Foodle

Alex Kim, culinary director at Five Sails restaurants and current Canadian Culinary Champion doesn’t rest on laurels and he doesn’t park his culinary skills on a plateau. It seems to me, with every visit, he’s hoisted himself to another level. Upon experiencing his current spring tasting menu, well, he’s done it again. It’s a complete wow!
The menu is part of a seasonal series called The Altitude, inspired by a visit to Peru, and I’d guess, Central restaurant in Lima. There, one of the world’s top chefs, Virgilio Martinez, creates menus guiding diners, vertically, through various Peruvian ecosystems starting from sea level and ending in the Andes. His restaurant is a regular on the World’s 50 Best Restaurant, and it took top spot in 2023. I have visited this famous restaurant in Lima and was gob-smacked by the depth of research, scientific and culinary, through all the country’s ecosystems and by the exotic ingredients.
But, were I forced to vote on which restaurant gave me the most pleasure and excitement in the mouth, I would give it to Kim’s Pacific Northwest Altitude menu for the sensual flavours, gorgeous visuals, playful inventiveness and creative agility. The dishes journey below sea level, to shore, then elevate inland and upward. Out of the gate, his famous oyster tartlet has a shell so real, you must command your teeth to bite. At alpine level, wild berries, spruce tips, and wildflowers feel like a fresh, cool mountain breeze.
Dishes on tasting menus rarely hit home runs with every course but Kim pretty much did. Only one dish felt less than perfect — it dazzled with flavour and technique but was visually overwhelmingly white and pale — a silken rice and almond coverlet hid a couple of chicken surprises underneath, where some pops of colour would have clinched it. Overall, though, what an impressive choreography of story, taste, sight, and talent.
These are highlights from the dinner. Less

A reservation at @sendaiokagesan may come with the disclaimers and asides that read like ground rules for entering a celebrity’s hotel suite. It’s not personal. Nor is it unreasonable: if you douse yourself in Santal 33 while I’m knee-deep in the cartilage of a singular Takasaka bird that has given up its life so I can hunt for tertiary notes of char and funk, I’d banish you, too.

But this critic is semi-new to the serious yakitori game, eager to take on the full-bore, nose-to-tail expression of the terrific chicken promised by the chef, Sato Yoshimasa. Having planned a week-long trip to Tokyo around a single reservation at this Shokunin’s nine-seat perch, all I could think about on my two-hour Shinkansen journey there were the dangers that lay ahead: raw chicken and the barrage of smoke that would make my eyes water.

That raw chicken, though: three rosy, semi-translucent fillets, draped like thick handkerchiefs, over a pool of grassy olive oil, tasting (very) alive and sweet, not unlike yellowtail; its fatty liver in another course, almost like foie gras, except it’s both rich and clean; then, soy-cured tenderloin, rolled into temaki.

And the smoke: near-asphyxiation is the point. Good yakitori should wear the battle scars of prized Kishu Binchotan, and on a cold February night, the skewers here looked properly ravaged by the embers’ white-hot temper. The highlights were nearly everything across the 15 or so skewers. Notably uchimomo dakimi (skin-on inner thigh) ringed with char; seseri (neck meat); segimo (back liver); and the pudding-soft, iron-rich liver that made me question all the ones I’ve enjoyed before.

Sometimes the maximalism gets away from them. The tare can feel heavy-handed at times, and while it’s majestic to see dewy fat drip off each skewer like a cold beer on a hot day, this can feel a little recursive after 15 of them. No matter: if the excess is part of the experience, then so is the precision underneath it.

👊 for the Yakitorian sermons, @theone853 ; 👋 to meet you @theprofessionaleater ; 🙏 @mrmeat29 for paving the way.

📍Okagesan, Sendai. 🍽️ Feb ’26. Less

To experience Saito is to experience the man himself: the focused baritone, clean-shaven high priest in pressed whites running an eight-seat counter like a private ceremony.

Watching Saito’s hands — how he presses shari three, no more than four times into neta; how the wasabi lands with the same measured dab; how soy is brushed in one economical sweep — is to witness those of a young pianist who had finally become one with Liszt. But Takashi Saito has done this for 22 years at his namesake, and he doesn’t skip a beat as an an increasingly raucous gallery plies him with aged Burgundy, tall highballs, and conversation topics that grow more perverse by the half hour. And still, near the end, he keeps moving with that same rhythm, sending out nigiri in full color so pristine, so virtually flawless that you find yourself recalibrating what perfect is supposed to feel like.

I arrived late to this February reservation and, in the steps approaching the dining room, had a brief, unhelpful vision of my own excommunication.

Which is why my hands trembled through the otsumami — shiro ebi, delicate shirako, karasumi with a richness that made me think of the melting center (and color) of a great quesabirria taco that made me weep in front of an LA taco truck — then into the nigiri, where superlatives apply. I had sayori with shiso; custard-like murasaki uni, sans seaweed (a technical flex); toro whose fat and flesh knit together handsomely; and chewy but yielding ika, rubbed with salt and sudachi, melting slower than you expect, then all at once. The tremors left around the time when someone poured me whiskey. Yes, Saito has every right to excommunicate a tardy guest, but he doesn’t because he’s kind and giving, and so the room loosens around him too.

Saito’s craft is legible in the details, with a near colorless red-vinegar blend that stays neutral rather than bracing; soy painted with restraint so the neta still sings; and shari sturdy enough that it barely holds it together. Still, I left thinking about the end: how it never softened, nor reached for a flourish. A meal for the culinary ages. 🙏 TK-san for paving the way.

📍Saito, Tokyo. 🍽️ Feb ‘26. Less

Discovering Minhwa Spirits: A Must-Visit Spot in Doraville

For those of you on the hunt for culinary delights in the Atlanta area, @minhwaspirits in Doraville is a gem that deserves a spot in your regular rotation. Nestled just barely outside the Perimeter, this spot offers a unique blend of country charm within the city limits.

A Chicken Sandwich Sensation
The highlight of my visit was undoubtedly the KFC crispy thigh sandwich. Paired perfectly with house-made pickles and a spicy mayo, this sandwich has claimed its rightful place in my personal "Fab 4" chicken sandwiches list. If you're a fan of a good chicken sandwich, this is an experience you can't miss.

The Fab 4 Line-up
For those curious about the other contenders in my top chicken sandwich list, they include:
Java Saga in Chamblee
No Idea Burger in Norcross
Karachi Broast in Roswell

To Fry or Not to Fry?
While the fries at Minwah Spirits are fine, I found myself leaning towards skipping them on my next visit in favor of exploring more from their a la carte menu. There’s something about keeping room for more adventurous choices that speaks to my foodie heart.

What’s Next on the Menu?
With so many options to explore at Minhwa Spirits, I'm curious: what do you recommend trying next? Whether it's a hidden gem or a crowd favorite, let me know your suggestions!

Join the conversation on our Atlanta Grubber group and share your thoughts. Let's uncover the best of what Minhwa Spirits and other local spots have to offer! #MinwahSpirits #AtlantaEats #FoodiesUnite #ChickenSandwichLovers #DoravilleDining Less

{S}table in Dunwoody: DASH Hospitality does it again

Big fans of #Funwoody and David Abes, so expectations were high for @stabledunwoody Verdict: It delivers.

What we ate:
• Southern Lazy Susan: Get this. Smoked duck steals the show. The pimento cheese + Vidalia onion dips are smooth, silky, refined — a nice break from the usual chunky stuff. Local Gouda? Holds its own.
• Twin Roasted Quail: 90s throwback done right. Juicy, generous portion, and that cornbread dressing is smooth as butter.
• Fried Yardbird: Table & Main is still king, but {S}table’s boneless breast might be the best in that category in town. Zero dryness.
• Salmon: Mom-approved. Simple, clean, well-executed.

The take: Polished, consistent, and a strong addition to downtown Dunwoody.
Real question: How does {S}table stack up to other area spots for you
#AtlantaEats #DunwoodyDining #Funwoody #DASHHospitality #SouthernFood #ATLFoodScene #PimentoCheese #FriedChicken #AtlantaRestaurants Less

Discover Basuri: A New Indian Culinary Experience in Roswell

Renowned foodie Sean Palini has showered accolades on @basuriroswell, the latest Indian cuisine venture nestled in the Crabapple section of Roswell. Occupying the space once beloved by Peach & the Pork Chop, Basuri is already making waves. Owner Sheetal Thakur, who previously won hearts in Orlando with her restaurant El Vic, brings her expertise to Atlanta. El Vic, named after Thakur's daughters, was celebrated for its Indian fusion offerings, receiving high praise from Yelp and being lauded as “magnificent” by Orlando Magazine.

Authentic or Fusion? You Decide
Basuri's website emphasizes "authentic" Indian cuisine, but what does authentic truly mean? While I can't claim to be the ultimate judge of authenticity, I can share my experiences. For instance, the seafood bisque, spiced with green chilis, was a delightful surprise—though I mistakenly thought I detected saffron. The bisque was rich with shellfish, making it a fulfilling dish.

A Fusion of Flavors
Another standout was the rava pomfret, which delivered a delectable breading. Its flavors seemed to cater well to American palates. While others may debate its authenticity, I found it to be genuinely promising.

An Elevated Dining Atmosphere
Basuri offers a more refined dining experience compared to typical Indian restaurants. While its chandeliers may not match the grandeur of Yalda or Rumi’s, the ambiance certainly parallels that of the named high-end Persian eateries.

Is Basuri Worth the Splurge?
For those seeking affordable Indian cuisine, AFA in East Cobb remains a go-to for no-frills dining. Basuri, however, offers a night-out, date-worthy experience. I enjoyed my visit and left eager to return.

Have you tried Basuri? What are your thoughts on its blend of authenticity and fusion? Share your experiences and join the conversation!

#AtlantaGrubber #BasuriRoswell #IndianCuisine #FoodieFinds #RoswellEats Less

I have this iconic memory wedged deep into my brain about eating a slice of greasy New York pizza in a Manhattan hotel as a kid. And for 30 years I’ve been trying to find that floppy greasy slice again, because that’s what I thought New York pizza was supposed to be.

It’s the best kind of pizza in the whole world, but most of the time when I try to get New York pizza (here or anywhere else in the country) it doesn’t really taste like that. The bread is too puffy, or the bread is too crisp, or the cheese isn’t greasy, whatever!

Anyway this burrata slice was a little bit sturdier than the elusive slice of my youth, but everything else was the same! Except for the burrata. This is New York pizza!!!!

@lindustriebk

*also, I giggle a little bit every time I see Bianco tomatoes in the fancy slice shops. Maybe it’s Phoenix pizza! 😉 Less