Foodle

COME FOR THE PICKLES

Pastrami @picklesdelicatessen

I understand they can’t have CUTTERS standing and MEATS steaming away without customers in line…

BUT they could be a lot more creative in the way they reheat the meat.

It wasn’t pleasant at all… I ended up trashing the pastrami and eating the bread and the pickles.

The rye bread is so good I would go back just for a loaf!

MAYBE the disappointment was bigger, because I got so excited when I saw it driving by…

I was looking for coffee and at first sight, I dropped all my original intentions and did a wild U-turn and went straight in.

This SANDWICH could be GREAT!

#pastrami#deli#nyc#longwood Less

Ramen is a dish engineered for solitude, which is why I went to @shiogensui_dxb alone. And not in a tragic, “man abandoned by society and the Serb” way, but simply because ramen does not tolerate the social diner.

It has no patience for anecdotes, social preambles, or people who say, “Let’s wait until everyone’s food arrives.” As soon as that bowl hits the pass, the ramen is already dying. The noodles are softening faster than a Spinney’s avocado. The broth is cooling. The egg is sitting there like a small golden accusation. Every second spent in conversation is an act of culinary vandalism.

“Table for one?” Ai asked, as I stepped into Shio Gensui, the Osaka import that’s just landed in Dubai.
“Yes.” I said, happily. I meant it.

And so, I sat alone at the counter, faced forward, and entered the private domain of a good bowl of shoyu ramen. I stopped talking, put on my Spotify ramen play list and grabbed my chopsticks.

Sometimes sharing is not caring. No performative ‘have the last gyoza’ democratic bullsh*^t. Sometimes it’s OK to be selfish. To want something all to yourself. A ramen is there to support that state of mind. And a ramen needs no supporting acts itself - it is the ultimate complete meal - nutritionally, emotionally, self-sufficiency in a bowl. My bowl.

But here’s where the democracy does come in - with ramen, you need know nothing. No Tampopo level of analysis. There is no need to forensically analyse the fat to salt content of the tare or check the hydration levels of the noodles (sorry @astoryoffood !) or the horoscope of the menma.

A good ramen is a good ramen. It only needs to impress you.

And Shio Gensui’s ramen certainly impressed me.

Welcome to Dubai. Hope you fix your AC! Less

For oyster lovers, this Thursday is the night.

It’s the next @chefsbrigadenola OysterNight, with 90+ restaurants, bars, and taprooms taking part.

Each will have specialty oyster dishes for the night from an oysters Rockefeller pizza at @reginellispizzeria to many raw on the half shell.

Look for numerous pop-up raw bars, and a number places where you can sample different oysters from multiple off-bottom cultivated producers in Louisiana side by side.

Some are making a party out of it, like @bourbonhousenola (pictured, photo by @cgranger ) and @pascals.manale with a happy hour oyster pricing all night.

Spent shells go to the @crcl1988 recycling program to rebuild reefs and protect the coast.

Link in my bio has the preview and backstory and a link to a map of all the participants so you can chart out your own oyster crawl

#wherenolaeats #igersneworleans #nolafood #nolafoodie #oysterlover Less

An omakase entirely focused on tempura. Tempura Matsui exceeded every expectation. They’re the only Michelin-starred tempura restaurant outside of Asia, and they’ve held the star for 10 straight years. 10/10 recommend.
📍: @tempuramatsui 222 E 39th St 24D, New York, NY 10016

#nycfood #nyceats #tempura #japanesecuisine #michelin Less

The first-ever authorized disciple of Japan’s most elusive ramen master just set up shop in New York City.

Chef Hiroki Odo of two-Michelin-starred Odo has transformed @the.gallery.nyc into a dedicated ramen residency, bringing in Japan’s Chef Daisuke Watanabe (@ramen_feel), a direct disciple of the master behind Japan’s most elusive ramen destination, alongside 170-year-old fermentation house Marukome.

I was invited to a preview and tried two bowls and the sides. The Miso ramen hit hard, and was rich and garlicky in the best way. The Shio ramen was completely different, light and clean, with handmade noodles that were really nice.

The residency runs from May 15 through June 13. No special tickets, just book through OpenTable. It’s part of the regular menu.

Swipe through to see what I had! 🍜

#ramen #ramenlover #misoramen #shioramen Less

Dinner at @kyurestaurants is such a treat! This svelte modern Asian restaurant serves up a tempting menu featuring small plates and large shareables cooked over a wood-fired grill. We loved the Short Rib and Fried Chicken, and the Coconut Cake was the perfect dessert to end on!
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🍣 Tuna Crispy Rice
🥓 Pork Belly Bao
🍗 Korean Fried Chicken
🍖 Beef Short Rib
🍚 Thai Stone Pot Rice
🍫 S’mores Cake
🍰 Coconut Cake Less

New cheesesteak spot alert 👀 🍕🥩

I stopped by Liguria Pizzeria in Fishtown to try their cheesesteak and it honestly might be one of the best new cheesesteaks in Philly right now. The roll, the meat, the cheese ratio, everything works.

And while the cheesesteak was phenomenal, don’t sleep on the pizza either.

If you’re looking for a new pizza shop or cheesesteak spot in Philadelphia, this one is worth adding to your list.

#PhiladelphiaFood #PhillyCheesesteak #FishtownPhilly Less

Lunch at ⭐️ @nostrano_pesaro . Traditional dishes served with some twists and refinement .

Insalata Di mare comes full of local seafood and lettuce as you would expect but it’s also adorned with a clam veloute , turning this into a soup and salad situation .

The seafood in the region is usually grilled and lightly crumbed , the calamari was nice and tender and simply adorned with lettuce , but the crumb is not a personal preference.

My favourite dish of the day was a textbook risotto, with sweet and sour onions , pine nuts and pine needle gel . The flavours melded together beautifully and lingered on the palate .

Stuffed pappardelle sees the ribbon pasta folded onto itself , filled and turned into rose like shape . Here it’s stuffed with cacio e Pepe sauce and served with local calamari, clams , asparagus and peas . Luxurious pasta dish .

All things turbot - the fillet is pan fried , the bones turned into a lovey jus alongside clams and artichokes and the offal into a moorish croquette.

Sea bream was the catch of the day , topped with a parsley glaze , and served alongside asparagus. Unfortunately the fish was overcooked perhaps suffering from a little too much time over the heat lamps/pass .

Dessert was a standout - beautiful lacquered pastry in rose shape which you dip into a bath of zabaglione and sheep milk ice cream . Best dessert of the trip by a mile ! Less

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【尾山台 山田】
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尾山台の住宅街、その静けさの奥に据えられた『尾山台 山田』。この店の空間を支配しているのは、設えや演出ではなく、薪窯の存在そのものだ。窯を中心に据え、L字に組まれたカウンターは、客を自然と火の正面に導く。生地が伸ばされ、火が入り、皿が立ち上がるまでの工程がすべて視界に入り、料理と空間が分断されない。どこか根源的で、余計な情報が削ぎ落とされた感覚がある。ちなみに、暖房は置かれていないが、火の熱が空間に行き渡っているのもその感覚を強めている。

この空間で展開されるのが、ピッツァを軸に据えたコース仕立ての構成。日本ではまだ多くなく、それ自体が明確な個性になっている。特徴的なのは、ピッツァと料理が交互に組み込まれている点だ。ピッツァで軸を示し、料理で広げ、またピッツァに戻る。その往復が自然に設計されている。そして素材へのこだわりも明快だ。サスエ前田魚店の魚やサカエヤの肉といった輪郭のはっきりした食材を用い、ピッツァだけでなく料理単体でもきちんと成立させる。構成と素材、その両方で個性をつくっている。

コースはマルゲリータから始まる。最初の一枚で、この店がどんな方向を向いているのかがはっきりと示される。トマトは量を使い、生地の穀物感と正面から向き合う構成。モッツァレラは過不足なく、バジルは香りの輪郭を定める役割に徹する。噛んだ瞬間に小麦、続いてトマトの酸、最後に薪の香りが残る。この流れが、そのまま以降の料理の基準になる。

続くのは、イワシのマリネとタスマニアサーモンを一体として組み立てた前菜。脂の異なる二種の魚を重ね、ディルやマイクロ野菜、ハーブで青みを添える。下にはクスクスとカポナータ、ピキージョのソース。唐辛子とバルサミコ酢が全体を引き締める。

ここで二枚目のピッツァ、ビスマルク。一般的なビスマルクがハムやベーコンでまとめるのに対し、ここでは近江牛のボロネーゼと内腿肉を重ね、さらにポルチーニの香りを加える。肉の旨味と脂の厚みが一段深く、構成は明らかにリッチだ。マルゲリータで示した基準を、肉で拡張する展開になっている。

ここで挟まれるのが、鰆と無農薬米を使ったリゾット。サスエ前田魚店の鰆は火を入れすぎず、米の甘みと野菜のブロードが全体を支える。ホワイトアスパラガスとブラウンマッシュルームのソースが加わり、ピッツァが続いた口を一度フラットに戻す。

続いて登場するのが、真鱈の白子のピッツァ。ピッツァに旬を組み込めるのは、コースで構成しているからこそだと素直に思う。白子のとろみを、生地と薪の熱が受け止め、下仁田葱の甘みが全体をつなぐ。季節の食材をどう料理に落とし込むか、その選択肢の中にピッツァが自然に含まれている。

肉料理は北海道産の熟成サーロイン。サカエヤらしい熟成で、赤身の旨味が前に出る。余計な装飾を排し、火入れの正確さで勝負する一皿。コース終盤に向けて、味の軸を一本に戻す存在だ。

締めはマリナーラ。トマトと生地、火の関係をもう一度シンプルに提示する一枚だ。そこにしっかりと主張するニンニクの存在感。甘みの奥に鋭さが走り、最後に薪の香りと重なる。最初のマルゲリータと自然に呼応しながら、より輪郭をはっきりさせて終わらせる。

デザートは紅はるかと放牧牛乳のジェラート。甘さは穏やかで、芋の輪郭が明確。

ピッツァはここでは料理の一部ではない。コースそのものだ。最初に提示し、途中で揺らし、最後に戻す。その往復を体験することに、この店の価値がある。単品では見えない流れがあり、その流れの中でこそピッツァが立ち上がる。構成そのものを味わう店だ。ご馳走様でした。⁡
#尾山台 Less