Foodle

I was invited to @theraredxb Brasserie & Bar, a restaurant that tries very hard not to be classified as a steakhouse. I was there to try some new, ahem, steak from the world-famous Bodega El Capricho – a place in Spain that has become near-mythical among meat aficionados worldwide.

One of the star dishes on the menu that night was the beef satay. The dish was made from the tender, highly marbled and flavourful meat that is found between the ribs, marinated in a rich tangy peanut sauce.

@thesahilanand explained that he had this same dish on the regular menu, and it never sold. The reason? Its name. He named it after the technical cut, so on the menu it read:

“Beef Intercostals, coconut satay, pickled shallots, crushed peanuts.”

The dish just wasn’t moving – and in fairness, I don’t think I would normally order beef intercostals without encouragement. So Sahil changed the name. Simply called it Beef Satay. Guess what? It flew off the grill. Same thing happened to another dish. Another well-marbled and tender beef cut. He named it:

“Oyster blade steak, Salsa pebre, Amarillo chilli”

Again, didn’t sell. “Nobody wanted ‘oysters’ with their steak,” Sahil explained. So again he used another name it is commonly known for – the Flat Iron steak. Bingo – people connected with it and started ordering it.

As he was telling me this, I was bouncing up and down, desperate for him to finish, so I could crowbar my favourite story into the conversation. When he paused for a sip of wine, I saw my chance.

“Patagonian Toothfish!” I blurted out enthusiastically, proud as punch and delirious with excitement that the conversation had led me to my favourite story. Sahil took another calm sip of wine, and nodded.

“Exactly,” he said, “Chilean Seabass.”

I said nothing and ate some more intercostal satay. Less

A neighborhood bakery by day turns into one of Philly’s most exclusive pizza experiences by night 🍕
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Every Friday, The Bakery hosts a limited weekly pizza pop-up featuring rotating Sicilian-style focaccia pizzas made with high-quality ingredients sourced from Sicily, scratch-made components, and house recipes developed by owner and pizza maker Rocco Weiss.
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I went for Friday Pizza Night and had one of the best Italian roast pork sandwiches I’ve had in Philadelphia served on their fresh baked bread, plus a thick-crust square Sicilian pizza from the weekly rotating menu — both were outstanding.
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Only around 40 pizzas are made each week and the menu drops Thursday before selling out fast. The experience is intimate, BYOB, and one of the most unique hidden food concepts in Philly right now.
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📍 The Bakery — 2300 S 3rd St, Philadelphia
Follow @thebakery.phl for weekly menu drops
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#phillyfood #phillypizza #phillyeats Less

Now with nine months experience @barbohemelv is exactly the sort of restaurant #lasvegas #artsdistrict needed.

Sure @jamestrees got a well deserved #jbfa nod, but have you seen the #desserts from @jyergi ⁉️

From a faultless tarttatin with #foiegras ice cream 🍦 to the seasonal 🍐 cake served warm it's not long before this guy gets some serious accolades of his own 🏅 Less

I could be wrong but it’s inconceivable that there would be a better value Michelin star restaurant in Japan.
The lunch menu is a wallet friendly 6800 yen , and for the quality of produce and the skill of the kitchen , it’s a steal .

A deer blood cigar is filled with blood pudding and apple sauce , sweet and rich , and sets the tone .

Sweet potato soup with sesame is velvety and full of flavour .

Buri tartare is paired with walnut miso , shiso, citrus , bone marrow and mushrooms . Creamy this is inspired by soba despite the dish being noodle free .

Pate en croute is brilliantly executed , today’s ingredients consisted of Pheasant , deer tongue and foie gras along with a black truffle duxelles .

The Tatsuo Wellington is a show stopper , and imo opinion has even improved on my previous visit . The fish is interlaced with seaweed , but it’s the scallop and oyster mousse that steals the show , the texture is firmer and leans more towards fish cake than the previous version whose texture was heavily influenced by egg white .

Outstanding venison is served with a classic venison jus and pepper sauce . No notes .

Finally a refreshing dessert with ginger , citrus and tofu , all elements which are easy to love . Less

🍵 Rich Matcha Basque Cheesecake 🍵

【StoreName、店家名稱、가게 이름】
T-bear cafe

【Place、地方、장소】
20 Momiyama, Yasone-cho, Nishio City, Aichi
愛知縣西尾市矢曽根町籾山20
아이치현 니시오시 야소네초 모미야마 20

【Menu、選單、메뉴】
Matcha Basque Cheesecake ¥730 (tax included)
抹茶巴斯克起司蛋糕 ¥730（含稅）
말차 바스크 치즈케이크 ¥730 (세금 포함)

【Other Details、其他詳細資訊、기타 상세 정보】
Today we’re introducing “T-bear cafe” in Aichi Prefecture!
This popular cafe, known for its adorable sweets, offers an ultra-rich Basque cheesecake made with generous amounts of premium matcha and cheese.
The smooth, creamy cheese pairs perfectly with the fragrant bitterness of matcha, making it absolutely delicious.
Highly recommended for matcha dessert lovers!
今天要介紹的是位於愛知縣的「T-bear cafe」！
這家以可愛甜點聞名的人氣咖啡廳，使用大量品牌抹茶與起司，打造出超濃郁的巴斯克起司蛋糕。
滑順的起司口感搭配抹茶的香醇微苦，完美融合，十分美味。
非常推薦給喜歡抹茶甜點的朋友！
오늘 소개할 곳은 아이치현에 위치한 **‘T-bear cafe’**입니다!
귀여운 디저트로 화제를 모은 이 카페에서는 브랜드 말차와 치즈를 듬뿍 사용한 초진한 바스크 치즈케이크를 즐길 수 있어요.
부드러운 치즈의 식감과 말차의 고소하면서도 쌉싸름한 풍미가 완벽하게 어우러져 정말 맛있습니다.
말차 디저트를 좋아하시는 분들께 강력 추천!

#savorjapan
#AichiGourmet #Matcha #愛知美食 #抹茶 Less

⁡.
【餃子のゆうた】

京阪・香里園の街角に現れる『餃子のゆうた』。2012年創業の餃子専門店で、オレンジの看板に猫のイラストが描かれた外観は、どこか親しみやすさを漂わせている。大きく「餃子」と書かれた提灯に導かれて暖簾をくぐれば、そこはまさに餃子一色の世界。

看板の「餃子」は一口サイズの小ぶりなスタイル。皮はしっかりと焼き目がついてパリッと香ばしく、中からはふんわりジューシーな餡が顔を出す。豚肉の旨味にキャベツの甘み、生姜の香りがすっと抜けていく。特徴はその軽快さで、ひとつ、またひとつと箸を伸ばしても重さを感じさせない。

ちなみに、ランチタイムには「餃子ランチ」が人気。餃子二人前にごはん、卵スープ、漬物がついて950円という構成。ごはんはやや固めの炊き加減で、餃子の油分をしっかりと受け止める相棒役。卵スープはふんわりとした卵に青ネギの香りがアクセント、口当たり優しく落ち着く味わい。漬物はきゅうりの醤油漬けで、甘辛さが箸休めにちょうどよく、全体のリズムを作り出す。

特別な仕掛けや派手さはない。ただ真っ直ぐに、餃子を楽しませることに全力を注ぐ店。それが『餃子のゆうた』の魅力。香里園で餃子を欲したなら、まずこの店を思い出してほしい。ご馳走様でした。
#餃子のゆうた #餃子 #京阪 Less