Herkese selamm🙋🏻♀️ Gecen hafta, bildiginiz gibi, Yunanistanin en buyuk adalarindan biri olan Rodostaydik🇬🇷 Daha once birkac kere gittim, ama bu gelisim enn cok begendigim oldu😊 Cunku daha cok yer gorduk ve kesfettik. O yerlerden biri Tamam restaurant oldu. Daha gitmeden once cok duydugumuz bir yerdi, o yuzden denemeye karar verdik. Ilk gun gittigimizde inanilmaz bir sira oldugu icin giremedik😔Fakat sonraki gun daha erken gidip, masamizi kapabildiiik😇Veeee gercekten ovuldugu kadar varmis😍 Soyledigimiz ve butun masalarda olan hersey muazzam gozukuyordu😍🤤🤤 Biz tercihimizi patlicanli biftek ve pureli kaburgadan kullandik 🍲🥘 Onden de ahtapot ve balli yunan peyniri aldik (FAVORIM) 🥰 Hepsi asiriii iyidi! Kesinlikle gitmelisiniz!
P.S. erkenden gidin, 7-8den sonra cok sira oluyor :( .
Roberta’s has always been one of my fav pizza spots in NYC: the main location is in Bushwick, but today we are not talking about pizza.
There is a Michelin star restaurant hidden in the backyard which serves upscale American cuisine, and that’s Blanca.
What a better occasion to try this restaurant than for my birthday?
I first want to praise the space that is very minimalist but elegant, where the kitchen is the main stage. I really enjoy the whole process of the food preparation before to enjoy it.
The tasting menu was exceptional and it starts with small appetizers to end with some refreshing desserts: the A5 beef, the uni, the pasta and the pork were my favorite. You also get to enjoy some pizza bread from Roberta’s.
But besides the great selection of ingredients and the perfect preparation, the elegance and the beauty of the dishes was really remarkable.
In conclusion, this restaurant definitely makes my top 3 in NYC with Chef’s Table and Le Bernardin: if you get the chance, take a trip to Bushwick because there is gem waiting for you. 👉(In order): pork (birch), Ossetra caviar with fresh cheese, A5 wagyu beef, maitake with sea urchin, agnolotti with goat milk, pici with sungold tomatoes, ‘nduja raviolo, seasonal vegetable brodo, grilled lobster, sunflower chamomile dessert
This beaf steak from Tavern Grill was to die for. Combined with cheesy sauce, sautéed veggies and mexican rice. Such a good and yummy food it was. Do give it a try guys.
Things were not going well at “Cooper’s Hawk Winery & Restaurant,” over in Coconut Creek. Not only were storm clouds overhead, but there was clearly a maelstrom in the kitchen.
This Illinois-based chain, which opened its first restaurant some 14 years ago, typically features a “full-service” restaurant, a tasting room, and a retail wine store at each of its 30 locations in Florida, Illinois, Indiana, Maryland, Michigan, Missouri, Ohio, Wisconsin, and Virginia.
And even though the company claims to offer customers, “a modern, casual dining experience with warm hospitality in an inviting upscale setting.” And despite its promise that, “[e]ach dish is made fresh in our scratch kitchen, incorporating peak-of-season ingredients,” we didn’t enjoy our experience at this place, one bit.
Because we were told the kitchen was “slammed” with orders, and were forced to wait well over 80 minutes for just two of our entrees to arrive, we opted to end our meal with the “Gnocchi Bolognese with Braised Short Rib” — San Marzano Tomatoes, Pancetta, Burrata Dolce, Extra Virgin Olive Oil” ($22.99)
While the beef and tomato sauce offered an earthy, smoky, richness, which didn’t offend, the potato dumplings, on the other hand, did. They had a tough, doughy, rubbery texture.
It was like eating thick wads of gum, topped with a meaty tomato sauce. The only real difference being, as hard as we tried, we couldn’t blow bubbles ....
Given that it was a mixed bag, and only slightly better than the other horrific items that we had sampled that visit, this dish ended up scoring a (quite generous) “C-.”
Skip the food, and stick with the free loaf of warm pretzel bread and honey butter – which were so good that we asked for a second loaf as we suffered through an inordinate wait and loathsome meal.
HOMEMADE (swipe for some utter filth 😭): 30 day dry aged Wagyu x Norfolk cross fillet steak tataki, black sesame oil, @maldonsalt. 🥩🐄🔥🔥🔥🇯🇵 Might just be one of the best things I've ever tasted in my life no exaggeration. Beef supplied by @millroadbutchers.
some days you just want a large steak with onion rings. 😋
wine pairing: if there's something i'm sure of, it's that argentineans know their meat. and their wine. malbec is my go-to pairing with a nice steak.
Foodstar Daniel Negreira (@chef.daniel.negreira) shared a new image on Foodstarz /// Japanese Beef tartar and summer truffles
#japanese #beef#tartare#summer#truffles #foodstarz
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