Foodle

On a weekday at 6 PM, we made a reservation for two. This innovative yakitori restaurant features a modern style that incorporates French techniques. While it seems that the focus shifts to skewers after the second round, we decided to try a variety of dishes on our first visit, and it turned out to be a great choice that suited our tastes.Here’s what we had:- Rillettes with crackers and onion-chicken soup- Chicken crepe (with caviar! Perfectly seasoned)- Chicken breast with wasabi- Furikake, kanzuri- Bonjiri (chicken tail)- Snap peas- Tsukune (chicken meatballs)- Caramelized apple and liver mousse brioche- Chicken thigh- Misuji (chicken neck)- Asparagus- Liver- Shiitake mushrooms- Chicken wings___Additional two skewers___- Gizzard- Green onion chicken- Ramen to finish- Pudding (additional)Everything was delicious; it’s rare to find yakitori with such a high level of cooking precision. The furikake, liver, and gizzard were particularly outstanding. The additional dishes were exceptional as well. The surprising quality and content made it clear that this is not just an ordinary yakitori restaurant. I wanted to drink every last drop of the ramen broth—it was a well-balanced soup that concentrated the best flavors of chicken. Amazing! The pudding was also top-notch. It’s a must-try!With this level of satisfaction at this price point, it falls into the higher price range for yakitori, but as a dining experience, it was absolutely worth it. It was delicious! Thank you for the great meal! Less

Nineteen of the best courses you will eat anywhere in this country.

The Pine in Creemore takes Chinese technique and runs it straight through Ontario’s forests, fields, and coastlines, and somehow it keeps getting better every single time I go. The carrot jiaozi might be the finest bite on the whole menu. And the meal reads like one intricately woven story.

Fill the tank. Make the drive. Full review on the blog now. 🔗 @the_pine @jercrad @jeremiahjtomas @michelinguide Less

You always want your last meal on a trip to leave you loving the city you’re visiting. I feel fortunate, then, to say farewell to Nashville at Iggy’s, where a host sat me at the chef’s counter, with a view of the action; a server advised me to get two pastas instead of an app and an entree; and one of the cooks told me he used to work back in D.C. (well, the vey good Three Blacksmiths in Sperryville, Va.) I devoured the agnolotti stuffed with corn and showered with truffles followed by a masterful risotto decked out with sweet shrimp and stippled with herbed oil. Goodbye, Nashville! I can’t wait to come back. Less

Cutting a fast food burger in half felt weirdly disrespectful… but we needed to see what was going on in there 👀

Yes I did classify this as fast food because, even though it has some elevated ingredients, the style of the burger is fast food - sesame bun, thin (not smashed) patty, minimal toppings.

If you go get the karaage chicken and ask for a spicy mayo on the side. For crispy chicken lovers only.

#burger #bostonfoodies #foodreview #japaneserestaurant #bestofboston Less

The best way to spend a Friday afternoon: being captivated by the tasting menu at Quince. The atmosphere is airy and the menu dials in the best of summer. It includes three small bites, two preparations of spot prawns, corn cappellacci poussin cooked in the hearth and many other preparations that illustrate why Michael Tusk earned three Michelin stars. Less

Daily Happy Hour in San Diego 🌮🍹

@blancotacostequila has a new HH menu available from 3-6pm on weekdays & open-2pm on weekends! Find them in Fashion Valley & Coronado🌮

We ordered:
🍋‍🟩Margarita Pitcher ($20)
🧀Green Chile Queso ($7)
🐠Tuna Tostadas ($12)
🍗Chicken Pastor Skewers ($8)
🌮Traditional Carnitas ($6)
🌮Chicken Pastor ($6)
🌮Ground Beef ($6) Less

How long is the wait in the blocks-long line at @peacheysbakingco at the Minnesota State Fair? I WAS SHOCKED! I heard they doubled their donut-making capacity but I still couldn’t believe how short the wait was in this massive line. DONT BE INTIMIDATED! And ooooh is it worth it!!! So glad @chefaz turned me on to these two years ago!! Less

ANOTHER MONET

@theselvarosa

Beautiful from a distance… but once you get closer, the illusion starts to fade.

That was my experience at Selva Rosa.

There’s no denying the presentation. The food is beautiful, the restaurant is beautiful, and the ambiance sets expectations pretty high. But unfortunately, the flavors never quite caught up with the aesthetics.

The lobster flautas were generously stuffed, especially surprising at only $16. Unfortunately, the lobster had a noticeably fishy taste, which might explain that surprisingly low price point. Personally, I’d rather pay more and get a better-quality lobster. Generosity only matters when what you’re being generous with tastes good.

The steak was the standout and genuinely very good. I loved the flavor and texture of the fried leeks, but the dish felt like fat on fat with nothing acidic, fresh or bright enough to play the balancing role. A great steak that deserved better supporting actors.

Then came the salmon.

They somehow managed to kill the fish twice!!

It was so overcooked and hard that we actually sent it back. The salsa felt like something anyone could easily whip up at home, and surprisingly, the white rice was solid. Ironically, I ended up eating the white rice with the steak… and those two actually worked better together.

Selva Rosa is a great-looking restaurant with good decor, energy and ambiance, but for me, that experience simply didn’t translate onto the plate.

Sometimes a big menu gives you more options. Sometimes it spreads the kitchen too thin. I think a shorter, more focused menu here could allow them to execute fewer dishes at a much higher level.

There’s definitely potential. The steak proved that.

Don’t believe me. Go try it yourself and let me know what you think. 👇

#mexicanfood#peruvianfood#orlando#lobster#birria Less