Foodle

yesss, seriously good pho: bomb broth, springy noods, hearty dish. i did find the brisket + flank pretty fatty so if you’re lean-cut people like me, order no. 7 (pho tái bắp) made with beef fillet instead

📍 phở 10 lý quốc sư (hanoi 🇻🇳)

#pho #beefpho #hanoifood #streetfoodhanoi #pho10lyquocsu Less

WHOA!!! 🍕🔥 @primepizzala x @earlsweatshirts 🔥🍕
The Heat Check pizza is NOT playing — provolone, grandma sauce, jalapeños, Ezzo beef pepperoni, Bludso’s beef hot link, spicy beef sausage, finished with jalapeño-cilantro ranch 😮‍🔥
Available until January 24th — don’t sleep!
Got to meet Earl and he’s seriously so cool & kind.
Plus the limited Prime x Earl sweatshirt with “Live Pizza Love” 🙌🏻 Great pizza, great merch, great day 🍕🧥🔥 Less

⭐️🐔 🇯🇵 Finally tried @starbirdchicken NEW Japanese BBQ lineup 🤤
The sandwich — perfectly crispy chicken with that sweet-savory Japanese BBQ sauce, a little heat from the wasabi aioli, crunch from fresh cabbage and cucumber, and pops of flavor from pickled ginger, green onion, and togarashi. So balanced, so addictive.
The tenders were just as good — juicy on the inside, crispy on the outside, drenched in that umami-packed BBQ sauce and topped with furikake, green onion, and more pickled ginger for that extra bite.
And let’s talk about the fries because WOW. Okonomiyaki-inspired fries loaded with Japanese BBQ sauce, wasabi aioli, furikake, pickled ginger, green onion, and bonito flakes — crispy, creamy, smoky, and slightly sweet all at once. Easily my favorite part 🍟🔥
Ended the meal the only right way — with my all-time favorite dessert, @itsiticecream sandwich- Cold, creamy vanilla ice cream between soft oatmeal cookies dipped in chocolate = the perfect finish.
10/10 flavor, zero regrets. Would order all of this again 😍🍗🍦 Less

In the twilight of 2025, we returned to Osip, a farm to table restaurant in deepest Somerset that we last visited in 2023.

I keep a list of restaurants that I want to visit on Google Maps with notes. Osip sat at the top of my list. I subscribe to their newsletter and read about the renovations of this 16/17th century coaching in-turned-pub reborn with a lived in, English countryside chic.

On entering I instantly had some regrets that we did not book on of the four rooms above the restaurant; a regret amplified when it also dawned on me that we had not booked a return taxi to Frome because Osip is isolated. So much so that on the winding journey here I accepted that no one would ever find our bodies if it came to it.

The reception room is cozy. There is a short pile of newspapers in a basket; both the logs and decorative pillows are hand-chopped, the latter as if by protocol. It all looks thrown together in that deeply considered, designer way. An indoor fire exudes warmth and a flickering glow that softly whispers, “Stay a while, drink red wine and throw on some thick socks.”

Versus our last visit, Osip’s dishes are intense, studious and bold. Two years ago, the cooking felt displayed rather than harnessed — admired, rather than realised. Now, Merlin decants flavour by coaxing what’s delicious from places we know instinctively, then assembles disparate elements as if they were always meant to sit together. The kitchen plumbs flavour depths with a finesse that feels intuitive and honed.

Take the Orkney scallops, lacquered in sticky roasted-chicken jus beneath a ten-tog duvet of Jerusalem artichoke purée, those crispy tubers and a dusting of cep powder. It’s a modern surf-and-turf by which others should be judged.

Osip is now a local hero turned world class restaurant but for one caveat, and that’s the service. It’s fine. It’s professional and well-informed, but it is under powered. The food invites you to lean in while the hospitality keeps you at arms’ length.

Read more about Osip on EatGoSee or my Substack. Both links are in my profile.

📍 Osip, 25 Kingsettle Hill, Bruton, Somerset, BA10 0LN.

#itsliamcollens #osip #foodwriter

Would you go? Less

Simply amazing dinner yesterday at @rest_quintonil in Mexico City. Owned by the husband-and-wife team Chef Jorge Vallejo and dining room manager Alejandra Flores, this two-Michelin-starred restaurant, #3 on the World’s 50 Best list, serves a compelling tasting menu based on Mexican ingredients and traditional dishes executed with impeccable modern cooking techniques. A truly impressive meal not only for the food but the service and especially the wine service by sommelier Tomas Carreira. An inspiring meal made with flawless execution. Go to enjoy the art, expertise and professionalism of this dynamic team.
Menu on last slide. Picture of Jorge Vallejo and Alejandra Flores in there too. Lovely, lovely people. ❤️ Less

Now I wanna do a mini pizza crawl to try all the newish places… should I? 🍕🍕🍕

@sicarapizza just opened a new location in Southie but I went to their OG spot in Cambridge. Needless to say I was pleasantly surprised!

#bostonfoodies #bostonfood #pizza #neapolitanpizza #pizzalovers Less