Restaurants
- Jason Wang added a new meal Dinner at Atomix NYC at Atomix
Jorim: Wagyu short rib, summer truffles, fermented Pyogo sauce, brackern fern, lacto fermented pyogo, minari
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Ipgasim: Salted strawberry, fermented strawberry and elderflower juice, perilla granita, elderflower cream, fresh small strawberry, fresh wild strawberry
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Atomix, NYC (July 2019)
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Jorim: Wagyu short rib, summer truffles, fermented Pyogo sauce, brackern fern, lacto fermented pyogo, minari
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Ipgasim: Salted strawberry, fermented strawberry and elderflower juice, perilla granita, elderflower cream, fresh small strawberry, fresh wild strawberry
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Atomix, NYC (July 2019)
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- Jason Wang added a new meal Dinner at Zuppardi's Apizza at Zuppardi’s Apizza
Food connecting foodies ?
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Zuppardi’s Apizza, New Haven (July 2019)
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- Jason Wang added a new meal Dinner at Sally's Apizza at Sally’s Apizza
Half and Half
- Garden Special: Fresh tomato, mozzarella, onion, zucchini and basil
- White Potato: Potato, onion, mozzarella, imported parmesan, and rosemary
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Sally’s Apizza, New Haven (July 2019)
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- Jason Wang added a new meal Dinner at minibar by José Andrés at minibar
Legos hidden inside a golden chocolate egg ?
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Mignardise in barMini
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Barmini’s signature savory waffles:
- Foieffle: Foie gras, peanut butter, honey
- Philly Waffle: Wagyu beef, cheddar, caramelized onions
- Trumpet Waffle: Royal trumpet mushroom, cheddar, caramelized onions
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minibar by José Andrés, Washington DC (July 2019)
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Legos hidden inside a golden chocolate egg ?
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Mignardise in barMini
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Barmini’s signature savory waffles:
- Foieffle: Foie gras, peanut butter, honey
- Philly Waffle: Wagyu beef, cheddar, caramelized onions
- Trumpet Waffle: Royal trumpet mushroom, cheddar, caramelized onions
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minibar by José Andrés, Washington DC (July 2019)
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- Jason Wang added a new meal Dinner at Restaurante Belcanto at Belcanto
Suckling pig, orange purée, yuzu and black pepper, edible chips, cabbage
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Cheese from Serra da Estrela, cured twice (45 days and 4 months)
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Maria biscuit cake
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Choco, chocolate and cuttlefish ink (“tinta de choco” in Portuguese)
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Belcanto, Lisbon (Aug 2019)
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Suckling pig, orange purée, yuzu and black pepper, edible chips, cabbage
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Cheese from Serra da Estrela, cured twice (45 days and 4 months)
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Maria biscuit cake
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Choco, chocolate and cuttlefish ink (“tinta de choco” in Portuguese)
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Belcanto, Lisbon (Aug 2019)
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- Jason Wang added a new meal Dinner at Angler San Francisco at Angler SF
Soft serve sundae ?
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Lemon tart ?
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Angler, San Francisco (July 2019)
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- Jason Wang added a new meal Dinner at Mago Restaurant at Mägo
Newly opened Californian cuisine Mago Restaurant, by Chef Mark Liberman, who was the co-owner of AQ in San Francisco (before closing in 2017). Each week, the menu changes in order to feature ingredients at their peak in the form of pastas, sandwiches, salads, and small plates. Many of the ingredients are locally sourced from small farms or even from... More
Newly opened Californian cuisine Mago Restaurant, by Chef Mark Liberman, who was the co-owner of AQ in San Francisco (before closing in 2017). Each week, the menu changes in order to feature ingredients at their peak in the form of pastas, sandwiches, salads, and small plates. Many of the ingredients are locally sourced from small farms or even from the garden located in the backyard patio of the restaurant. The overall theme is a simpler style of food, vegetable-forward, and cooking over a live-fire. It’s the perfect neighborhood restaurant in Oakland that continues to drive the culinary movement in the East Bay forward.
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Mago, Oakland (Sept 2019)
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- Jason Wang added a new meal Dinner at Dad's Dinnereonette at Dad's Luncheonette
It’s been a little over 2 years since Chef Scott Clark opened up his roadside train caboose, Dad's Luncheonette, in Half Moon Bay. Prior to that, he was the Chef de Cuisine at Saison when it was 3 Michelin Stars. Happy to report that it’s still going strong – always packed and serving delicious comfort food. All the produce and meat on the menu... More
It’s been a little over 2 years since Chef Scott Clark opened up his roadside train caboose, Dad's Luncheonette, in Half Moon Bay. Prior to that, he was the Chef de Cuisine at Saison when it was 3 Michelin Stars. Happy to report that it’s still going strong – always packed and serving delicious comfort food. All the produce and meat on the menu is local and/or organic too.
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Hamburger Sandwich: Grassfed beef, soft egg, melty cheese, red onion pickles, Dad's sauce, red oak lettuce
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Homemade Potato Chips: Organic potatoes sliced by hand and made fresh every morning
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Mac & Cheese: Topped with puffed wild rice and chives
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Mom's Herb Salad: Seasonal herbs with Meyer lemon vinaigrette
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Dad’s Luncheonette, Half Moon Bay (Aug 2019)
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- Jason Wang added a new meal Dinner at Willows Inn on Lummi Island at Willows Inn
One of the best things about staying overnight at Willows Inn on Lummi Island is the breakfast the following morning. Hearty, healthy, and delicious. The perfect sendoff to cap off an incredible dinner the previous night.
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Willows Inn, Lummi Island (July 2019)
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One of the best things about staying overnight at Willows Inn on Lummi Island is the breakfast the following morning. Hearty, healthy, and delicious. The perfect sendoff to cap off an incredible dinner the previous night.
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Willows Inn, Lummi Island (July 2019)
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- Jason Wang added a new meal Dinner at Birch restaurant at Birch
Birch restaurant is the brain child of 4 highly talented chefs, one of whom is Arslan Berdiev (the 2016 winner of the San Pellegrino Young Chef award in the Russia region). The restaurant was an instant success after its opening, which had a waiting list of more than a few weeks. Great food to share family-style.
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Birch, St. Petersburg (Aug 2019)
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Birch restaurant is the brain child of 4 highly talented chefs, one of whom is Arslan Berdiev (the 2016 winner of the San Pellegrino Young Chef award in the Russia region). The restaurant was an instant success after its opening, which had a waiting list of more than a few weeks. Great food to share family-style.
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Birch, St. Petersburg (Aug 2019)
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