Foodle

It was amazing.I had been looking forward to this dinner, and it exceeded my expectations. The assorted tapas were like a work of art. I decided to go for a full wine pairing, and it was the right choice. What truly impressed me was the paella. It was the most delicious I’ve ever had, even better than what I had in Spain. I will definitely come back. Less

The elegant exterior of this long-established steakhouse has remained unchanged for 40 years, creating a nostalgic atmosphere reminiscent of the good old days.Located in a quiet residential area of Showa Ward, it’s near the charming Yamazaki River.I first encountered Kitchen Ribbon in the spring when I was 18. I have a vivid memory of dining there just once, and the impression it left on me still lingers even after 40 years (laughs). Back then, I often came across their easily recognizable delivery car in the Yagoto area, but now that memory has become just a page in my past (laughs).I heard that I could enjoy lunch at a casual price at Kitchen Ribbon, so I made a reservation the day before and visited on a weekday.Here’s what I ordered for my blissful lunch time: ■ ■ Beef Steak Lunch ■ ■ ◾︎ (B) 130g ◾︎ Appetizers (3 kinds) ◾︎ Soup - Chilled potato soup ◾︎ Salad ◾︎ Beef Steak - Cooked medium-rare (my preference). It was very delicious meat. ◾︎ Rice or bread ◾︎ Dessert ◾︎ Espresso －－－－ JPY 5500, tax Included －－－－ The name "beef steak" reflects the times we live in (´-ε-｀). Kitchen Ribbon, which has been loved in Nagoya for half a century, continues to thrive. It was a wonderful lunch at a wonderful restaurant! d(≧▽≦*) Thank you for the meal! (人 'ч'｡) 4.12／720／6095／3570／122（155） Less

The atmospheric downtown townhouse-turned-restaurant and cocktail spot @bar1865nola is home to one dish that feels like the ultimate drinking snack:

skewers of smoked oysters, pinned to juicy Castelvetrano olives and pickled pearl onions, covered in an almond garlic chili crisp.

Like a deluxe version of a Gilda, the Basque tapas bar standard, it’s a progression of briny, salty flavor and a match made in heaven with a martini .

Turns out they make a smashing one here too (but note the abbreviated hours, serving dinner Thursday to Saturday).

This is one from a bunch of top dish picks on my mind now in deep summer — link in my bio has the full read with all of them.

#wherenolaeats #igersneworleans #nolaeats #nolafoodie #downtownnola Less

First stop on my Baltimore trip is at the legendary @ekibenbaltimore. 🫶🏻

Stevie Chu and Ephrem Abebe met as students at UMBC and started Ekiben in 2014 with a hot dog cart at the Fells Point Farmers Market, slinging chicken meatballs and bao buns to a city that had never seen anything like it. That scrappy cart turned into a brick and mortar in 2016, then more locations across Baltimore and beyond.

Stevie and Ephrem are two of the kindest guys in this industry, and their Taiwanese and Ethiopian roots show up in every dish. Every bite is packed with flavor, and it’s the kind of cooking that makes you understand why this city loves them so much.

If you’re in Baltimore, Ekiben needs to be on your list. I’ll be sharing more from this incredible city all this week! 🧡

#visitbaltimore #ekibenbaltimore
🤝 @visitbmore

Neighborhood bird - Taiwanese curry fried chicken thigh top with spicy sambal mayo, pickles, and fresh herbs

Ramen broccoli - crispy broccoli that taste like Shin Ramen and hot Cheetos had a baby

The Crispy Shrimp Bowl - crispy shrimp season with Cantonese dry rub, topped with fresh herbs and roasted aromatics and red onion. Served over steamed jasmine rice with sesame sauce and Housemade pickled vegetables

Red beans and rice - jasmine rice topped with spicy Ethiopian lentils and tomato salad

Tofu nuggets - crispy tofu nuggets topped with spicy peanut sauce, roasted aromatic, herbs, and onions

Spicy walnut shrimp - crispy shrimp tossed in shichimi tagarashi and spicy walnut shrimp sauce

Garlic chili oil noodles - knife cut noodles, garlic chili oil, herb slaw, pickles, and ancho chili pork Less

I had the opportunity to dine here for a company executive meeting.It seems the cost is over JPY 20,000 per person.We started with wild vegetable appetizers, followed by grilled yamame (sweetfish), bamboo shoots, and a hot pot featuring carefully prepared game meats such as duck, venison, bear, and wild boar. The dining style allows you to savor each dish while listening to explanations from the staff.The bear meat has a strong flavor, as expected.The venison was delicious!Thank you for such a luxurious experience.While the taste was excellent, the price is quite high for the average person.Isn't the rating on Tabelog for high-priced restaurants a bit inflated?The overall rating is 3.7. Less

I hadn't had the chance to visit until now, but everyone who has been here said it was delicious. Finally, my wish has come true, and I was able to visit. The stylish interior creates a very calming atmosphere. The view of the garden from the counter, with its large glass window, offers a wonderful sense of openness and light. Each dish was exceptional, making it hard to resist ordering more drinks. I chose a local shochu on the rocks. I heard there’s a wine shop next door that also serves as a cellar, with around 3,000 bottles according to the owner's son. The sushi was served in a thoughtful order, considering the connection between each piece and the seasoning, as explained by the chef. I found the vinegar on the first piece, kohada, to be a bit strong (but still delicious), yet when I had the second piece, the aftertaste harmonized beautifully, creating a pleasant experience. It was simply amazing (I lost my words) and a truly happy time. It was so good that I ended up ordering three extra pieces! Less

Uliassi is one of Italy’s great contemporary restaurants, but its origins are remarkably modest. Mauro Uliassi and his sister Catia opened it in 1990 as little more than a seaside shack between Senigallia’s canal harbour and the beach. More than 35 years later it is a three-Michelin-star restaurant, yet it still feels strongly connected to that original place and family. Mauro’s cooking is rooted in the Adriatic, particularly the meeting of sea and land, but combines this with constant experimentation and an almost playful search for new flavours and textures.

For our dinner we chose The Lab 2026, the menu on which Uliassi presents the results of its annual period of research and experimentation. It is an ambitious menu, but what impressed us most was how completely resolved it felt. Excellent food throughout, technically perfect execution and, importantly, a very well-composed progression. Creativity never seemed to be there merely to demonstrate technique.

The menu began with the duck liver wafer with hazelnuts and a Kir Royal shot, followed by red prawns with green curry, pepper and kaffir lime. Then came razor clam with its own sauce, peach blossoms, celery and Siltimur oil, and one of the more unusual combinations, spaghetti with butter, anchovies, hops and blueberries. The sequence continued with sole with green pepper, followed by the wonderfully indulgent “porchetta-style” bombolini with potatoes and lard.

The later part of the menu moved from citrus and cinnamon to mezzamaniche “cacio e pepe” with pear, then wood pigeon with figs and apricots, before finishing with caramelized apple cake, ice cream and Calvados foam. The combinations sometimes sound almost improbable on paper, but the execution was so precise that they made complete sense on the plate.

Hospitality was equally impressive. In addition to the Lab menu, the kitchen generously sent us three extra dishes: shrimp; sea snails with lardo and roasted potatoes; and lamb. The lamb in particular was extraordinary — one of the best lamb dishes I have ever had. That is quite a statement, but this one deserved it.

Nicolò, the sommelier, looked after us extremely well: knowledgeable without making a performance of it, very friendly, and choosing excellent wines that worked beautifully with the progression of the menu.

What I particularly liked about Uliassi is that despite the technical sophistication and three-star precision, the restaurant never loses its sense of pleasure. Mauro describes his objective as creating moments of happiness and having guests leave thinking that the experience was worth it.

On this evening, that philosophy was very easy to understand. Outstanding cooking, perfect execution, a beautifully composed menu and exceptionally generous hospitality. And that lamb will stay in my memory for a very long time. Less