Foodle

I know a lot of "gourmands" think @alinearestaurant has lost its luster, but as a young Midwesterner who started dining seriously in 2008 it's impossible to overstate the importance of @grant_achatz and my three meals there from 2009 to 2011.

Returning 14 years later to an entirely changed dining room #alinea remains #fresh #fun and #inspired on their 20th anniversary. Truly a remarkable #restaurant in every sense of the word.

Thank you @thealineagroup #chicago Less

✍️ latest review - Kabuto in Vegas - my toughest review yet thanks to day drinking for a flight. As one does.

Link in bio. Details:

💰 125 or 175 (premium nigiri, extra otsumami)
📸 Akami
📸 Isaki
📸 O Toro
📸 Akamutsu

✅ Recommended

#omakase #lasvegas #vegassushi #vegas #vegasbaby #sushilover #sushi #sushigeeks #sushimode #sushiislife #sushistagram #sushivegas #vegassushi Less

Signature dishes can be a crutch to lean on and be a bit passé but both signature dishes @ottoemezzobombana_macau met the mark and then some .

First up was a dish from the Chef Umberto Bombana repertoire. Marinated langoustine , sea urchin, caviar and orange scented chantilly . The langoustine was gloriously sweet , the urchin and caviar brought the balance and the orange scented cream gave a subtle floral acidity .

Chef @marinodantonio signature is a family favourite from Piedmont , veal and mortadella tortellini were textbook , but it is the luscious sticky chicken consommé that will have me returning to that dish in many occasions.

Scampi risotto was a straightforward preparation with Sicilian lemon oil and scampi jus . The risotto was al dente and after all these years I still haven’t worked out whether I prefer some bite in my risotto or a starchier finish .

Pigeon breast had sweet milky flesh and paired with a fruit bomb from Tasmanian cherries .

Dessert was a showcase of chocolate , with 5 or 6 different varietals and an equal amount of techniques . Enjoyed the tart with the feuilletine style pastry the most , along with the refreshing chocolate sorbet .

As always , service is fun and engaging and it’s great to see the restaurant super busy on a Tuesday night . Less

母の温もりを感じる、一杯の武蔵野うどん


埼玉県西部の鶴ヶ島市にあるうどん屋『ががちゃ屋』を訪ねます。

店名の「ががちゃ」は、山形県庄内地方の方言で「お母さん」を意味するそう。その名が示す通り、この店には母親のような温かさと懐かしさが感じられる一杯が待っています。2007年の創業以来、地元の人々に愛され続ける理由は、埼玉の郷土料理である武蔵野うどんをしっかりと守りつつ、一つひとつに細やかな工夫を加えていること。その姿勢が、地域に根差した人気店としての地位を築いているのでしょう。

今回いただいたのは「肉汁うどん」

武蔵野うどん特有の強いコシを持つうどんは、北海道産全粒挽き粉を使用した自家製麺。噛むほどに広がる小麦の甘みと香ばしさが際立ちます。このしっかりとした太さのうどんが、濃いめの醤油ベースのつけ汁に絶妙に絡むのです。つけ汁には豚肉の旨味がたっぷりと溶け込み、優しい出汁の風味が全体をまとめています。そして、武蔵野うどんとしては少し珍しいもやしがたっぷりと入っており、そのシャキシャキとした軽やかな食感がアクセントに。途中で添えられた生姜を落とせば、ほんのりとした辛味と爽やかな香りが加わり、最後まで飽きることなく楽しむことができます。

手間暇を惜しまず作られたうどんは、地元の味を伝えるような、どこか母の手料理のような優しさを感じさせます。ここで味わう一杯は、武蔵野うどんの王道を守りつつ、店主の温かい思いが込められたもの。郷土料理の魅力を再発見できる場所として、ぜひ一度訪れてみてください。ご馳走様でした。


#ががちゃ屋
#うどん
#埼玉グルメ
#グルメ
#食べ歩き
#gourmet Less

📍bricolage bread & co.┆🗼Roppongi 六本木┆🥯Jerk Chick Bagel Sandwich 丹波黒鶏スパイシーベーグル (¥1,550)

✼••┈┈┈┈┈┈┈ 𝗜𝗡𝗙𝗢𝗥𝗠𝗔𝗧𝗜𝗢𝗡 ┈┈┈┈┈┈┈••✼
👩🏻‍🍳┆Bakery & Cafe · パンとカフェ
🏷┆@bricolage_bread_and_company
💰┆¥2,000~¥3,000🌞
🚉┆Roppongi 六本木駅 (West Exit)🚶🏽‍♀️6min
👣┆Pet-Friendly Terrace Seats · テラス席ペットOK
📅┆Walk-In Only · 予約不可
✍️┆Food 10/10 · Vibe 9/10 · Price ¥¥¥

✼••┈┈┈┈┈┈┈┈ 𝗘𝗡𝗚𝗟𝗜𝗦𝗛 ┈┈┈┈┈┈┈┈┈••✼
My absolute favourite bakery in the world is “bricolage bread & co.”, located along Keyakizaka in Roppongi👑 This popular spot is a collaboration between three talents: Chef @namaesan from the three-Michelin-starred @leffervescence, Ayumu Iwanaga of the renowned bakery @sucre_kitashinchi in Osaka, and Kenji Kojima from the specialty coffee shop @fuglentokyo☕️

The “Jerk Chicken Bagel Sandwich” is a new addition to their lunch menu, featuring the most tender and juicy Tamba-Kurodori chicken🐓 It's tucked into their signature chewy house-made bagel and served with crisp celery, carrot râpée, pickled cucumbers, and a walnut and peanut mayonnaise🥜 If there’s a queue for indoor or terrace seating, I recommend ordering it to-go and enjoying it on a bench at Mohri Garden in @roppongihillsofficial🌳

✼••┈┈┈┈┈┈┈┈ 𝗝𝗔𝗣𝗔𝗡𝗘𝗦𝗘 ┈┈┈┈┈┈┈┈••✼
私が世界で一番好きなベーカリーは六本木の欅坂沿いにある「bricolage bread & co.（ブリコラージュ・ブレッド・アンド・カンパニー）」🍞 ミシュラン3つ星を獲得し続けている @leffervescence の @namaesan シェフ、大阪の人気ベーカリー @sucre_kitashinchi の岩永歩氏、自家焙煎コーヒーが有名な @fuglentokyo の小島健二氏の3人が手掛けている人気店です🍀 @timeouttokyo_jp とのコラボ記事「東京、食事がおいしいドッグフレンドリーカフェ5選」でも @qoothepomchi と共に紹介しています🐶

こちらの写真は、去年11月から六本木店限定で販売し始めた「丹波黒鶏スパイシーベーグル」❤️‍🔥 ジャークチキンのスパイスを効かせ、柔らかくてジューシーな丹波黒鶏をもちもちの自家製ベーグルに挟んだ絶品です🤤 シャキッとしたセロリ、人参のラペ、胡瓜のピクルス、胡桃やピーナッツマヨネーズのアクセントのバランスも絶妙で、個人的にはブリコラージュ史上ナンバーワンのメニュー💯 店内が混んでいる場合はテイクアウトを頼んで六本木ヒルズの森庭園の近くのベンチで食べるのがオススメです🌸

✼••┈┈┈┈┈┈┈┈ 𝗛𝗔𝗦𝗛𝗧𝗔𝗚𝗦 ┈┈┈┈┈┈┈┈••✼
#tokyohalfie_roppongi #tokyohalfie_六本木 #tokyohalfie_petfriendly #tokyohalfie_ペットOK #ペット同伴可 Less

Au Pied de Cochon - Paris (France)

@pieddecochon is an institution that serves a variety of French brasserie classic dishes, including an onion soup that is said to be great. But the restaurant has undoubtedly made its fame for its no frills-nose to tail cooking.

On my visit, I felt that I had to do its name justice and order the pig’s trotter. The dish is breaded and served with a discrete (and yet very important) side of salad to counterbalance the fatty porkiness of the feet.

The texture and overall feeling on the mouth is, as expected, very wobbly and gelatinous. It is, however, very crispy on the outside. It comes with a lot of bones and nerves that requires diners to be mindful while eating.

It is obviously a very heavy dish, making it perfect for a late-night adventure.
To even things out, we made sure to order the crepes suzette, flambeed in Grand Marnier.

(Versão em Português nos comentários) Less

I first hesitated when invited to this 8-hand collaboration — after all, too many cooks spoil the broth. But among the four was chef Agustine, who was especially dear to me. And I’ve heard positive feedback about the other 3 restaurants for a very long time, so I said yes.

Turned out I thoroughly enjoyed myself. Four different styles yet it all flowed seamlessly. Chef Allen, chef Michihiro, chef Tatsuro and chef Agustine, were young, gifted, earnest and creative. And each displayed his distinct cultural background, culinary training, and individual approach to ingredients brilliantly. There were hits and minor misses; but they were cooking in a crowded kitchen, most for the first time.

The bonus came in wines curated by 2 talented sommeliers – Carlito Chiu who just won the Michelin Sommelier Award (2025) in HK; and Kazutaka Ozawa of Crony who walked away with Asia’s Best Sommelier Award 2025 a few days later at Asia’s 50 Best Restaurants.

Thanks for the gorgeous experience!

#asias50best #50bestrestaurants #worlds50best #seouleats #seoulrestaurant #chef #cheflife @ando.hkg
@agux1988
@carlito.gorgor
@michi_crony
@restaurant_allen
@allen_hyunmin_suh
@respiracion_japan
@tatsuroume
@keisuke_y.a.g.i
@yusuke07260812
@TheForksandSpoons852 Less