Foodle

Flambert Wagyu A5 i oksekraft med wagyu fett, soyamarinerte egg, bambusskudd, vårløk, purreløk og klassiske hvetenudler. Jeg tror at kraften var soyabasert? Dette er en av de få stedene i Oslo som har en slik ramen. Jeg ville ikke ha spist dette hver dag, da den er mektig, men definitivt unnet meg en gang i ny og ne. Spesielt i disse kalde dager. De har åpnet fra kl.11 alle dager☺️
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Restaurant:
@genjioslo
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Mat og pris:
Wagyu ramen 319,-
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Adresse:
Prinsensgate 8, 0152 Oslo.
#wagyuramen #wagyubeef #wagyusoup #wagyunoodles Less

Non-Profit Brunch Restaurant in San Diego❤️🥞

Not only is @matteoforacause a cute neighborhood spot, but they donate all of their profits to local San Diego charities! Stop by their restaurant in South Park to enjoy brunch while giving back to the community☺️

We ordered:
☕️Caramel Espresso Martini
🥂Matteo’s Mimosa
🌯Sausage Burrito
🥞Banana Nutella Pancakes
🥓Side of Bacon
🥔Side of Potatoes

#sandiego #sandiegofoodie #sandiegofood #sandiegobrunch #southparksandiego Less

For those of you whom they’ve given timeline to marry because why do you have 10 talking stages? No wonder you’re asking “what do you bring to the table”, because you have 10 tables and you’ve spread yourself thin 😅🤣. Just kidding.

You can save this for your friends, business and date outings because this economy needs a package like this.

📍: @cafedeelyontravels Less

Minneapolis restaurant pop-up alert: JOOK SING is a hidden gem, but these two chefs are well-known Minnesota talents. Go to Steady Pour where they are in residency - get the beef tartare, the cucumber salad on tofu whip, xoxo beef chow fun where the noodles are stacked pave-style, and the orange chicken with such a bright and tasty sauce. Milk tea panna cotta for dessert was the perfect texture and flavor.
Well done Mike Yuen and Tony Gao! Less

A staggering 95% of my newsletter readers (many of you on here too 😜) voted for my new header-style format that I had proposed for my restaurant reviews, which actually brings great joy to the organisational freak in me 😉

It’s now become de rigueur for every restaurant to boast about its so-called “concept.” A word I am also guilty of using time and time again - and hence the first header of my restaurant reviews moving forward. The FT’s restaurant critic @timhayward makes a sarcastic dig in a recent London restaurant review that warrants a giggle.

Onto this month’s review. @threecutsdxb is a new licensed steakhouse perched atop Rooftop West, Nakheel Mall. In a world where Google mapping is the norm, who cares whether it’s the west or east side of the rooftop? How does that help us with directions? Does anyone use their smart phone compass app, or even know they have one? Anyhow, digressing. We’ll come on to the challenges of this location a little later on.

I should have known by simply looking at the restaurant’s Instagram that a strapline of “FOOD. COMMUNITY. MUSIC” would guarantee a booming playlist, albeit a nostalgic one - especially given the upper case font. But they did reduce the volume upon my request. Another content-worthy discussion point.

The restaurant’s name is a nod to the three steak cuts on the menu - striploin, tenderloin and ribeye. Cuts that are also incorporated into the t-bone and tomahawk. The waiter does not explain “the concept.” A good thing, in my book. It’s self-explanatory. The only time I don’t mind storytelling is for a tasting menu concept, and even then, the less said, the better, so I can enjoy my food whilst still warm. Unless it’s the 14-seater by @gaggan_anand Only then will I happily soak up both the storytelling…and the music.

Click second link in bio to have a read 🔗 My newsletter tribe received this review in their inbox last week. Feel free to subscribe, if not already 🙏🏼

Do you like a restaurant’s “concept” explained to you in person on arrival? Or does a synopsis on the website and menu suffice? #UAERestaurantsUnite Less

🎉✨PARIS in the NORTH LOOP with FINE DINNG, CRAFT COCKTAILS, & BEAUTIFUL BAR SPACES✨🎉. Over this past weekend, I had a great experience dining at @maisonmargauxmpls in the underground bar area downstairs called the Salon Rouge emulating the Paris catacombs!!
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@maisonmargauxmpls is a French brassiere offering several French-inspired dishes, handcrafted cocktails, in an upscale, classy ambiance that transports you to Paris in the @northloopminneapolis! The amazing service, fun atmosphere, and carefully crafted, flavorful food & drinks make this spot memorable. It is led by @cheffhima and @elijahfhima. This popular spot in town offers happy hour, dinner, & weekend brunch. They have lots of great places to hang out including 3 beautiful dining room areas, downstairs bar + underground speakeasy type vibe basement + wine cellar plus a stunning upstairs bar area when you walk in! 😍🔥🙏🏻
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We thoroughly enjoyed all the dishes we ordered. Specially, It is the same menu both upstairs and downstairs! Check them out for a fantastic experience! My favorite place to hang out here is the basement area — I’ve always loved speakeasy type vibes with dim mood lights and this space is perfect for that! Cheers 🥂
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📸:
FOOD- Cauliflower, Gruyère, Chèvre, Soufflé, Aligot, Oui Burger, Moules D’hiver, CARRÉ D’AGNEAU (Rack of Lamb, Haricot Vert, Pomme Napoleon), Sea Bass, Green Beans, Crème Brûlée, & pudding au pain et calvados
DRINKS- Miel Espresso martini, Seasonal house tonic w/ vodka, Arc de Triomphe and the Fall smash spirit-free
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#paris #northloopmpls #minneapolis #minnesota #elegant #classy #treatyourself #eeeeeats #foodie #wine #foodstyling #foodart #cocktails #instamood #moodygrams #views #aesthetics #foodlover #foodgasm #huffposttaste #reelsvideo #reelsinstagram #nomnom #yummy Less

@foretdublin was one of our favourite meals of 2024 (and one of the highest scores and biggest praise of the year in our Sunday Times column) so we’ve been planning a return trip for the last four months and last weekend it finally came around — honestly Forêt is knock out, Dublin is all the richer for having it, and here’s a snapshot of the dishes from last week

1. Duck leg, lentils, sauce à l’orange
2. Chicken au vin jaune, riz à la Paysanne
3. Cod beignet, sauce tartare
4. DIRTY gin martini — a shock order to literally no one 😂
5. Peep the menu 👀
6. Saucisson sec
7. Chicken liver parfait, pear chutney
8. @mushroombutcher vol au vent
9. Île flottante, blood orange
10. Croissant bread pudding, calvados caramel, custard

And because we can’t help ourselves, some snapshots from November…

11. White anchovy, ratte potato, fresh cheese
12. Oeuf mayonnaise, celeriac rémoulade
13. Steak tartare
14. 🍷
15. 🥂
16. 🍻

#dublinfood #dublinrestaurants #dublinfoodie #dublin Less