Foodle

Every time I’m in Miami, my friends take me to the spots they actually eat at. These are the ones I keep going back to.

From Lebanese to Peruvian seafood to some of the best pizza in the city — this is the list I’d send anyone who asks me where to eat in Miami. No hype. Just places that are genuinely worth it.

Save this for your next Miami trip… you’ll want it. #miami #miamifood #pizza #lebanesefood #musteat Less

If it’s March, then New Orleans people are trying to catch cabbage and craving fish and chips.

I’ve gotten my hands on some great ones lately.

None better though than this new addition at @thebellnola

The beer batter is shatteringly crisp, and the fish is local (puppy drum recently). Mushy peas on the side.

The Bell does not exactly scream St. Patrick’s Day. It is an embassy of Anglophilia in fact.

But however much people associate fish and chips with Irish pubs over here, it is much more of a English institution (even if its roots do go back to Sephardic Jews in Portugal).

Other very strong local contenders:

@finnmccoolsnola , the pan-expat embassy, with a wonderful two-part texture, both puffy and filigreed at the end with darker bits.

@avenuepubneworleans fried in beef fat (just like the tallow tots) for a richer flavor in each crisp bite.

And @delachaisewinebar , where the fish, the chips (and everything else fried here) is cooked in goose fat, with crunchy, puffy, fish-clinging effect.

Link in my bio has the story on more (more-or-less) Irish, American-Irish and purely St. Patrick’s Day affiliated flavors

#wherenolaeats #igersneworleans #nolaeats #nolafoodie #nolafood #visitnola #visitneworleans #midcitynola Less

Patio season is officially here ☀️ grab a seat at The Butcher’s Grille, soak up the sunshine, and enjoy a really good lunch. Great food, relaxed vibes, and a patio that makes it easy to slow down and enjoy your day.

📍: @thebutchersgrille 5740 San Felipe St. Suite100, Houston, TX 77057

#houstonfood #houstoneats #houstonrestaurants #houston #houstonfoodie Less

If you care about burgers in NYC, you probably already know about @redhooktavernbk.

The burger here has been talked about for years, and for good reason. Dry-aged beef, perfectly melted cheese, and a soft bun that somehow holds everything together without getting in the way. It’s rich, deeply savory, and exactly the kind of burger that reminds you why simple things done well never go out of style.

But the draw isn’t just the burger. The room feels warm and timeless, the kind of place where you could just as easily settle in for a full dinner as you could grab a drink and a plate at the bar.
If you’ve never made the trip out to Red Hook, it’s definitely worth considering.

Swipe through for highlights from my visit, and let me know where this ranks among your favorite burgers in the city!

1. Highlight reel
2 & 3. Dry-Aged Red Hook Tavern Burger - American cheese, white onion, frites
4. Romaine Wedge Salad - blue cheese, pickled mustard seed, sourdough crumbs, Nueske’s applewood-smoked bacon with buttermilk herb dressing
5. Country Ham Croquettes - one-year aged white cheddar, dijonnaise, rye bread crumbs
6. Mortadella - truffle pecorino, olive oil, bread, cultured butter
7. Bread
8. Head-on prawns - garlic mojo, herbed butter
9. Steak Tartare - whole grain mustard, cornichon, caper, horseradish, matchstick potatoes, egg yolk, grilled sourdough
10. Smoked pork chop - charred alliums, lardo, cherry pepper agrodolce, grits
11. Fish & Chips - tartar sauce, malt vinegar, frites
12. Cavatelli - oxtail ragu, garlic breadcrumbs
13. Rainbow cookies - Classic New York treats by Hafley Baked
14. Fior di Latte Gelato - homemade hot fudge, candied pecans
15. Dining room
16 & 17. Menu

#redhooktavern #redhook #bestburgersnyc #beneatsbrooklyn Less

@thekunjipnyc has long been a mainstay in #ktown - and for good reason! The menu offers a number of classics and staples - from pajeon, noodles, rice, meats, and BBQ, there’s something for everyone! Plus, they’re open until 1AM (or 6AM weekends), so they’re here for anytime the craving strikes…

🍖 Gamjatang
🍜 Rabokki
🥞 Haemul Pajeon
🌶️ Naengmyeon
🍚 Bulgogi Bibimbap
.
.
.
#koreanfood #koreancuisine #bulgogi #bibimbap Less

Beginning in Michelin rated kitchens at the age of 14 Adrien Cachot is more then just a former Top Chef finalist, and at Vaisseau he seeks to rethink the tasting menu as a surprise performance. Awarded his first Star in the 2025 guide Vaisseau is all matte black and spotlights, the focus entirely on textures and flavors with ingredients only revealed after diners have completed their plate. Truly "anything goes," jalapeno ice cream in the cheese course or bracingly bitter coffee as part of the amuse contrasting to faultless fish and "mochi gnocchi" this is thinking persons food that takes chances and gets most of them right.

@vaisseau.restaurant @adriencachot #paris #france Less

.
【陸蒸気】
⁡
中野の路地に、落ち着いた雰囲気で佇む『陸蒸気』。1970年代に創業し、1992年に改装されたという歴史ある一軒だ。津軽出身のオーナーが手がける魚料理を中心とした構成で、16時の開店とともに客が入り、夕刻には席が埋まるほどの人気を保つ。外観は古い駅舎を思わせ、店名の「陸蒸気」は蒸気機関車を指す言葉に由来する。落ち着いた雰囲気の中で食事を楽しめるのがこの店の土台だ。

そして、この店を語るなら、どうしてもここを外せない。店の中央に鎮座する大きな囲炉裏が、この店のすべての景色を決めている。赤々と燃える炭火はただの調理設備ではなく、この空間の中心として息づいている。囲炉裏を囲むように客が座り、火を相手にした職人の所作が続いていく。その揺らぎが料理の香りや質感を作り出し、この店ならではの食の温度を形づくっている。

料理はまず「石垣鯛の薄造り」。脂の旨味を軽やかに伝え、薬味の爽やかさが輪郭を整える一皿だ。「さつま揚げ」は素朴ながら魚の甘みがふわりと立ち、丁寧な仕込みが伝わる。

囲炉裏の実力が最もよく表れるのが焼き物だ。共通して感じられるのは、皮目の香ばしさと塩の当て方の的確さ。子持ち鮎は、火で引き締まった皮の香りと卵の旨味が自然に重なり、噛むほどに味わいが深まる。「銀だら」は塩気が脂の甘みを引き締め、照りのあるタレとも調和して心地よい余韻を残す。「きんき」は皮をかじった瞬間に香りが立ち上がり、身の締まりと脂の厚みを素直に引き出してくれる。どの魚も、囲炉裏の火がもたらす皮目の香りと塩気のバランスによって、酒との相性まで自然に整っていく仕上がりだ。

締めには名物「田舎むすび」。一合ほどの米を包んだ堂々とした姿だが、海苔の香りと米の甘さがまっすぐ伝わり、鮭の塩気が心地よく寄り添う。焼き魚で温まった体を優しく落ち着かせてくれる。

接客も丁寧で、焼き魚の取り分け方まで気を配ってくれる。囲炉裏の熱気と穏やかなサービスが、料理の印象をより柔らかくしていた。総括すると、囲炉裏という唯一無二の舞台を中心に、魚の旨味と炊きたてのご飯の幸福感を静かに積み重ねる店。火の温度と素材への誠実さが、食事そのものの魅力を素直に引き出してくれる。気がつけばまた足を運びたくなる、そんな落ち着いた良さがここにはある。

ご馳走様でした。⁡
#陸蒸気 Less

Okayama is probably most easily recognized by tourists as the largest stopover between Kobe and Hiroshima, and sort of a gateway to Shikoku and the Seto Inland Sea. There is little to do there that is explicitly destination-worthy which, in a word, is wonderful. In late summer or early fall you can find some of the most expensive and mind-bendingly delicious grapes grown anywhere around Japan - or earlier in the Summer, peaches. The riverside garden and park next to the ebony-facade castle has a rental spot for paddle boats that feels more Seattle than Kansai. There is a sort of relaxed, local vibe that permeates everything.
.
Sushi En sits behind an almost entirely unmarked entrance (aside from a small lit "縁") in a neighborhood that seems to be mostly populated with host/hostess clubs and is steps away from a bar that appears to inexplicably be gorilla-themed. I guess this is sort of unassuming and charming all at once. The sushi here, however, rivals top shops throughout Japan in both precision and quality, with the added twist that nearly all the ingredients are sourced locally in the Setouchi area. It was no surprise to me that it is one of the highest Tabelog-ranked sushiya in the region. Less