Foodle

X @naycaferestaurant

GRAND OPENING RICHARDSON 🥙🍢

New addition to the scene in this town and they are smoking all their meats on that charcoal..bringing in the smoookey flavor to every bite 🤤

Grand opening Friday, December 19th 🗓️
📍 2100 Alamo Rd suite s, Richardson, TX 75080
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#food #halal #texas #richardson #supportlocal #dfw #supportsmallbusiness #foodblogger #new #bbq #kebab #meditteranean #smoke #flavor Less

Enchiladas, the Honduran type, piled high at La Cocinita in Kenner.

There was just one other customer in the dining room when I chowed down on this at the peak workday lunch hour this week, plus a few people coming in for take out - which has been a lifeline for some.

Link in my bio has my story on how Hispanic restaurants and markets are suffering in the New Orleans area right now and how bringing them a little more business can go along way to support.

#wherenolaeats #igersneworleans #nolaeats #nolafood #nolafoodie Less

Top 10 of 2025! At number 2!

The Carapace of Lobster

I spent a long time wavering over which dish deserved first place this year — yet one certainty kept resurfacing: the dish I found myself returning to most in 2025 was the Carapace de Homard at Arborescence. Visit after visit — and even a deliberate return just to relive it — I had the privilege of tasting Félix Robert’s creation more than once.

The Carapace of Lobster.

Blue lobster, gently cooked, meeting the brightness of blood orange and the herbal whisper of rau-ram, served alongside a deep, concentrated orange reduction, emulsified with butter drawn from roasted lobster heads.

The shell is imagined all over again — reconstructed with crystallized lobster jus and set back upon the lobster like a glistening suit of armor.

What arrives at the table feels almost poetic: layered, confident, and overflowing with flavor and imagination.

To me, this is a chef standing at the edge of a remarkable future. Precision, identity, and creativity shine through — and together with his wonderful wife, Nidta, they seem to have everything required to shape Arborescence into a true world destination! For now, I quietly enjoy the beauty of their relative anonymity. 😉

📷 : @florian_dmrg

.⁣Michelin Guide : ⭐️
.⁣ GaultMillau : 16/20
.⁣ OAD top 100 : soon!!!! Less

6 hands dinner @aura_anima_by_ahtb ✨

- Rainbow trout, berries, oxidised wine -
- Caviar, beluga lentils, alpine dashi -
- Wild eel, licorice, leek, green strawberries -
- Ditalini, wild mushrooms, koji cream -
- Mulled wine gin -
- Wagyu, braised oxtail, charcoal mayo, kale -
- Umberto cheese & Enzymatic quince -
- Wood sorrel, elderflower, candied pine cone -

Foodtastic Experience by @alexander_herrmann_offiziell @nniederkofler @svenwassmer 🙏🥂✨ Less

#大衆酒場一番手⁣
#梅田⁣
安い早い旨い！食べ飲み放題がお得な大衆酒場⁣
今回は170種類食べ飲み放題4.000円を注文⁣
トップはこんもり大好きなネギトロ盛り寿司⁣
ネギトロと米が半々とろける凄いボリューム⁣
あったら頼んじゃうウィンナーは正統派な赤⁣
嫌いな人絶対居ない幼少期懐かしい美味しさ⁣
鶏ハラミは炭の香ばしい香りが口内にふわっ⁣
噛むほどに炭火のコクと鶏の旨みが交互に共鳴⁣
食欲かき立てる豚キムチは熱々の鉄板で提供⁣
キムチの酸味と豚バラの甘い脂が最高に旨い⁣
串焼き.手羽唐揚げ.串カツなどお店の三大名物⁣
これさえあればぐびぐびイけるアテ中のアテ⁣
気づけばテーブルの上が好きなもの祭り⁣
食べ放題は2.500円～と安いが嬉しい幹事歓喜⁣
食べたい勢、飲みたい勢の忘年会にうってつけ⁣
物価高に反旗を翻すような価格設定が魅力的な⁣
グルメ激戦区の東通りで店名通り一番手なお店⁣
元気ハツラツ和気あいあいな男女が切り盛り⁣
20251206⁣
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🍺170種類食べ飲み放題4.000円🍺⁣
(グルメサイトのクーポン利用時)⁣
▪️シーザーサラダ⁣
▪️トロたく盛り寿司⁣
▪️赤ウィンナー⁣
▪️鶏ハラミ炭火焼き⁣
▪️串カツ盛り合わせ⁣
▪️豚キムチ⁣
▪️つくねタレ⁣
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@ichibante_ohatsutenjin⁣
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大衆酒場 一番手 お初天神店⁣
大阪市北区曽根崎2-7-13 1F⁣
📞080-8704-4731⁣
営業時間⁣
月・火・水・木・金・祝前日 16:00～00:00⁣
土・日・祝日 11:30～00:00⁣
定休日 不定休⁣
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Recommended bowl: Chicken only

Master Oikawa-san starts each day by breaking down whole chickens. The soup is made from chickens only, no other ingredients. The clear broth is paired with either shoyu or shio tare, both light and refreshing. Simple toppings like chicken meat and chicken skin, along with sparse negi and menma. The noodles are now house-made, previously ordered via the famous Yamagata shop Ryūshanghai, which is where Oikawa-san trained. The set menu is popular, which comes with a chicken rice bowl on the side. Only open for lunch, 11am-3pm. Since 2009. Less