Foodle

Dubai does this thing where it demands so much of restaurants and their menus.

A new chef arrives in the city, and before you know it, they’re plating foams, grating truffles and curating caviar.

Last night, I went to @chefpaolarodriguez Venezuelan supper club, @maracasncaracas .

She’s recently moved to Dubai - and that might be her secret weapon. She seems to be cooking with heart, not hashtags and the menu she served doesn’t scream for attention. It nourishes you - emotionally, culturally, socially.

We ate quesillo de sarrapia from an old biscuit tin. (it’s a thing apparently, from wartime kitchens) We passed around platters of shredded meat for the Pabellón. We had healthy “discussions” on who actually invented arepas. And we all went quiet for the tres leches.

There was no gold leaf, smoke machines or rehearsed monologues. (There were unrehearsed guitars and maracas, though.)

And that’s perhaps what Dubai needs more of. That warm, mid-market middle. Not high-end theatrics. Not super cheap eats. (both of which are great) But just honest, handmade, story-filled food that remembers where it came from.

And maybe we’re seeing a new kind of “going out”, one that, in a way, feels a lot like staying in. These kind of supper clubs are filling a gap that no-one really talks about here - comfort food that lives in the warm, mid-week middle.

In a city driven with unfettered ambition, Paola’s supper club felt like a welcome rewind.

A reminder that before there were restaurants, there were cooks. And before there were customers, there were guests.

I hope the city doesn’t change her.
Maybe we change because of her. Less

✨🍕PIZZA HEAVEN🍕✨. I’ve always been a fan of @pizza_luce Handmade gourmet pizzas made from fresh ingredients. They have a really nice variety of speciality pizzas and the ability to customize and build your own! Although they are definitely known for their innovative and award winning pizzas—they also serve a wide variety of hoagies, salads, appetizers + desserts. They are great about offering something for everyone through all their vegan and vegetarian options and a gluten free version of their menu.
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@pizza_luce offers Free pizza deliver options, curbside pickup, and easy online ordering. My go-to specialty pizzas are the the wrangler, the classic, and the bear! I love the Classic that comes loaded with Italian sausage, pepperoni, mushrooms, green peppers, onions, black olives and mozzarella cheese on red sauce. I also love the spinach salad 🥗 + spinach & artichoke dip. Lots of tasty options here! They also offer weekend brunch 10am-2pm. Definitely visit one of their Metro locations for all your pizza cravings! Cheers!
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They have 8 locations in the Twin Ciries & 1 in Duluth!
* DOWNTOWN MPLS
* DULUTH
* EDEN PRAIRIE
* HOPKINS
* RICHFIELD
* ROSEVILLE
* SEWARD MPLS
* ST PAUL
* UPTOWN MPLS
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📸:
FOOD— Artichoke Dip, Spinach salad, Mostaccioli, Hulapeño w/ vegan pepperoni
BYO: Red sauce, mozzarella, cup & char pepperoni, banana pepper, red onion, pineapple tidbits, & Carrot Cake
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#foodblogger #treatyourself #foodstyling #eeeeeats #foodgasm #foodstagram #minnesota #foodie #minnstagramers #minneapolis #pizzaluce #pizza #yummy #pizzaparty #pizzaislife #pizzaria #pizzalover #eatlocal #devourpower #forkyeah #goals #instamood #foodheaven #foodforthesoul #foodshare Less

Lunch at Shoruku proved to be a deeply satisfying and quietly elegant experience that blended Japanese refinement with the warmth of kappo-style hospitality. The chef’s approach leans into seasonality and quality, with a notable number of ingredients sourced from Toyama—especially the seafood, which had remarkable clarity of flavor. The otsumami offerings, interspersed generously between nigiri courses, gave the meal a rhythm closer to kappo than traditional omakase, allowing time to appreciate the textures and subtle warmth of each preparation. The shari was moderately acidic, balanced and understated, designed to support but never overshadow the neta.

A friend curated a thoughtful and diverse wine pairing that elevated the experience further. The 2000 Chambolle-Musigny Premier Cru from Domaine Comte Georges de Vogüé opened the meal with a graceful maturity—perfumed, earthy, and silky. Next came a vibrant 2021 Bourgogne Aligoté from Butterfield, which brought precision and minerality, making it an ideal match for some of the more delicate otsumami. The 2018 Champagne Adrien Renoir “Les Epinettes” Grand Cru was a standout—a Pinot Noir–based Champagne with structure, red fruit, and fine mousse, pairing beautifully with richer bites. Finally, the 2018 Chassagne-Montrachet “La Romanée” from Marc Morey delivered elegance and quiet power, a beautifully textured white Burgundy that handled the more umami-forward dishes with poise.

Overall, Shoruku offers a quiet confidence—a harmony between tradition and a relaxed, contemporary format. A polished meal that doesn’t shout, but speaks deeply to those who listen. Less

🚨 New restaurant alert! 🚨

Maximo is serving up some of the most exciting Mexican food in Houston! Located at the West University Place (formerly El Topo), Maximo is a chef-driven, scratch kitchen with a menu designed for sharing.

This was my second visit and the restaurant is still charming. Don’t miss the signature masa cornbread with chicatana ant butter, the award-winning truffle sope, and the must-have banana buñuelo dessert. 🍽️🌮

They’re also offering a new tasting menu, just $45 for 5 courses with an optional $30 drink pairing. (But I ordered a la carte)

Perfect patio vibes, a great little spot for date night or dinner with friends. Note that the restaurant is very small, so this is not the place for large parties.

📍Maximo
6119 Edloe St, West University Place, TX 77005

#newrestaurants #HoustonEats #HoustonFoodie #MexicanFood #foodreviews new restaurant in houston, Mexican cuisine Less

➡️ Swipe for a patisserie surprise 😮

We have found the most unbeatable pastry filling: a slice of lasagne 🔥

When in Fermanagh, @folk_espresso__boulangerie is a must — you might remember we covered here as a @sundaytimesireland review last November and found it practically perfect and faultless 💫

Scroll back on our page for the reel we posted at the time for more info and visuals Less

Here’s another dish rising to @jazzfest classic status - crawfish strudel, Food Area 2 , from @caludaskingcake

Not the kind of strudel you might think of first, but you’ll think of this one forever after.

Crawfish tails with trinity and green onions in a lightly creamy, flavorful sauce encased in delicate sheets of phyllo dough, making it an easily portable snack with a rich flavor.

#wherenolaeats #igersneworleans #nolaeats #louisiana #louisianatravel #louisianafood #nola #jazzfest #nolalife #nolafoodie #nolafood Less