Foodle

As an Indian I have to Check out all the new Indian Restaurants in Philly(My home) so when the big guys/influencers rave about a new INDIAN restaurant, I had to try it myself!
Enter @saffronindiankitchen with 4 locations it’s already a huge hit in Philly.
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This newest location is on #girardave & close to #templeuniversity , it is a BYOB with no corkage fee.
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We tried 2 samplers, 2 curries, 2 types of breads & 2 types of desserts.
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Here are my ratings (remember I am an Indian)
Food-7.75/10
Vibes- 7/10 (Better than a take out, simple interiors & clean)
Service - 10/10 (super attentive)
Best Dish - Rara Gosht (A VERY UNIQUE &MUST TRY)
Forgettable Dish - Kathi Roll ( A lil Dry)
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Overall Shauti Rating a Solid 8/10 !
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It’s a great Indian spot for dine near #fishtown
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#indiansinphilly #shautiapproved #phillyfood #phillyfoodie #phillyfoodies #indianrestaurants #indianrestaurantinphilly #desisinphilly #phillywaledesi #supportlocal #bestofphilly #phillyfoodblogger #bestofphilly
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Thanks for coming @philly_coast Less

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@taqueriamilindohuichapan is a fantastic choice for a no-frills, flavor-packed meal.

I had four steak tacos ($3 each) and they were outstanding—fluffy tortillas, tender, well-seasoned steak, fresh onions and cilantro, and a hot sauce that brings just the right kick.

📍116 Seaborn Dr, Myrtle Beach, SC, 29579

This food truck delivers on quality and authenticity. Simple, delicious, and absolutely worth a visit!

Full Review Now Available
thecontentfoodcritic.com 💌

“The food might be good, but is it worth the price?”

FIND OUT TODAY!! 🤍

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📸🍽️ Follow @thecontentfoodcritic for more appetizing & affordable restaurants! 🍽

#eatwithfoodiez #eatnorthamerica Less

Little Blue Bistro opened with no fanfare in a little old Bishop Arts house. It's a charming place with a big backyard, and the best foods are almost picnic-like. Take this rabbit terrine with focaccia toast slices, arugula, and mustard. Assemble your own happy place. Excited to return. Real review coming in the spring. #dallaseats #dallasfood #bishopartsdistrict Less

Before entering Somma, a host will nudge you towards a set of doors. This isn’t reflective of lax service standards. It’s a ploy.

As you open these doors, a huddle of chefs greet you with a fervent ‘hello’ before you’re ushered to not one, but two kitchen islands, where snacks are served: pumpkin broth in their shells, dotted with olive oil pressed by the chef’s uncle; purple shrimp tartlet in a sauce made from their heads, crowned with a hibiscus flower. By the island is a frosted wall of glass projecting ghostly shapes of what resembles scientists tending to an autopsy. At 7:30, servers emerge with candles in hand, disbursing these to tables, moving in a pack as they would in the Handmaid’s Tale.

Nothing else suggests that a meal here unfolds like the plot of ’The Menu,’ nor any dystopian film. The Somma experience, happily, choreographs the midpoint between dinner and dark theater. It’s an expression of ‘harvest’— this season’s theme — and, or sum of (per the restaurant’s name), the chef Mirko Febbrile’s wild imagination, which he draws from his Puglian upbringing, global travels and the decade spent honing his craft in Singapore.

Knowing the standards set by the top-rung New Bahru locale, the regional Italian compass is neither fussy nor frumpy. The ingredients do please, and the uni ‘special,’ like many of the dishes, is both novel and inspired. Febbrile told us that he grew up scavenging for sea urchin off the (Italian) coast, and the one served here is a Murasaki breed, laid on almond custard; above it is a confit of Amalfi lemon, reduced to a bright molasses.

It’s an ‘I want seconds’ type of dish only until the other dishes arrive because they are compelling, too: an unnervingly shaped pigs snout, braised till gelatinous, then grilled; lamb skewers with pinenut and chestnut pesto under silky handkerchiefs of wild boar lardo; the reduction made from a prodigious amount of carrots (20:1) to fortify the lobster sauce, so it’s dizzyingly sweet; the pitch-perfect pigeon a broth gently coaxed from bay leaves; a tortellini in brodo, bookending a meal that started with one.

Expectations were high for Somma. It’s nice to see them exceeded. Less

🍕 #RestaurantReview: #Capozzis in #EastCobb #MariettaGA

Popular and longstanding East Cobb pizza and casual Italian restaurant Capozzi’s offers better-than-average food 🍽️.

#Atlanta metro is slaying Neapolitan pizza 🍕, but NY style still lacks 🇺🇸. While Glide, Joe’s NY Pizza, and sister restaurant Verra-Zanno remain champions of NY style 🏆, Capo’s is better than most 🥇.

Solid “real” veal parmesan too 🍝.

Hardly run, don’t walk 🚶‍♂️🚶‍♀️, but one could argue Marietta resident @altonbrown saying that East Cobb has no good pizza is a bit harsh 🗣️.

Been many years since I’ve been to LaBella’s, but I guess I need to get back 🕰️. Maybe I will try Carlo’s again 🤔. Thought it was like Capozzi’s—the good-in-every-zip-code pizza 🍕 I can get in my native NJ, but hardly Best of Atlanta, much less Best of South Jersey worthy 🌟.
#FoodReview #PizzaLovers #ItalianFood #EastCobbEats #MariettaEats #ATLfood #RestaurantRecommendations #VealParmesan #NYStylePizza #NeapolitanPizza #ATLrestaurants #FoodieAdventures #EatLocal #PizzaLife Less

💜💜VALENTINES BAKES! These beauties are from @dinos_cakery ! When they had a valentines offer, you know I had to purchase to do some thorough research 😂. Brownies, blondies and brookies in the most glorious fudgey flavours! The Jammie dodger was a particular fave 👌🏼 💜💜

#valentinesbrownies #sweettreats #sweettooth #localbakery Less

Had a fun evening trying out the new dishes @rachelgoenka has added to the @thesassyspoon menu.
The star of the evening was the addictive Crispy Lotus Stems which everyone unanimously agreed was so good they should be retailed.
The tart raw mango and kasundi foam accompanying the Rawa Fried Prawns was a great idea as was the turai chutney with the Tofu Poppers.
Chorizo and hummus are surprisingly great bedfellows with the pita-like quality of the poi bridging the gap between the two cuisines.
While the romesco felt over salted with the crunchy broccolini, it paired magically with the burrata of hidden provenance.
Unexpected, flavourful combinations abound with the new additions being engaging and fun. The only reason there aren’t more pictures of the mains is because we were in a bit of a food torpor once we got through the starters. The only dish I was unconvinced about was the Khowsuey; it felt too soupy and the spices seemed to be clashing with each other rather than combining gracefully.
Desserts, naturally, have remained untouched
#mumbai
#mumbairestaurants #mumbaifood #newmenu Less