Foodle

Where I come from they'd call this Black & Blue London Broil "Pittsburgh rare." Dressed up with shio koji, brown butter, and tarragon at Kevin Smith's English gastropub Little Beast, it's called London Royale and it's a royal treat. So is duck breast, which also gets the seared-rare treatment. The scotched eggs and pig head nuggets are not pictured but should not be missed. If you go to @littlebeastballard, expect excellent cocktails, warm hospitality, and possibly meat sweats.

#seattlerestaurants #meat #gastropub Less

KisanukiInstagram: pateknautilus40 https://www.instagram.com/pateknautilus40/ Thank you for taking a look. I would appreciate your likes, follows, and saving the restaurant.I revisited Kisanuki, a restaurant awarded the Tabelog Award 2026 SILVER, for a private reservation. I always look forward to visiting this place.It’s located along the Asanogawa River, about a 10-minute taxi ride from Kanazawa Station.The hospitality from Chef Kisanuki and his apprentices is exceptional, and I am always impressed. The atmosphere is incredibly comfortable, radiating warmth amidst a refined ambiance.The taste of the dishes, along with the overall service, creates a wonderful balance. I believe it will likely achieve Tabelog Gold in the near future! I’m looking forward to it in a way...Here’s the menu we enjoyed that day, along with some thoughts:- "Noto Shiitake and Mountain Water Tea"- "Yoshida Sake Brewery, Tedorigawa"- "Umizou Men" I was delighted to have Umizou Men, which has become rare lately.- "Ayu Sushi" Warm ayu sushi made with ayu from Ishikawa Prefecture, served with pickled ginger.- "Noto Abalone and Egg Tofu Soup" A bowl with a rich broth, very tender abalone, and smooth egg tofu. It allows you to enjoy the simple flavors of the broth and ingredients.- "Himi Hirasaudagatsuo and Shinminato Ara" Hirasaudagatsuo has a strong umami that surpasses even bonito. The ara from Shinminato is also exquisite.- "Octopus Shabu-Shabu" Freshly caught octopus served with chili vinegar and grated daikon.- "Grilled Managatsuo and Fried Manjanji Pepper" The fish is marinated in miso and grilled over charcoal, resulting in a very smooth texture and refined flavor.- "Cucumber and Noto Shiitake with Sesame Vinegar, Gold Sesame" A comforting deliciousness.- "Manju Eggplant Tempura"- "Lotus Root Steamed Dish" Contains small sea bream and eel, served with a light soy sauce.- "Ishikawa Prefecture, Senrihama, Rock Oyster"- "Pheasant and Turnip Simmered Dish"- "Pickles and Wood Ear Mushrooms"- "Himi Beef Shigure-ni"- "Shishi Soup"- "White Rice, Noto Hikari"- "Marinated Horse Mackerel Rice Bowl"- "Ishizaki Shrimp Tempura Rice Bowl"- "Ribbonfish Tempura Rice Bowl"- "Sea Bream Chazuke"- "Sea Bream Rice"- "Egg Over Rice"- "Egg Over Rice with Bonito Flakes"- "Kuzukiri and Green Plums" Kuzukiri made with the precious Hodatsu Kuzukiri from Ishikawa. The green plums are simmered in syrup. It’s lighter than having it with black syrup, providing a refreshing finish after the meal.- "Matcha"I had a wonderful time and would love to visit again. It was a great meal! Less

Got to try Walkers' for the first time, including the Gorgonzola burger that has everyone melting, some wonderful preps of seasonal veggies, vodka-battered onion rings, and cavatelli as chewy as tteokbokki. This was also the very last steak I tried in Dallas for our October issue of the magazine, which will be all about steaks...from good to well done. Less

The best dish at @wana.yook , set in a restored, century-old colonial house in Bangkok, is their play on khao kriap pak moh: a street snack built around an unusually delicate method, in which a thin rice-flour batter is spread directly onto a taut cloth stretched over a pot of simmering water and cooked à la minute, producing gossamer, gently tacky skins without the density of boiled rice dough or the bounce of tapioca-heavy wrappers.

The easy route, and one many chefs would take, would be to tuck caviar inside and present it as some elevated byproduct of their worldly escapades. The chef @chaleekader , blessedly, isn’t so slavish to these Eurocentric ideas of luxury. He loosens the dumpling’s moorings, swapping minced pork for sweet crab and fried garlic for a floral, mildly tart broth of coconut and mangosteen, split with a Vietnamese coriander oil called Rau ram. It’s a dish that will haunt you, as do several other dishes on Kader’s menu.

To understand Kader’s philosophy is to know that the stark transition from delicate, elemental dishes to fiery soups and lancing curries is structurally Thai, even if the pork has become crab; the curry a foam; or a communal relish set contracted into a single plate. These dishes will all eventually coalesce into a narrative that works. Yes, my favorites among them appeared earlier in the menu. Notably, Kader’s miniaturized ode to Khao soi, where the texture of fried noodles cedes to a tartlette; as well as his ‘daily relish,’ a terrine flanked by paper-thin claws of soft-shell crab, propped like the wings of a Viking helmet, and set in a sauce dotted with deeply aromatic makrut-leaf oil.

But the khao gaeng deserves its due, too. We greedily expanded it with all nine kub-khao dishes: curries, stir-fries, salads and grilled beef arranged around rice. Best among them was yum phra ram doen dong, its pork jowl carrying the plushness of coconut-rich braised meat even after the coconut had disappeared. I preferred the first half of our meal, but very little rice survived the second. Thanks VP and GW for paving the way. A meal to remember. Less

Absolutely nobody was more excited about @roswelljunction/ than your Atlanta Grubber. And absolutely nobody had been more gravely disappointed about RJ (the food hall in Roswell, GA) than your Atlanta Grubber. There was one, and only one, standout place: Bertolozzi's. And the dude got out of dodge as fast as he could, moving to the Chastain Park area. In fact, I want to try the Italian beef he added to the new menu. I think I know what's for dinner.

Roswell Junction has been open 21 months, and in addition to Bertolozzi's, also gone are Shawarma Shack, Mad Dad Philly's (sic), Cleaver & Co., and Across the Coast. I never made it to the Across, and like I said, excluding the short-lived Bertolozzi's, which is elite, good riddance to the rest of them. I guess I'm not the only one who was gravely underwhelmed by Roswell Junction.

Always the optimistic, I'm like let me try the @lemoineslouisianacuisine Cajun place. They were closed! No, not permanently, they just were not open for lunch. Oy, how about Marcello's? It never ends. I'm standing in front of the guy who is at the cash register. He's playing on his phone, completely ignoring me. Finally, I ask are you open? He begrudgingly takes my order.

The Italian sandwich was $15. Little meat, small sandwich. Quality was…edible, I suppose. Again, excluding Bertolozzi's, has anyone had a good meal past or present at Roswell Junction? Open less than two years, only two original occupants remain. Two, after 21 months.

Has your Roswell Junction experience been any better? Tell me who's still worth the trip (if anyone) in the comments below.
#RoswellJunction #RoswellGA #AtlantaFoodHall #AtlantaEats #ATLFoodie #ChastainPark #AtlantaGrubber #ATLRestaurants Less

Like Shakespeare, I’ve coined a new phrase to use when describing deviled eggs, which are the world’s most perfect food … The “custardy mustardy part” refers to that heavenly yolk center, which here is topped with caviar because hell, it’s been a month.

I rate Long Island’s caviar delights from least to most delicious in my latest @newsdayfeedme article, out today. This one is from @shands.general and while it’s not my number one pick, I freaking loooooved it.

link in bio Less

🇻🇳 อีกหนึ่งร้านในทริป Ho Chi Minh ครั้งนี้ที่อยากป้ายยาทุกคนมากๆ คือ Nephele

ร้าน Modern Vietnamese ที่หยิบวัตถุดิบท้องถิ่นจากทั่วเวียดนามมาเล่าผ่าน fire-based cooking และให้ความสำคัญกับ terroir ของประเทศ นำโดยเชฟ @francis.thuan ที่ขึ้นชื่อเรื่องการใช้ไฟและมีความถนัดเป็นพิเศษในด้าน poultry จนได้รับสมญานามว่า “The Bird Man” 🐦

ร้านนี้เป็น MICHELIN Selected และเคยได้รับ Tatler Best New Restaurant 2025 ก่อนจะติด Tatler Best 20 Vietnam 2026 ส่วน sommelier ของร้าน Paul Võ ก็ได้รับทั้ง MICHELIN Guide Sommelier Award 2025 และ Tatler Best Sommelier 2026 ด้วย 🏆

และแน่นอนว่ามื้อนี้จานที่ประทับใจแบบสุดๆ ก็คือสัตว์ปีกที่เชฟถนัดที่สุด นกพิราบเวียดนามอายุเพียง 3 เดือน ที่เสิร์ฟมาพร้อมกับมะม่วงและ cacao sauce จานนี้นุ่มแบบเหลือเชื่อ รสชาติเข้มข้นแต่บาลานซ์ดีมาก จนขอยกให้เป็นหนึ่งในจาน pigeon ที่ดีที่สุดที่เคยกินมาเลย 🥹

Amuse-bouches 3 คำแรกและ Toothfish ก็ทำออกมาได้ดีมากๆ อีกอย่างที่ดีเกินคาดคือของหวาน เพราะปกติไม่ใช่สายของหวานเท่าไหร่ แต่ขนมที่นี่กลับประทับใจทั้งสองจาน เพราะหวานน้อยและมีมิติ โดยเฉพาะ Rice & Tea Ice Cream ที่เสิร์ฟมาพร้อมกับ warm walnut foam, caviar และ fish sauce caramel ที่ฟังดูเหมือนไม่น่าจะเข้ากัน แต่กลับบาลานซ์มาก คาเวียร์และ fish sauce ช่วยเพิ่มความเค็มและ umami ให้ไอติมมีมิติมากขึ้น โดยที่ยังคงความเป็น dessert อยู่

มื้อนี้รู้สึกว่าโปรตีนถึงมาก แป้งมีแค่ sourdough ซึ่งเป็น signature ของร้าน เชฟก็น่ารัก ร้านเป็น villa สีขาวที่สวยมาก และโซนบาร์ก็บรรยากาศดี เป็นอีกหนึ่งร้านในโฮจิมินห์ที่ถ้ามาเวียดนามแล้วอยากให้ลองจริงๆ เป็นร้านที่มีทั้งตัวตนของเชฟ อาหารที่มี character และประสบการณ์โดยรวมที่รู้สึกว่า จ่ายแล้วคุ้มแน่นอน 🩵
.
VND 3,600,000++
.
.
📍@nephele_sgn - Ho Chi Minh
#orn_bellyjourney #orn_vietnam #orn_finedine #orn_nephele Less

🇻🇳 After the meal, I finally understood why even a three-Michelin-starred chef was so impressed by @chef.vuong ⭐️

The team at CoCo told me that a three-Michelin-starred chef from Copenhagen once flew to Ho Chi Minh City to try his cooking and was so impressed that he even sent Chef Vương a Michelin Guide mascot.

After experiencing it myself, I can honestly say I’m not surprised.

Such a pleasure finally meeting the chef behind CoCo Dining.
.
.
📍@cocodining.sgn - Ho Chi Minh
#orn_bellyjourney #orn_vietnam #orn_finedine #orn_cocodining #orn_michelinstar Less