Foodle

Finally made it to Di An Phở, and it absolutely lived up to the hype 🍜

The phở is everything. A deep, rich broth that’s been simmered for over 18 hours, tender slices of beef or chicken, and perfectly soft noodles that soak up all that flavor. It all comes together in a really fresh, balanced way.

The spring rolls were really clean with a nice crunch, and every drink we tried was refreshing and the whipped toppings so smooth and creamy, it made the whole meal even better. We left already planning our next visit.
📍: @dianphorestaurant 12934 Bellaire Blvd suite 108, Houston, TX 77072

#vietnamesecuisine #houstonpho #houstonrestaurants #houstonfood #houstoneats Less

If you’re trying to figure out where to go for brunch next weekend, look no further. Make your reservation at @tradicionalenyc.

Chef Anton Dayrit and his partners created Tradicionale to give Filipino-Spanish cuisine a real home in New York. It’s a place that feels soulful, stylish, and deeply rooted in heritage while still bringing a fresh perspective to the table.

Anton has spent years cooking in some of the city’s most respected kitchens before opening his own concepts, and Tradicionale feels like a natural evolution of that journey. The menu reflects his background, blending technique with the flavors and traditions that shaped him.

What I love most about this place is the atmosphere when you walk in. Tradicionale was built to be a gathering place where food, cocktails, and community come together, and you can feel that energy the moment you sit down.

Swipe through the carousel for a look at some of the dishes that were all so so good. If you’re looking for great brunch spots in NYC, this is a spot you’ll definitely want on your list!

1. Highlights
2. Arroz Caldo - chicken broth porridge, shrimp, smoked fish, chicken boiled egg, chicharron
3. Kurobota Berkshire Tocino - Pineapple & soy marinated Berkshire pork butt, garlic fried rice, fried egg, pickled onion
4. Lola’s Corned Beef Croque - slow roasted corned beef, gruyere,
béchamel, fried egg on sourdough
5. Sober Pinoy - zero proof gin, pandan, lime, eagle
6. Handcut Steak Fries
7. Pandan French Toast - challah, pandan batter, jackfuit, banana, powdered sugar, cinnamon
8. Spread
9. Dining room
10 & 11. Exterior

#tradicionale #filipinofood #filipinospanish #Chelsea beneatsmanhattan Less

For 2 Weeks only (3/9-3/22),
#ArcticAfterDark, @kvaroyarctic is featuring their incredible Salmon at a number of restaurants in NYC including @atoboynyc! Their stunning dish has a perfectly cooked Arctic Salmon filet with cauliflower foam, orange slices, and white kimchi - and one of our favorites of the meal! 🐟

We also couldn’t miss the @atoboynyc signature Fried Chicken, Uni over egg-jjim, and Squid with chili crisp - making for a memorable meal that has been one of the highlights of 2026!
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#seafoodlover #salmon #koreancuisine #seafoodrestaurant Less

The perfect weekday slice 🍕
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You’ll find it at @paganosphilly inside The Concourse at Comcast Center, a Center City staple that’s been serving Philly since 1962. Classic pizza by the slice, fast, reliable, and exactly what you want when lunch needs to be simple.
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Pagano’s also does breakfast, sandwiches, and salads making it an easy go-to if you’re working nearby or coming through Suburban Station.
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Tag @theconcoursecomcast when you grab one.
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#CenterCityPhiladelphia #PhillyLunch #PizzaSlice Less

Of all the Nordic cities, Oslo is the one I find most compelling. I like the people. I like the food. Both are rich in character and flavour, yet refreshingly unpretentious.

The restaurant scene isn’t quite as overwrought and self-important as that of Copenhagen — the predictable destination of every ridiculous foodie. But then again, at least in Oslo the kitchen stagiaires seem to be actually paid — and somewhat less likely to be physically assaulted by their chefs. Progress, Nordic style.

Hot Shop is my coup de cœur in Oslo. Pristine ingredients, rigorous cooking, excellent wines, no storytelling bullshit, and a cozy room. The kind of restaurant that reminds you why going out to eat still matters — and why you keep coming back. See you soon @torjus_porat_ ✊ Less

Housed in La Réserve, a former 19th century mansion gilded in gold and soft leather, Le Gabriel received it's 3rd Michelin star in 2024. Toqued by Jérôme Banctel the cuisine references Brittany with international nuances, and although mostly "safe" the cookery is faultless while sauces are deep and complex. Fancy but not stuffy, lunch changes daily per Chef's inspiration with generous portions and gracious service.

@legabrielparis #paris #france Less

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【岸田屋】
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月島の夕暮れ、仕事帰りの人たちがぽつりぽつりと吸い込まれていく藍の暖簾。そこは『岸田屋』。昭和がまだ息をしている場所だ。明治33年の創業、戦後の混乱も高度成長もこのカウンターで見届けてきた。木の艶、味噌の香り、湯気の白さ。その全部が“懐かしさ”ではなく“現役”であることに驚く。岸田屋は、昭和酒場のど真ん中で今も生きている。

料理はどれも、飾らないのに芯がある。看板の「牛にこみ」は、味噌の濃度が堂々としていて、煮込みというより“液体の酒肴”。とろけるモツに白髪ねぎ、七味をひと振りすれば、酒が止まらない。味噌の塩気と辛味が舌を叩き、旨味がじわじわ広がる。これを基準にすれば、他の煮込みがどこか物足りなく感じてしまうほど。まさに、東京三大煮込みの１つとされる理由だ。

「ポテトサラダ」は、芋が自ら崩れ落ちるようなとろけ具合。舌に触れた瞬間、ぬるりと溶け、胡椒の鋭さが輪郭をつくる。もはや“サラダ”ではない。酒のための柔らかい肴だ。

「鮭ハラス焼」は脂の香りが立ちのぼる瞬間に勝負あり。口に運べば、皮目の香ばしさと脂の甘みが共存し、添えられた大根おろしがそれを見事に中和する。シンプルな皿なのに、味の重心がどっしりしている。

そして「おにぎり（明太）」。海苔の香りと明太の塩気が、酒の余韻をきれいに締める。米の甘みがしっかりと立ち、飲み終わりの儀式としてこれ以上の一手はない。

岸田屋の魅力は、味でも接客でもなく“時間の在り方”にある。女将とお姉さんたちが生み出すテンポは、居心地と緊張の絶妙な間合い。誰も長居しないけれど、誰も急がされない。ここでは“客が店に合わせる”のが自然なルールなのだ。総括すると、岸田屋は「昭和酒場の完成形」。味噌と脂と炭酸で構築される小宇宙。派手な料理はいらない、ここには“人と時間の旨味”が詰まっている。今日も暖簾の向こうでは、変わらない味と変わらない笑い声が続いている。

ご馳走様でした。⁡
#岸田屋 Less