Foodle

Juice Pairing 🫒🍅🍇🍎🌶️🍄

1) “DON’T DRINK YELLOW SNOW” – SWEET OLIVE, TOMATO WATER, FERMENTED SEABUCKTHORN

2) “OAKED QUINCE” – BUTTER WASHED QUINCE, GOLDEN RAISINS. OAK

3) “VARGTASS” – LINGONBERRY, COOKED VODKA, CELERIAC, CURRANT LEAF

4) “FRUIT OF THEFT AND CHILD LABOUR” – AROMA & CRAB APPLES, UNRIPE GRAPES, NORDIC SPICES

5) “FORAGE ARONIA BERRY” – PEPPER, DRIED MUSHROOM, PINE SHOOTS, SAGE

6) “MISO HONEY” – OVER RIPENED GRAPES, WHITE MISO, WOODRUFF

@michelinguide for 2024: 🌟

@oadtop100 for 2024: No. 160 on “Europe Top Restaurants”
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#hungryglomad_stockholm #mystorywithmichelin #yesmichelinguide #oad #oadtop100 #epicurean #finedininglover #finedininglovers #hautecuisine #hautecuisines #beautifulcuisine #beautifulcuisines #gastroart #gastronogram #gourmand #gourmet #gourmetartistry #theartofplating #finefood #finefoods #luxuryfood #soigne #soignefood #culinaire #culinaireinspiratie #artculinaire #nordicfood #swedishfood #nonalcoholic #nonalcoholicdrink Less

@ishqnyc
NYC’s newest Michelin-Guided Indian restaurant is redefining the game, leaving competitors in the dust. With appetizers and drinks that balance taste and theatrics—think Truffle Dal Makhani, Lamb Nargisi Kofta, and Lahsooni Oysters—you’ll be hooked after the first bite. A must-visit for Indian cuisine lovers!
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#nyc #desifood #devour #desifoodinnyc #nycwaledesi #shautiapproved #eeeeeats #beli #belieats #mysecretnyc #nycbucketlist #feastvillage #indianrestaurant #michelinguided #michelin #bestofnyc #eastvillage #foodbabynyc #halalfood #halalinnyc #nychalalfood #nyceater #desifoodie #desifoodbloggers #desifoodnyc #ishqnyc Less

🔥🥩 Steakhouse Adventures! 🥩🔥

Hal’s & Bask are our top 2 faves, but had to check out @nowakssteak—run by Hal Nowak’s son! 📍Sandy Springs location is super convenient for us, closer than Hal’s. They also have their OG spot in Virginia Highland.

🥣 French Onion Soup of My Dreams? 😍 Server Ian (top shelf btw) says it’s slow-simmered for 92 hours—and I believe it! The broth packs a punch, bold & peppery. If you love strong flavors, this is elite. If you prefer subtle, maybe not your jam.

🥩 Ribeye = Pittsburgh rare perfection. Not quite Hal’s or Bask level, but still very good. Reminds me of a newer Louisville steakhouse we tried last year, owned by a distillery—fewer steak cuts, but lots of entrées. Feels more like a high-end restaurant with prime steak than a pure steakhouse.

🦀 Crab cocktail? Solid. Will happily return, but next time, I’ll explore the entrées. Mrs. Grub agrees—very good steak, but a notch below our top 2. But that French onion soup? Tough to beat. 🔥🔥🔥 Less

X @mayacreamery

Dallas ‼️ Forget Agha Juice..you got a new player in town 👀

We were surprised by how good their rabdi was. And the ferrero rolled ice cream was next level🍦
Falooda was solid too

We will definitely be coming back here again. They are expanding to Irving/lil elm/and Frisco so keep an eye out 😃
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#food #foodblogger #desi #dessert #metha #indian #sweet #icecream #rabdi #supportlocal #love #sweettooth Less

New York-Style Deli in DC @mikeyandmelsdeli 🗽🥯
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Pickle Bar 🥒🤤
Corned Beef Reuben 🔥
📍 Washington, DC
breakfast served all day!!

#mikey&mels #deli #newyorkstyledeli #newyorkdeli #washingtondc #dc #dcdeli #breakfastallday #breakfast #bagels #bakedgoods #carrotcake #breakfastsandwich #pickles #picklebar #dcbreakfast #reuben #goodeats #eatup Less

Dining at Kimiya in Nara is an exercise in focused luxury. Now relocated to a more spacious venue with four tables of four, the restaurant retains its hallmark intimacy while allowing slightly more guests to experience what is arguably one of Japan’s most specialized yakiniku meals.

The evening centers almost entirely on Chateaubriand, and rightly so. Each portion is delivered with reverence and precision. The chef, ever present and attentive, personally oversees the pacing and grilling of the beef, ensuring each slice arrives at the table at its peak. The meat itself is extraordinary—clean, deeply flavorful, and so tender it’s often cut with a fork rather than a knife. Served in multiple stages, the experience showcases the cut’s versatility: lightly seared, gently charred, and occasionally almost raw, allowing the natural flavor to shine through with only minimal seasoning.

Before the main act, the meal begins with a single, beautifully executed plate of beef tongue—lightly grilled, thinly sliced, with a soft bounce and remarkable umami. It’s the perfect contrast in texture and character to the richness that follows.

Despite the slight increase in seating, the ambiance remains tranquil and curated. Each table receives the same level of meticulous attention, and the quiet confidence of the chef permeates the space.

Kimiya is not about variety or showmanship. It is about excellence in one thing: Chateaubriand. And in this pursuit, it excels completely. This is yakiniku at its most refined—singular, understated, and unforgettable. Less