Foodle

Who wore it better?

Inspired by the pork stuffed tofu at @moi.nola , we tried our hands at making dau hu don thit sot ca chua at home.

That’s the restaurant at left, home attempt at right and a few step-by-step looks.

This was fun and delicious and I’m very glad for the way this new restaurant is putting different dishes from the Vietnamese tradition in rotation here and I’ll leave the cooking to them again for the next round..

#wherenolaeats #igersneworleans #nolaeats #nolafoodie #nolafood #vietnamesefood #homecooking #newtome Less

Some restaurants don’t just last. They grow.

@atoboynyc just reached its 10 year mark, and it’s been incredible to watch how this restaurant has grown. As the very first New York restaurant from @jparkato and @eparkato, Atoboy laid the foundation for everything that followed. Seeing what they’ve built over the past decade has been truly inspiring.

I hadn’t been back in a while, and this visit reminded me why this restaurant continues to stand the test of time. The meal felt deeply satisfying and beautifully composed. It’s easily one of the best meals I’ve had here over the years.

Swipe through the carousel for highlights from a meal that reminded me why I still love this place so much!

#atoboynyc #atofam #koreanfood Less

Stopped by @cravesushibar during the coldest week of the season - and it was well with the trek! This elegant #midtowneast restaurant offers a relaxed vibe with a menu featuring traditional and modern Japanese plates. We loved the nigiri and maki offered, and the Thai flavors in the kanpachi and curry were the hidden stars!

🦑 Crispy Salmon Rice & Calamari
🐚 Tuna & Spicy Scallop Handrolls
🌶️ Yellowtail Kanpachi
🍣 Nigiri with Ikura & Uni
🦞 Maine Lobster Rolls
🍗 Vinegar Fried Chicken & Thai Lobster Curry
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#sushilover #sushidinner #seafoodlover #sashimi #nigiri #japanesefoodlover #maki #nori #calamari #tempura #crispyrice #scallop #yellowtail #seaurchin #ikura #whiterice #lobster #friedchicken #thaifoodstagram #redcurry Less

A cozy Italian date night in South Philly 🇮🇹
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Ristorante Pesto has been a family owned and family run neighborhood favorite for decades, serving classic Italian comfort food in a warm, inviting space.
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From the gnocchi flight in three sauces inspired by the Italian flag to the chicken parm, spaghetti, tiramisu, and cannoli, everything here feels comforting in the best way. This is the kind of Italian restaurant you come back to again and again, whether it’s a winter night out, a low key date, or early Valentine’s Day plans.
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A true South Philly staple with a full bar, seasonal drink & food specials, thoughtful service, and consistently excellent food that people trust with many regulars that have been going for years. I definitely recommend checking it out!
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📍 1915 S Broad St, Philadelphia, PA
🍝 Italian restaurant in Philadelphia
❤️ Perfect for date night and special occasions
📲 @ristorantepesto
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#ItalianFoodPhilly #PhillyDateNight #SouthPhillyEats Less

A meal full of subtlety , finesse and precision . @tatediningroom spearheaded by @chefvickylau delivers on a clever interplay of French and Chinese standards which melt together seamlessly rather than be forced to fuse .

I. ODE TO CRAB
Steamed Snow Crab with Consommé Jelly Crab and Pepper Bisque with Peanut Sprout

Unami laden start Lee by the crab jelly , the crab meat beautifully fresh and sweet and the bisque mercifully light and given texture with raw vegetables.

II. ODE TO SCALLOP
Pan-seared Normandy Scallop with Oscietra Caviar and Coconut Sauce

Dish of the night perhaps, lovely mi-cuit scallops and a velvety sauce punctuated by seaweed notes which had great length of flavour .

III. ODE TO CHANNEL ROCKFISH
Charcoal-Grilled Channel Rockfish with Mountain Kumquat and Pickled Plum Sauce

The kinki is cooked on the binchotan and the resulting skin is glass thin and equally crisp . Nice acidity from the kumquat preparations .

IV. ODE TO MUSHROOM
Medley of Mushrooms with Earthy Ragout, Sand Pine and Purple Potato

7 mushrooms are used and together they meld into great harmony , a very clean matsutake broth accompanies the dish .

V. ODE TO BLUE LOBSTER
Blue Lobster with Tofu Skin Cabbage Roll and Cantonese Lobster Jus.

Loved the yuba / cabbage roll , it has the texture of the seafood farce/quenelle preparations that you may find served in such a dish in France , incorporating Tofu is genius .

VI. ODE TO LAMB
Rack and Saddle of Lamb from Aveyron with Citrus Lamb Jus
Mongolian Chive Flower Relish

ODE TO QUAIL
Roasted Shaoxing Wine Marinated Quail with Sticky Rice and Spiced Poultry Jus

Juicy young quail responds brilliantly to the sticky rice and lap Cheong stuffing which soaks up some of the quail juices . Tremendous

VII. ODE TO GINGER
Orange Chiboust with Yellow & White Ginger Sorbet and Mountain Black Honey

Fresh and vibrant dessert . Light on the palate which has been the hallmark of the meal . Less

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【ガストロノミー ジョエル・ロブション】
一皿ごとに芸術を味わう、美食の殿堂

恵比寿ガーデンプレイスに鎮座する『ガストロノミー ジョエル・ロブション』。まずはこの名前を聞いただけで背筋が伸びるだろう。ジョエル・ロブション――フランス料理史に燦然と輝く、世紀の料理人。生涯で30を超える星を手にした唯一無二の巨匠だ。彼が残したのは単なるレシピや技法ではなく、美食の哲学そのもの。その思想を正統に受け継ぎ、東京で最高の形に結晶させているのが、この恵比寿の館である。

この空間に一歩足を踏み入れれば、ただの食事では終わらないことがすぐにわかる。重厚なインテリア、静謐なサービス、磨き上げられた皿の数々。そこは、完全なる食の殿堂。クラシックを深く理解しながら革新を恐れず、完璧な火入れと調和で素材の本質を引き出す。さらに盛り付けの美学は緻密で、料理は芸術的でありながら、口にすればただ純粋に旨い。

さて、ここからはいよいよ料理の幕開け。

最初の一口は「ラングスティーヌのゴーフレット」。香ばしい生地の軽やかな食感の中に、ラングスティーヌ（赤座海老）の濃厚な旨味が閉じ込められている。アミューズでありながら、一撃で場の空気を支配する力強さ。

続いて登場するのはスペシャリテ「帝国キャビア 〜ジョエル・ロブションスタイル〜」。ソローニュ産のキャビアを冠に、ズワイ蟹と甲殻類のジュレ、そしてカリフラワーのクリームが幾層にも重なり合う。黒と白のコントラストは視覚的にも劇的で、一口に収めれば海の塩味と大地の滋味が融合する。これは単なる料理ではなく、ロブションが築き上げたアートだ。

冷菜の「金華鯖と茄子のタルトレット」は燻製香を纏った鯖に、バジルと茄子のピュレを合わせたもの。パリパリとしたタルト生地が食感のアクセントとなり、濃厚さを軽やかに引き上げる。横に添えられた紅心大根にはタルタルを忍ばせ、酸味と瑞々しさが全体を引き締める。

温菜は「ホタテとスペルト小麦のリゾット」。パルミジャーノのコク、鶏出汁の旨味が穀物に染み込み、ミキュイで仕上げたホタテを優しく抱き込む。皿の上には鮮やかな緑のハーブや紫の花穂紫蘇が散りばめられ、黄金色に輝くリゾットと調和して華やかな景色を描く。

魚料理は「キンキ」。脂の乗った身を繊細な火入れで仕上げ、茗荷や蓴菜を添えて和のニュアンスを漂わせる。特にネギのアクセントが印象的で、フレンチでありながら日本料理の清らかさを宿していた。

肉料理は「牛フィレ肉のソテー」。赤ワインソースにキャラメリゼしたエシャロット、人参のオペラを添える。堂々たるクラシックの世界観でありながら、遊び心も織り交ぜるあたりがロブション流。正確な火入れが肉の力を最大限に引き出していた。

そしてフィナーレを飾る「モンブラン」。栗のグラッセとコニャック香るソース、黒すぐりのソルベを重ね、繊細な飴細工を纏わせた造形美。甘美さと酸味の対比が口の中で踊り、最後の瞬間まで舞台を華やかに締めくくる。

パンのワゴンサービスもこの店の象徴だ。クロワッサン、エピ、独創的な練り込みパンがずらりと並び、思わず選びすぎてお腹が満たされる。ロブションにおいてはパンですら主役のひとつであることを実感する。

そして、この夜を彩ったワイン。ルイナールのブラン・ド・ブランから幕を開け、ルーロのムルソー、ロックのニュイ・サン・ジョルジュ。そして極めつけはDRCが手掛ける「コルトン」。DRCの名を冠するだけで場の空気が張り詰め、その奥行きと果実味はロブションの料理に堂々と寄り添った。正直、かなり背伸びしたラインナップだが、この殿堂で味わうに相応しい相棒だったと胸を張れる。

偉大なるジョエル・ロブションの哲学を、東京で追体験できる唯一無二の場所。格式と遊び心、伝統と革新、その全てを圧倒的な完成度で示す。美食を語るなら、この館を避けて通ることはできない。ご馳走様でした。
#ガストロノミージョエルロブション #恵比寿 Less

Zhang Shifu Zaocan Dian (張師傅早餐店) - Shanghai (China)

Back in the day, a good breakfast in Old Shanghai used to mean a combination of four
items, who would collectively mean the Four Guardian Warriors of Shanghainese breakfast.

This name may sound odd at first, but it is actually a buddhist reference to the gods from the Han dynasty.

Although all of the 4 Warriors are still popular, not only in Shanghai but across China as a whole, they are not so easily found together anymore. However, a few places still specialize in all of them, and Zhang Shifu Zaocan Dian is where I headed to in order to try this dying local tradition.

Without further ado, the aforementioned items are:

Ci Fan (粢饭), a glutinous rice roll that can be stuffed with a variety of fillings. Pork floss and pickled vegetables are usually a winning combination.

Dou Jiang (豆浆), or Soy Milk, is fresh and can be either sweet or savory. It has absolutely nothing to do with the packed version that the rest of the world is used to.

Da Bing (大饼), which consists of a flaky sesame pancake that also has sweet and savory versions.

Finally, the You Tiao (油条) is a fried long strip of dough that is chewy and absorbs well any liquid that it is poured into.

(Versão em Português nos comentários) Less

Recently, Ishibuchi-san and his team went to Bangkok for a collaboration event at a local sushiya. These sorts of events are becoming more common as the exclusivity and unbookable nature of many top restaurants in Japan has attracted international attention. For many foreigners, the only opportunity to eat with top Japanese chefs may be through such an event. This is certainly a way to cash in on this exclusivity with wealthy customers who have zero price sensitivity - to wit, some of these collaborations I've seen in NYC have charge 2-4x the normal course price of a meal with these chefs, with ingredients that are unavoidably of lesser quality for logistical reasons. On the other hand, international collabs are an opportunity for many chefs to reach a new audience, honor their students and friends, and promote their craftmanship to new audiences.
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For the Bangkok event, Ishibushi-san debuted several neta prepared with Thai flavors, and for a limited time offered these completely original creations as okonomi when he returned to Osaka. I don't remember what all five were, but I had enough stomach space to try two this past November: kohada in a sujime that included copious amounts of makrut lime leaf, and buri zuke in lemongrass oil. All I can say is wow. These are absolutely non-traditional sushi flavors, but in many ways fit exceptionally well in the format of a sushi meal. Vegetal and aromatic notes are typical of many seasonings associated with sushi (shiso, ume, negi, etc) and the "Thai" additions primarily added fragrance that enhanced the natural flavors of the fish rather than changing or "flavoring" them. A truly brilliant innovation, and a sign of deep respect for the opportunity to serve sushi in a foreign country. Less