Foodle

The final spotlight of the year goes to Spanish restaurant @lenadetroit in #BrushPark. In 5 years of reviewing restaurants (officially) this only the seventh time I’ve given a four-star review. Read it in today’s @detroitnews with photos by @katykildeephoto 🇪🇸🍷 #leñadetroit #lenadetroit #restaurantreview #detroitrestaurants Less

Through a tunnel entryway that resembles the set of Blade Runner, past the bar that glows like a brick of red ember, around the corner from a large oven likely forged from the Industrial Revolution, and by the wall of melted disco balls, you’ll find a twin set of handsome dining rooms bisected by a dark, open kitchen. This is where a team of cooks quietly produce dishes that you’ll remember.

You remember a menu that hews local but still emblematic of its chef, the ex Oud Sluis chef Sergio Herman (the Singapore outpost is one of three, alongside the Tokyo and Antwerp locations). The pizette, ‘chili crab’ style, angus ‘pepper’ beef, and oysters in champagne mousseline all feel custom-built for Singapore. During a recent lunch, though, my dining companions and I submitted to a truncated lunch menu instead. It starts with a compelling take on vitello tonnato and ends with a black forest dessert — a local favorite — that somehow finds novelty in deconstruction.

You remember the signature orecchiette and the sweet, mi-cuit langoustines that crowns the dish (a breathtaking but worth-it upcharge), wherein al-dente pasta simmers in an intensely flavorful gravy; the welcome take on paella, dotted with edible flowers among pristine slabs of rockfish.

You remember the brightness of the dishes, too. Dialed up to a ten, so the flavors sharpen, almost to a dizzying degree.

Le Pristine proves that the gimmicks from chain restaurants are not always lost on diners; that no one outlet is (thankfully) the same; that among the broad array of fine dining in Singapore, you can build something new.

🙏 Aun and Veronica for the recommendation. Less

Had a very good meal at @monksroadboilerhouse from @logstilldistillery in the heart of Bourbon Row, Louisville 🥃🍽️. Kicked things off with a house Old Fashioned made with their own small batch bourbon – smooth and perfect! 🍹🔥

Ordered the prime ribeye, which was top, though I asked for it Pittsburgh rare and got medium rare instead 🥩🤷. The whipped potatoes were tasty but smaller than what you'd expect from typical steakhouse sides 🍽️🥔. Among better east and west coast oysters, three each, I've had in a bit.

Overall, promising quality steak (though other options) and bourbon! Worth a stop if you're in town! 🔥

#BourbonRow #PrimeRibeye #SteakLovers #LouisvilleEats #AtlantaGrubber #OldFashioned #SmallBatchBourbon #FoodieAdventures

AtlantaGrubber.com Insta restaurant feed brought to you in part by a generous grant from OffshoreInsiders.com, home of the best sports picks and vetted sportsbooks. Less

🍔🍕THE LAST CRUMB, caversham! [PR invite]

Recently @thelastcrumbpub slid into my dms to invite me and some pals for some food!

We practically ate our body weight in food 😂🤤 highlights were the mozerella balls....I mean just look at that cheese pull!!

We had a great time and cant wait to return! 🍕🍔
#thelastcrumb #caversham #dodopubs #girldinner #rdguk Less

@chefananyabanerjee is one of the most talented cooks I've ever met. She has a natural hand at cooking and I've been lucky to have tried out a range of dishes and cuisines from cakes and desserts to Ethiopian, German, Oriya, Anglo-Indian and pickles. Her bottled Kasundi is to die for.
Bengali, naturally, is what is closest to her heart and she does a magnificent job with it.
The thali she has put together @thetastingroombydiva is a testament of her passion. I'm not a fan of puchkas but the mellow sweet, tangy Pani found favour with me as did the sharp mustard oil flavoured jhalmuri. I loved the aamsotto khejur chutney, the creamy chingri malai Kari and the aromatic gondhoraj lebu pata bhat topped with goyna bori, the crisp and crunchy, jewelry-shaped fried snack.
While the short menu offers both a la carte and thali options, if you're a person of substance I'd recommend the thali.
#thali #bengali #bengalifood #bengalicuisine Less