Foodle

Dorada entera al horno en papillote con limón, hierbas, alcaparras y aceite de oliva. Algo pasada de punto pero con un aliño estupendo. Un plato que refleja bien el espíritu de la cocina provenzal. Crème brulée de vainilla. Muy buena.

La Petite Maison es la nueva medalla en la solapa del hotel Puente Romano. Una muesca más en esa más de veintena de restaurantes que lo convierten, con toda probabilidad, en el resort con mayor oferta gastronómica de Europa. La propuesta funciona a juzgar por la ocupación en mi visita. Y los números abruman: más de doscientos cubiertos por sentada (que se sucede en horario continuado), más de medio centenar de empleados y tickets medios que superan con creces las tres cifras sin vino y se disparan con él.

Dicho lo cual, la puesta en escena es agradable aunque puede resultar un tanto agobiante, el producto es correcto, sin ser notable, y la cocina cumple aunque con ciertos altibajos. Tampoco eso es lo esencial aquí: cócteles, música, vistas y ambiente es lo que busca la mayor parte de su público. @lapetitemaison_marbella @puenteromanoresort Less

So many lovely dishes @cedarandelmseattle, a gracious, light-filled, conversation-friendly dining room in Kenmore's @lodgeatstedward

1. Lion's mane & maitake mushroom confit with sourdough breadcrumbs
2. Buried under all the hazelnuts is a roasted wedge of cabbage with black garlic, spinach & eggplant
3. Koji cured bavette steak frites
4. Alaskan king salmon with turnips
5. Branzino with lemon sauce
6. A posset topped with cocoa nibs
7. Strawberry sorbet with brittle shards of panforte

#seattlerestaurants #dinnerwithfriends Less

Discovering a Hidden Gem in Calhoun: Christian and Jake’s Bistro

A Foodie’s Journey for Chicken Salad
Of course I’m out of my mind. That’s well documented here. I will travel long distances for world-class barbecue, pizza, and cheesesteaks when I’m visiting my old stomping grounds. But chicken salad sandwiches? Not usually top of my list. However, when a fellow food enthusiast gives a recommendation unprecedented for said item, you have to listen. My adventure led me to @christian_jakes_bistro in Calhoun, Georgia.

The Perfect Pairing: C&J's Bistro and Buc-ee’s
The Duffy family doesn’t venture out just for a sandwich. We love Buc-ee’s, and our travels take us through both the Calhoun and Warner Robins locations at least once a year. When the opportunity to combine a @bucees visit with a trip to Christian and Jake’s arose, we made our first out of the way trip to Buc-ee’s and more.

A Chicken Salad Worth the Drive
Christian and Jake’s chicken salad is traditional—finely ground with no nuts or fruits, served on a delicious French roll. The portion size was generous, and the quality could rival any offering in metro Atlanta. If this bistro were closer, it would certainly be my go-to spot for chicken salad.

A Busy Bistro with Loyal Followers
Even on a Monday at 2 PM, the place was bustling, a testament to its popularity. For my next visit, I might try the salad trio. I’m a fan of ham salad, which is not always easy to find, so it was great to see it on the menu. My mom, who wasn’t particularly hungry, enjoyed her side of potato salad, while my wife and daughter indulged in chicken salad—my wife on a Caesar salad and @abbyduffy1 got hers on a croissant.

Why Make the Trip?
If you’re a fan of Buc-ee’s and looking to add a little extra to your trip, Christian and Jake’s Bistro is the perfect stop. It’s just one exit north and .6 miles west of Buc-ee’s, making it a convenient and tasty road food option. Open weekdays from 11 AM to 3 PM, it’s a must-visit for anyone passing through. So, next time the family craves a Buc-ee’s fix, this 2-for-1 bonus is a great reason to say, “Why not?”

#FoodieAdventure #ChickenSaladLove #BuceesBonus Less

It's Saturday night.I'm in Ise.Tonight, after about six months, I visited Komada again.As light rain fell, I walked from the Kintetsu ticket gate with my usual companion, Urakikou. Normally, I would take the old road to Ise Shrine counterclockwise, but since it was raining, I took a shortcut and arrived in front of the restaurant's wooden fence 20 minutes before my reservation.While waiting outside to avoid the rain, Mr. Komada slowly opened the sliding door, perhaps sensing my companion's cheerful voice. With his unchanged modest smile, he welcomed us in, saying, "Please, come in."This thoughtful gesture from the owner explains why so many people continue to be captivated by this place.That night, there were three pairs of guests, and we took a seat in the middle of the counter, refreshing ourselves with the classic Ise Kaku Pale Ale.Before long, two groups of men from Osaka and Nagoya arrived. Mr. Komada gently took out some Torigai (bird shellfish) from Mikawa Bay. Its shimmering dark purple hue and subtle scent of the sea quietly enveloped us, marking the start of our evening feast.Now, let's get to the main topic. The course we enjoyed is as follows. I have included comments for each dish in the photo section, so I hope you enjoy them alongside the images.And it was a great meal.Mr. Komada's elegant presence gently soothes the weary heart of a busy life. Wrapped in his calm and graceful demeanor, I savor deep, sweet breaths. The unique atmosphere here cannot be found even in famous restaurants in the city. There is no other place that compares.As long as I am healthy, I want to continue visiting this true gem for a long time.Sitting directly in front of the counter, I could smell the scent of the sea wafting from the ingredients as they were taken out of the box. This technique of enhancing the sea aroma with salt captures my little heart completely.⚫︎ Torigai: Aichi⚫︎ Torigai: Innards⚫︎ Steamed Ezo Abalone: Miyagi⚫︎ Steamed Ezo Abalone: Liver stew, MiyagiIn my limited experience, this is my favorite rice. It surpasses all others.The balance of vinegar and salt is exquisite.Truly, it is the most beautiful white rice...!⚫︎ Akami (lean tuna) @ Shiogama⚫︎ Haruko Tai (young sea bream) @ Sajima⚫︎ Shiro Ika (white squid) @ Fukuoka: Salt and sudachi⚫︎ Chutoro (medium fatty tuna) @ Shiogama⚫︎ Isaki (grunt fish) @ Ehime: Hirakumar, Fujimoto⚫︎ Kisu (whiting) @ Aichi: Marinated, perilla⚫︎ Hamaguri (clams) @ Kuwana⚫︎ Hon-Ara (red snapper) @ Katsuyama⚫︎ Murasaki Uni (purple sea urchin) @ Yamaguchi: Hosomaki (thin roll)⚫︎ Akagai (red clam) @ Mikawa⚫︎ Akagai Himo (red clam intestines) @ Mikawa: Hosomaki⚫︎ Hon-Mirugai (geoduck) @ Mikawa⚫︎ Aji (horse mackerel) @ Izumi⚫︎ Anago (conger eel)⚫︎ Nakaochi (scraps) hand roll⚫︎ Goya (dried gourd) hosomaki⚫︎ Tamago (egg)---- Additional Snacks ----⚫︎ Ika Uni (squid and sea urchin)⚫︎ TorigaiI had about five go of sake.To finish, I mixed Nara's "Namamoto no Dobu" with Ise Kaku Pale Ale.It paired perfectly!・Ise Kaku: Pale Ale・Tanaka Rokugo: Junmai, Yamadanishiki, Fukuoka・Mimuro Sugi: Tokubetsu Junmai, Nara・Takasago: Junmai Daiginjo, pasteurized, Mie・Yamagata Masamune: Dry Junmai, Yamagata・Hiroki: Tokubetsu Junmai, Fukushima・Nanahon Yari: Junmai, Shiga・Jikon: Junmai Daiginjo, Mie・Chochin: Bizen Omachi, nama, unfiltered, Aichi・Etsukaijin: Junmai Ginjo, Kagawa・Namamoto no Dobu: Dry nigori, Nara ・Ise Kaku Pale Ale mixRating: 4.56 Less

Have you been to Boston’s only michelin ⭐️ ? Here’s my honest take.

Reservations open on the 15th of every month, 45-75 days out. You’re refreshing their website at exactly noon for a chance. I got called off the waitlist two days before and moved everything around to make it work.

Ten seats. Husband and wife team. A studio converted into a restaurant. Intimate, exclusive, but never pretentious.

Service was warm and friendly, and they are happy to answer any questions about the food, their story, etc.

Is it a unique experience? Absolutely. Ingredient quality unlike anything else in Boston? Yes. Worth $350? That depends entirely on who you are.

#michelinstar #boston #bostonfoodies #sushi #seafood Less

A tale of two visits, two different restaurants within the same space and two different approaches from the same team.

⏮️ scroll for highlights of the menu and dishes ⏭️

Now, 78 Thomas St is home to the much-anticipated @mongoose_ie and all about simplicity in its cooking, smoke scenting the air and sublime value; a casual complement to its Michelin-starred older brother next door.

Our latest restaurant review, now live on chippaper.substack.com ✍🏼

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Dublin restaurants new openings Dublin food Irish restaurants GastroGays Michelin Dublin food review Less

They opened the second LUFU in the French Quarter last July. A month later Decatur Street roadwork began, and it hasn’t let up since.

The original @lufu.nola remains open, serving this beautiful regional Indian food.

But the Decatur Street restaurant is the second to close in a week after the news from historic Cafe Sbisa , which served its last brunch on Sunday for the same reason.

And the chefs are now looking for opportunities to again open a second location .

Link in my bio as the story on this latest hit and the Decatur Street situation

#wherenolaeats #igersneworleans #nolaeats #nolafoodie #frenchquarter Less

Honey Badger in Brooklyn is doing something truly different.

The team behind it, Fjölla and Junayd, are two of the warmest and most passionate people I’ve encountered in the industry. Their love for fermentation, foraging, and approaching food from a completely unique perspective comes through in everything they do. The menu is creative and surprising, and the wine, cocktail, and even water pairings are unlike anything I’ve experienced before.

But honestly, what stayed with me most was the hospitality. They even took us on a tour of the space after dinner, which is the kind of thing you just don’t forget. You can feel how much they care about what they’re building here and the experience they’re creating for every guest.

If you’re looking for something a little outside the ordinary, this is it. Swipe through the carousel for a closer look.

* Amuse-bouche: Spalatis, acorn, and preserved baby pine cone from spring 2025
* Ostrich Chawanmushi: Mushroom garum, topped with house-cured flounder roe in ume liquor
* The Book (“You Are What You Eat”): Page one features ground cherry, basil, heirloom tomatoes; page two features einkorn, spelt, rye, and koji crackers. Served with house-made water buffalo cheese
* Atlantic Bluefin Prosciutto: Ramp aioli, house-made milk bread with eionkorn flour from Wild Hive Farms, hickory shell smoked salt, and candied shrimp feet
* Atlantic Cold Water Slipper Snails “Ceviche”: Lobster oil, bayberry oil, red algae, and pineapple weed
* Slipper Snail Caviar: Smoked clam pho gazpacho, Atlantic seaweed extract, and hickory nut oil
* Surf Clam: Maple sap and hickory nut XO sauce, prickly ash, lobster of the woods, chilies, and hickory nut flakes
* The Carrot: Carrot custard, sunchoke chips, ramp pesto, and mushroom purée
* Dry-Aged Red Snapper: Celeriac and burdock purée, with a morel mushroom stuffed with cold rice, koji, pine nuts, and cordyceps
* Foxglove “Amaro”: Sorrel and foxglove tree nectar
* Slipper Snail Ice Cream

#honeybadgerbk #Brooklyn Less

100ish YEAR OLD PIE COMPANY IN DENVER 🥧

📍 @legacypieco started four generations ago with great grandma Katherine setting up a roadside pie stand that people couldn’t get enough of 🙌

Their most famous one being their iconic cherry pie which you might’ve used for your own over the holidays because they also go by the name @coloradocherrycompany 👏

But pie should be a more active part of your life with their buffalo hand pies, mini pies or of course one to feed the whole family 🥰

📍 @legacypieco
Newest location is
300 E Alameda Ave
Unit A
Denver, CO 80209

#denver #denvercolorado Less