Foodle

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

Discover Crave Kitchen & Bistro: A Culinary Journey

Good first bite @cravekitchenatl. This Turkish/Mediterranean/Euro fusion-inspired eatery offers a delightful experience for those seeking something different.

A Flavorful Start
My adventure began with the hummus. Though I typically prefer the silkier Lebanese, Israeli, and Palestinian variations, the thicker, rustic version here was surprisingly enjoyable. Paired with house-made pita chips, it offered a distinct texture and flavor that some may prefer as a hearty side. What’s your favorite style of hummus?

Savor the Lamb Shish Kebab
The lamb shish kebab was a highlight of the meal. It was tender and seasoned just enough to enhance, not overshadow, the high-quality meat.

Insightful Service
Server, Annette, was personable and enthusiastic, sharing insights about the owner’s background. With several restaurants on military bases under his belt, his worldly culinary experiences have clearly influenced the menu.

Menu Updates
While exploring the menu, note that Crave Kitchen & Bistro’s offerings are evolving. Although pizza is still listed online, it's no longer available. Instead, look forward to fresh salmon and shrimp dishes coming soon. Pasta lovers hopefully will enjoy their house-made pesto, Italian, and Alfredo sauces. I plan on trying.

A Promising Experience
Overall, it was an impressive debut meal. I'm keen on exploring their Italian-inspired offerings next time. How about you? What would you try first at Crave Kitchen & Bistro?

Have you visited Crave Kitchen & Bistro? What was your experience like? Let's chat in the comments below.

#CraveKitchen #AtlantaEats #MediterraneanFusion #FoodieFinds #AtlantaGrubber 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

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

There might be some wet bunnies out there this Easter Sunday with the current forecast, but I’m still down for a French Quarter jaunt.

Here’s a little more on a newcomer to my courtyard hopping gambit.... @patulanola

An inviting, arched carriageway leads to this courtyard cafe and wine bar, attached to the Krewe eyewear store.

Surrounded by rooflines and plants and, as the sky darkens, the glowing windows above, it feels like that enchanting patio cafe discovered on a vacation overseas.

Chef Rob Tabone’s short menu is inventive and fresh, with poached shrimp over crisp radish and herbs, Moroccan-spiced meatballs and tinned sardine plates to build tasty bites. The wine list is full of interesting finds.

Link in my bio has the full read on courtyard hopping, hop-fully helpful for French Quarter Fest too and any jolly spree in the Vieux Carre

#wherenolaeats #igersneworleans #nolaeats #nolafoodie #nolafood #visitnola #visitneworleans #frenchquarter #courtyard #winebar Less

It’s Holy Thursday in New Orleans, so it’s the annual return of gumbo z’herbes and that means there are 9 new friends out there I’m waiting to meet this year. Who are they?

Holy Thursday at @dookychaserestaurant is one of the great community food days of New Orleans.

Gumbo z’herbes is not a special - it is a happening here that takes over the kitchen entirely. Preparation begins days in advance. This green gumbo, fried chicken and cornbread comprise the entire one-day menu.

The gumbo itself is a hearty mix Creole flavor and Catholic faith. The tradition also brings the restaurant’s own community role into focus by convening so many people who feel a connection to it.

While vegetarian gumbo z’herbes recipes are traditionally prepared for Good Friday, following the Catholic stricture of meatless fasts, Dooky Chase’s meaty gumbo z’herbes became a Holy Thursday staple to fortify the faithful before those deprivations. It’s made with brisket, ham, at least two types of sausage and stew meat in the mix.

Lore and ritual are also key ingredients to the dish, especially in the Chase kitchen. The number of greens used in cooking must be an odd number and is said to represent with how many new friends you’ll make. 

This year had 9 greens - so look out friends I haven’t met yet.

#wherenolaeats #igersneworleans #nolaeats #nolafood #gumbo #nolafoodie #creole #creolefood #neworleansfood Less

Among crawfish boilers, there are the old sages calmly proceeding with the process they’ve always used, perhaps inherited from their forebears.

Others are technicians, who approach the task as a scientific inquiry and may as well be wearing lab coats.

And then there are wild ones, those for whom the crawfish boil is not a task to be completed but a passion to be pursued.

They leap to the work, purge with purpose, and say they have secrets but then giddily divulge them while proffering a sample from the pot.

Spend a little time around Steven Boulet, maybe just across the counter at his Metairie restaurant and seafood shop @bontempsboulet , and it’s clear he belongs to that last category.

He’s a man who seems gleeful to have found his calling and is living it to the hilt.

The result is superlative boiled crawfish at Bon Temps Boulet’s, and some surprises from the barbecue smoker as well.

Here’s a look around, with photos by the great @davidgrunfeld . Link in my bio has the full story

#wherenolaeats #igersneworleans #nolaeats #nolafoodie #nolafood #neworleansfood #crawfish #metairie 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

More evidence that you should not be ordering tacos at most Mexican places in New York. Because there are other more delicious things on the menu, like cemitas! The sandwich of Puebla, stacked so beautifully here, is spicy, sweet, buttery, savory, creamy, cheesy! Oh my gosh it’s fantastic.

read more at the link in my bio, @newsdayfeedme …

@tacos.loscielitos , Hicksville

#longislandmexicanfood #cemitas #poblanomexican #lieats #longislandfood Less