Foodle

🚨 Philly! There’s new burger spot in town 🍔🚨
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@hudaburgerphilly is officially open in Fishtown, right on Frankford Ave from chef @yehuda_sichel (the genius behind @hudaphl in Rittenhouse). Everything is made in-house from the Japanese-style milk buns made fresh daily, Smash burgers, crispy chicken sandwiches, house sauces, pickles, fries, to the soft serve. I’ve tried their brisket burger, the California burger, the buffalo chicken sandwich, and their chicken Caesar salad. Everything was 10/10.
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#HudaBurger #PhillyEats #FishtownFood Less

Opened by Clare Smyth shortly after I had a chance to taste her cooking at Gordon Ramsay on Royal Hospital Road CORE is every bit the 3* Restaurant as her former kitchen. Located in Notting Hill the jovial bar gives way to a comfortable dining room with impeccable and charming service. Focused on British proteins and produce, though not exclusively, precision takes center stage across two separate tasting menus dubbed "classic" and "seasonal."

@corebyclaresmyth #london #england #michelin #food Less

Textbook French fine dining from @lallement_arnaud at @assiettechampenoise . The representative restaurant of the region it has held ⭐️ ⭐️ ⭐️ since 2013 .

As with most tasting menus over the last few weeks the journey starts with a scallop . Here the utterly perfect mollusc is balanced with a variety of cabbage preparations, the slight bitter note of the cabbage pairs well with the scallops sweetness .

Mackerel was the dish of the day , an amazing crust on the skin while the flesh remained raw , a plum sauce , a wild prune jelly and a mackerel bone cream worked in amazing harmony , Unami and sweetness .

Brill is a terrific fish and is rightly served very simply with a champagne sauce and roasted onions .

Roe deer is served in a little tournedos with foie gras , and an accompanying piece is grilled on the binchotan . Braised treviso and a rich venison just complete the dish .

Cheese service is a highlight with plenty of regional options .

Dessert is all about hazelnuts , a souffle pancake hybrid with stuffed with hazelnut chiboust , simply served with vanilla ice cream and a praline foam .

Assured confident cooking in a beautiful venue , the food here is less about bells and whistles and more about terrific execution. Love it ! Less

🍡𝗘𝗱𝗼-𝗘𝗿𝗮 𝗔𝘄𝗮𝗺𝗼𝗰𝗵𝗶 𝗶𝗻 𝗞𝘆𝗼𝘁𝗼🍡
〰 北野天満宮門前、江戸時代から続く粟餅専門店 〰
…𝘥𝘦𝘵𝘢𝘪𝘭𝘴 𝘣𝘦𝘭𝘰𝘸 · 詳細は⤵︎

✼••┈┈┈┈┈┈┈ 𝗘𝗡𝗚𝗟𝗜𝗦𝗛 ┈┈┈┈┈┈┈┈•✼

Just steps from Kitano Tenmangū Shrine, 𝗔𝘄𝗮𝗺𝗼𝗰𝗵𝗶𝗱𝗼𝗸𝗼𝗿𝗼 𝗦𝗮𝘄𝗮𝘆𝗮 is a Kyoto sweet shop dedicated to a single specialty⛩️ Founded in 1682, it has remained family-run for generations, serving only freshly made “𝗔𝘄𝗮𝗺𝗼𝗰𝗵𝗶”✨

The menu is limited to just two options: a three-piece set, “𝗛𝗮𝗸𝘂𝗯𝗮𝗶,” or a five-piece set, “𝗞𝗼𝗯𝗮𝗶”🌸 Each features hand-pounded millet mochi - prepared multiple times a day, served slightly warm and finished with either 𝘁𝗼𝗮𝘀𝘁𝗲𝗱 𝗸𝗶𝗻𝗮𝗸𝗼 or smooth 𝘀𝘄𝗲𝗲𝘁 𝗿𝗲𝗱 𝗯𝗲𝗮𝗻 𝗽𝗮𝘀𝘁𝗲🫘

Best eaten on-site with green tea, ideally after a visit to the shrine🍵

✼••┈┈┈┈┈┈┈ 𝗝𝗔𝗣𝗔𝗡𝗘𝗦𝗘 ┈┈┈┈┈┈┈••✼

北野天満宮のすぐ向かいに店を構える「粟餅所 澤屋」🎋 天和2年（1682年）創業、十三代にわたり家族で受け継がれてきた、粟餅一筋の老舗和菓子店です🍘

メニューは3個入りの「白梅」と5個入りの「紅梅」のみ📖 注文ごとに搗き上げる粟餅は、粟に少量の餅米を合わせた素朴な餅菓子🌾 ほんのり温かく、きな粉またはこし餡の二種で提供されます🔥

店内奥から聞こえる餅つきの音が、作りたてへのこだわりを物語ります🍚

✼••┈┈┈┈┈┈ 𝗜𝗡𝗙𝗢𝗥𝗠𝗔𝗧𝗜𝗢𝗡 ┈┈┈┈┈┈••✼

📍┆𝗔𝘄𝗮𝗺𝗼𝗰𝗵𝗶𝗱𝗼𝗸𝗼𝗿𝗼 𝗦𝗮𝘄𝗮𝘆𝗮 · 粟餅所 澤屋
🎌┆Kyoto · 京都
👩🏻‍🍳┆Wagashi · 和菓子 甘味処
🏷┆#粟餅所澤屋
💰┆Awamochi Set · 紅梅 (¥600 / 3 pieces)
🚌┆Kitano Tenmangu-Mae · 北野天満宮前🚶🏽‍♀️1min
👣┆Casual · カジュアル
📅┆Walk-In Only · 予約不可
✍️┆Food: 𝖤𝗑𝖼𝖾𝗅𝗅𝖾𝗇𝗍 · Vibe: 𝖱𝗎𝗌𝗍𝗂𝖼 · Price ¥¥

✼••┈┈┈┈┈┈┈ 𝗛𝗔𝗦𝗛𝗧𝗔𝗚𝗦 ┈┈┈┈┈┈┈••✼
#tokyohalfie_kyoto #tokyohalfie_京都 Less

N.69 Fangzhuanchang - Beijing (China)

Fangzuanchang is a chain restaurant and a very popular brand when it comes to Zhajiangmian, or “fried sauce noodle” as a rough translation.

This local dish, popular throughout Northern China, is dressed with a thick, dark sauce made with fermented soybean and pork, mixed until it blends with the noodles. A variety of toppings are then added, including pickled radish and cucumbers.

The noodles were chewy, and very rich, easily justifying the waiting time that is typical at such a well known restaurant during peak hours.

As a side note, this local Beijing dish later influenced the neighboring Korean cuisine into what ultimately became Jajangmyeon, a staple in the Korean diet.

(Versão em Português nos comentários) Less