Foodle
After returning from a two week trip to Greece in April, it was nice to relive those memories recently at Kokkari: lamb tongue, asparagus, Greek salad, lamb shank, and baklava for dessert.
Snapper collars grabbed the win
at the @sail250neworleans seafood cookoff.
New Orleans chefs were paired up with sailors serving on their nations’ tall ships.
I was part of a panel of judges (military and civilian) with the tall task of picking the best.
Chef Wiley of @delacroixrestaurant and culinary specialist Cecilia... More
Chef Mincheol Shin is quietly doing some of the most delicious Korean cooking in New York right now.
I left Genesis House thinking about this meal for days. Every course felt purposeful, delicious, and beautifully executed. His cooking draws from Korean tradition while still feeling fresh and personal, never bound by expectations.
The setting... More
Omakase by Korami. No.5 in Yelp’s Top 100 Sushi Spots in the US. $89pp. Reservations on Resy. A really lovely meal.
📍: @omakasebykoraminyc 400 W 50th St, New York, New York 10019
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
Tried for a res at Golden Diner but we were too late, so we ended up at their sister restaurant Golden HOF and it worked out perfectly.
The Mini Honey Butter Pancakes were amazing. Glad they were on the smaller side because we got to try a few other things too. But their pancakes were the best.. thick, super fluffy, crisp golden edges, and warm honey... More
NEW TRUCK ON THE BLOCK
@piacerepizzaa
Come and check them out at their new home @alacartmilk
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... More
