Foodle

St. Patrick Day is soon upon us and while Ireland is on your mind, let me tell you of a lunch I had this week with Ireland’s minister of state for agriculture, food, and marine, the Irish consul general in Vancouver and an organization they wish to support and promote. And once I learned of it, I do too. Good Food Ireland, founded by Margaret Jeffares, a farmer 20 years ago, promotes Irish farmers, fishers, artisans, chefs and works to change the perception of Irish food, which has always been local, sustainable, and artisanal thanks to a land of small, local producers.
And now they have launched a website connecting you to experiences, curated by Good Food Ireland, with these producers and creators when you travel to Ireland and you can book the tours, cooking classes, tastings through https://goodfoodirelandexperiences.com.
They include afternoon teas, tours and tastings at distilleries, cheesemakers, beekeeping facilities, oyster farms, chocolate makers, and Irish soda bread classes. Longer tours include three-days of visiting distilleries, including Jameson, and the one I would certainly join, a private tour of the famous Ballymaloe Cookery School Gardens and Organic Farm in Cork.

#irishfood #irelandtravel #ballymaloe #Botanist Less

I’ve followed Waleed Ogbah since he first started a pop-up in the same building as The Vancouver Sun, serving Yemenese food on weekends, in a coffee shop that operated only on weekdays. That was in 2017.
Since then, he’s grown Saba Foods, into a flourishing restaurant. It had moved around few times before settling in South Granville, in the elegant former West restaurant location. The stars of the menu have always been the lamb and chicken haneeth, slow braised and succulent. But he’s added another — the tomahawk steak. “If you asked for a knife, it means we didn’t do a good job,” he said of the haneeth when I first interviewed him.
The other Saba strength is the warm hospitality, filtering down from Ogbah. Less

Pastrami brisket is back on at Cattleack this week, and beef cheeks with lime chimichurri on Friday. In case you needed a little PSA. I don't post here much anymore. Every time I resolve to get back to it, the platform annoys me some more. No, I don't need to add a song to my picture of barbecue. No, I don't want to reach more people, necessarily. Anyway. That's some seriously hot mustard they're serving! Less

As every seasoned diner knows, a good meal is improved by an even better story.

At @maz.tokyo , as it is with its sister restaurant, Virgilio Martinez’s @centralrest , in Lima, this story is told across 9 altitudes spanning the Amazon rainforest, Andean highlands and the Peruvian Pacific coast. Only here the idea is filtered through Japan. Much of the pantry is local — including wild Hokkaido bear, tamed into glossy curls of “guanciale” so thin they dissolve on your tongue — and illustrated through a deck of postcards, each a portrait of an ecosystem. The servers here could double as oratorians, romancing you with the premise that you’re there, too, unearthing culinary treasures from land to sea.

But even if the narrative doesn’t land — and it does — the food would, because it’s spectacular. A meal begins with clams three ways, followed by “Jungle Pond,” a riff on turtle stew, resembling a triptych from Paul Klee: colorful vegetables pressed thin over an achiote crisp. Yes, those are charred turtle heads staring at you, and I tried to look unfazed. But their flavor is the point: meat and blood worked into a sausage with the kind of Maillard depth that stays in your head like a Wagnerian leitmotif. The plunge into cold seas is also noteworthy: scallops dropped into a bowl painted with undulating waves, its surface stained with seaweed pigments so precise it’d feel almost rude to disturb it.

The props here are a big draw. Logs as platters; kelp tucked inside a pomelo the size of a crystal ball; and honeycomb ice dotted like gemstones. But the one that haunts me is the lily bulb baked in cacao clay, split open to reveal a deeply savory core that you pair with uchutua — Andean herbs and chile stitched into something green and urgent.

Peru may be the most dynamic food destination on earth. Maz doesn’t try to recreate it; in fact, the dining room is refreshingly spare, while the service matches your energy. There’s a show-and-tell to start. And no one will scold you for missing cues or refusing to submit to the spell of “chef.” This chef, though, deserves your attention.

Best of luck on your next chapter, @santiago.maztokyo .

📍Maz, Tokyo. 🍽️ Feb ‘26. Less

I’m sure I’ve eaten at countless Pakistani-owned restaurants, but I’d never tried a karahi before I moved to New York. So it’s really exciting to be in a community where Pakistani delicacies are celebrated and served in their full splendor.

If you want to learn more about Pakistani cuisine, read my article about the new @frontierkarahihouse and get some karahi for yourself. As you can see, this is the G.O.A.T.

(Link in bio.)

#longislandeats #lieats #karahi #pakistanifood Less

If you know, you know that UNO’s is a classic restaurant go-to wherever you live🔥 Sometimes a taste of Chicago deep-dish is what the soul needs 🍕🙂‍↕️ If you have a location near you, definitely check them out and hit the bio link to find out more‼️

#foodreview #deepdishpizza #unospizza #blogcontent #newjerseyfoodfinds Less

If you’re looking for the BEST Chicken Caesar Wrap, Jacob’s Pickles is THE place to go to‼️ The wraps are massive, the chicken is extra breaded, and the dressing is super creamy 🤤 My mouth is watering just talking about this 😂 But seriously you need to try one and click the bio link for more 👀

#bestiebites #favglobalfoodies #instasitiophile #welove2eat #goldentastyfoodie Less