixed tempura—shrimp and vegetables. For me, it's my second favorite sushi spot within a 10-mile radius, only slightly edged out by Lily Sushi, but when it comes to Japanese fare, it tops the list.

A Menu to Explore and Enjoy
What makes Sushi Mito stand out? Their bluefin specialties sourced from Toyosu Market in Japan are simply sensational. Just thinking about the toro nigiri and gunkan is enough to make my mouth water, though it's a bit of a splurge! Have you ever treated yourself to their chef's choice sushi or sashimi platters? They're a reliable choice for an unforgettable meal.

For those who might not be as keen on sushi, fear not! The non-sushi items are just as satisfying. My wife opts for the teriyaki chicken, ensuring there's something for everyone to enjoy.

Join the Conversation
Have you visited Sushi Mito yet? What was your favorite dish?

Sushi Mito is a culinary gem that invites frequent visits. Whether you're a Peachtree Corners local or just passing through, make sure to check it out! I have rushed back.

#SushiMito #PeachtreeCorners #AtlantaEats #FamilyFavorites #JapaneseCuisine Less

🇹🇭 จักรวาล ร้านอาหารไทย Home Cook ของเชฟนิก @royalebrat ที่หยิบสูตรอาหารของคุณยายซึ่งเป็นคนอ่างศิลามาต่อยอดในแบบของตัวเอง แต่ยังคงรสชาติและเสน่ห์ของอาหารไทยโบราณเอาไว้ครบถ้วน

ที่นี่มีให้เลือกทั้งแบบ สำรับ และ Tapas มื้อนี้จานที่ชอบที่สุดขอยกให้กับ แกงคั่วปลาดุกใบยี่หร่า เท็กซ์เจอร์เนื้อปลาทำได้ดีมาก แกงคั่วเข้มข้น หอมเครื่องแกงและใบยี่หร่า กินกับข้าวสวยคือดีสุดๆ ส่วนเมนู Add-on ก็มีหลายอย่างแต่ส่วนตัวชอบ ปลาทอดเกล็ดฟูเสิร์ฟน้ำปลาหวานกวนกะทิ ที่รสหวานเค็มกำลังดี และ ทอดมันกุ้งไทยโบราณ ที่ใช้กุ้งแม่น้ำมาปั้นเป็นลูกชิ้น เนื้อเด้งแน่น กุ้งเต็มคำ

ของหวานในสำรับอย่าง “ขนมฝาก” ก็ทำได้ดี เป็นการรวมขนมของฝากหลายชนิดไว้ในจานเดียว และนี่ก็เป็นครั้งแรกที่ได้ลอง “ตูปะซูตง” เมนูพื้นถิ่นของชาวไทยมุสลิมในสามจังหวัดชายแดนใต้ ที่นำปลาหมึกยัดไส้ข้าวเหนียวไปเคี่ยวกับกะทิจนได้รสหวานมัน ซึ่งหาทานค่อนข้างยาก โดยเวอร์ชันของเชฟนิกเสิร์ฟคู่กับไอศกรีมหมึกดำ เป็นการจับคู่ที่แปลกใหม่ดี

ส่วนใครเห็นรูปอาหารแล้วรู้สึกว่า Home Cook ที่นี่ทำไมสวยจัง ก็ไม่ต้องแปลกใจนะ เพราะเชฟนิกเป็น Food Stylist ที่มีผลงานในระดับนานาชาติ และเคยได้รับการ Feature โดย CNN ด้วย เลยไม่แปลกที่ทุกจานจะดูน่าทานขนาดนี้ และถ้าใครชอบอาหารไทย โดยเฉพาะเมนูโบราณที่ไม่ได้เห็นกันบ่อยๆ ก็ลองแวะมาชิมกันได้ที่ทองหล่อนี่เอง 🥰

ปล. ร้านยังไม่มีที่จอดรถ แนะนำให้ไปจอดตามตึกแถวนั้น
.
฿8,500++ สำรับ 4-6 คน
.
.
📍@jakawaan - ทองหล่อ
#orn_bellyjourney #orn_thai #orn_jakawaan Less