Foodle

Cabracho a la brasa, demi-glace de espinas y toffee salado de almendra envejecida. Muy bien el pescado, interesante.
Canelón de chivo malagueño, faisán, bechamel, payoyo y trufa
Esencia de hinojo
Pan con chocolate

Muy ambiciosa la propuesta que presenta el cocinero de origen iraquí Ivo Wakar en el recientemente renovado chiringuito Tonys, en Elviria (Marbella). Con la idea puesta en el mejor producto para la mayor parte del año y proveedores notables de todas las costas ibéricas, presenta una propuesta más personal y creativa en estos meses de invierno, dependiendo del aforo del restaurante. Platos bien resueltos, en términos generales, que muestran una sólida técnica y formación y su paso por grandes casas, dominio de salsas y fondos, puntos de cocción acertados y equilibrio en los platos. Todo ello en una sala renovada junto a la playa y con un servicio atento que dirige Johavi con maestría. La carta de vinos merecería una apuesta mayor Probaremos la parte más tradicional pero está claro que hay mimbres de sobra y la oferta promete. @ivo.wakar @tonysbeach Less

Carlsbad’s Newest Mexican Restaurant🌴🌮

@nomada.dining is inspired by the spirit of the wanderer, with a thoughtfully curated menu designed to take you through different regions of Mexico & Latin America!

We ordered:
🌶️Salsa Flight
🥑Guacamole
🍊Ranchero Paloma
🍹Classic Margarita
💜Chicha Morada (Mocktail)
🥩Birria Chimichanga Bites
🦐Shrimp Agua Chile
🌮Duck Mole Tacos
🍖Cochinita Pibil Pork
🍫Churros

#sandiego #northcountysd #northcountysandiego #carlsbad #carlsbadrestaurants Less

Lucy celebrates Ukrainian cuisine and culture in a way Dublin hasn’t seen before.

Transportive varenyky. A honey cake worth the trip alone. A comforting chicken Kyiv. While imperfect in parts this is a telling of people, nostalgia and place, not perfect contemporary dishes.

Our full review is in The Sunday Times Ireland this weekend. Read online now or in Sunday’s newspaper. Less

Last call for king cake, continued. Another of my top king cakes in this short season dials into a different kind of tradition — the French tradition, as in the galette des rois from @celticafrenchbakery .

Baker Dominique Rizzo earned a reputation for the king cakes of his French homeland many years ago.

Now, the place to find Rizzo’s cake is his fine patisserie in Lakeview.

This delicately flaky galette is regal, burnished and gleaming, and a bite gives a cascade of crunchy crust, layer after layer, with almond paste coursing between.

Get them whole of by the slice at Celtica.

#wherenolaeats #igersneworleans #nolafood #nolafoodie #neworleans #neworleansfood #mardigras #visitnola #visitneworleans #kingcake #happymardigras #lakeviewnola Less

Every time I come back to @aburiya_ibushi, I’m reminded why I love this place so much. Over the years, it’s been a real pleasure getting to know Chef and owner Toru Ibushi and hearing his story. He opened the restaurant just one day before dining rooms were forced to close during the pandemic, and seeing what he’s built since then makes this restaurant feel even more meaningful.

Aburiya refers to aburiyaki, a style of cooking where ingredients are char grilled over open flame, bringing out a smoky depth while keeping things simple and comforting. That approach runs through the entire menu.

If it’s your first visit, don’t skip the potato salad or the aburiyaki chicken thigh. Both are reasons on their own to come back. This is an easy, fun spot that works for just about any occasion, whether it’s a casual night out or something worth celebrating.

And before calling it a night, stop by Cha to Gelato Zen next door for cocktails and dessert to wrap things up right.

Swipe through for highlights from my many visits here!

#aburiyaibushi #japanesefood #izakaya #beneatshonolulu Less

Breakfast and Brunch is now available ALL DAY in Fishtown at The Percy ✨
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@percyphl has a new chef and a freshly updated menu and every dish is worth talking about.
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From their iconic ricotta pancakes to their brand new chicken & waffles (both available morning through dinner), to their new thick cheeseburger with provolone fondue and their new Caesar salad... This all-day menu blends brunch favorites and elevated diner classics in their stylish ’70s-inspired space. They’re also serving an incredible French onion soup, hearty new entrees, and creative cocktails, making this a great spot for brunch, lunch, dinner, late night food, espresso martinis, and drinks in Philly. 
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Whether you swing by for ricotta pancakes any time of day, chicken & waffles after 5pm, the cozy listening room @soundloungepercy, or their retro bar atmosphere, The Percy delivers bold flavor and late-night diner energy right on North Front Street in Fishtown. 
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📍 Percy Diner & Bar
1700 N Front St, Philadelphia, PA 19122
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#PhillyEats #FishtownPhilly #AllDayBrunch Less

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【餃子のお店もも】
⁡
大阪・昭和町。路地に灯る黄色いテント、その下に小さな暖簾を掲げる『餃子の店 もも』。創業は2004年と、年数でいえばまだ20年にも満たないが、店構えには不思議な“老舗の風格”が漂う。派手さはなくとも、積み重ねた時間の厚みを感じさせる空気感。暖簾のくぐり方ひとつにも、地元客のリズムが染みついている。ここには、昭和町という街のゆるやかな時間が流れている。

看板の「餃子」は、まさにその象徴。ひとつひとつが小ぶりで、つまみのように軽やか。柔らかな皮は指先で摘むとわずかに沈み、噛むともちっとした弾力を返す。片面には香ばしい焼き色がつき、音まで美味しい“パリ”の瞬間がある。中の餡は、豚肉をベースにニラやキャベツをしっかり混ぜ込み、下味をきっちり効かせたタイプ。タレに頼らずとも成立する完成度だが、この店ならではの食べ方が、酢橘と塩。酢橘の酸が肉の甘味を際立たせ、塩が全体をシャープにまとめる。しっかり味の餡に、このミニマルな組み合わせが絶妙に映える。

つまみの一品も見逃せない。「変なやっこ」と名付けられたその皿の正体は、なんとチーズ。見た目はまるで冷奴だが、箸を入れた瞬間に広がるのは乳の香りと塩気。鰹節、葱、生姜、醤油という王道の薬味をまといながら、舌に残る余韻は完全に洋の風。豆腐のようで豆腐でない、この“だまし絵”のような一皿に、思わず笑ってしまう。餃子の合間に挟めば、チーズのコクが酸味と香ばしさをやわらかく受け止め、食卓に新たなリズムを生み出す。

お通しの「三つ葉の胡麻和え」と「野菜スティック」もいい。どちらも素朴で、味の輪郭がはっきりしている。強い餃子の味を支える、控えめだけど確かな脇役たちだ。

『餃子の店 もも』。小ぶりな餃子をひとつ頬張れば、焼きの香ばしさと餡の旨味が口いっぱいに広がる。気取らず、肩の力を抜いて楽しめるのに、どこか芯の通った味。酢橘と塩を添えるだけで、ぐっと景色が変わる。変なやっこをつまみに、ビールをひと口。気づけば餃子の皿が空になっている。そんな店だ。昭和町の夜に似合う、飾らないうまさ。ご馳走様でした。⁡
#餃子のお店もも #餃子 Less