Foodle

One of my best meals in Houston this year, hands down. 🦪✨

I’m always chasing those wow moments when I dine, and when the wows keep coming, it stays with you. That’s exactly what happened at Little’s Oyster Bar. From the little gem and burrata salad to a daily hamachi aguachile with passionfruit, every course hit. The scallop chowder was silky, rich, and so good I chased every last spoonful, while the crab croquettes were pure perfection (better than most crab cakes in town, and I’m not overselling).

Service was impeccable, and the wine pairings by Advanced Sommelier Omar Velasquez elevated the entire experience. For mains, the cioppino was rich & flavorful, but the house grouper in brown butter caper sauce may actually be my favorite fish dish in Houston. Desserts finished on a high note, from fresh homemade fruit sorbet to carrot cake and the elegant new toasted buttermilk custard.

Consistently ranked among the best restaurants in Houston, Little’s—helmed by Chef Jason Ryczek—does everything right, no shortcuts. Easily one of my top meals of 2025.

They’re open for New Year’s Eve, so if you’re looking for one last hurrah, snag a reservation and thank me later. 🍾

📍 Little’s Oyster Bar
3001 S Shepherd Dr, Houston, TX 77098

👉 Book a table and experience it for yourself.

#LittleOysterBar #HoustonFood #HoustonEats #BestOfHouston #FemmeFoodie Less

Draw a day-trip diameter around New Orleans, and the range of places where you can feel that desired release from the norm and still be back home the same night, is varied but not exactly endless.

So it was a joy to discover how the new restaurant @saintclaire_neworleans has created a new one that’s actually within the city limits.

Saint Claire will serve you a lovely dinner, in the vein of French country cooking filtered through Louisiana.

It also an enchanting destination, thanks to a combination of an old house with a new glow-up, the expansive, oak-laden grounds around it and the warmth of hospitality.

People go on retreats for the kind restorative feeling I took away from an early Friday dinner around sunset.

Link in my bio has the full read and more photos

#wherenolaeats #igersneworleans #nolaeats #nolafoodie #nolafood #nolalife #visitneworleans #visitnola #visitlouisiana #louisiana #westbanknola Less

Stopped by the newly opened @leslie_newyorkcity in #murrayhill and wasn’t disappointed with their delicious New American menu! We loved the concise yet diverse plates, featuring Mediterranean and European influences - and don’t leave without dessert!

🐟 Tuna Tartare
🧀 Burrata
🍝 Agnolotti
🍗 Chicken Piccata
🍖 Braised Short Rib
🥧 Apple Pie
🍰 San Sebastián
.
.
.
.
#newamerican #tunatartare #seafoodlover #burrata #cheesy #zucchini #hummus #deepfried #braised #shortribs #pasta #chickenpiccata #spaghetti #agnolotti #capers #applepie #cheesecake Less

📍The Pizza Bar on 38th📍ザ ピッツァバー ON 38TH🏆Tabelog 4.14

Thank you @mymkfoodbeverage, @lorenzo.baldi.93 and @oapguanzon for the incredible omakase pizza and hospitality. It was excellent when I last went in 2022 but it is truly another level now...huge congratulations to the team on securing #2 in the “50 Top Pizza World 2025”🎉 Less

Top 10 of 2025, at number 5!

Iced Amalfi & Caviar

This elegant creation by Konstantin Filippou begins with Iced Amalfi lemon, a bright, chilled expression of Italy’s famed citrus that immediately sets a tone of freshness and acidity on the plate. Balanced against this is rich caviar, its salty, oceanic pop adding luxurious depth and umami that cuts beautifully through the citrus spark.

A layer of fermented rice offers subtle sourness and creamy texture, bridging the gap between sharp citrus and sea-driven notes while providing a textural counterpoint. Complementing these is a hint of brown butter, lending its nutty, caramel-like warmth to round out the flavors without overpowering the dish’s delicate balance.

What truly elevates the experience is the foam — an airy, aromatic element built from a base of flatfish combined with rice vinegar and a thoughtfully curated spice blend of mustard seeds, tarragon, bay leaf, and coriander seeds.
Finally, cornflower is used as a delicate garnish

A complete dish in forms of layers, balance and identity! Truly beautiful and worth the trip to Vienna!

.⁣ Michelin Guide : ⭐️⭐️
. G&M : 19/20
.⁣ OAD top 100 : 52 Less

Game & Maturation @etz_restaurant ✨

- Forest tea, mushrooms, chanterelles oil -
- Char sashimi, leek oil, spirulina tamari -
- Carp garum, diep fried with buckwheat flour -
- Potato, red cabbage juice, pork liver -
- Brotzeit, sourdough, charcuterie, pickles, butter -
- Pumpkin, zucchini, char bisque, raspberry -
- Fish soup, kombucha vinegar, pork belly -
- Trout, leek puree, sturgeon garum beurre blanc -
- Wild duck, poppy miso, fruits and leaves -
- Bitter salad, apple, elderberry, endive, radicchio -
- Soybean miso, wheat, einkorn, walnuts -

Again an Foodtastic Experience by @felix_b._schneider 🙏

Perfectly paired by @raptis.daniel 🥂 Less

#大衆酒場もぐら⁣
#千日前⁣
11月27日オープンオールジャンル大衆酒場⁣
トップは海老が鎮座中華屋泣かせの本気炒飯⁣
プリプリの大海老が守護神の様味も神がかり⁣
胡麻で頂くカンパチは厚みがありめっちゃ新鮮⁣
とん平焼きはシャキ感残したキャベツともやし⁣
豚肉もたっぷりここに来たら必食すべきひと品⁣
牛ランプのステーキは塊で提供己でナイフ投入⁣
中から綺麗な赤がお目見え旨みが凝縮した赤身⁣
丸1日かけて低温調理と居酒屋のレベル超えてる⁣
珍しいデミグラスをかけ食べる豚ヒレカツに⁣
甘辛く煮詰めた肉が旨い〆に相応しい肉うどん⁣
寿司は一貫99円～サワーハイボールは40円～⁣
ドリンクは難波と思えない価格で地域最安値⁣
夜17時から朝5時まで営業終電逃しには有難い⁣
お店は地下にあり店名通り潜りたくなる穴場⁣
和・洋・アジアンまでジャンル幅広く揃う⁣
その日の気分を全部叶えてくれる万能居酒屋⁣
物腰柔らかく笑顔が素敵な女性陣が切り盛り⁣
20251203⁣
⁣
⁣
🍺本日のメニュー🍺⁣
▪️胡麻カンパチ1.050円⁣
▪️牛ランプステーキ2250円⁣
▪️握り盛り合わせ8貫1.480円⁣
▪️豚の角煮と極太春雨の煮込み850円⁣
▪️大阪とん平焼き550円⁣
▪️海老たっぷり炒飯680円⁣
▪️豚ヒレカツ赤味噌デミグラスソース680円⁣
▪️和牛肉うどん680円⁣
▪️ポテトフライ450円⁣
⁡⁣
⁣
⁡@sakaba_mogura⁣
⁡⁣
⁣
大衆酒場もぐら⁣
大阪市中央区千日前2-9-7 ⁣
📞06-6585-7811⁣
営業時間 17:00～29:00⁣
(L.O. 料理28:00ドリンク28:30)⁣
定休日 無し⁣
⁣
osakafood⁣
関西グルメ⁣
大阪グルメ⁣
難波グルメ⁣
難波寿司⁣
PR Less

Recommended bowl: Elite level

Open since November 2016, Sakurai in Mitaka serves up high-quality bowls of shoyu, shio and niboshi ramen. The master, who's still in his late twenties, says he's trying to make refined comfort ramen that you can eat every day. The soup is composed of two varieties of chickens from Hakata and Oyama, mixed with pork bones, shiitake mushrooms, Nagasaki niboshi, Hokkaido konbu and several kinds of katsuo. The shoyu tare contains six different soy sauces sourced from around Japan. Kaedama refills are available for the niboshi ramen. No MSG. Elite-level shop. Less