Foodle

@berimbau_nyc’s Midtown location is an oasis in the bustling area, offering a dimly lit, stylish dining room and a curated menu of modern Brazilian dishes. We loved the creamy and flavorful Beef Stroganoff as well as the seafood-rich Moqueca, and will be back for the Yuca Cake for dessert!

🐚 Scallops
🍞 Pao de Queijo
🍝 Octopus Rigatoni
🦐 Moqueca
🍲 Beef Stroganoff
🍰 Guava Cheesecake
🥮 Yuca Cake
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#brazilianfood #midtownnyc #scallops #guava #seafoodlover Less

Vernick Fish (@vernickfish) at Four Seasons Philadelphia (@fsphiladelphia) launched what just might be Philly’s ultimate martini pairing menu 🍸
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The new “Perfect Pairing” experience at Vernick Fish pairs signature martinis with some of the restaurant’s most iconic dishes.
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The pairing menu includes:
• Shrimp Cocktail + a vodka martini
• Sardine Toast + an agave-based martini
• Endive Salad + a gin martini
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If you’re looking for one of the best cocktail experiences in Philly right now or a luxury date night in Center City, this is definitely worth adding to your list.

Vernick Fish is located inside the Four Seasons Hotel Philadelphia in Center City.

📍One N 19th St, Philadelphia, PA

#PhiladelphiaRestaurants #PhillyCocktails #MartiniLovers Less

The combination - worlds 50 best,Michelin ⭐️ ⭐️ ⭐️ and a destination that is a little off the beaten track is a can’t miss in my opinion.
Compared to the big cities , you can narrow your focus and not be distracted by logistics and other meals , you can truly dial in and breathe in each moment .

Needless to say @ristoranteuliassi is worth the trip to Senigalia . The ingredients speak for themselves and they all have a purpose on the plate . Beautifully cooked , creatively presented .

Seared cuttlefish, pork cheek oil, chard, honey and bee pollen- the cuisson on the sepia was medium rare , a really interesting texture that I hadn’t often encounter , the chard was also blanched with precision , honey , citrus and anchovy sauce launched each mouthful in different directions.

Sea urchins and fig seeds- far more oceanic and saline than Japanese uni . Unapologetic.

Red shrimp, orange peel, ginger, shrimp brain and cinnamon- the standout ocean flavours continued here , balanced with the ginger and orange

Sole, bergamot and lettuce homage to Piergiorgio Parini- gently steamed sole perfumed with bergamot , health food of the highest order .

Rimini fest
squid skewer and citronette in liquid nitrogen- loved the herb salad accompaniment

Marinara marrowbone codfish tripe and celery seeds
My favourite of the day , veal marrow and fish maw in a collagen laden clam broth . Contrast of flavours bound by the similarity in textures .

Smoke spaghetti, clams and roasted cherry tomatoes
Classic dish tweaked with the smoke of the pasta .

Wild sea bass, white wine sauce and morel mushrooms- textbook

Lamb grilled over charcoal, vanilla oil- the essence of vanilla here was a standout
Predessert of Apricot textures
Senigallia-Brest
vanilla ice cream, cold cherries and dried olives.
Well balanced particularly with the olive component and the crunch of the choux
Chocolate and apricot souffle with chocolate whisky ice cream - extra dessert , Grazie Catia ! Less

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【味芳斎 支店】
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浜松町の地下に広がる大箱中華『味芳斎 支店』。1958年創業の老舗「味芳斎」は現在本店が休業中。その味をいま担っているのがこちらの支店だ。階段を降りれば、ずらりと並ぶテーブル席。装飾性よりも実用性。昼どきには一気に席が埋まり、レンゲの音が絶え間なく響く。働く街に合わせた、中華食堂の立ち位置だ。

本店では丼で味わったが、今回は定食で「麻婆豆腐」に向き合う。皿いっぱいに広がる赤い餡。表面を覆う辣油が艶を放ち、辛さの強さを視覚から伝えてくる。豆腐はかなり細かく刻まれ、原形はほぼ残らない。この粒度の細かさが舌触りを滑らかにし、結果として飲み物のように流れ込む食感を生む。

味の軸は明快だ。まず来るのは唐辛子のストレートな辛さ。舌に直接当たる熱が前面に立つ。挽肉の旨味が土台を作り、豆板醤の塩味とコクが全体を支える。複雑さを積み上げるというより、辛味を中心に押し切る構成。油の量も十分で、熱が持続する。気づけば汗が滲み、レンゲが止まらない。

そして白米も止まらない。辛味からの逃げ道として自然と箸が伸び、気づけば一杯では足りず、ついおかわり。刺激を受け止める役割でありながら、結果的に食欲を加速させる装置になっている。

本店が休業中のいま、その味を安定して出し続けている存在。しっかり辛く、しっかり汗をかき、しっかり白米を消費させる力がある。飲み物のように流れ込む麻婆豆腐と、それを受け止める白米。この往復だけで十分成立している。浜松町で刺激を求めるなら、このビルの地下へ降りていこう。ご馳走様でした。⁡ Less

🍔𝗖𝗮𝗹𝗶𝗳𝗼𝗿𝗻𝗶𝗮𝗻 𝗙𝗿𝗶𝗲𝗱 𝗖𝗵𝗶𝗰𝗸𝗲𝗻 𝗶𝗻 𝗧𝗼𝗸𝘆𝗼
🍗話題のフードコートで楽しむLAスタイルバーガー
…𝘥𝘦𝘵𝘢𝘪𝘭𝘴 𝘣𝘦𝘭𝘰𝘸 · 詳細は⤵︎

✼••┈┈┈┈┈┈┈┈ 𝗘𝗡𝗚𝗟𝗜𝗦𝗛 ┈┈┈┈┈┈┈┈┈••✼

Located inside @meijiparkmarket, 𝗕𝗮𝗯𝘆 𝗝’𝘀 𝗖𝗵𝗶𝗰𝗸𝗲𝗻 serves 𝗖𝗮𝗹𝗶𝗳𝗼𝗿𝗻𝗶𝗮𝗻-𝗦𝘁𝘆𝗹𝗲 𝗙𝗿𝗶𝗲𝗱 𝗖𝗵𝗶𝗰𝗸𝗲𝗻 𝗦𝗮𝗻𝗱𝘄𝗶𝗰𝗵𝗲𝘀 packed with bold flavours and the juiciest buttermilk-fried chicken🍗

Their signature “𝗦𝗽𝗶𝗰𝘆 𝗙𝗿𝗶𝗲𝗱 𝗖𝗵𝗶𝗰𝗸𝗲𝗻 𝗦𝗮𝗻𝗱𝘄𝗶𝗰𝗵” was layered with crunchy coleslaw, ranch sauce, and spicy chilli oil❤️‍🔥 But the standout for us was the seasonal “𝗠𝗶𝘀𝗼 𝗞𝗮𝘁𝘀𝘂 𝗙𝗿𝗶𝗲𝗱 𝗖𝗵𝗶𝗰𝗸𝗲𝗻 𝗦𝗮𝗻𝗱𝘄𝗶𝗰𝗵” - a crispy chicken cutlet topped with rich miso sauce, yuzu lotus root pickles, cabbage, and yuzu-kosho mayo💯

For dessert, we stopped by @parkletbakery in the same food hall for American-style baked treats🍪 The 𝗣𝗲𝗮𝗻𝘂𝘁 𝗕𝘂𝘁𝘁𝗲𝗿 𝗠𝗶𝘀𝗼 𝗖𝗼𝗼𝗸𝗶𝗲 and 𝗕𝘂𝗿𝗻𝘁 𝗕𝘂𝘁𝘁𝗲𝗿 & 𝗖𝗮𝗿𝗮𝗺𝗲𝗹 𝗣𝗿𝗲𝘁𝘇𝗲𝗹 𝗕𝗹𝗼𝗻𝗱𝗶𝗲 were especially addictive🤤

✼••┈┈┈┈┈┈┈┈ 𝗝𝗔𝗣𝗔𝗡𝗘𝗦𝗘 ┈┈┈┈┈┈┈┈••✼

外苑前の「𝗠𝗲𝗶𝗷𝗶 𝗣𝗮𝗿𝗸 𝗠𝗮𝗿𝗸𝗲𝘁（明治パークマーケット）」内にある「𝗕𝗮𝗯𝘆 𝗝’𝘀 𝗖𝗵𝗶𝗰𝗸𝗲𝗻（ベイビー・ジェイズ・チキン）」は、カリフォルニア風フライドチキンサンド専門店🌴

今回いただいたのは、定番人気の「スパイシーフライドチキンバーガー」🔥 バターミルクで仕上げたジューシーなフライドチキンに、コールスロー・ランチソース・チリオイルを合わせた、食べ応え抜群の一品です👏

個人的にイチオシは季節限定の「味噌チキンカツバーガー」🌟 濃厚な味噌だれに、ゆず蓮根ピクルスと柚子胡椒マヨネーズがアクセントになっていて、和の要素を感じる絶妙なバランスでした🎌

デザートには、同じフードコート内にある「𝗣𝗮𝗿𝗸𝗹𝗲𝘁 𝗕𝗮𝗸𝗲𝗿𝘆」のアメリカンクッキーも🍪 ピーナッツバター味噌クッキーや、バターキャラメルプレッツェルブロンディーなど、どれも満足感たっぷりでした☀️

✼••┈┈┈┈┈┈┈ 𝗜𝗡𝗙𝗢𝗥𝗠𝗔𝗧𝗜𝗢𝗡 ┈┈┈┈┈┈┈••✼

📍┆𝗕𝗮𝗯𝘆 𝗝’𝘀 𝗖𝗵𝗶𝗰𝗸𝗲𝗻
🗼┆Gaienmae · 外苑前
🍔┆Fried Chicken Sandwich · フライドチキンバーガー
🏷┆@babyjchicken #BabyJs
💰┆Sandwiches · チキンバーガー (¥1,700 / each)
🚉┆Kokuritsu-Kyogijo · 国立競技場駅 (Exit A2)🚶🏽‍♀️11min
👣┆Dog-Friendly · テラス席犬同席OK
📅┆Walk-In Only · 予約不可
✍️┆Food: 𝖨𝗇𝖽𝗎𝗅𝗀𝖾𝗇𝗍 · Vibe: 𝖥𝗈𝗈𝖽 𝖢𝗈𝗎𝗋𝗍 · Price: ¥¥¥

✼••┈┈┈┈┈┈┈┈ 𝗛𝗔𝗦𝗛𝗧𝗔𝗚𝗦 ┈┈┈┈┈┈┈┈••✼

#tokyohalfie_burger #tokyohalfie_バーガー #friedchickensandwich #フライドチキンバーガー Less

Pictures are not allowed at Sushi Sho NY, so this is all I have from my last meal - a gift of futomaki. Nakazawa-san's sushi has continued to reach new heights at each phase of his career. The consistent focus is on using local ingredients where possible, educating diners on the history of sushi, and continually leveling up presentation. If the original Sushi Sho is a neighborhood sushiya that birthed an entire "school" of restaurants, the Waikiki iteration is the more upscale, corporate-sponsored version that proved the success of this philosophy needn't only be contained to Tokyo. The NYC version feels like oyakata's vision fully realized. A stunning, custom-designed space that seems to compress 1300 years of sushi history into a single meal.
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Making good sushi night after night for 30+ years is challenge enough. Doing it in 3 locations several thousand miles apart, with different audiences, supply chains and ingredients is something that can only be executed by a true master. This feels wholly different than how successful chefs roll out their top restaurant concepts to new locations in "hot markets" like Las Vegas, Hong Kong or Dubai. And it's a completely different approach to how other unnamed sushiya have strategized entry to the American market - sometimes capitalizing on a brand name and expensive hinoki counter without sending the master or really doing much at all to show any consideration at all for translating their philosophy on new terroir.
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Nakazawa-san chose NYC precisely because of the challenge inherent in the restaurant business here: the most demanding diners, the thinnest margins, the shortest staying power. Foreign diners may be naive, but that doesn't mean they are oblivious to emotional intent. There's a reason Sushi Sho has a multi-month waiting list - people can sense that drive, that desire to produce something special. The businessman who knows how to extract every dollar of margin from diners and deftly manage supply chains may produce food that is every bit as tasty (and expensive!) as the craftsman who is driven by a thirst for endless self-improvement. But it is only the latter that achieves lasting greatness. Less

Tadenoha is a restaurant in Tokyo that specializes in grilling wild game meat using a charcoal fire pit (irori) but during the spring season, it serves a special sansai (Japanese mountain vegetables) course with preserved sansai, bear nabe with hanasansho, and sansai tempura with homemade soba. What a special way to eat sansai!
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Tadenoha たでの葉
Tokyo, Japan
#supermelJapan #supermelTokyo Less

MASQUE

During our time in Mumbai, we had the chance to meet some incredibly inspiring people who are shaping the future of Indian hospitality and dining. Among them were Aditi and Aditya Dugar, who welcomed us so warmly and introduced us to their world — a world built around creativity, culture, ingredients, storytelling and defining Indian luxury!

When we arrived in Mumbai, our very first lunch was at Aditi and Aditya’s home, where Aditi cooked us the most incredible vegetarian Indian meal. It was generous, comforting, full of flavor, and immediately showed us the warmth and hospitality that would define the rest of our trip.

One of the highlighs was spending an evening at Masque, their restaurant that has become one of the most celebrated dining destinations in India and sitting number 15 on Asia’s 50 best. Hidden inside a restored mill space, Masque feels both industrial and intimate — thoughtful, elegant, and deeply connected to India’s landscapes and ingredients.

Together with Chef Varun Totlani, they’ve built something truly unique. Every course felt rooted in Indian traditions and ingredients, while still being creative, refined, and completely contemporary.

And then there was Bar Paradox just nextdoor— another beautiful concept with a different energy: dark, cinematic, playful, and incredibly creative. The cocktails and food carried the same sense of storytelling, precision, and personality.

What stayed with me most in Mumbai was meeting people like this — passionate, generous, and full of vision for what modern Indian hospitality can become.

An unforgettable experience and unforgettable people that we will surely meet again soon. Less