Foodle

@evviva.nola is the restaurant you visited in Italy, the neighborhood spot that speaks softly and that you couldn’t stop talking about afterward.

It’s the one with the menu that reads simply, overdelivers in fresh and vivid flavors, and changes constantly with the market and the catch of the day. You swore that after that your trip you’d keep eating like this back home, and now you can again at Evviva.

It reunited a circle of people who opened the restaurant this year (in the former Franklin), including two chefs who have fed us so well through the years, Rebecca Wilcomb - once of Herbsaint and Gianna - and Marcus Jacobs - of the late Marjie’s Grill and Seafood Sally’s.

Start with happy hour, which goes late and always has something new and interesting coming through, like a workshop for the two chefs behind this kitchen.

Some photos here by @cgranger of the roasted mussels, endive/radicchio salad and anchovy bread, and garlicky grilled shrimp, martinis and vibes.

Link in my bio has the full story and lots more photos

#wherenolaeats #igersneworleans #nolaeats #nolafood #nolafoodie #nolalife #marigny #visitnola #visitneworleans #neworleans Less

Tucked in #GreenwichVillage, @chadanyc offers a modern take on classic Thai cuisine, in a svelte and sleek interior. We loved the bold flavors and spice (especially on the Short Rib Curry) but would happily eat the whole menu - and definitely don’t skip dessert!

🦑 Salted Egg Calamari
🥟 Surf & Turf Dumplings
🍖 Short Rib Penang Curry
🍜 Shrimp Pad Thai
🍚 Beef Tallow Steak Fried Rice
🍨 Thai Iced Tea Ice Cream over Toast
.
.
.
.
#thaifood #thaicooking #westvillage #calamari #dumplings #surfandturf #padthai #ricenoodles #noodlelover #shortrib #braised #spicyfood #currylover #thaiicedtea #milkbread #friedrice #steaklover #meatlover Less

Top 10 of 2025, at number 3!

Dry-aged beet - North Sea crab - Imperial Heritage caviar and pistachio.

One of the most surprising — and truly memorable — discoveries of 2025 was Brut 172, where I experienced one of the meals of the year. Absolutely stunning.

The standout dish: the 70/30 dry-aged beet with North Sea crab, Imperial Heritage caviar, and pistachio.

A dish on the edge of the unbelievable.

It begins with paper-thin beet slices, shining with a deep vinaigrette. Above them rests a fragile, crackling beet shell, gently holding a tartare of dry-aged beet — concentrated, intense, almost “meaty” in its depth. Then comes the crown: a light salad of North Sea crab and apple, finished with shimmering Oscietra caviar, pistachio cream, and glistening halves of pistachio.

What fascinates me most is how the beet appears in so many forms — raw, crisp, aged, transformed. The dry-aged beet, with its rich, raisin-like complexity, meets the sweet generosity of the crab, while the caviar adds a briny, nut-tinged whisper. The pistachio — both whole and in cream — deepens and echoes that nutty warmth.

Everything is in harmony. Perfect balance, perfect flavor — a composition as captivating as it is unforgettable.

Michelin Guide : ⭐️⭐️
. G&M : 18,5/20
.⁣ OAD top 100 : 483 Less