Foodle

At @dookychaserestaurant , a hug — from a member of the restaurant family or their long-serving staff — is so common and genuine, for regulars it can feel like a first course to the meal.

On Tuesday, the embraces were a little tighter, and lasted just a bit longer.

It was the first day back for the Treme landmark, four days after a brazen shooting in the restaurant.

New Orleans people showed up.

Dooky Chase’s is more than a place to eat.

It’s home to a shared New Orleans culture of connection, told through distinctive food that becomes more than a meal.

It’s the way the experience makes you feel.

It’s the history of the restaurant, and the way its next generation make an expanded notion of family feel possible through hospitality.

On Tuesday, hospitality was a two-way street as it clearly flowed back to the restaurant — from people who value its role in their city, who needed to express their care for the people behind it.

Link in my bio has my full @nolanews column on this and more photos by @cgranger

#wherenolaeats #igersneworleans #nola #nolaeats #nolafoodie #nolafood #community #neworleansfood Less

You can order omakase at Kizushi, but during lunchtime most customers go okonomi, using a wall menu behind the counter with a set of wood tiles that looks to be at least 50 years old. Neta are displayed in a freezer case - no fancy hinoki boxes. Every flavor profile is as classic as it gets. Shari contains zero akazu and is on the softer side. Kuruma ebi can be served "karakozuke" style - a shape that imitates a traditional Chinese hat (the "karako") that is nearly extinct. Sometimes, makajiki (the most prized neta from days when tuna was considered trash fish) may stand in for otoro. Diners may be served by either the 4th or 5th generation Yui-san, depending on where they sit, but all of the sushi is more or less the same shape and quality. A full meal takes less than an hour, and generally costs under ¥15000. Less

#すし屋蓮太郎⁣
#福島⁣
お値段以上素材と技が光る江戸前鮨のお店⁣
トップは桜色から琥珀色グラデーションのトロ⁣
脂最高！余韻までご馳走な完成度高すぎる一貫⁣
綺麗な橙色、体温でじわっと溶けて甘い虹鱒⁣
直前で切られる芽ネギはシャキ感が生き生き⁣
太刀魚は炭で直火炙り炭の良い香り身はふわり⁣
いくらはキャビアが鎮座金粉散らす贅沢な逸品⁣
平貝は甘くホタテより力強い圧倒的な弾力⁣
天かすと一緒に頂く初めての食感のトロタク⁣
玄米やトウモロコシを餌に食べた白い卵焼き⁣
鰻はお餅と一緒に海苔で巻く熱々で伸び伸び⁣
蕪と小芋が白味噌仕立てお味噌汁でほっこり〆⁣
今回はおまかせコースこれだけ食べて8.800円⁣
こちらのコース昼のランチは12:00なら予約可能
前代未聞過ぎるお値段以上とはまさにこの事⁣
安さで誤魔化さず仕事の緻密さで舌を唸らせる⁣
一夜でもぅ虜、再訪が頭をよぎる中毒性あり⁣
実力で惚れさせる。一度で終わらない鮨店⁣
迷いのない滑らかな手捌きに魅せられる大将が切り盛り⁣
20250104⁣
⁡⁣
⁡⁣
🍣おまかせコース8.800円🍣⁣
・握り10貫⁣
(しまあじ、虹鱒、トロ、太刀魚炙り、真鯛、⁣
トロタク、鰤、平貝、玉子、うなぎ餅)⁣
・1品 5品⁣
・味噌汁⁣
・デザート⁣

⁣
⁡⁣
@sushiyarentarou⁣
⁡⁣
⁡⁣
すし屋 蓮太郎⁣
大阪市福島区福島7-21-7 ⁣
📞06-6453-4649⁣
営業時間⁣
土~日 ⁣
ランチ 12:00〜14:00(L.O)⁣
1:00～22:30（L.O）⁣
定休日 不定休 Less

Recommended bowl: Since 1905

This legendary family-run local establishment is one of the oldest soba shops in Okinawa Prefecture that’s still operating. It was first opened in 1905, and has relocated just once since then to its current location. The century-old recipe consists of katsuo and tonkotsu soup, with teuchi style noodles house-made using charcoal instead of kansui. Island togarashi chili-infused awamori spirit sauce free to add. Topped with sōki sparerib and kamaboko fish cake, jūshii rice bowls on the side. Open 11am-5:30pm or until the soup runs out, second branch located nearby. Less

This might be Austria’s most iconic restaurant 🇦🇹⭐️⭐️

In the fields of Burgenland sits @taubenkobel.austria , a two-star institution founded in 1984 by Walter Eselböck, now run by his daughter Barbara and her husband Alain Weisgerber.

The Eselböcks are the closest thing Austria has to culinary royalty, Barbara’s sister Stephanie runs the cult natural wine estate @gutoggau . It’s a family where food and terroir are a way of life.

The cooking is local, minimal, and pure, at times elegant, at times almost too restrained. A place where simplicity reigns, for better and for worse.

Taubenkobel feels nonchalant, from the setting to the service and that’s both its strength and its weakness.
-
📍 Taubenkobel, Burgenland
💶 Tasting menu €228
-
*invited
#ChasingStars #thefoodfetishist #Austria #Taubenkobel #michelinguide Less