Foodle

It started with a Sazerac for the elevator ride up to @hottinbar , and ended with Stompers in the @thepontchartrain ballroom.

With @theworlds50best in town , @jackrosenola and @coopermanning hosted the @sanpellegrino_us Presents 777: A New Orleans Feast, and it was lavish.

Seven chefs from around the country took different courses , each based on a Louisiana flavor , and Jack Rose co-founder @chefbrianlandry lit up the cafe brulot before @610stompers lit up the dance floor.

An amazing lineup of chefs joined Brian and the Jack Rose team: @alan.thau @baxterd @jonyao @r_ratino @aisha.ibrahim22 @sambeaird
@fariyalabdul @lana_cooks @chefgabrielkreuther
@philapans @chefsujans

#wherenolaeats #igersneworleans #50bestrestaurants #northamericas50best #nolaeats Less

■Restaurant Kitanozaka Kinoshita ■Visit Date ■Order Omakase Course JPY 32,780 Hirudon JPY 1,300 ■Dishes - Caviar with Aromatic Vegetable Crostini - Wine-Steamed Clams with Cappuccino Sauce - Purple Asparagus with Polenta, Vinegar, and Egg Yolk Sauce - Grilled Scallops with Carpaccio, Shiso Oil Sauce, and Seaweed - Fire-Grilled Firefly Squid (2 types) served with Cold Capellini - Boiled Hairy Crab from Wajima (3 layers) with the best legs and claws, Crab Miso Whipped Cream, Italian-style Rice Salad - Zuppa di Pesce with 3 types of Shellfish, Sweet Shrimp, and Aromatic Vegetables - Abalone with Wild Asparagus, Seafood Broth, and Seaweed Sauce - Hokkigai with Durum Wheat and Blue Tomatoes - Fukuoka Wagyu Chateaubriand with Snap Peas from Minoh's Yanamori Farm, Condiments (Fresh Pepper, Salted, Wasabi) - Dragon's Eye Risotto with Suruga Bay Sakura Shrimp - Kinoshita Cheesecake - Strawberry and Basil Gelato - Coffee Less

Hikita is one of Tokyo’s most exciting new yakitori openings of 2026. Chef Toyoki Hikita, formerly the driving force behind cult favorite Makitori Shinkobe, now has his own tiny counter in Ebisu. With fewer than ten seats, a serious chef pedigree, and immediate buzz among Tokyo food obsessives, reservations are already nearly impossible.

We went yesterday and would call it next-level yakitori: an enhanced, modern evolution of the classic Torishiki-style tradition. It feels almost like a chicken-themed kaiseki, with vegetables and other refined courses woven between the skewers. The core remains the yakitori: different chickens, different parts, all cooked beautifully and deeply delicious. The wine list is also excellent. Less

Hikita is one of Tokyo’s most exciting new yakitori openings of 2026. Chef Toyoki Hikita, formerly the driving force behind cult favorite Makitori Shinkobe, now has his own tiny counter in Ebisu. With fewer than ten seats, a serious chef pedigree, and immediate buzz among Tokyo food obsessives, reservations are already nearly impossible.

We went yesterday and would call it next-level yakitori: an enhanced, modern evolution of the classic Torishiki-style tradition. It feels almost like a chicken-themed kaiseki, with vegetables and other refined courses woven between the skewers. The core remains the yakitori: different chickens, different parts, all cooked beautifully and deeply delicious. The wine list is also excellent. Less