Foodle

Endelig et lite og koselig sted på Frogner, med varmt interiør, tente lys, summende samtaler og klirrende glass 😍 Menyen er ikke spesielt fransk, men den er utrolig bra! Gode råvarer, tilberedt på riktig måte, med innslag fra ulike verdenskjøkken. Maten serveres i store porsjoner – helt perfekt å dele 👌🏽 Vi må også skryte av den svært livlige og uformelle servitøren, som virkelig koste seg på jobb 😊 Gleder meg til neste besøk!

Priser:
Kamskjell 230,-
Hamachi 220,-
Kroketter 185,-
Biff med tilbehør 1350,-
Ost med tilbehør 340,-

Sted:
@cordial.oslo

Adresse:
Frognerveien 12B, 0263 Oslo Less

The lastest from Alon and Emily Shaya, @saftastable opened this week.

Dubbed “neighborhood Mediterranean,” it’s their most casual and versatile restaurant yet, a counter service, all-day café — part deli, part diner and all fresh and easy.

And there’s a chicken schnitzel pita that has all the makings to become a crosstown destination sandwich. It’s a knock out.

There’s a retro appeal across its clean lines, big windows and smooth curves.

It feels like a mid-century modern eatery adjacent to the city’s mid-century modern Lake Shore/Lake Vista neighborhood.

Some dishes are drawn from the Saba menu, like the hummus and ikra dip, though the range of flavors goes more broadly through the Mediterranean, including Greek and Italian.

The unifying thread is right there in the name.

Safta is Hebrew for grandmother, and Shaya’s own safta, the late Matilda Gerassi, was a foundational inspiration for the chef’s own career. A tribute to her is built into Safta’s Table.

Link in my bio has the full read

#wherenolaeats #igersneworleans #nolaeats #nolafood #nolafoodie #lakeviewnola #visitnola #visitneworleans #nolabrunch Less

Game night, no cooking required! Snag BOGO smoked wings, and add double smash burgers, fresh salads, and takeout cocktails and mocktails from @loroeats Houston, all on @ubereats.
The BOGO Smoked Wings deal runs March 23 – April 6, 2026!

AD #marchmadess #houstonfood #ubereats #houstoneats #houstonfoodie Less

I knew @bong.nyc was going to be a hit before it even opened.

I photographed them for @Resy shortly before the doors opened, and even then it felt like something special was taking shape. When I finally came back recently to eat, a huge snowstorm was hitting the city, but the dining room was still packed and buzzing.

We got to try the entire menu, which felt like the best way to properly experience what they’re doing here. The cooking draws from Cambodian flavors and traditions, presented with a perspective that feels thoughtful and entirely its own.

Spend a few minutes inside and you’ll notice how personal the whole place feels. The room is filled with art made by their friends, the energy is vibrant, and there really isn’t another restaurant in the city quite like it.

Swipe through for highlights from my recent visit!

#bongnyc #crownheights #cambodianfood #beneatsbrooklyn Less

Located just south of #UnionSquarePark, @rulin_nyc offers a small but tempting menu featuring hand-pulled Chinese noodles snd small plates. The noodles are made in-house each night, and are served with their own bone broth, chili oil, and pickled vegetables are well. It’s a true labor of love that comes through in each bowl - and you’ll definitely want to order the Bone In Short Rib & Dan Dan Noodles!

🥒 Smashed Cucumber Salad
🍎 Summer Apple Salad
🍜 Lan Zhou Beef Noodle Soup
🌶️ Dan Dan Noodles
🍖 Short Rib Noodles
🍨 Strawberry & Lemon Sorbet
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#chinesefood #noodlelover #noodlesoup #shortribs Less

Currently rated 40th on the W50b list Septime remains a difficult reservation for good reason, Chef Bertrand Grébaut's time at Arpège translated to a tasting that changes daily for just €85. Stripped back in decor, and slower than one might expect in terms of expediting, plates are fresh and precise with seasonality at the center of everything from grilled endives and pears to Crème caramel - both with winter truffles.

#paris #france #food @septimeparis Less

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【酒亭 笹蔵】
⁡
烏丸御池の路地裏、杉玉が揺れる一角にひっそりと佇む『酒亭 笹蔵』。創業30年以上、京都で魚と酒を扱い続けてきた大将は今や70代後半。元寿司職人としての技と、利き酒師としての感覚。その両輪が生み出すのは、随所に工夫を忍ばせた味の仕掛け。長年のキャリアが導き出すユニークさがひと口ごとに奥行きを作っている。そのスタイルこそ「京都の夜を支える、静かなる名手」と呼びたくなる所以だ。

まず「生ダコ」。噛むとプリッと弾け、そのあとじわりと甘みが滲む。スダチがキュッと輪郭を整え、食感と香りが共鳴する瞬間がある。鵡川産の「本ししゃも」は皮目の香ばしさが立ち、卵の旨みがふっくらと広がる。レモンを絞ったらもう日本酒の手が止まらない。さらに「ポテトサラダ」。芋の甘みを丁寧に残した優しい味わいで、ほっと心が緩む。

ここから名物が三つ、畳みかけるように押し寄せてくる。

口火を切るのは、この日からスタートした「ペッパーくもこ」。塩と胡椒を軸にした潔い仕立てながら、最初は濃厚ミルキー、数秒遅れてスパイスが追いかけてくる二段構え。その変化に体が勝手に反応し、ひと口ごとに中毒性が増していく。

続く二品目は「サザエからあげ」。まずはそのまま香ばしさを楽しむ一度目、次にバターと合わせてコクを深める二度目、最後にそのバター醤油をご飯に吸わせて三度目の到達点へ。ひとつの食材で三段階の旨みの景色を描き切る、笹蔵の真骨頂とも言える構成力だ。

常連が黙って頼む裏メニュー的存在「素焼きそば」。味付けは“企業秘密”と大将が笑う一皿で、シンプルに見えてなぜか真似できない。炒め油の香り、麺の焼き目、隠し味の塩気や旨みが織り重なり、ふわっと立ち上がる香ばしさが食欲を一気にかき立てる。素の表情なのに奥行きがあり、気づけば箸が止まらなくなる魔性の焼きそばだ。

大将は今年77歳。それでも包丁のキレも味の勘も衰えを知らず、むしろ円熟の域にあるように感じる。創業1990年、変わらない店構えの奥で、日々の仕入れと経験が積み重なり、今日の一皿一皿につながっている。奇をてらわず、ただ素材と向き合い続けた結果が蔵の味。路地裏の酒場でありながら、京都の夜に確かな安心感を与えてくれる存在だ。ご馳走様でした。
#酒亭笹蔵 #京都 Less