tag:blogger.com,1999:blog-75224388002808316452024-03-15T18:09:32.448-07:00The Food SeekerSeeking the most delicious food locally and around the worldNancy Kuyhttp://www.blogger.com/profile/13429438167799946570noreply@blogger.comBlogger198125tag:blogger.com,1999:blog-7522438800280831645.post-43706062613199728042019-07-25T08:06:00.001-07:002019-07-25T08:06:13.110-07:00LE CHARDENOUX (PARIS, FRANCE, 11TH ARR)<span style="font-family: "courier new" , "courier" , monospace;">Le Chardenoux</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">1 rue Jules Valles</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Paris 75011</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Tel: +33 1 43 71 49 52</span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><a href="http://www.restaurantlechardenoux.com/">www.restaurantlechardenoux.com</a></span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Cuisine: French, Seafood</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">$$$ ($30-$45)</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Sun, 7/7/2019, 8:00pm reservation</span><br />
<img height="20" src="https://pic.sopili.net/pub/emoji/twitter/2/72x72/1f437.png" width="20" /> <img height="20" src="https://pic.sopili.net/pub/emoji/twitter/2/72x72/1f437.png" width="20" /> <img height="20" src="https://pic.sopili.net/pub/emoji/twitter/2/72x72/1f437.png" width="20" /> <img height="20" src="https://pic.sopili.net/pub/emoji/twitter/2/72x72/1f437.png" width="20" /> <img height="20" src="https://pic.sopili.net/pub/emoji/twitter/2/72x72/1f437.png" width="20" /> <span style="font-family: "courier new" , "courier" , monospace;">(5 Piglets)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7eMh0VJ59FoQHoNIqXnNwx6hyphenhyphenSoo7U7lIaS8h57b3yUrgXPDyO5nXMP1I5HTks6fYfoqaF0AaYDHyA1jXMPF3EabF9lcdz-n8oxnpivnGg_43pz79xWAxMv0mOhQhxsnE8nZpkEFGy_Q/s1600/IMG-8084.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7eMh0VJ59FoQHoNIqXnNwx6hyphenhyphenSoo7U7lIaS8h57b3yUrgXPDyO5nXMP1I5HTks6fYfoqaF0AaYDHyA1jXMPF3EabF9lcdz-n8oxnpivnGg_43pz79xWAxMv0mOhQhxsnE8nZpkEFGy_Q/s320/IMG-8084.JPG" width="240" /></a></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Cyril Lignac is a celebrity chef who managed to encompass all of what Paris has to offer: cooking, chocolate and pastry. He has managed to be a true entrepreneur, opening up a pastry and chocolate shop right across from his restaurant Le Chardenoux. </span><br />
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<span style="font-family: "courier new" , "courier" , monospace;">Le Chardenoux is a food establishment that serves up traditional french cuisine with innovative and modern techniques. Their main focus is on seafood, but their desserts aren't too be missed! </span><br />
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<tr><td class="tr-caption" style="text-align: center;">YES! We got some wine and cocktails! </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgB-dwIWavtPrYqTZaQIy2e97NdK1f3nn4uabm_VbeCuMpA3-sMIAstDkrBJ_X6ESZzKo4NCbfrf6O9ai9Dsk33Os0hgoJuADwMCrovBWaE_e-FulIiTlBeAfK5x8CDBRD9bNfscMsigM/s1600/IMG-8093.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgB-dwIWavtPrYqTZaQIy2e97NdK1f3nn4uabm_VbeCuMpA3-sMIAstDkrBJ_X6ESZzKo4NCbfrf6O9ai9Dsk33Os0hgoJuADwMCrovBWaE_e-FulIiTlBeAfK5x8CDBRD9bNfscMsigM/s640/IMG-8093.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">CRISPY GALETTE, CRAB, MADRAS CURRY, AVOCADO (25 EURO): This was absolutely scrumptious. Imagine a sophisticated tostada...revamped the French way. It seems the French know how to make it right and that they did. The avocado added a creaminess to the beautiful delicate crab. The base of the galette resembled a tostada, giving it the crunch that it needed. Everything was perfectly balanced. </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8ldDGzt065g9HFZU_0aWpvOQrc2cgWN01dj1MP_etLP3H6gp9clR19HtZR_nGSFiNo79AkDQmnYr03jTENlabcV4Yb5RwC2cnlJgVtEX1LU6a-fYRSqBNAdtEtyF6rI52HfGVaMjLxA8/s1600/IMG-8095.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8ldDGzt065g9HFZU_0aWpvOQrc2cgWN01dj1MP_etLP3H6gp9clR19HtZR_nGSFiNo79AkDQmnYr03jTENlabcV4Yb5RwC2cnlJgVtEX1LU6a-fYRSqBNAdtEtyF6rI52HfGVaMjLxA8/s640/IMG-8095.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">SQUID, CHORIZO, ESPELETE PEPPER (15 EURO): If you ever wanted to know how fresh squid could taste like, then this dish is it. The squid was perfectly cooked but the sauce that came with it was the highlight. It had a smoky, and spicy taste that when soaked with bread, was the best thing imaginable! </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_XJ6wi77btSAmIuCD2W16-SW9VFfYSgVBWca5ZyQba9KdPbrGF4t7IKmaF4Jch0i8RyrTCK_CGbbiWyW9WeiP5Ux5nq40dDV3A8GkdC_2T-uVgM22-fQMowvopDPoGY55En-sQ4ttUog/s1600/IMG-8092.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_XJ6wi77btSAmIuCD2W16-SW9VFfYSgVBWca5ZyQba9KdPbrGF4t7IKmaF4Jch0i8RyrTCK_CGbbiWyW9WeiP5Ux5nq40dDV3A8GkdC_2T-uVgM22-fQMowvopDPoGY55En-sQ4ttUog/s640/IMG-8092.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A PICTURE OF OUR APPETIZERS ON OUR TINY TABLE</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilnvSLYBWaQhRm9T7OAuo7jDkKngDJYSnr5QZ9x0W8RBsZ1CGzXlh7Pv7xL1iVx2v6QMyRrZwRZLKqRl4BGDBRCplDbN86ULB9hPqQJ583NlqPYAYXtPBJ2NGaYQiIxAxbT5L9mSMQnP4/s1600/IMG-8097.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilnvSLYBWaQhRm9T7OAuo7jDkKngDJYSnr5QZ9x0W8RBsZ1CGzXlh7Pv7xL1iVx2v6QMyRrZwRZLKqRl4BGDBRCplDbN86ULB9hPqQJ583NlqPYAYXtPBJ2NGaYQiIxAxbT5L9mSMQnP4/s640/IMG-8097.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">LANGOUSTINES RAVIOLI, LIGHT BROTH, CABBAGE (25 EURO): This was one of my favorites!!! The pasta was so delicate and the langoustine was super tender. It's a must order if you love pasta as much as I do. </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheHILB_OJoaED5ODsLZD2xwvNP27mFSHDob2UYBqK2MP0-RFJRT4owrm1nquIgKQOnmuPBoaqv72nUOz5-2SxvILi48zYGuja4mtjUkMWqfXsBdfQsiRTnLu67McjJQeKrU-cnIp_5NsE/s1600/IMG-8098.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheHILB_OJoaED5ODsLZD2xwvNP27mFSHDob2UYBqK2MP0-RFJRT4owrm1nquIgKQOnmuPBoaqv72nUOz5-2SxvILi48zYGuja4mtjUkMWqfXsBdfQsiRTnLu67McjJQeKrU-cnIp_5NsE/s640/IMG-8098.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">HOMEMADE FRIES: How could you say no to fries? You just cant. It's a must. </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy4cVYDU7yYQfNt6zbTPPyibe11eDwqNCz_62IWn-UYD2q4L343SoNTP_nA3cTfAyWjjPKNgYeZm23aw3CAYRYQWkuq4ViNw4madEGpu4XhVIbeYKJt1m3Fm8LRj81lyHOc7D1qNV5TDo/s1600/IMG-8099.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy4cVYDU7yYQfNt6zbTPPyibe11eDwqNCz_62IWn-UYD2q4L343SoNTP_nA3cTfAyWjjPKNgYeZm23aw3CAYRYQWkuq4ViNw4madEGpu4XhVIbeYKJt1m3Fm8LRj81lyHOc7D1qNV5TDo/s640/IMG-8099.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">MONK FISH ROASTED, FRESH SOY, TANDOORI CREAM, SESAME (28 EURO): I don't usually like cooked fish because most of the time, restaurants over cook it...but not here! The fish was perfectly delicate, flaky, and soft. </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgay_2nMkLmqOkidrts3xPAEQZeQSf383n4cIbxNkJS7yzWrWT6zuZgUmQ0q2Ub1afny5tbyAf89AnL7yzmPyQHf4HIFdFevwhA12uBvGI93uU6gWaPHsGOBpW3ueBtSgFbZAJB_7lHfW8/s1600/IMG-8100.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgay_2nMkLmqOkidrts3xPAEQZeQSf383n4cIbxNkJS7yzWrWT6zuZgUmQ0q2Ub1afny5tbyAf89AnL7yzmPyQHf4HIFdFevwhA12uBvGI93uU6gWaPHsGOBpW3ueBtSgFbZAJB_7lHfW8/s640/IMG-8100.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">MASHED POTATOES: Um...can I say these are one of the most buttery mashed potatoes you'll ever have?! It's like Joel Robuchon potatoes so you must order it!!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVrNi9bzqS2KKVE6U1B4I88TpHz7kDay6slMZJwwrNeyTFeiZ7_KT6gs0SxHuty93-YVGJ71ED3H1YjjKZjfsxvxX0tXcfAW49V1_TVcVMnb-Lp1pHN2RhWHdDiQjkeIHzmf3NS6Xgzh8/s1600/IMG-8103.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVrNi9bzqS2KKVE6U1B4I88TpHz7kDay6slMZJwwrNeyTFeiZ7_KT6gs0SxHuty93-YVGJ71ED3H1YjjKZjfsxvxX0tXcfAW49V1_TVcVMnb-Lp1pHN2RhWHdDiQjkeIHzmf3NS6Xgzh8/s640/IMG-8103.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">FRESH AND CANDIED CHERRIES, ORGEAT MILK GRANITA (12 EURO): If you like refreshing desserts that isn't too sweet for your palate, then this dessert is for you! It has enough sweetness to be classified as a dessert without all the cream heaviness. You almost feel like you're eating healthy! </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicOgvV5JUzDGqqZDxU9zj9E3QxW-nTnFyHu-HwjJ_7eA72XVweent8wpfaUQzEL19e82kTAqbH31lC57yw4M-iyRVkKwTrZYioJA3mHpzppTaj-scQAPHWj3rEwcCjWZBPLVpafWmlLig/s1600/IMG-8102.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicOgvV5JUzDGqqZDxU9zj9E3QxW-nTnFyHu-HwjJ_7eA72XVweent8wpfaUQzEL19e82kTAqbH31lC57yw4M-iyRVkKwTrZYioJA3mHpzppTaj-scQAPHWj3rEwcCjWZBPLVpafWmlLig/s640/IMG-8102.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: red;">MY FAVORITE DISH: MILLE FEUILLE, VANILLA, PRALINE PECAN NUTS (12 EURO):</span> OMG! I think I just died and gone to heaven! Look at this lusciousness! The mille feuille is one of the hardest desserts to make, and somehow, this place does it right! It's crispy and buttery and sweet and creamy. It basically has everything you ever wanted in a dessert. If you've never had one, you need to try this French traditional dessert. Trust me on this one! </td></tr>
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<span style="font-family: "courier new" , "courier" , monospace;">Overall, Le Chardenoux became one of my favorite restaurants in Paris. It is reasonably priced and the food is outstanding. The waiters speak English and are knowledgeable in both food and wine. There is both indoor and outdoor seating. We opted for the outdoor since it was lovely out, but keep in mind, people will still light up a cigarette. This was a little way out of central, but so worth the trek! </span><br />
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<span style="font-family: courier new, courier, monospace;">Favorite Dishes: Mille Feuille, Crispy Crab Galette and Langoustine Ravioli</span><br />
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<span style="font-family: "courier new" , "courier" , monospace;"><br /></span>Nancy Kuyhttp://www.blogger.com/profile/13429438167799946570noreply@blogger.com4tag:blogger.com,1999:blog-7522438800280831645.post-15060285162378225892019-04-16T14:03:00.003-07:002019-04-16T14:03:32.459-07:00AIZLE (EDINBURGH, NEWINGTON, SCOTLAND)<span style="font-family: "courier new" , "courier" , monospace;">Aizle</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">107-109 St Leonard's St</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Edinburgh EH8 9QY</span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><a href="http://www.aizle.co.uk/">www.aizle.co.uk</a></span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Tel: +44 01316629349</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Cuisine: Scottish</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">$$$$ ($50+)</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Thurs, 2/21/19, 8:30pm reservation</span><br />
<img height="20" src="https://pic.sopili.net/pub/emoji/twitter/2/72x72/1f437.png" width="20" /> <img height="20" src="https://pic.sopili.net/pub/emoji/twitter/2/72x72/1f437.png" width="20" /> <img height="20" src="https://pic.sopili.net/pub/emoji/twitter/2/72x72/1f437.png" width="20" /> <img height="20" src="https://pic.sopili.net/pub/emoji/twitter/2/72x72/1f437.png" width="20" /> <img height="20" src="https://pic.sopili.net/pub/emoji/twitter/2/72x72/1f43d.png" width="20" /> <span style="font-family: "courier new" , "courier" , monospace;">(4.5 Piglets)</span><br />
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<span style="font-family: "courier new" , "courier" , monospace;"><br /></span><span style="font-family: "courier new" , "courier" , monospace;">Prior to my trip to Edinburgh, I decided to research what restaurants were the best in the city that served Scottish food. It was one of my good friend's birthday and I wanted to take her out to a nice dinner. A few popped up, one of them being Aizle. </span><br />
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<span style="font-family: courier new, courier, monospace;">Aizle is defined as a spark or a glowing hot ember in the Scottish language. The restaurant encompasses local, seasonal ingredients where everything is made in house. As ingredients change, so does the menu consisting of a set 6 courses at 55 pounds per person.</span><br />
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<span style="font-family: courier new, courier, monospace;">Upon entering Aizle, you are enlightened by the warm decor the restaurant brings to its atmosphere. A menu of ingredients used for the meal is displayed on one of the walls at the entrance. The waiters and staff were oh so welcoming among the candlelit tables. As we were seated, we were greeted with some snacks to start and advised that the menu would be presented at the end of the meal. So without any knowledge of what would be presented before us other than the ingredients used to create the menu, we were set on a journey of Scottish cuisine:</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwqH2XjHURthWkARO9S4pPA7bCEomTTAbGuSSlwTRdPpisTRyyIIJCrNK4VOy7vJppADpeaffTjO8aGTY0BShb3CmZBiNFjGaCHTCSVXfZFomc0bPQfc_-9ANF568lPHROO6geWtuL3q0/s1600/IMG-1347.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwqH2XjHURthWkARO9S4pPA7bCEomTTAbGuSSlwTRdPpisTRyyIIJCrNK4VOy7vJppADpeaffTjO8aGTY0BShb3CmZBiNFjGaCHTCSVXfZFomc0bPQfc_-9ANF568lPHROO6geWtuL3q0/s640/IMG-1347.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>SNACK: CHEDDAR CORNETTO. MOUNREYAC PEAR</b></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlovVp9YG1s8pO0zVJNb8ySmV28QseBx9iHMfaYpgBVDaWvHffvKFwuaiUpXrog318nViacmoCy8k4I4o-9qKfYieRnw0_LKAChCxYxikXZM4lxOd1h3NNQrNYNRHSMQsneN60pNL911w/s1600/IMG-1354.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlovVp9YG1s8pO0zVJNb8ySmV28QseBx9iHMfaYpgBVDaWvHffvKFwuaiUpXrog318nViacmoCy8k4I4o-9qKfYieRnw0_LKAChCxYxikXZM4lxOd1h3NNQrNYNRHSMQsneN60pNL911w/s640/IMG-1354.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>SNACK: DUCK LEG. KIMCHI. </b></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO5u4rvF2s-VQm0A1XMfWa-mm16xkXY2bcDeObb0uW9NBpjW_S4ExOYaTmv6WTLAC8SllAW4xkaSVr6gGCd0lTGLCxjWZFE6Vyl4e_TTfq9TzEGK-sqPPYOqf94HK9Cc1JlMiL4hWje1Q/s1600/IMG-1364.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO5u4rvF2s-VQm0A1XMfWa-mm16xkXY2bcDeObb0uW9NBpjW_S4ExOYaTmv6WTLAC8SllAW4xkaSVr6gGCd0lTGLCxjWZFE6Vyl4e_TTfq9TzEGK-sqPPYOqf94HK9Cc1JlMiL4hWje1Q/s640/IMG-1364.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">SNACK: MUSHROOM CHAWANMUSHI, JERUSALEM ARTICHOKE, PARMESAN. </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEUxCSCvZtpckwanq9x8sG7qicNYo279n53-4t2L39S78XmZ2omQMBPQn5NmzkPWEFM1SzSGpcgeq91yPKOfjFHrChEB1HtHCmPQqTMUhbDrSqRhSnBcQGWn4M4mbmUer4iuiVwgczcbA/s1600/IMG-1375.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEUxCSCvZtpckwanq9x8sG7qicNYo279n53-4t2L39S78XmZ2omQMBPQn5NmzkPWEFM1SzSGpcgeq91yPKOfjFHrChEB1HtHCmPQqTMUhbDrSqRhSnBcQGWn4M4mbmUer4iuiVwgczcbA/s640/IMG-1375.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="color: red;">MY FAVORITE: COURSE ONE: SHEEP'S MILK AGNOLOTTI, WILD LEEK, WHEY.</span> </b></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHUYSx8Hs37PWz5TEwizNAiFzZX6_S2GNzUe8nlfWFnwrNnQi4Lr3tZmCm6qmkZccQT3v9PBlmaO0yn4qTgDg-HpkaxYmoh_RqZqv64QY4Bo5oFU8Ge0CTSzjiK5xVJFAHJUqoHvIZtYg/s1600/IMG-5834.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHUYSx8Hs37PWz5TEwizNAiFzZX6_S2GNzUe8nlfWFnwrNnQi4Lr3tZmCm6qmkZccQT3v9PBlmaO0yn4qTgDg-HpkaxYmoh_RqZqv64QY4Bo5oFU8Ge0CTSzjiK5xVJFAHJUqoHvIZtYg/s640/IMG-5834.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>BREAD: CONFIT CHICKEN, BRIOCHE BUN, TRUFFLE. </b></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXvlfewGQvZbDWCgO-woNYw7f8dKS_o7VA41X3P5EnXj7-ktk_q0_YLsefjJXeedPzxD3h4cqny8fgk76rwWRnI2gWWx0gLY5RcDD6EymvCGg1JnrzausTjEDlLIb95WqbUh4kpk1SQ_I/s1600/IMG-5835.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXvlfewGQvZbDWCgO-woNYw7f8dKS_o7VA41X3P5EnXj7-ktk_q0_YLsefjJXeedPzxD3h4cqny8fgk76rwWRnI2gWWx0gLY5RcDD6EymvCGg1JnrzausTjEDlLIb95WqbUh4kpk1SQ_I/s640/IMG-5835.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>COURSE TWO: COD, CELERIAC, GRAPES.</b> </td></tr>
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<b>COURSE THREE: PEKING DUCK, HERITAGE CARROT, SANCHO, BUCKWHEAT. </b><span style="font-family: Courier New, Courier, monospace;">Sorry, I ended up eating this before I took the picture. IT was delicious though and the duck was cooked perfectly! </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><b>COURSE FOUR: GRANNY SMITH APPLE, WHITE CHOCOLATE. </b></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjchdf54y0Nk9aLUMLqpgnSFp-9V3ywNfkpnRRCMIBsR9KoGCLGOM8dUSMYPnrelmdXo6s2wIriianlU39_pn5CviEu9sBzk640IYpNmU42KrssjEqovkiWoddeilE8wvy-hf3hUpvbuxo/s1600/IMG-5837.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjchdf54y0Nk9aLUMLqpgnSFp-9V3ywNfkpnRRCMIBsR9KoGCLGOM8dUSMYPnrelmdXo6s2wIriianlU39_pn5CviEu9sBzk640IYpNmU42KrssjEqovkiWoddeilE8wvy-hf3hUpvbuxo/s640/IMG-5837.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>COURSE FIVE: YORKSHIRE RHUBARB, HIBISCUS, SCOTTISH OATS. </b></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYh7G4wNfQ7Mgn3v8cxpcfjMqkL2vazE_ukDZ4c-_CujIomZf_50-N1i7K1phZoTMTC_-3-0e2uxxDuSIqxJCwFQKSTEDa2Pow6pTkTfgjFQRXD6VYPhBnIzLdxQ3YOObMRDME80NY0zw/s1600/IMG-1368.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYh7G4wNfQ7Mgn3v8cxpcfjMqkL2vazE_ukDZ4c-_CujIomZf_50-N1i7K1phZoTMTC_-3-0e2uxxDuSIqxJCwFQKSTEDa2Pow6pTkTfgjFQRXD6VYPhBnIzLdxQ3YOObMRDME80NY0zw/s640/IMG-1368.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">We got this absolutely delicious wine! </td></tr>
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<span style="font-family: courier new, courier, monospace;">Overall, I thoroughly enjoyed my experience at Aizle. Some dishes took some time to be delivered to our table in between courses, but they were all beautifully executed. My favorite was the pasta dish: pillowy soft pasta filled with deliciously creamy cheese with a light broth to accompany the dish. It was wonderful in its own right. The staff were on point with catering to our needs and after a 2.5-3 hour meal, my friend and I left happy with a full tummy. </span><br />
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<span style="font-family: courier new, courier, monospace;">Notable Dishes: Agnolotti and Mushroom Chawanmushi</span>Nancy Kuyhttp://www.blogger.com/profile/13429438167799946570noreply@blogger.com0tag:blogger.com,1999:blog-7522438800280831645.post-63493931588393354242019-01-31T13:05:00.000-08:002019-01-31T13:21:03.954-08:00MIDICI (MARINA DEL REY, CA)<span style="font-family: "courier new" , "courier" , monospace;">Midici</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">13488 Maxella Ave</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Marina Del Rey, CA 90292</span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><a href="https://mymidici.com/stores/california/marina-del-rey/marina-del-rey/">Midici</a></span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Tel: 424.289.8485</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Cuisine: Pizza, Italian</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">$$ ($15-$30)</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Sun, 1/20/2019, 3:00pm reservation</span><br />
<img height="20" src="https://pic.sopili.net/pub/emoji/twitter/2/72x72/1f437.png" width="20" /> <img height="20" src="https://pic.sopili.net/pub/emoji/twitter/2/72x72/1f437.png" width="20" /> <img height="20" src="https://pic.sopili.net/pub/emoji/twitter/2/72x72/1f437.png" width="20" /> <img height="20" src="https://pic.sopili.net/pub/emoji/twitter/2/72x72/1f437.png" width="20" /> <img height="20" src="https://pic.sopili.net/pub/emoji/twitter/2/72x72/1f43d.png" width="20" /> <span style="font-family: "courier new" , "courier" , monospace;">(4.5 Piglets)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7dGCGXeUvc0wNyZHorMT2NUX6NLloHddZxgNCHGG3EH4ircBfSur1y9nrkcI7fayDLlnJTv3uG-SiXI3FOfHkMF5RyarM3pcsBd1a-otdrY55wzeBNEp-VuFN1A2HpuLI042SaRE3xsQ/s1600/LRG-DSC00887.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1070" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7dGCGXeUvc0wNyZHorMT2NUX6NLloHddZxgNCHGG3EH4ircBfSur1y9nrkcI7fayDLlnJTv3uG-SiXI3FOfHkMF5RyarM3pcsBd1a-otdrY55wzeBNEp-VuFN1A2HpuLI042SaRE3xsQ/s320/LRG-DSC00887.JPG" width="320" /></a></div>
<span style="font-family: "courier new" , "courier" , monospace;"><br /></span><span style="font-family: "courier new" , "courier" , monospace;">Pizza is one of my favorite things to eat. The consistency of the cheese and the tanginess of the tomato sauce on top of a beautifully baked bread is what makes me crave this Italian influenced deliciousness. </span><br />
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<span style="font-family: "courier new" , "courier" , monospace;">There are so many different types of pizza: Chicago deep dish style, New York style thin crust, and Italian Neapolitan. Personally, I like all types of pizza, as long as there is a great crisp exterior with a decently nice chew in the center. </span><br />
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<span style="font-family: "courier new" , "courier" , monospace;">Midici is one of those restaurants that live up to that description. Made using non-GMO OO flour imported from Naples, the eatery manages to create perfectly constructed Neapolitan style pizza that takes you back to Italy. </span><br />
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<tr><td class="tr-caption" style="text-align: center;">A beautiful pizza oven</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Open kitchen where they make the pizza</td></tr>
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<span style="font-family: "courier new" , "courier" , monospace;">Located in gorgeous Marina Del Rey, Midici offers made to order authentic Neapolitan pizza baked to perfection in 90 seconds. As a result, you are delivered a crisp crust, a chewy interior, and a pizza that holds up to its shape. What is truly impressive is the feeling of satisfaction without feeling glutinous after eating one of the Midici pizzas! </span><br />
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<tr><td class="tr-caption" style="text-align: center;"><b>THE CAESAR ($12.00): Romaine, Shaved Parmigiano-Reggiano, House-made Croutons, Caesar Dressing. </b>Sooo good. Who doesn't like Caesar salad. Legit. Good. Enough said. </td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><b>MIDICI HOUSE ($11.00): Seasonal Greens, Arugula, Grape Tomatoes, Shaved Parmigiano-Reggiano, Balsamic Vinaigrette, Balsamic Glaze Drizzle. </b> So fresh. A yummy salad without being drenched in creamy dressing.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimWuED8zf86-E99wqp6-sPPVzcaSe0iO-FhFvNohMYxn0QMmb81n2ERoDIbLoyDUaEXTkrKoJwJanPpYf0GcMn9NRNet5qpgBHkAQqIH1OMEi0UnV05xjGHYy2k071jDpD4pnARhWaaKQ/s1600/LRG_DSC00903.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="786" data-original-width="1592" height="314" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimWuED8zf86-E99wqp6-sPPVzcaSe0iO-FhFvNohMYxn0QMmb81n2ERoDIbLoyDUaEXTkrKoJwJanPpYf0GcMn9NRNet5qpgBHkAQqIH1OMEi0UnV05xjGHYy2k071jDpD4pnARhWaaKQ/s640/LRG_DSC00903.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>BURRATA W/ MELON AND PROSCIUTTO ($11.00): Burrata, melon, prosciutto, extra virgin olive oil, salt and pepper. </b>This was so good. It was a great way to start the meal without feeling too heavy eating it. The saltiness of the prosciutto complemented the sweetness of the melon. The burrata was melt in your mouth goodness. </td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><b>HOUSEMADE MEATBALLS ($8.00): Beef, Fresh Mozzarella, house-made marinara, parmesan. This was absolutely delicious. </b>The meat was tender and moist and the marinara was slightly sweet, with a perfectly balanced acidity. If you're a fan of meatballs, this is a good appetizer to order. </td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><b>THE DEVILS (SPICY)($16.00): Tomato base, mozzarella, housemade spicy sausage, Calabrese spicy salami, red chilies, parmesan and basil.</b> Soooo good. There was a good amount of heat from the chilies that gave the pizza a kick but without being overpowering. The pizza wasn't overly cheesy, which is how I like my pizza to be and the sausage and salami were delicious. It was perfect for my meat-loving self. </td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><b>TRUFFLE AND VEGETABLE ($17.00): Truffle cream, mozzarella, ricotta, mushrooms, black olives, grape tomatoes, parmesan, basil, topped w/ arugula after bake.</b> I really enjoyed this pizza. It tasted fresh and wasn't overly heavy. The truffle was subtle enough to be able to have that flavor without overwhelming the dish. The toppings were on point and I truly loved the fact that they topped the pizza off with the fresh arugula. </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCSL16Iie696kCY_HBjp2f4v2FiWjcKQbjX8VV4rIGB4IUWvip-Ko5vhVVtOM9TBdiHw_JzwSSNAVLJgit6JvkbIdEJTaMkUZxoTId1sJcJIv5_KavrJKeLhpAilISN1BMlljTwGeAjBE/s1600/LRG_DSC00920.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="791" data-original-width="1102" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCSL16Iie696kCY_HBjp2f4v2FiWjcKQbjX8VV4rIGB4IUWvip-Ko5vhVVtOM9TBdiHw_JzwSSNAVLJgit6JvkbIdEJTaMkUZxoTId1sJcJIv5_KavrJKeLhpAilISN1BMlljTwGeAjBE/s640/LRG_DSC00920.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>PANNA COTTA:</b> <b>A classic Italian dessert of chilled silky sweetened cream and vanilla bean, topped with fresh mixed berries. </b>It was smooth, creamy, and absolutely delicious. </td></tr>
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<span style="font-family: "courier new" , "courier" , monospace;">Overall, Midici delivers fresh and authentic Neapolitan style pizza without being pretentious. The staff were super friendly and on point. The Marina Del Rey location has ample parking and a tv for those times when you wanna catch a game (we managed to catch the Rams vs Saints NFL game). They offer beer on tap as well as wine and cocktails. Midici MDR also delivers an amazing happy hour menu Tuesday-Sunday from 3-5pm consisting of various alcoholic beverages as well as a selection of pizza and appetizers for $6. Yes, you read it...$6! In my opinion, that's a steal!</span><br />
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<span style="font-family: "courier new" , "courier" , monospace;">Notable Dishes: The Devil's pizza and burrata and melon with prosciutto </span>Nancy Kuyhttp://www.blogger.com/profile/13429438167799946570noreply@blogger.com0tag:blogger.com,1999:blog-7522438800280831645.post-34117872219861814312018-10-20T12:20:00.001-07:002018-10-20T12:20:51.553-07:00RUSS AND DAUGHTERS (NEW YORK, NY)<span style="font-family: "courier new" , "courier" , monospace;">Russ and Daughters</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">179 E Houston St</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">New York, NY 10002</span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><a href="http://www.russanddaughters.com/">www.russanddaughters.com</a></span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Tel: 212.475.4880 ext 1</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Cuisine: Breakfast, Bagels</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">$ (under $15)</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Sun, 09/02/2018, 10:00am walk-in</span><br />
<img height="20" src="https://pic.sopili.net/pub/emoji/twitter/2/72x72/1f437.png" width="20" /> <img height="20" src="https://pic.sopili.net/pub/emoji/twitter/2/72x72/1f437.png" width="20" /> <img height="20" src="https://pic.sopili.net/pub/emoji/twitter/2/72x72/1f437.png" width="20" /> <img height="20" src="https://pic.sopili.net/pub/emoji/twitter/2/72x72/1f437.png" width="20" /> <img height="20" src="https://pic.sopili.net/pub/emoji/twitter/2/72x72/1f437.png" width="20" /> <span style="font-family: "courier new" , "courier" , monospace;">(5 Piglets)</span><br />
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<span style="font-family: "courier new" , "courier" , monospace;">There's something to be said about New York bagels: it is simply the best in the world. Could it be from the water? Could it be because they've been dishing it out for years? Regardless, Russ and Daughters is iconic to get your bagel fix whilst in New York City. </span><br />
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<span style="font-family: "courier new" , "courier" , monospace;">Established in 1914, Joel Russ and his three daughters set up their first brick and mortar spot in the Lower East Side. It is currently in its fourth generation with multiple locations throughout the city. </span><br />
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<span style="font-family: "courier new" , "courier" , monospace;">Upon entering the original store front in the LES, the place was chaotic. People were everywhere and everyone wanted a taste of their bagels. In order to maintain some type of organization, you grab a number and wait til your number is called. You should know what you want at the time of order..but don't worry, you'll have plenty of time to figure that out. We ended up waiting about a half hour and considering the amount of people there, it wasn't too bad. </span><br />
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<span style="font-family: "courier new" , "courier" , monospace;">The store doesn't just have bagels. They have an array of menu items that range from matzo ball soup to babkas to salads. Basically you can eat your heart out here and be satisfied. </span><br />
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<tr><td class="tr-caption" style="text-align: center;">People at work...</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Look at all the people</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Different Fish</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Making my bagel</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">My bagel</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Everything bagel toasted with cream cheese and lox </td></tr>
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<span style="font-family: "courier new" , "courier" , monospace;">Overall, Russ and Daughters was everything I hoped for in a New York City bagel shop. I absolutely loved my bagel with cream cheese and lox. They piled on the lox and every bite was simply delicious. The bagel itself was super fresh, slightly chewy interior with a crisp exterior. It's worth a visit, even with the wait. It's a great way to get a good breakfast without making a huge dent in the wallet. </span><br />
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<span style="font-family: "courier new" , "courier" , monospace;"><br /></span>Nancy Kuyhttp://www.blogger.com/profile/13429438167799946570noreply@blogger.com4tag:blogger.com,1999:blog-7522438800280831645.post-22653922162535821402018-10-16T16:33:00.002-07:002018-10-16T16:33:38.070-07:00LE BERNADIN (NEW YORK, NY)<span style="font-family: "courier new" , "courier" , monospace;">Le Bernadin</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">155 W 51st Street</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">New York, NY 10019</span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><a href="http://www.le-bernadin.com/">www.le-bernadin.com</a></span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Tel: 212.554.1515</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Cuisine: French</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">$$$$ ($50+)</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Sat, 09/01/2018, 7:45pm reservation</span><br />
<img height="20" src="https://pic.sopili.net/pub/emoji/twitter/2/72x72/1f437.png" width="20" /> <img height="20" src="https://pic.sopili.net/pub/emoji/twitter/2/72x72/1f437.png" width="20" /> <img height="20" src="https://pic.sopili.net/pub/emoji/twitter/2/72x72/1f437.png" width="20" /> <img height="20" src="https://pic.sopili.net/pub/emoji/twitter/2/72x72/1f437.png" width="20" /> <img height="20" src="https://pic.sopili.net/pub/emoji/twitter/2/72x72/1f43d.png" width="20" /> <span style="font-family: "courier new" , "courier" , monospace;">(4.5 Piglets)</span><br />
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<span style="font-family: "courier new" , "courier" , monospace;">Le Bernadin is Eric Ripert's 3 Michelin Star restaurant located in the Midtown district in the heart of the Big Apple. It has been on my list of restaurants to try for the longest time and thanks to my AMEX Platinum card, I managed to snag a reservation for my time in NYC. </span><br />
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<span style="font-family: "courier new" , "courier" , monospace;">The restaurant itself is exquisite. The service was impeccable. The decor was sophisticated. And well, the food was a masterpiece. Eric Ripert managed to bring French food to the Americans at its utmost quality. We decided on the Chef's Tasting Menu for $225pp. </span><br />
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<tr><td class="tr-caption" style="text-align: center;">Amuse Bouche</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Amuse Bouche-the watermelon</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf0duoxVryrlYqFVu3PhePaCuTUAfAG5QXcwOFvVwy92MKY70oeKrDmPEr6kbyDIcV82Ag3eak2MbelZUwIDZnqxqhqSshSCdsU6Saw5pzkgzgj9ecmy5OzMtxaOWDSHHKjBSK8NGbHJY/s1600/LRG-DSC00437.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1070" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf0duoxVryrlYqFVu3PhePaCuTUAfAG5QXcwOFvVwy92MKY70oeKrDmPEr6kbyDIcV82Ag3eak2MbelZUwIDZnqxqhqSshSCdsU6Saw5pzkgzgj9ecmy5OzMtxaOWDSHHKjBSK8NGbHJY/s640/LRG-DSC00437.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>CAVIAR TARTARE: Hamachi Osetra Caviar Tartare; Sea Lettuce; Dashi Gelee</b></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><b>LANGOUSTINE: Seared Langoustine; Foie Gras Crouton; Balsamic-Truffle Vinaigrette</b></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><b>SEA TROUT: Ultra Rare Smoked Sea Trout; Pickled Red Onion; Citrus-Miso Emulsion</b></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><b>HALIBUT: Poached Halibut; Radish Medley; Daikon-Ginger Dashi</b></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><b>DOVER SOLE: Sauteed Dover Sole; Lemon-Potato Mousseline; Shallot Emulsion</b></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><b>HAWAIIAN-WALU -JAPANESE WAGYU: Grilled Walu and Seared Wagyu; Tomato Summer Roll; Spiced Red Wine Sauce</b></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><b>YOGURT: Smoked Yogurt, Maple Macerated Blueberries, Graham Crackers</b></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><b>RHUBARB: Rhubarb Marmalade; Marscapone Cremaeaux; Limoncello Sorbet </b></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><b>PETIT FOURS</b></td></tr>
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<span style="font-family: "courier new" , "courier" , monospace;"><br /></span><span style="font-family: courier new, courier, monospace;">Overall, Le Bernadin truly is a magical place. Everything from the bread and butter to the amuse bouche was made with precision. The food was simple yet elegant. The food was bursting with flavor yet you could taste each and every ingredient. I think that is what makes French cuisine truly special: it doesn't transform its ingredients to something weird like some molecular gastronomy restaurants do...it wants to make the ingredients shine. </span><br />
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<span style="font-family: courier new, courier, monospace;">Notable Dishes: Langoustine and Japanese Wagyu</span><br />
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<span style="font-family: courier new, courier, monospace;"><br /></span>Nancy Kuyhttp://www.blogger.com/profile/13429438167799946570noreply@blogger.com4tag:blogger.com,1999:blog-7522438800280831645.post-9165401001724006072018-08-13T11:26:00.003-07:002018-08-13T11:26:44.840-07:00MAJORDOMO (LOS ANGELES, CA)<span style="font-family: "courier new" , "courier" , monospace;">Majordomo</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">1725 Naud St</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Los Angeles, CA 90012</span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><a href="http://www.majordomo.la/">www.majordomo.la</a></span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Tel: 323.545.4880</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Cuisine: Asian</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">$$$ ($30-$45)</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Tues, 05/08/2018, 8:00pm reservation</span><br />
<img height="20" src="https://pic.sopili.net/pub/emoji/twitter/2/72x72/1f437.png" width="20" /> <img height="20" src="https://pic.sopili.net/pub/emoji/twitter/2/72x72/1f437.png" width="20" /> <img height="20" src="https://pic.sopili.net/pub/emoji/twitter/2/72x72/1f437.png" width="20" /> <img height="20" src="https://pic.sopili.net/pub/emoji/twitter/2/72x72/1f437.png" width="20" /> <span style="font-family: "courier new" , "courier" , monospace;">(4 Piglets)</span><br />
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<span style="font-family: "courier new" , "courier" , monospace;">David Chang is a Korean chef who has made a mark for himself in the culinary industry. He has established a number of restaurants in NYC and has decided to take on the West Coast.</span><br />
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<span style="font-family: "courier new" , "courier" , monospace;">Majordomo is an Asian-inspired restaurant set in Chinatown that encompasses Korean food, without being Korean (if that makes any sense). There are dishes that are unique that you've probably never tasted before. There are some that are traditional with a twist. Nearly all the dishes are served family style, the way Asians do it. </span><br />
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<span style="font-family: "courier new" , "courier" , monospace;">The interior is industrial, yet chic. There is a cool looking bar where you can drink as you wait for your table. There is a main room where all the tables are situated and a hidden back room for additional seating. </span><br />
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<tr><td class="tr-caption" style="text-align: center;"><b>RAW SUGAR SNAPS ($10.00): Horseradish, Lemon, Shallot. </b>The vegetables were good but nothing really special. They were crisp and felt light amongst the other dishes we ordered. If you want a slightly healthier option, this is your best bet. </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHgNls0wROJy6WaF-wqlUck5RecRPqSgE7CsDs2w0HBergnfhKCJTRtwWCgB-Kfwgh2KeCHuGBdAZneS3_E28dLHTc0GO5aHh-SiD9ROYPTzPHzUzV37jP2Qa15UQ4famyy84FW9tjZz8/s1600/LRG-DSC00102.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1070" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHgNls0wROJy6WaF-wqlUck5RecRPqSgE7CsDs2w0HBergnfhKCJTRtwWCgB-Kfwgh2KeCHuGBdAZneS3_E28dLHTc0GO5aHh-SiD9ROYPTzPHzUzV37jP2Qa15UQ4famyy84FW9tjZz8/s640/LRG-DSC00102.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>SLICED KANPACHI ($16.00):</b> Citrus, Bonji. I thought this was a good quality sashimi grade dish. It was also light and melted in your mouth. The citrus added acidity to the fish to bring out its subtle sweet flavor. </td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><b><span style="color: red;">MY FAVORITE DISH. BING BREAD WITH SPREAD: EGGS AND SMOKED ROE ($18.00); CAVE AGED BUTTER AND WHITE STURGEON CAVIAR ($32.00). </span></b>I loved, loved, loved these spreads. The bread was awesome...moist and chewy with a slightly crisp exterior. </td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><b>FRIED BUTTERBALL POTATOES ($12.00): Salsa Seca, Peanuts, Chili.</b> This was surprisingly good. The potatoes were fried super crisp and I loved every bit of it. It had such umami flavor that even those who don't like potatoes would definitely love this dish. </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBlpynyiuS9-pWjKgf66usa5-K_LmI4cx9CRmF5omEqf4HeJZBQWWl9BwsxK8iDpc7oI1vOVZ0DPubfB30SN6w9KmSG9sxMQi-AQ46JeFM30LRv3TIg7_oqDTLZwmIdJQPy4AKbCy5vms/s1600/IMG_0227.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="869" data-original-width="1300" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBlpynyiuS9-pWjKgf66usa5-K_LmI4cx9CRmF5omEqf4HeJZBQWWl9BwsxK8iDpc7oI1vOVZ0DPubfB30SN6w9KmSG9sxMQi-AQ46JeFM30LRv3TIg7_oqDTLZwmIdJQPy4AKbCy5vms/s640/IMG_0227.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>VERMICELLI ($26.00): Shrimp, Mussels, Clams, Jalapeno Dashi. </b>This was a hearty dish. The vermicelli was able to soak the flavored seafood broth. If you're a seafood fan, this is the dish for you. I just wish there was actually more broth in this dish. </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibEK8MlduugjmQuMr3JUdvKt7g5wSJk7I-EybOCJOIc_4OQSsn6Wiqk_YJRfmoUrT7IBqxRseN161_zgDdWLIzJNTwkpWHC9zhEdQS60ma-0yacPBiG2_vQ0Nza0czEkJFsJN6yhKdKLA/s1600/IMG_0228.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1080" data-original-width="1363" height="506" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibEK8MlduugjmQuMr3JUdvKt7g5wSJk7I-EybOCJOIc_4OQSsn6Wiqk_YJRfmoUrT7IBqxRseN161_zgDdWLIzJNTwkpWHC9zhEdQS60ma-0yacPBiG2_vQ0Nza0czEkJFsJN6yhKdKLA/s640/IMG_0228.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>CHERRY TOMATOES ($14.00: Tofu, Shisho, Yuzu. </b>This dish was just ok for me. It was nothing special. The dish was fresh and light but I didn't care for it. </td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><b>FRIED SMELT ($14.00): Shrimp salt, Almond, Lemon. </b>This was fried fish at its best. Imagine eating and English fish and chips, revamped, without the chips. It was flaky and it didn't feel heavy nor greasy. </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicSVLpkYl3x6ZLVznoclJ_l8IUN11icnM0N5rN9UXFLIDA75fHQpS1N8siIvKkMH0p0ccHlCkgLHMH9Vx6b87MTPY-ZiT4P-twENR_ZTOEN9CdCYpujsNZbyxyp7AfbB5vhd81fw2reCE/s1600/IMG_0230.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="963" data-original-width="1143" height="538" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicSVLpkYl3x6ZLVznoclJ_l8IUN11icnM0N5rN9UXFLIDA75fHQpS1N8siIvKkMH0p0ccHlCkgLHMH9Vx6b87MTPY-ZiT4P-twENR_ZTOEN9CdCYpujsNZbyxyp7AfbB5vhd81fw2reCE/s640/IMG_0230.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>BONELESS CHUCK SHORT RIB ($85.00): Braised with Asian Pear and Daikon. Served with Rice Cakes, Potato, and Melted Raclette. </b>I truly enjoyed this dish. I was so full by the time this arrived. I felt I didn't truly enjoy this dish as much as I would have if I received it earlier when I was hungry. It was a heavy dish and it had tons of flavor. It was a lovely experience to watch them melt the raclette on the ribs. </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiembkGRFRLfIrCOSHclszlXA1Vkd_aCc24IeLJlbdPKqncKJHdq5Tuxd94JZbM4Fc9YkHgmq9-iq_qMmespJ0fVkoJU6S0T6mIrxxB2idlOasuNQOvfJr2bd54fHxjMZBvtWqVMzT-quc/s1600/IMG_0233.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="985" data-original-width="1214" height="518" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiembkGRFRLfIrCOSHclszlXA1Vkd_aCc24IeLJlbdPKqncKJHdq5Tuxd94JZbM4Fc9YkHgmq9-iq_qMmespJ0fVkoJU6S0T6mIrxxB2idlOasuNQOvfJr2bd54fHxjMZBvtWqVMzT-quc/s640/IMG_0233.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>HORCHATA KAKIGORI ($15.00): Coffee, Rice, Dulce de Leche. </b>This was light and delicious. It was a good way to end the meal since it wasn't too heavy. You could definitely taste the horchata flavor. </td></tr>
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<span style="font-family: "courier new" , "courier" , monospace;">Overall, I thought Majordomo was pretty good. The dishes were innovative and I especially loved the bing bread with different topping options. There were so many dishes I wanted to try but my stomach simply didn't have enough room to accomplish that task. Unfortunately, they tend to run out of the whole plate short rib (which we wanted to get) so it's important to order ahead of time.</span><br />
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<span style="font-family: "courier new" , "courier" , monospace;">Notable Dishes: Bing bread, Fried Potatoes and Boneless Chuck Short Rib</span>Nancy Kuyhttp://www.blogger.com/profile/13429438167799946570noreply@blogger.com2tag:blogger.com,1999:blog-7522438800280831645.post-2790192604764854632018-06-14T11:44:00.001-07:002018-06-14T11:44:18.802-07:00ARAWAN (LAS VEGAS, NV)<span style="font-family: "courier new" , "courier" , monospace;">Arawan</span><br />
<span style="font-family: "courier new";">953 E Sahara Ave</span><br />
<span style="font-family: "courier new";">Ste E-14</span><br />
<span style="font-family: "courier new";">Las Vegas, NV 89109</span><br />
<span style="font-family: "courier new";"><a href="http://www.arawanthaibistro.com/">www.arawanthaibistro.com</a></span><br />
<span style="font-family: "courier new";">Tel: 702.734.7799</span><br />
<span style="font-family: "courier new";">Cuisine: Thai</span><br />
<span style="font-family: "courier new";">$$$ ($30-$45)</span><br />
<span style="font-family: "courier new";">Mon, 6/11/2018, 2:30pm reservation</span><br />
<span style="font-family: "courier new";"><img height="20" src="https://pic.sopili.net/pub/emoji/twitter/2/72x72/1f437.png" width="20" /> <img height="20" src="https://pic.sopili.net/pub/emoji/twitter/2/72x72/1f437.png" width="20" /> <img height="20" src="https://pic.sopili.net/pub/emoji/twitter/2/72x72/1f437.png" width="20" /> <img height="20" src="https://pic.sopili.net/pub/emoji/twitter/2/72x72/1f437.png" width="20" /> (4 Piglets)</span><br />
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<span style="font-family: "courier new";">Arawan is a Thai restaurant located in the same strip mall as the original Lotus of Siam restaurant(my favorite Thai restaurant in the States). It was a spontaneous lunch date since I was pressed for time for my flight back to LA. </span><br />
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<tr><td class="tr-caption" style="text-align: center;">Interior</td></tr>
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<span style="font-family: "courier new";">The restaurant was actually larger than what I expected. It was nicely decorated and the chairs were super comfortable. It was simple, yet elegant. </span><br />
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<span style="font-family: "courier new";">The menu itself was large but not overwhelming. There was a variety of the usual dishes to choose from, i.e. noodles, soup, curries and rice dishes. I wanted to stick with their most popular dishes.</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><strong>Larb ($14.00): Ground chicken tossed in spicy lime dressing with rice powder, red onion, green onion and cilantro-served with lettuce. </strong>The larb was actually quite tasty. We asked for mild and it was the perfect level of spice. I thought it was refreshing since the lime cut through the heaviness of the dish. </td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><strong>KA MOO ARAWAN ($15.00): Stew pork hog with boiled egg and steam Chinese broccoli.</strong> This dish was nothing special. It was tasty, but reminded me of a Chinese dish my mom would make than a Thai dish. It has a slightly sweet taste from the soy sauce and the Chinese broccoli was cooked perfectly. </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin0UW7ZKFq46WWZHFEIrQl4ZzHWlvtrS0RTeAmr_ia5mtT8SGClWjCVlPezE7C0e9s1FkHuSZQe09VFMUl5QboaZUdvsvThDcCp7u4lnuIrccPbqTkC3P30lk4DwitIXSBz162XQx-w-U/s1600/IMG_0208.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1070" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin0UW7ZKFq46WWZHFEIrQl4ZzHWlvtrS0RTeAmr_ia5mtT8SGClWjCVlPezE7C0e9s1FkHuSZQe09VFMUl5QboaZUdvsvThDcCp7u4lnuIrccPbqTkC3P30lk4DwitIXSBz162XQx-w-U/s640/IMG_0208.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Complimentary wontons</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrnY0wANknC9YIh4Ol4PbS3M1M5w4iQ4lUyg01q_JJtWnFZRIM9w1ZBik9ZdI1CWuw_eXS0YlYQJoffdfrFhaQAXCx5FVn7H_r_DLeD_Odxw5n37CvwqjkT5wXhrGrzpS6dopeKGgAzWM/s1600/IMG_0207.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1070" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrnY0wANknC9YIh4Ol4PbS3M1M5w4iQ4lUyg01q_JJtWnFZRIM9w1ZBik9ZdI1CWuw_eXS0YlYQJoffdfrFhaQAXCx5FVn7H_r_DLeD_Odxw5n37CvwqjkT5wXhrGrzpS6dopeKGgAzWM/s640/IMG_0207.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong><span style="color: red;">MY FAVORITE DISH. ARAWAN PAD THAI ($22.00): Fresh prawn wok-stir fried in a tamarind sauce with rice noodle, slice chicken, peanut, green onions and bean sprouts-wrapped with lattice egg and side of crushed peanuts.</span></strong> This dish was amazing. I normally wouldn't care for pad thai, but the watier recommended it and said it was one of the most popular dishes. Seriously though, I can totally see why...it's beautifully presented and there was tons of flavor. The pad thai wasn't overly sauced and it wasn't dry either. It was made perfectly. At $22, it better be though. </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3GQmbdxKLV4W6NLxaM6WM8qaIF30jFKGm_x0eAi_wKxFAopHQcpmZsvil4Ml2Cj9F1n4shxoP7FvjIgS1dXGTUqI8A07VTAiU2EGUGx2suasxvvDhkflk32zE8brYhSKY3DDV4iYKg5E/s1600/IMG_0206.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="958" data-original-width="1471" height="416" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3GQmbdxKLV4W6NLxaM6WM8qaIF30jFKGm_x0eAi_wKxFAopHQcpmZsvil4Ml2Cj9F1n4shxoP7FvjIgS1dXGTUqI8A07VTAiU2EGUGx2suasxvvDhkflk32zE8brYhSKY3DDV4iYKg5E/s640/IMG_0206.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong>DUCK RED CURRY ($18.00): Roasted duck in a red curry coconut milk broth with red peppers, zucchini, tomato, grapes, pineapple, asparagus and sweet basil leaves.</strong> The flavor of the curry was good but it wasn't anything memorable. I thought the duck was quite dry and it was disappointing. The pineapple was actually a nice touch to the dish but that was the only thing great about it. I would pass. </td></tr>
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<span style="font-family: "courier new";">Overall, I thought Arawan is a decent Thai spot if you want a change from Lotus of Siam. The place is also known for desserts, but unfortunately, they do not serve it during lunch. The service was good, always making sure the water was full. The food was served pretty fast as well. I think what made this place stick out was the pad thai and I would literally just visit Arawan for that noodle dish. </span><br />
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<span style="font-family: "courier new";">Notable Dishes: Arawan Pad Thai </span><br />
<span style="font-family: "courier new";"><br /></span>Nancy Kuyhttp://www.blogger.com/profile/13429438167799946570noreply@blogger.com0tag:blogger.com,1999:blog-7522438800280831645.post-8385263968415521272018-06-01T17:25:00.001-07:002018-06-01T17:28:14.108-07:00LA COLOMBE (CONSTANTIA, CAPE TOWN, SA)<span style="font-family: "courier new" , "courier" , monospace;">La Colombe</span><br />
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<span style="font-family: "courier new";"><span data-offset-key="5rmul-0-0" data-reactid="241"><span data-reactid="242" data-text="true"><span style="font-family: "courier new" , "courier" , monospace;">Main Road, Constantia Nek</span></span></span></span></div>
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<span style="font-family: "courier new";"><span data-offset-key="dmr9f-0-0" data-reactid="245"><span data-reactid="246" data-text="true"><span style="font-family: "courier new" , "courier" , monospace;">Cape Town, 7806</span></span></span></span></div>
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<span style="font-family: "courier new";"><span data-offset-key="dmr9f-0-0" data-reactid="245"><span data-reactid="246" data-text="true"><span style="font-family: "courier new" , "courier" , monospace;"><span data-offset-key="gp4-0-0" data-reactid="249"><span data-reactid="250" data-text="true"><span style="font-family: "courier new" , "courier" , monospace;">South Africa</span></span></span></span></span></span></span></div>
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<span style="font-family: "courier new";"><span data-offset-key="dmr9f-0-0" data-reactid="245"><span data-reactid="246" data-text="true"><span style="font-family: "courier new" , "courier" , monospace;"><span data-offset-key="gp4-0-0" data-reactid="249"><span data-reactid="250" data-text="true"><span data-offset-key="dmr9f-0-0" data-reactid="245"><span data-reactid="246" data-text="true"><a href="http://www.lacolombe.co.za/"><span style="font-family: "courier new" , "courier" , monospace;">www.lacolombe.co.za</span></a></span></span></span></span></span></span></span></span></div>
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<span data-offset-key="a17gr-0-0" data-reactid="253"><span data-reactid="254" data-text="true"><span style="font-family: "courier new" , "courier" , monospace;">Tel: +27 21 794 2390</span></span></span></div>
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<span data-offset-key="a17gr-0-0" data-reactid="253"><span data-reactid="254" data-text="true">Cuisine: French-Japanese inspired South African</span></span></div>
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<span data-offset-key="a17gr-0-0" data-reactid="253"><span data-reactid="254" data-text="true">$$$$ ($50+)</span></span></div>
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<span data-offset-key="a17gr-0-0" data-reactid="253"><span data-reactid="254" data-text="true">Fri, 05/04/2018, 7:00pm reservation</span></span><br />
<span data-offset-key="a17gr-0-0" data-reactid="253"><span data-reactid="254" data-text="true"><img height="20" src="https://pic.sopili.net/pub/emoji/twitter/2/72x72/1f437.png" width="20" /> </span></span><img height="20" src="https://pic.sopili.net/pub/emoji/twitter/2/72x72/1f437.png" width="20" /> <img height="20" src="https://pic.sopili.net/pub/emoji/twitter/2/72x72/1f437.png" width="20" /> <img height="20" src="https://pic.sopili.net/pub/emoji/twitter/2/72x72/1f437.png" width="20" /> <img height="20" src="https://pic.sopili.net/pub/emoji/twitter/2/72x72/1f437.png" width="20" /> (5 Piglets)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXIpB9x-xdfm09w1yQPMhI_LtbZP_hdrCghgz8_glDU04uUUw5MZ865MK1Ou8yEz9DaiS74yYnZGl5bGKzh1F0cTrpCtVsjD_9vByIsBN1pBL2oVqT4g9zkz-kremlG9htP0sETy8yMyc/s1600/IMG-0078.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1070" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXIpB9x-xdfm09w1yQPMhI_LtbZP_hdrCghgz8_glDU04uUUw5MZ865MK1Ou8yEz9DaiS74yYnZGl5bGKzh1F0cTrpCtVsjD_9vByIsBN1pBL2oVqT4g9zkz-kremlG9htP0sETy8yMyc/s320/IMG-0078.JPG" width="320" /></a></div>
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<span style="background-color: white; font-variant-caps: inherit; font-variant-ligatures: inherit; white-space: pre-wrap;"><span style="font-family: "courier new" , "courier" , monospace;">Have you ever visited a place and wondered why one restaurant is far more exceptional than the others? What exactly makes the restaurant the best restaurant in the city? I contemplated these questions as I arrived in Cape Town. I've traveled the world and eaten at a number of three-michelin star restaurants (including Osteria Francescana in Modena, Italy) and La Colombe has been consistently ranked the best restaurant in Cape Town. I managed to snag a reservation for my last night in South Africa. I simply wondered if it lived up to the hype.</span></span><span style="font-family: "courier new" , "courier" , monospace;"><span style="background-color: white; font-variant-caps: inherit; font-variant-ligatures: inherit; white-space: pre-wrap;"><br /></span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpUXG_bhBUhM3q7EnZLbzdpELKlPXMX0AuoGsx1jorflxkQyh83sTowSi2FX1G9O0vTZ1LjuxhX5yh36RSDwcXz_9J8k4BweVZQgmuEte00_qQeSsHmXlAoa6PXiRErJ8zl_khWkF2vkY/s1600/IMG-0056.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1070" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpUXG_bhBUhM3q7EnZLbzdpELKlPXMX0AuoGsx1jorflxkQyh83sTowSi2FX1G9O0vTZ1LjuxhX5yh36RSDwcXz_9J8k4BweVZQgmuEte00_qQeSsHmXlAoa6PXiRErJ8zl_khWkF2vkY/s640/IMG-0056.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Interior</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhksqfZiD_GBZkgjAtHCPiLmeE9pJNfH1czUYLUoAjhoiiNk_ytzfNtvVyjz0raJOdEByo43DjoCLgiu4napxgsgxSbJr_JU72CuQSA-06XYqH_Og78ZvVzIJY8iei6bDlpVB2qpz4QZII/s1600/IMG-0057.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1070" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhksqfZiD_GBZkgjAtHCPiLmeE9pJNfH1czUYLUoAjhoiiNk_ytzfNtvVyjz0raJOdEByo43DjoCLgiu4napxgsgxSbJr_JU72CuQSA-06XYqH_Og78ZvVzIJY8iei6bDlpVB2qpz4QZII/s640/IMG-0057.JPG" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The wine</td></tr>
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<span style="font-family: "courier new" , "courier" , monospace;"><span style="background-color: white; font-variant-caps: inherit; font-variant-ligatures: inherit; white-space: pre-wrap;">Nestled</span><span style="background-color: white; font-variant-caps: inherit; font-variant-ligatures: inherit; white-space: pre-wrap;"> in a beautiful winery in Constantia, La Colombe sits at the top of the Silvermist estate. It's about a half hour drive from the city on a good day. The views are simply spectacular and you're transported into a world where you are just one with the food. </span></span><span style="background-color: white; white-space: pre-wrap;"><span style="font-family: "courier new" , "courier" , monospace;"><br /></span></span><br />
<span style="background-color: white; white-space: pre-wrap;"><span style="font-family: "courier new" , "courier" , monospace;">As you ascend into the restaurant, you're greeted with a vast array of delicious amuse bouche to make you want more. You anticipate that the meal will be exceptional upon the first bite. The warm, freshly made sourdough bread complemented with the spiced pork lard simply melted in your mouth. I was looking forward to the meal. I decided on the gourmand, which is their elaborate tasting menu. </span></span><br />
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<span data-offset-key="8gmvg-0-0" data-reactid="146" style="border: 0px; box-sizing: inherit; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: italic; font-variant: inherit; font-weight: bold; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span data-reactid="147" data-text="true" style="border: 0px; box-sizing: inherit; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Gourmand:</span></span></div>
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<div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="8j39q-0-0" data-reactid="149" style="-webkit-tap-highlight-color: transparent; border: 0px; box-sizing: inherit; direction: ltr; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; position: relative; text-align: center; vertical-align: baseline;">
<span data-offset-key="8j39q-0-0" data-reactid="150" style="border: 0px; box-sizing: inherit; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: italic; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Amuse Bouche</span></div>
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<span data-offset-key="bvb7o-0-0" data-reactid="154" style="border: 0px; box-sizing: inherit; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: italic; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Sourdough, Spiced Pork Lard, Salsa Verde</span></div>
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<span data-offset-key="do5f2-0-0" data-reactid="158" style="border: 0px; box-sizing: inherit; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: italic; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span data-reactid="159" data-text="true" style="border: 0px; box-sizing: inherit; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Course One: </span></span><span data-offset-key="do5f2-0-1" data-reactid="160" style="border: 0px; box-sizing: inherit; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: italic; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Tuna "La Colombe"</span></div>
</div>
<div class="_TY9i _1DUY1 _14s5m _30hxY" data-block="true" data-editor="ebq0u" data-offset-key="61pk2-0-0" data-reactid="162" style="-webkit-tap-highlight-color: transparent; background-color: white; border: 0px; box-sizing: inherit; font-family: avenir-lt-w01_35-light1475496, sans-serif; font-size: 18px; font-stretch: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; line-height: inherit; margin: 0px calc((100% - 740px) / 2); padding: 0px; vertical-align: baseline; white-space: pre-wrap;">
<div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="61pk2-0-0" data-reactid="163" style="-webkit-tap-highlight-color: transparent; border: 0px; box-sizing: inherit; direction: ltr; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; position: relative; text-align: center; vertical-align: baseline;">
<span data-offset-key="61pk2-0-0" data-reactid="164" style="border: 0px; box-sizing: inherit; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: italic; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span data-reactid="165" data-text="true" style="border: 0px; box-sizing: inherit; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Course Two:</span></span><span data-offset-key="61pk2-0-1" data-reactid="166" style="border: 0px; box-sizing: inherit; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: italic; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"> Mozambican Langoustine, Kerala Style Chicken Wing, Snoek Dressing, Coriander, Sweet Potato</span></div>
</div>
<div class="_TY9i _1DUY1 _14s5m _30hxY" data-block="true" data-editor="ebq0u" data-offset-key="8881t-0-0" data-reactid="168" style="-webkit-tap-highlight-color: transparent; background-color: white; border: 0px; box-sizing: inherit; font-family: avenir-lt-w01_35-light1475496, sans-serif; font-size: 18px; font-stretch: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; line-height: inherit; margin: 0px calc((100% - 740px) / 2); padding: 0px; vertical-align: baseline; white-space: pre-wrap;">
<div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="8881t-0-0" data-reactid="169" style="-webkit-tap-highlight-color: transparent; border: 0px; box-sizing: inherit; direction: ltr; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; position: relative; text-align: center; vertical-align: baseline;">
<span data-offset-key="8881t-0-0" data-reactid="170" style="border: 0px; box-sizing: inherit; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: italic; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span data-reactid="171" data-text="true" style="border: 0px; box-sizing: inherit; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Course Three:</span></span><span data-offset-key="8881t-0-1" data-reactid="172" style="border: 0px; box-sizing: inherit; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: italic; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"> Korean Style Springbok, DUkkah, Romesco, Hoisin</span></div>
</div>
<div class="_TY9i _1DUY1 _14s5m _30hxY" data-block="true" data-editor="ebq0u" data-offset-key="fhhlg-0-0" data-reactid="174" style="-webkit-tap-highlight-color: transparent; background-color: white; border: 0px; box-sizing: inherit; font-family: avenir-lt-w01_35-light1475496, sans-serif; font-size: 18px; font-stretch: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; line-height: inherit; margin: 0px calc((100% - 740px) / 2); padding: 0px; vertical-align: baseline; white-space: pre-wrap;">
<div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="fhhlg-0-0" data-reactid="175" style="-webkit-tap-highlight-color: transparent; border: 0px; box-sizing: inherit; direction: ltr; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; position: relative; text-align: center; vertical-align: baseline;">
<span data-offset-key="fhhlg-0-0" data-reactid="176" style="border: 0px; box-sizing: inherit; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: italic; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span data-reactid="177" data-text="true" style="border: 0px; box-sizing: inherit; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Course Four:</span></span><span data-offset-key="fhhlg-0-1" data-reactid="178" style="border: 0px; box-sizing: inherit; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: italic; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"> Seared Scallop, Glazed Sous Vide Pork Belly, Sweetcorn, Spiced Coconut</span></div>
</div>
<div class="_TY9i _1DUY1 _14s5m _30hxY" data-block="true" data-editor="ebq0u" data-offset-key="5s50l-0-0" data-reactid="180" style="-webkit-tap-highlight-color: transparent; background-color: white; border: 0px; box-sizing: inherit; font-family: avenir-lt-w01_35-light1475496, sans-serif; font-size: 18px; font-stretch: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; line-height: inherit; margin: 0px calc((100% - 740px) / 2); padding: 0px; vertical-align: baseline; white-space: pre-wrap;">
<div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="5s50l-0-0" data-reactid="181" style="-webkit-tap-highlight-color: transparent; border: 0px; box-sizing: inherit; direction: ltr; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; position: relative; text-align: center; vertical-align: baseline;">
<span data-offset-key="5s50l-0-0" data-reactid="182" style="border: 0px; box-sizing: inherit; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: italic; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span data-reactid="183" data-text="true" style="border: 0px; box-sizing: inherit; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Course Five:</span></span><span data-offset-key="5s50l-0-1" data-reactid="184" style="border: 0px; box-sizing: inherit; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: italic; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"> Palate Cleanser: Lemongrass, Ginger, Pomelo, Kalamansi</span></div>
</div>
<div class="_TY9i _1DUY1 _14s5m _30hxY" data-block="true" data-editor="ebq0u" data-offset-key="6utbs-0-0" data-reactid="186" style="-webkit-tap-highlight-color: transparent; background-color: white; border: 0px; box-sizing: inherit; font-family: avenir-lt-w01_35-light1475496, sans-serif; font-size: 18px; font-stretch: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; line-height: inherit; margin: 0px calc((100% - 740px) / 2); padding: 0px; vertical-align: baseline; white-space: pre-wrap;">
<div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="6utbs-0-0" data-reactid="187" style="-webkit-tap-highlight-color: transparent; border: 0px; box-sizing: inherit; direction: ltr; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; position: relative; text-align: center; vertical-align: baseline;">
<span data-offset-key="6utbs-0-0" data-reactid="188" style="border: 0px; box-sizing: inherit; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: italic; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span data-reactid="189" data-text="true" style="border: 0px; box-sizing: inherit; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Course Six:</span></span><span data-offset-key="6utbs-0-1" data-reactid="190" style="border: 0px; box-sizing: inherit; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: italic; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"> Linefish, Mussel, Black Forest Ham, Tarragon, Veloute</span></div>
</div>
<div class="_TY9i _1DUY1 _14s5m _30hxY" data-block="true" data-editor="ebq0u" data-offset-key="312r5-0-0" data-reactid="192" style="-webkit-tap-highlight-color: transparent; background-color: white; border: 0px; box-sizing: inherit; font-family: avenir-lt-w01_35-light1475496, sans-serif; font-size: 18px; font-stretch: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; line-height: inherit; margin: 0px calc((100% - 740px) / 2); padding: 0px; vertical-align: baseline; white-space: pre-wrap;">
<div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="312r5-0-0" data-reactid="193" style="-webkit-tap-highlight-color: transparent; border: 0px; box-sizing: inherit; direction: ltr; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; position: relative; text-align: center; vertical-align: baseline;">
<span data-offset-key="312r5-0-0" data-reactid="194" style="border: 0px; box-sizing: inherit; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: italic; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span data-reactid="195" data-text="true" style="border: 0px; box-sizing: inherit; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Course Seven:</span></span><span data-offset-key="312r5-0-1" data-reactid="196" style="border: 0px; box-sizing: inherit; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: italic; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"> Lamb Loin, Braised Neck, Tenderstem Broccoli, Turnip, Pickled Red Onion, Smoked Garlic</span></div>
</div>
<div class="_TY9i _1DUY1 _14s5m _30hxY" data-block="true" data-editor="ebq0u" data-offset-key="8o42d-0-0" data-reactid="198" style="-webkit-tap-highlight-color: transparent; background-color: white; border: 0px; box-sizing: inherit; font-family: avenir-lt-w01_35-light1475496, sans-serif; font-size: 18px; font-stretch: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; line-height: inherit; margin: 0px calc((100% - 740px) / 2); padding: 0px; vertical-align: baseline; white-space: pre-wrap;">
<div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="8o42d-0-0" data-reactid="199" style="-webkit-tap-highlight-color: transparent; border: 0px; box-sizing: inherit; direction: ltr; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; position: relative; text-align: center; vertical-align: baseline;">
<span data-offset-key="8o42d-0-0" data-reactid="200" style="border: 0px; box-sizing: inherit; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: italic; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span data-reactid="201" data-text="true" style="border: 0px; box-sizing: inherit; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Course Eight:</span></span><span data-offset-key="8o42d-0-1" data-reactid="202" style="border: 0px; box-sizing: inherit; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: italic; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"> Boerenkaas, Jerusalem Artichoke, Pear, Pecan Nut</span></div>
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="_TY9i _1DUY1 _14s5m _30hxY" data-block="true" data-editor="ebq0u" data-offset-key="4hgk1-0-0" data-reactid="204" style="-webkit-tap-highlight-color: transparent; background-color: white; border: 0px; box-sizing: inherit; font-stretch: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; line-height: inherit; margin: 0px calc((100% - 740px) / 2); padding: 0px; vertical-align: baseline; white-space: pre-wrap;">
<div style="-webkit-tap-highlight-color: transparent; border: 0px; box-sizing: inherit; direction: ltr; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; position: relative; text-align: center; vertical-align: baseline;">
<span data-offset-key="4hgk1-0-0" data-reactid="206" style="border: 0px; box-sizing: inherit; font-family: , sans-serif; font-size: 18px; font-stretch: inherit; font-style: italic; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span data-reactid="207" data-text="true" style="border: 0px; box-sizing: inherit; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Course Nine:</span></span><span data-offset-key="4hgk1-0-1" data-reactid="208" style="border: 0px; box-sizing: inherit; font-family: , sans-serif; font-size: 18px; font-stretch: inherit; font-style: italic; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span data-reactid="209" data-text="true" style="border: 0px; box-sizing: inherit; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"> Roasted Ivoire Namelaka, Pineapple, Chamomile, Sesame, Honeycomb</span></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFDGD1gKZFv2-OzedVWaBvtLtMnV5yUCaWj_t9O9euANcmtZv2YSKdLNTmsAIl9p8L4lusvVQNt6YMUqEjsn0UVEeIQMRfSP483RgXSq6zmUvdM4LdJmyBy6YdHOzhKbWFT7z51OP3fNg/s1600/557404DB-549B-45A4-BD65-3A3195C1B1DF.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1070" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFDGD1gKZFv2-OzedVWaBvtLtMnV5yUCaWj_t9O9euANcmtZv2YSKdLNTmsAIl9p8L4lusvVQNt6YMUqEjsn0UVEeIQMRfSP483RgXSq6zmUvdM4LdJmyBy6YdHOzhKbWFT7z51OP3fNg/s640/557404DB-549B-45A4-BD65-3A3195C1B1DF.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Amuse Bouche</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlIi74UkVBH8Y92cj_D6DyuMzLpHq51mj3G8jOb5J4KpoS18922dqG0vRB96jE9jWjOS0OjdQJHCvRjxG1Pd4s4oS13mLOJwFzjhleZdjJvSUSRXOU-bcKVzB4kJogXuEJEbSLeowNxsA/s1600/A7B43802-B62F-446A-9748-D8BD933E17E8.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="695" data-original-width="1040" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlIi74UkVBH8Y92cj_D6DyuMzLpHq51mj3G8jOb5J4KpoS18922dqG0vRB96jE9jWjOS0OjdQJHCvRjxG1Pd4s4oS13mLOJwFzjhleZdjJvSUSRXOU-bcKVzB4kJogXuEJEbSLeowNxsA/s640/A7B43802-B62F-446A-9748-D8BD933E17E8.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Course one: La Colombe Tuna</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzR3FK_F5hD-cyYGiARCztg-n21n2UIK6BHdlAD7Od3KbKGOFWbNqrvjlCtbaL789VI1H2m_Cl3mmvtWW7xBzQ-a3ukg5al53yodLnBoJAINDwQXDTuSldLb5uOigZnphcRuQ5y_FRjvs/s1600/4F866439-B06F-4F85-8771-F2A3B8544797+%25281%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="651" data-original-width="974" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzR3FK_F5hD-cyYGiARCztg-n21n2UIK6BHdlAD7Od3KbKGOFWbNqrvjlCtbaL789VI1H2m_Cl3mmvtWW7xBzQ-a3ukg5al53yodLnBoJAINDwQXDTuSldLb5uOigZnphcRuQ5y_FRjvs/s640/4F866439-B06F-4F85-8771-F2A3B8544797+%25281%2529.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Course One: unopened</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHGIAA8-FSLrbY5P21p7tsDgapW_1wemvZvyB3oiHDwvyeZWOws8SA527L-E615QvsEZ5ZUeBUMy_f8HP2EmTWWfaiIOpPJs0yAHAoff02WyGX_mSfTY-lt2IanQM6bGL3GDMwDKmCn4o/s1600/123DCEFC-C0B9-41BB-925A-F881C0A7151E.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="820" data-original-width="1227" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHGIAA8-FSLrbY5P21p7tsDgapW_1wemvZvyB3oiHDwvyeZWOws8SA527L-E615QvsEZ5ZUeBUMy_f8HP2EmTWWfaiIOpPJs0yAHAoff02WyGX_mSfTY-lt2IanQM6bGL3GDMwDKmCn4o/s640/123DCEFC-C0B9-41BB-925A-F881C0A7151E.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Course Two: Langoustine</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7y02Bk2dz1hvDdoPfChMN9Eg4FSvG0IpH6XUjFZtpQ8P4od7F0LxwNDabUxWIhckelAhZMc8KeOtunE7J2GbDf8Mi2ddrQr8cyEKl8PeWiJo-kWz8OQKyXqGxHx2UvFjIoTAZqHWws44/s1600/6052A4B0-85D8-4071-A6F4-47ACDA4D0604+%25281%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1070" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7y02Bk2dz1hvDdoPfChMN9Eg4FSvG0IpH6XUjFZtpQ8P4od7F0LxwNDabUxWIhckelAhZMc8KeOtunE7J2GbDf8Mi2ddrQr8cyEKl8PeWiJo-kWz8OQKyXqGxHx2UvFjIoTAZqHWws44/s640/6052A4B0-85D8-4071-A6F4-47ACDA4D0604+%25281%2529.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Course three: Springbok</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRYO-ZDmvBnBft7EkdXsVsVljZIiqWreoSNCJsf9ZoRHMwdkJxJmB__Guiv3Pj7YzNhT1WurbaZlNxtCHGtut1CIDj_sohd7ZnkrNeoNYxZKc6Af9hJwpYicWNgYHJ_pb-f3CRVtSLdDM/s1600/8209C759-D804-45D7-ACF2-87560E875007+%25281%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="894" data-original-width="1338" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRYO-ZDmvBnBft7EkdXsVsVljZIiqWreoSNCJsf9ZoRHMwdkJxJmB__Guiv3Pj7YzNhT1WurbaZlNxtCHGtut1CIDj_sohd7ZnkrNeoNYxZKc6Af9hJwpYicWNgYHJ_pb-f3CRVtSLdDM/s640/8209C759-D804-45D7-ACF2-87560E875007+%25281%2529.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Course four: Scallop</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSQ4WErcvFIhppXSW6CAv6AriXyN9L259qCmvbBJXeGDfbcpic3YFz66aVfQ2NpCy1DFk9nbTL6_AJZf-8cCMk0DwQS8BPwgLEJlwXcdB86Uh1F5eNJUE9MZQMXMzvb-hVKNB_BgWy21Y/s1600/7DECB727-BFBF-4FD2-90D6-81776D5EDECB.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1070" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSQ4WErcvFIhppXSW6CAv6AriXyN9L259qCmvbBJXeGDfbcpic3YFz66aVfQ2NpCy1DFk9nbTL6_AJZf-8cCMk0DwQS8BPwgLEJlwXcdB86Uh1F5eNJUE9MZQMXMzvb-hVKNB_BgWy21Y/s640/7DECB727-BFBF-4FD2-90D6-81776D5EDECB.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Course five: Palate cleanser</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjQ7IW23mPwJihAL1so3zcK7cQcdlKIobMDzZi5rogIvz7kS92qn35401JPXXo_hvvDyjiYxytXKTaV0rj7LPGEbZL2xzUDF08U5Uav0LnKRCx8XzWo6H6MxxFRqTwrfurNNYpunt514E/s1600/CFDDAFE3-7658-44DA-94E9-01C66C606D0E.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1070" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjQ7IW23mPwJihAL1so3zcK7cQcdlKIobMDzZi5rogIvz7kS92qn35401JPXXo_hvvDyjiYxytXKTaV0rj7LPGEbZL2xzUDF08U5Uav0LnKRCx8XzWo6H6MxxFRqTwrfurNNYpunt514E/s640/CFDDAFE3-7658-44DA-94E9-01C66C606D0E.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A closer look</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0R0T4CQm7mvucmshBpGk7_c5ukA2KR_RQqMUBaJRWuu6x3UMfyTp24yigWfiFGtrpuVtkTExP1VLT6vUueR9zCnEexHAq3ICVkc1VWPKSgA88drACSIgUroZdsUvcO2HuX_9SYVbhyrQ/s1600/5FD99C04-406B-4026-BC66-9D432E386F4A.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="808" data-original-width="1209" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0R0T4CQm7mvucmshBpGk7_c5ukA2KR_RQqMUBaJRWuu6x3UMfyTp24yigWfiFGtrpuVtkTExP1VLT6vUueR9zCnEexHAq3ICVkc1VWPKSgA88drACSIgUroZdsUvcO2HuX_9SYVbhyrQ/s640/5FD99C04-406B-4026-BC66-9D432E386F4A.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Course six: Linefish</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsZizJf8DCOKzAK0xvhH0d5jqhZGAcGn54HzWqRDFT0zdjPzzRUtWxaJt62oG6EVF6b1ZEspFZM9Qp7T28cBCi-7x8QqJfdPcVddCLVZGeRgoMNKnJfDplAZ4ZN6BngnQSqkdBsf0MnBc/s1600/66CD5155-EE59-4D31-912C-99F74DE5A4A7+%25281%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="896" data-original-width="1341" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsZizJf8DCOKzAK0xvhH0d5jqhZGAcGn54HzWqRDFT0zdjPzzRUtWxaJt62oG6EVF6b1ZEspFZM9Qp7T28cBCi-7x8QqJfdPcVddCLVZGeRgoMNKnJfDplAZ4ZN6BngnQSqkdBsf0MnBc/s640/66CD5155-EE59-4D31-912C-99F74DE5A4A7+%25281%2529.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Course seven: Lamb loin</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpON-nzGslT-6iiHCSPTkz_Vcp4DxVpmvekJQ5RTnZR6Gs7mYZ4OhHTgl_bKQKetoRd7ACyQOzu0JhWI2-xWcU_c-39HM3V6RkbF5tvdvO1M11Qd4_tf9ZE8FM15B7VAkDkU2MjknQz3I/s1600/32389C6C-C48D-4A64-BC85-099D5005C63C.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="761" data-original-width="1138" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpON-nzGslT-6iiHCSPTkz_Vcp4DxVpmvekJQ5RTnZR6Gs7mYZ4OhHTgl_bKQKetoRd7ACyQOzu0JhWI2-xWcU_c-39HM3V6RkbF5tvdvO1M11Qd4_tf9ZE8FM15B7VAkDkU2MjknQz3I/s640/32389C6C-C48D-4A64-BC85-099D5005C63C.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Course eight: Boerenkaas (cheese)</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMo2W-gvnqwJtiG2__DVaG1H6MZy_b4sCdYrKQxpNFW9guD4WffVOazPiLapxsFXMTiiU9_2tza43DETKsEeSIosSTFI4DE7MejurGhnLpiH3Zt3ie8vJ4OgINDWdg_W6tYBr8b8IE4B4/s1600/2CB270F8-F4A5-4D5A-AE80-A839E9C0D9F3.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1070" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMo2W-gvnqwJtiG2__DVaG1H6MZy_b4sCdYrKQxpNFW9guD4WffVOazPiLapxsFXMTiiU9_2tza43DETKsEeSIosSTFI4DE7MejurGhnLpiH3Zt3ie8vJ4OgINDWdg_W6tYBr8b8IE4B4/s640/2CB270F8-F4A5-4D5A-AE80-A839E9C0D9F3.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Petit Fours</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdDl33_7pX7RRnfGVNdfpT-x3jQwEthyphenhyphenLn2zE8Habb7JgEwIo7PvXPUfizX3G6phSCljSMoYqLqHu7USWAEQdC4R9p64sIsSHQfjep8vHrOdU9D9_-Y6kTwHQTPHh7SVIRspBstEeeBEY/s1600/D9C5CE72-435D-4E32-BE37-826A9B4D3EB1+%25281%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1070" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdDl33_7pX7RRnfGVNdfpT-x3jQwEthyphenhyphenLn2zE8Habb7JgEwIo7PvXPUfizX3G6phSCljSMoYqLqHu7USWAEQdC4R9p64sIsSHQfjep8vHrOdU9D9_-Y6kTwHQTPHh7SVIRspBstEeeBEY/s640/D9C5CE72-435D-4E32-BE37-826A9B4D3EB1+%25281%2529.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Coffee..so good</td></tr>
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<span data-offset-key="4hgk1-0-1" data-reactid="208" style="-webkit-tap-highlight-color: transparent; border: 0px; box-sizing: inherit; font-stretch: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"></span><br />
<div class="_TY9i _1DUY1 _14s5m" data-block="true" data-editor="ebq0u" data-offset-key="edotn-0-0" data-reactid="219" style="-webkit-tap-highlight-color: transparent; border: 0px; box-sizing: inherit; font-stretch: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; line-height: inherit; margin: 0px calc((100% - 740px) / 2); padding: 0px; vertical-align: baseline;">
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<span data-offset-key="4hgk1-0-1" data-reactid="208" style="-webkit-tap-highlight-color: transparent; border: 0px; box-sizing: inherit; font-stretch: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span data-offset-key="edotn-0-0" data-reactid="221" style="-webkit-tap-highlight-color: transparent; border: 0px; box-sizing: inherit; font-stretch: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span data-reactid="222" data-text="true" style="-webkit-tap-highlight-color: transparent; border: 0px; box-sizing: inherit; font-stretch: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: "courier new" , "courier" , monospace;">Chefs James Gaag and Scot Kirton managed to construct a menu that was well thought out to bring out the flavors of every ingredient. Everything from the tuna served in a tin can to the dessert consisting of a moist sponge cake of pineapple was simply put: an orgasm in my mouth. The chefs managed to permeate flavors that were surreal. The meal from start to finish was an experience that truly was unforgettable. This is essentially why La Colombe is awarded as the best restaurant in Cape Town; the restaurant does live up to its hype. The service was on point, from filling the water when necessary to timing the food perfectly. The ambiance, though could be a bit noisy at times, was clean and sophisticated. The only thing left standing is the necessity for the Michelin guide to credit this restaurant it truly deserves.</span></span></span></span></div>
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</span>Nancy Kuyhttp://www.blogger.com/profile/13429438167799946570noreply@blogger.com2tag:blogger.com,1999:blog-7522438800280831645.post-52915217230507563012018-04-12T17:04:00.001-07:002018-04-12T17:04:41.638-07:00PEKING TAVERN (DOWNTOWN, LOS ANGELES, CA)<span style="font-family: "courier new" , "courier" , monospace;">Peking Tavern</span><br />
<span style="font-family: "courier new";">806 S Spring St</span><br />
<span style="font-family: "courier new";">Los Angeles, CA 90014</span><br />
<span style="font-family: "courier new";"><a href="http://www.pekingtavern.com/">www.pekingtavern.com</a></span><br />
<span style="font-family: "courier new";">Tel: 213.988.8308</span><br />
<span style="font-family: "courier new";">Cuisine: Chinese</span><br />
<span style="font-family: "courier new";">$$ ($15-$30)</span><br />
<span style="font-family: "courier new";">Sat, 04/07/2018, 8:30pm reservation</span><br />
<span style="font-family: "courier new";"><img height="20" src="https://pic.sopili.net/pub/emoji/twitter/2/72x72/1f437.png" width="20" /> </span><img height="20" src="https://pic.sopili.net/pub/emoji/twitter/2/72x72/1f437.png" width="20" /> <img height="20" src="https://pic.sopili.net/pub/emoji/twitter/2/72x72/1f437.png" width="20" /> <span style="font-family: Courier New, Courier, monospace;">(3 piglets)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK-UkongImBWIQDF93K0X_NhD8iAli3QtrQWipOoQ_UZljk-0NaBAkcskvAOEL1niplkrJag59yCZ75wdjKmgte3iMp8kxmg3rMb33cOqVT4vdky4T7kPM3fHuQJhm4XKr5aIT34mYOB8/s1600/IMG_0045.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK-UkongImBWIQDF93K0X_NhD8iAli3QtrQWipOoQ_UZljk-0NaBAkcskvAOEL1niplkrJag59yCZ75wdjKmgte3iMp8kxmg3rMb33cOqVT4vdky4T7kPM3fHuQJhm4XKr5aIT34mYOB8/s320/IMG_0045.jpg" width="320" /></a></div>
<span style="font-family: "courier new";"><br /></span>
<span style="font-family: "courier new";">In the basement of a bank in downtown Los Angeles sits a Chinese gastropub. Peking Tavern serves street food that would be commonly seen in Beijing, hence the name Peking. </span><br />
<span style="font-family: "courier new";"><br /></span>
<span style="font-family: "courier new";">Upon going down the stairs, you are greeted by the hostess. We were led to a table in the near empty dining room. There was communal seating in the middle of the room, which many people were flocking to as well as the bar area. The ambiance was very cool and bar-like but with a hint of Asian inspiration (minus the Kobe Bryant mural). I did appreciate that they seemed to be all about LA; however, I was disappointed with the service. It took them 15 minutes to take our order and a good amount of time to get our food. Most of the time spent at the restaurant was waiting and not eating. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiYSn6TOq83UVndaPLNk39dtlCUwx-zREsDQ7my9FWCRXdROcvYlTig1w8vZVaYXwnAoTgLj9UMF7zpxHZZegzS21GofFpNSG3MfBoKyxZP-8PeBwW5LRBi4GXOdlD3RS_YKzKXTItOkA/s1600/untitled.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiYSn6TOq83UVndaPLNk39dtlCUwx-zREsDQ7my9FWCRXdROcvYlTig1w8vZVaYXwnAoTgLj9UMF7zpxHZZegzS21GofFpNSG3MfBoKyxZP-8PeBwW5LRBi4GXOdlD3RS_YKzKXTItOkA/s640/untitled.png" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kobe Bryant</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPGxkzweAt9xnhKYD0W4_2xBZhXl_G8W49kQ3_ioasvsx5o7J4VxzuFB3eqicQbrOyUq2ih8I0q8gd-KP9IfKgiOUesW9crqNca5dToDQ84NIfZW0iYyVo7UcPSmPl8QDuH2szm9Fo65I/s1600/untitled.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1068" data-original-width="1600" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPGxkzweAt9xnhKYD0W4_2xBZhXl_G8W49kQ3_ioasvsx5o7J4VxzuFB3eqicQbrOyUq2ih8I0q8gd-KP9IfKgiOUesW9crqNca5dToDQ84NIfZW0iYyVo7UcPSmPl8QDuH2szm9Fo65I/s640/untitled.png" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The bar area</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn11-IbM0W5AIjgYOYKhY78nKT6Eqb6WJSh6g-rP7D9VmNPBFmspRY9K0Smu269SyxlRgHFL6Dqyufh-aWa9VIEqgiDXo4eJCKN0Ctm48NVdGaIdwQDyYYYv1t7hSD4wRPLYYfd63sCpk/s1600/untitled.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1068" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn11-IbM0W5AIjgYOYKhY78nKT6Eqb6WJSh6g-rP7D9VmNPBFmspRY9K0Smu269SyxlRgHFL6Dqyufh-aWa9VIEqgiDXo4eJCKN0Ctm48NVdGaIdwQDyYYYv1t7hSD4wRPLYYfd63sCpk/s640/untitled.png" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong><span style="color: red;">MY FAVORITE DISH. KOBE BEEF POTSTICKER ($13.50): Pan fried Kobe beef dumpling with reduced ginger vinegar glazing.</span></strong> I thought this dish was delicious. It had a crispy skin coating and the filling was moist and juicy. It was a bit different but in a good way with tons of flavor. It was similar to a pork dumpling but 10x better. </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8cdYmmkq31H11YexXPETZ1EIhibWz-CodujXOOmN_w3zH2XQeEUGWTmPIRMiFHe84CTmvCFQpRiPKRPN2U-zB7o24hdZKTnvdPAZpWWHL5jb5em9zgFNJLvaMdq0rCgEHbcOqdN9iBkI/s1600/untitled.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1068" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8cdYmmkq31H11YexXPETZ1EIhibWz-CodujXOOmN_w3zH2XQeEUGWTmPIRMiFHe84CTmvCFQpRiPKRPN2U-zB7o24hdZKTnvdPAZpWWHL5jb5em9zgFNJLvaMdq0rCgEHbcOqdN9iBkI/s640/untitled.png" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong>BEEF ROLL ($10.00): Sliced braised beef shank with cilantro, green onions, sweet and savory sauce in handmade wrap. </strong>I thought this dish was good but a bit dry. I didn't taste much of the sauce. The wrap itself is delicious. It was perfectly crispy with a chewy texture. It's worth a try. </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJYwy-ipvvGzFw5g4gYvdS4QO3zXLx2QIqe3xgZH4m9DtsHDRNfVfHAwmo_Gw3p8bgBQ9wHSNREa_-LWDOScVWLRWxE4h5WlqU6M34LUSkMchHuwL9rIWxxcewAV8-K4EsB7b-2ynPDU0/s1600/untitled.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1068" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJYwy-ipvvGzFw5g4gYvdS4QO3zXLx2QIqe3xgZH4m9DtsHDRNfVfHAwmo_Gw3p8bgBQ9wHSNREa_-LWDOScVWLRWxE4h5WlqU6M34LUSkMchHuwL9rIWxxcewAV8-K4EsB7b-2ynPDU0/s640/untitled.png" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong>BEEF NOODLE SOUP ($9.50): Braised beef shank with fresh noodle, Chinese sauerkraut and cilantro. </strong>This was pretty good. I thought it had a lot of flavor but it wasn't the best noodle soup I've had. I did enjoy the noodles. I'm a noodle girl so any type of noodles I'm a fan of. </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjysgSrJht2a3HyzHgS4tHJ2P1f3ffh1bZ5asgR6QvVwbvdkg1-4mtUUnjNBLr2lt8hvjvPntG_xPLkxcsBfec6XMHfTQ7rA40S3GChKhZIzqD-TfgrwMhSqRxYAJFeoJU_NXXs7Rn1kuk/s1600/untitled.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjysgSrJht2a3HyzHgS4tHJ2P1f3ffh1bZ5asgR6QvVwbvdkg1-4mtUUnjNBLr2lt8hvjvPntG_xPLkxcsBfec6XMHfTQ7rA40S3GChKhZIzqD-TfgrwMhSqRxYAJFeoJU_NXXs7Rn1kuk/s640/untitled.png" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong>SPICY MANGO MARGARITA ($10.00): Tequila, Cointreau, Mango Nectar, Sriracha, Lime Juice. </strong>I loved my drink. I thought it was absolutely delicious. I could definitely taste the sriracha and the mango balanced out the spiciness. It's a great way to enjoy the meal. </td></tr>
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<span style="font-family: "courier new" , "courier" , monospace;">Overall, I thought Peking Tavern was just ok. I was mostly turned off by the wait time and the service. It seemed as though only two people were working the dining room for a Saturday night. Additionally, the food was good, but it didn't blow my mind. I did enjoy the potstickers and the drink. If they could improve on the service and improve on the other dishes, then maybe this place could be a hit. </span><br />
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<span style="font-family: "courier new";">Notable dishes: Spicy mango margarita and Kobe Beef Potstickers</span>Nancy Kuyhttp://www.blogger.com/profile/13429438167799946570noreply@blogger.com3tag:blogger.com,1999:blog-7522438800280831645.post-25495775437342907252018-04-09T14:06:00.002-07:002018-04-09T14:06:32.988-07:00FOODIE CON (@THE REEF, LOS ANGELES, CA)<span style="font-family: "courier new";">Foodie Con</span><br />
<span style="font-family: "courier new";">1933 S Broadway</span><br />
<span style="font-family: "courier new";">Los Angeles, CA 90007</span><br />
<span style="font-family: "courier new";"><a href="http://www.foodiecon.org/">Foodie Con</a></span><br />
<span style="font-family: "courier new";">$$ ($15-$30)</span><br />
<span style="font-family: "courier new";">Sat, 04/07/2018, 10:30am-5:00pm</span><br />
<span style="font-family: "courier new";"><img height="20" src="https://pic.sopili.net/pub/emoji/twitter/2/72x72/1f437.png" width="20" /> <img height="20" src="https://pic.sopili.net/pub/emoji/twitter/2/72x72/1f437.png" width="20" /> <img height="20" src="https://pic.sopili.net/pub/emoji/twitter/2/72x72/1f43d.png" width="20" /> (2.5 Piglets)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2_sTY4EYY5Uit1bTlpPWxG_8dqD3l89QgtLDp-_TU3PGFgIndLQec7fd2IgpsWdXDTIoH9Dm35ezsmFWO4llaZBKjAIbUibm47miRbX8w8Z_Qle4kGjR1U_Zyyo5S6choX0WNBzfyXQE/s1600/IMG_0126.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2_sTY4EYY5Uit1bTlpPWxG_8dqD3l89QgtLDp-_TU3PGFgIndLQec7fd2IgpsWdXDTIoH9Dm35ezsmFWO4llaZBKjAIbUibm47miRbX8w8Z_Qle4kGjR1U_Zyyo5S6choX0WNBzfyXQE/s320/IMG_0126.JPG" width="240" /></a></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Foodie Con is an event supposedly made for foodies. I thought I would step into heaven when I arrived, but it was somewhere in between Earth and Hell. It wasn't anything I expected and it lacked the food component that I was hoping for. </span><br />
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<span style="font-family: "courier new";">At $40 for a VIP ticket (luckily I was comp'd), I was anticipating a plethora of food samples, food dishes, and everything else in between. What we actually experienced was a Farmer's Market where you have to pay to get in. There were more vendors trying to sell or market their merchandise than actual food tastings and restaurants promoting their food. Additionally, VIP didn't get you much other than a secret room with a big blow up swan and unicorn and extra seating for picture taking. Below are some pics of the event...</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLuRHnKWNzMfVcmRlxXw-zTT3n14VZ5RkEUFO92NCVVWLgpjNuMGWDlfk4XVhIFS6wh6hvUwrOP1MoUqJv0U5pij8qOK2CH9CiGfwP63jANdsl1yCxFf8yyjYga8u5t81BhgtOAEh9_A4/s1600/DSC09292.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLuRHnKWNzMfVcmRlxXw-zTT3n14VZ5RkEUFO92NCVVWLgpjNuMGWDlfk4XVhIFS6wh6hvUwrOP1MoUqJv0U5pij8qOK2CH9CiGfwP63jANdsl1yCxFf8yyjYga8u5t81BhgtOAEh9_A4/s640/DSC09292.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The only thing that was really free...ramen to take home</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMyklAm2Xv9Ne89EiNBSNwZPHqp1jhyphenhyphenV-ViRAsnUzNSUP5BLQqf8pmEofJMp2M93Cn3egPlg5FJzUFUm1DFj-2zXmSHZVhjO68C2eVUyM_y0-0c49X48vn-Bj-kQBK_gEkHSwVJUIMLYI/s1600/DSC09295.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMyklAm2Xv9Ne89EiNBSNwZPHqp1jhyphenhyphenV-ViRAsnUzNSUP5BLQqf8pmEofJMp2M93Cn3egPlg5FJzUFUm1DFj-2zXmSHZVhjO68C2eVUyM_y0-0c49X48vn-Bj-kQBK_gEkHSwVJUIMLYI/s640/DSC09295.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The VIP room</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-25K8dy3PSS1wzLT8gTc7sGezkPET1we7aRi7AiFuYoOLjZPhWsRx1W0sSzGOOTWhPhEZiewg7hbHjaBUw7hoCHbDIx4XtX3QqbR1CfybN7uWBnMJtiLy7D6Ky88oLxUb3ImbeWyuQDE/s1600/DSC09307.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-25K8dy3PSS1wzLT8gTc7sGezkPET1we7aRi7AiFuYoOLjZPhWsRx1W0sSzGOOTWhPhEZiewg7hbHjaBUw7hoCHbDIx4XtX3QqbR1CfybN7uWBnMJtiLy7D6Ky88oLxUb3ImbeWyuQDE/s640/DSC09307.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Silent Disco</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFgPreSa8_0IWB-ezsCCnwkGt00O_oN8fCeXGWUd6pfp2PCcHQLrbWfc7hV8Z7_1IUvZs8gRU1jwgfZvTtbk6zgznmLiD-fpO3ipUtXF8yIdr7ovPSXNleNon50KBim5IeFkltdieEwt0/s1600/DSC09301.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFgPreSa8_0IWB-ezsCCnwkGt00O_oN8fCeXGWUd6pfp2PCcHQLrbWfc7hV8Z7_1IUvZs8gRU1jwgfZvTtbk6zgznmLiD-fpO3ipUtXF8yIdr7ovPSXNleNon50KBim5IeFkltdieEwt0/s640/DSC09301.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">One of the very few food vendors selling their food</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRD8oglOJKWQl53DxHp8Lukogw2-y44umcV5R3CPl8HbXuXaE-wGKcf2WIw7g3wCgy5xuUtZbbWsMhcZYQCAXJdf1V60i0pigfEjM7HO1vUX2jhbZLSQ87S554ntkVxAhwmLaEr9-foe4/s1600/DSC09296.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRD8oglOJKWQl53DxHp8Lukogw2-y44umcV5R3CPl8HbXuXaE-wGKcf2WIw7g3wCgy5xuUtZbbWsMhcZYQCAXJdf1V60i0pigfEjM7HO1vUX2jhbZLSQ87S554ntkVxAhwmLaEr9-foe4/s640/DSC09296.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The room</td></tr>
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<span style="font-family: "Courier New", Courier, monospace;">Overall, I would say that Foodie Con is a pass. There needs to be vast improvement in terms of vendors...ie less vendors and more restaurants/food promotion. It is called Foodie con and as the name implies, I expect more food for foodies. The beer area with beer tastings were probably the best part from the whole event, offering glasses of beer to taste. There was a silent disco was interesting, but not amazing. The only good thing was getting free ramen cups. </span><br />
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<br />Nancy Kuyhttp://www.blogger.com/profile/13429438167799946570noreply@blogger.com0tag:blogger.com,1999:blog-7522438800280831645.post-67682730049010501472018-03-14T09:08:00.001-07:002018-03-14T09:08:26.873-07:00JACKS N JOE (DOWNTOWN, LOS ANGELES, CA)<span style="font-family: "courier new" , "courier" , monospace;">Jacks N Joe</span><br />
<span style="font-family: "courier new";">2498 S Figueroa St</span><br />
<span style="font-family: "courier new";">Los Angeles, CA 90007</span><br />
<span style="font-family: "courier new";"><a href="http://www.jacksnjoe.com/">www.jacksnjoe.com</a></span><br />
<u><span style="color: #000120;"></span></u><span style="font-family: "courier new" , "courier" , monospace;">Tel: 213.748.4565</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Cuisine: American</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">$$ ($15-$30)</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Sun, 03/11/2018, 10:00am walk-in</span><br />
<span style="font-family: "courier new";"></span><img height="20" src="https://pic.sopili.net/pub/emoji/twitter/2/72x72/1f437.png" width="20" /> <img height="20" src="https://pic.sopili.net/pub/emoji/twitter/2/72x72/1f437.png" width="20" /> <img height="20" src="https://pic.sopili.net/pub/emoji/twitter/2/72x72/1f437.png" width="20" /> <img height="20" src="https://pic.sopili.net/pub/emoji/twitter/2/72x72/1f437.png" width="20" /><span style="font-family: "courier new" , "courier" , monospace;"> (4 Piglets)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPQNqCyKQjizrq_N63AF4DcaGvac_c9wBlh7xWRCiloonOMERwhfO86ZKRiXCgN7NoCtG9h32miI5PboflHCMKBZgWZRLbKHS6VQblUNFpybpLBoNZawxYnTH4yKztaFxA8GPHYt8lmgs/s1600/DSC09245.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPQNqCyKQjizrq_N63AF4DcaGvac_c9wBlh7xWRCiloonOMERwhfO86ZKRiXCgN7NoCtG9h32miI5PboflHCMKBZgWZRLbKHS6VQblUNFpybpLBoNZawxYnTH4yKztaFxA8GPHYt8lmgs/s320/DSC09245.JPG" width="320" /></a></div>
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<span style="font-family: "courier new" , "courier" , monospace;">When it's a cold and rainy day in Los Angeles, all you want is something comforting, especially when waking up. It is difficult to get out of the warm bed unless there is something worth it. </span></div>
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<span style="font-family: "courier new";">My friend phoned me up in the morning and wanted to get breakfast. The original plan was to get Korean food, but then we managed to take a detour to satisfy our cravings for pancakes. </span></div>
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<span style="font-family: "courier new";">Jacks N Joe is a cool and hip breakfast spot located near USC. They are known for their pancakes, which consists of half the menu. </span><br />
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<span style="font-family: "courier new";">This ain't no IHOP. The ambiance is a trendy, hipster "ish" diner. It feels like a mom and pop shop and the staff are super friendly. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgLpimpz4X4V-bdlolCFelhrVkRboNklVH_OxMG23oOB3LO2ae0CNGsBh8ZL77CxbvqhaW7iatQA6SHyDBpGphbKB2851zfK9KhctAVdb092fh84Gb58t7X-fNwDmJRn4fOiK3IZ3KGJw/s1600/DSC09238.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgLpimpz4X4V-bdlolCFelhrVkRboNklVH_OxMG23oOB3LO2ae0CNGsBh8ZL77CxbvqhaW7iatQA6SHyDBpGphbKB2851zfK9KhctAVdb092fh84Gb58t7X-fNwDmJRn4fOiK3IZ3KGJw/s640/DSC09238.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The kitchen</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEWznrJCgcDP36_y-gTjTzT_oAZ9UdNtsRZmqtUllXAAEGPDY3y3jqd6QV4KKK9bVALgLZ5mSzGeu8fMNsrtnunuygDmC7sBMil5hz_89ymsO-cq0KiXG9SrLBmRF2WbiQG3g-VZKFaO4/s1600/DSC09228.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEWznrJCgcDP36_y-gTjTzT_oAZ9UdNtsRZmqtUllXAAEGPDY3y3jqd6QV4KKK9bVALgLZ5mSzGeu8fMNsrtnunuygDmC7sBMil5hz_89ymsO-cq0KiXG9SrLBmRF2WbiQG3g-VZKFaO4/s640/DSC09228.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bar-top seating</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx882tY2xFHoreEzdJSm9OFVTrJisAgD9N-pR2rSTM1nXghBt_sL4PVHgsT03WggJml51WxGOYgbRIgL0FemhPOpxkQYYXZDeFrl_0mZMUiFvM3v6izA1zLIEEJdaF2qx8buU1IbKgNOk/s1600/DSC09233.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx882tY2xFHoreEzdJSm9OFVTrJisAgD9N-pR2rSTM1nXghBt_sL4PVHgsT03WggJml51WxGOYgbRIgL0FemhPOpxkQYYXZDeFrl_0mZMUiFvM3v6izA1zLIEEJdaF2qx8buU1IbKgNOk/s640/DSC09233.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dining Room</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxlDCtnr3_lE-ee0dELY2t_dVemx7gt1oJWQAR_-NF9BmcFvaTalt226N4zM4GDyDmPll-ZU7Xta4AxcFXZ2driQEfiIMOAYD_enKVJTolcLA19NKWuRu3HNsI2cN8ye44uT03oQWJw94/s1600/DSC09211.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxlDCtnr3_lE-ee0dELY2t_dVemx7gt1oJWQAR_-NF9BmcFvaTalt226N4zM4GDyDmPll-ZU7Xta4AxcFXZ2driQEfiIMOAYD_enKVJTolcLA19NKWuRu3HNsI2cN8ye44uT03oQWJw94/s640/DSC09211.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>TURKEY BACON ($3.50)</b></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq33G6DEnzzPupCMGb97lcEtWS0q-4FZhuuWPOs5c5ZkUS7jgmvSUP5f_2nABiFovojM3KJkUkc307J2kUTebq9NgQBMB9UGOj6GUvsjSgrMJUPONmLToVKmDefBCMxjDu07KBLNDzlTE/s1600/DSC09217.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq33G6DEnzzPupCMGb97lcEtWS0q-4FZhuuWPOs5c5ZkUS7jgmvSUP5f_2nABiFovojM3KJkUkc307J2kUTebq9NgQBMB9UGOj6GUvsjSgrMJUPONmLToVKmDefBCMxjDu07KBLNDzlTE/s640/DSC09217.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>HASHBROWNS ($3.50).</b> This was delicious. It tasted like fresh shredded potatoes that have been cooked perfectly to a nice crispy outer texture. I thoroughly enjoyed eating it. </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdZfqbrCfuUmtFS5gXWUG1EXc6yXiXkUERlP-SYRiCZrOuyxaYH2EfiaSPUkCOXyB3b14pcHztG8gWdRvJT-aFunjf9Fsbsvrg7tK5n2i6aWH2VOSrK4F0ZlilCXlERnf4fz8gjR3hK0Y/s1600/DSC09223.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdZfqbrCfuUmtFS5gXWUG1EXc6yXiXkUERlP-SYRiCZrOuyxaYH2EfiaSPUkCOXyB3b14pcHztG8gWdRvJT-aFunjf9Fsbsvrg7tK5n2i6aWH2VOSrK4F0ZlilCXlERnf4fz8gjR3hK0Y/s640/DSC09223.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: red;"><b>MY FAVORITE DISH. TREE HUGGERS ($10.50): 3 Buckwheat Pancakes with House Made Granola, Seasonal Berries, Sweet Orange Butter, Sprinkled with Powdered Sugar.</b> </span>This was delicious. It definitely tasted a bit healthier since it was made with buckwheat. It was soft and moist, with a bit of texture. I like the granola and the fresh berries. It was well-balanced. </td></tr>
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<span style="font-family: "Courier New", Courier, monospace;">Overall, I thought Jacks N Joe was delicious. My friend and I were able to get in and out pretty quickly without a wait. If you are coming with a large party, I think the wait times could be longer. The staff were very efficient and I really liked the coffee they had as well. I just wish it was a little more conveniently located to me. Additionally, parking can be a bitch during the weekends. </span><br />
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<span style="font-family: "Courier New", Courier, monospace;">Notable Dishes: Tree Huggers and Hash Browns </span><span style="font-family: "courier new";"><br /></span><span style="font-family: "courier new";"></span><b></b><i></i><u></u><sub></sub><sup></sup><strike><br /></strike>
<strike><br /></strike>Nancy Kuyhttp://www.blogger.com/profile/13429438167799946570noreply@blogger.com1tag:blogger.com,1999:blog-7522438800280831645.post-61739545387029545432018-03-03T18:29:00.001-08:002018-03-03T18:29:31.607-08:00THE SHERMAN (SHERMAN OAKS, CA)<span style="font-family: "courier new" , "courier" , monospace;">The Sherman</span><br />
<span style="font-family: "courier new";">14633 Ventura Blvd</span><br />
<span style="font-family: "courier new";">Sherman Oaks, CA 91403</span><br />
<span style="font-family: "courier new";"><a href="http://www.theshermanla.com/">www.theshermanla.com</a></span><br />
<span style="font-family: "courier new";">Tel: 818.485.2200</span><br />
<span style="font-family: "courier new";">Cuisine: American</span><br />
<span style="font-family: "courier new";">$$ ($15-$30)</span><br />
<span style="font-family: "courier new";">Sat, 2/24/2018, 7:00pm reservation</span><br />
<span style="font-family: "courier new";"><img height="20" src="https://pic.sopili.net/pub/emoji/twitter/2/72x72/1f437.png" width="20" /> </span><img height="20" src="https://pic.sopili.net/pub/emoji/twitter/2/72x72/1f437.png" width="20" /> <img height="20" src="https://pic.sopili.net/pub/emoji/twitter/2/72x72/1f43d.png" width="20" /> <span style="font-family: Courier New, Courier, monospace;">(2.5 Piglets)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV2ajEMM-XjnCbuj9oIH-eFXBhnHZ1UaqV8PvVYJFr8Q9AF4o6Q_MuHgwmiicurEvX1Z4AzRZ_SuzuTahUljdwmLilTj8vAy-eSoPjl9APyRtNBjp5rB47mGDRf6fj6j8ATpjLMjfyrOY/s1600/DSC09200.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV2ajEMM-XjnCbuj9oIH-eFXBhnHZ1UaqV8PvVYJFr8Q9AF4o6Q_MuHgwmiicurEvX1Z4AzRZ_SuzuTahUljdwmLilTj8vAy-eSoPjl9APyRtNBjp5rB47mGDRf6fj6j8ATpjLMjfyrOY/s320/DSC09200.JPG" width="320" /></a></div>
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<span style="font-family: "courier new";">The Sherman is a restaurant situated on bustling Ventura Blvd in the heart of Sherman Oaks. Centered around fresh, sustainable ingredients, the eatery tries to promote a neighborhood gastropub where locals can go to for a meal and feel like family. </span><br />
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<span style="font-family: "courier new";">The décor is rustic and urban. The menu is pretty simple and Californian with a hint of Southern cuisine. The service was pretty spotty and could definitely use some improvement. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtLfMqFzNAWcjQsgIdRtnLu7lBs8l-ZoQRrl1cHEbLKKOV4JQidS6WPTvK4TP2v2RhWaP1Qu6kht4U6WXT3JConOPKYx14utoacx0lFC7HDEygBgzSAzRT5nIfSJjh-hCz4BaPQgTyC6Q/s1600/DSC09152.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtLfMqFzNAWcjQsgIdRtnLu7lBs8l-ZoQRrl1cHEbLKKOV4JQidS6WPTvK4TP2v2RhWaP1Qu6kht4U6WXT3JConOPKYx14utoacx0lFC7HDEygBgzSAzRT5nIfSJjh-hCz4BaPQgTyC6Q/s640/DSC09152.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The bar area</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnFAx6OzPZDTMlb9ezEfnz5Kbu-lRE733ooYrg9wFK7atPppTJSQgo1_UmTupSRHT8k1Tr2aMVGpx-pv__rKJNhn_JFNqLnG-9CZ6tqbrNSdlmcAjvfYX7C4oA2g6mK2FcDQrfTnR3VjQ/s1600/DSC09153.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnFAx6OzPZDTMlb9ezEfnz5Kbu-lRE733ooYrg9wFK7atPppTJSQgo1_UmTupSRHT8k1Tr2aMVGpx-pv__rKJNhn_JFNqLnG-9CZ6tqbrNSdlmcAjvfYX7C4oA2g6mK2FcDQrfTnR3VjQ/s640/DSC09153.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dining Room</td></tr>
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<span style="font-family: "courier new";">We came here for a birthday dinner and unfortunately, we picked the wrong place to host. There was just too much waiting and the worse part of the whole thing was when it came down to the bill, they were there in a heartbeat to pick up our payment. Anyway, this is what we ordered:</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0rDdB8MdtIwyBNWDAkkBCafuoNwc7wKX22DD4TdNXR9nu9p4mZhHbKbOd7kZCaWtV0IQVj0Bs3V2Rrw7VB-_3vr_J5nv8hGLlztufYRUepvAUoURLq4PLRuhEHUmBqtqK8xLeQAuutVA/s1600/DSC09161.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0rDdB8MdtIwyBNWDAkkBCafuoNwc7wKX22DD4TdNXR9nu9p4mZhHbKbOd7kZCaWtV0IQVj0Bs3V2Rrw7VB-_3vr_J5nv8hGLlztufYRUepvAUoURLq4PLRuhEHUmBqtqK8xLeQAuutVA/s640/DSC09161.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="color: red;">MY FAVORITE DISH. THE SHERMAN BURGER ($17.00): Lemon Basil Aioli, Sharp Cheddar, Sambal Aioli, Vine Ripened Tomatoes, Wild Arugula, Red Onion Marmalade, King's Hawaiian Buns, Gremolata Fries. </span></b>I thought this burger was pretty amazing. It was moist and juicy and perfectly cooked. There was so much flavor going on with this burger. It definitely was messy, but who the freak cares? It's a burger and it's meant to be messy. It was fresh and I would seriously order this again. </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhps5EUjyWArs03-xc6GE48eUfh4QVyGlVB3OJb0FGIT8p4HKMiO-3taScsWUsbLSO2_eKRhl0hPdpcq10MfLuZs4m6MCUd12Y6YIKW2YAwq-DeZQf869HLh5sRTTUZaoeJyXh9mIFI_hg/s1600/DSC09168.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1280" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhps5EUjyWArs03-xc6GE48eUfh4QVyGlVB3OJb0FGIT8p4HKMiO-3taScsWUsbLSO2_eKRhl0hPdpcq10MfLuZs4m6MCUd12Y6YIKW2YAwq-DeZQf869HLh5sRTTUZaoeJyXh9mIFI_hg/s640/DSC09168.JPG" width="512" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Gremolata Fries</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTUBxr6igXhwMT8iKI1_-vQuPnXWI_YGTHxlvlvBOuJZpn-JBOuArzDMKpAFtTNh61x8NSF_oZ3vNeyF9cueVVRT-qOzLsOQA1Jf5R_kgJTCzlt5HLcXxa-AxLWSgRp1jDJzBN-rd01m8/s1600/DSC09180.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1010" data-original-width="1600" height="402" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTUBxr6igXhwMT8iKI1_-vQuPnXWI_YGTHxlvlvBOuJZpn-JBOuArzDMKpAFtTNh61x8NSF_oZ3vNeyF9cueVVRT-qOzLsOQA1Jf5R_kgJTCzlt5HLcXxa-AxLWSgRp1jDJzBN-rd01m8/s640/DSC09180.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>ESPRESSO BRAISED SHORT RIBS ($25.00): Espresso, Cabernet, Roasted Brussel Sprouts, Smoked Gouda Mash. </b>Everything about this dish was delicious minus the actual main dish. The meat itself was really dry. The potatoes were super creamy and smooth and the sprouts were delicious. I just wouldn't order this again based on the short ribs. </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF03G_2gUGASHE0zh7q_Pu_XvxMZXvzlBDVBpNZ3qegmao7d083LhLshCteGs6JhpJhLzSTQUoBHpNdbPS3xFAuyP8pfqVxYyZv7JbmuSicophSOvTOYzE3K8JdpqFTUSvqjse4tLDG6I/s1600/DSC09194.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF03G_2gUGASHE0zh7q_Pu_XvxMZXvzlBDVBpNZ3qegmao7d083LhLshCteGs6JhpJhLzSTQUoBHpNdbPS3xFAuyP8pfqVxYyZv7JbmuSicophSOvTOYzE3K8JdpqFTUSvqjse4tLDG6I/s640/DSC09194.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>S'MORES CHEESECAKE: </b>The cheesecake was good. I didn't think it was amazing. I like the marshmallows. They were toasted and tasted like roasted marshmallows like how s'mores would be. </td></tr>
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<span style="font-family: "courier new";">Overall, I probably would pass on coming back to the Sherman. Although I thoroughly enjoyed my burger, I just didn't think the wait and the lack in attention to detail for service was worth ignoring. It's also interesting when restaurants are so quick to get the bill when they're so slow in everything else. For that, I'll pass. </span><br />
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<span style="font-family: "courier new";">Notable Dishes: The Sherman Burger and Fries</span>Nancy Kuyhttp://www.blogger.com/profile/13429438167799946570noreply@blogger.com0tag:blogger.com,1999:blog-7522438800280831645.post-7279217509603863702018-01-25T17:34:00.003-08:002018-01-25T17:34:26.656-08:00GEORGIE (BEVERLY HILLS, CA)<span style="font-family: "courier new" , "courier" , monospace;">Georgie</span><br />
<span style="font-family: "courier new";">Montage Beverly Hills</span><br />
<span style="font-family: "courier new";">225 N. Canon Drive</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Beverly Hills, CA 90210</span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><a href="http://www.georgierestaurant.com/">www.georgierestaurant.com</a></span><br />
<span style="font-family: "courier new";">Tel: 310.860.7970</span><br />
<span style="font-family: "courier new";">Cuisine: American</span><br />
<span style="font-family: "courier new";">$$$$ ($50+)</span><br />
<span style="font-family: "courier new";">Mon, 1/22/2018, 7:00pm reservation</span><br />
<span style="font-family: "courier new";"><img height="20" src="https://pic.sopili.net/pub/emoji/twitter/2/72x72/1f437.png" width="20" /> <img height="20" src="https://pic.sopili.net/pub/emoji/twitter/2/72x72/1f437.png" width="20" /> <img height="20" src="https://pic.sopili.net/pub/emoji/twitter/2/72x72/1f437.png" width="20" /> <img height="20" src="https://pic.sopili.net/pub/emoji/twitter/2/72x72/1f43d.png" width="20" /> (3.5 Piglets)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6NOl3W_U6_W08-hpj41gFWPIZJN2On6U4TuIQWbB1Z53GPMNiYNNkySMhXkK_QcWnDvQrQg7o50HqQ0vl2Ozi3PDOVSbwg0kh6ekadViLyckZjO1f5i7_3m8zsm6MMJWm-28f0HO1i-Y/s1600/DSC09140.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6NOl3W_U6_W08-hpj41gFWPIZJN2On6U4TuIQWbB1Z53GPMNiYNNkySMhXkK_QcWnDvQrQg7o50HqQ0vl2Ozi3PDOVSbwg0kh6ekadViLyckZjO1f5i7_3m8zsm6MMJWm-28f0HO1i-Y/s400/DSC09140.JPG" width="400" /></a></div>
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<span style="font-family: "courier new" , "courier" , monospace;">I am an avid watcher of the Food Network and many of the celebrity chefs. Geoffrey Zakarian is one of those chefs who seems personable and makes the food look delicious. The chef recently opened up the restaurant Georgie in Beverly Hills, replacing his fellow colleague Scott Conant's Scarpetta (which I was a fan of). </span><br />
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<span style="font-family: "courier new";">Located in the Montage Beverly Hills, the restaurant space is exquisite. It's classy and sophisticated. The chairs and benches are lush and candlelights with a white interior complete the décor. </span><br />
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<span style="font-family: "courier new" , "courier" , monospace;">My friends and I were torn between the regular menu and the dineLA menu. We opted for the dineLA along with an order of their most delicious bread...</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcVbSe70moa4zbzzSy54T7Shx2husYm-2YvVa5pFHDkSUSK1WBr5UgPQVN3CTUwiM_dkPLX7aSnfRwc4SEwLITXU4jKUt51Ut0JgFtwn41ESCzQA3VZrUovjvBv5qsbw1I67NtekTl5ok/s1600/DSC09137.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcVbSe70moa4zbzzSy54T7Shx2husYm-2YvVa5pFHDkSUSK1WBr5UgPQVN3CTUwiM_dkPLX7aSnfRwc4SEwLITXU4jKUt51Ut0JgFtwn41ESCzQA3VZrUovjvBv5qsbw1I67NtekTl5ok/s640/DSC09137.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Interior</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9U7dGUxV8hkZiPfdaFtaGHpfPR0w689VIIEFt9CZUWWeMV_sdxve8n3b11HT6LrGKUjxe_MlFzN7xn_FppXTQKUogKmufWVVVT9Uni1ACwYz3IZVCvwJlhlSyv3bigeHCJzXuGuwd_mM/s1600/DSC09112.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1048" data-original-width="1600" height="418" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9U7dGUxV8hkZiPfdaFtaGHpfPR0w689VIIEFt9CZUWWeMV_sdxve8n3b11HT6LrGKUjxe_MlFzN7xn_FppXTQKUogKmufWVVVT9Uni1ACwYz3IZVCvwJlhlSyv3bigeHCJzXuGuwd_mM/s640/DSC09112.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong>FENNEL AND ZA'ATAR PARKER HOUSE ROLLS ($3.00): Smoked Honey Butter. </strong>I loved these rolls. They were warm and delicious and just went so well with the honey butter. I didn't quite taste the smokiness, which was a disappointment. But seriously, this is a must order. </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7zLakXC7bCgN5Jsgb4G9LfSvl6AeaX_tTDL7Ds68TwLbZIQ03DdzLpKjW4QWzn8ADxoWOVChxPZwdnxshciCU_ZEtN2rR8CcztP_w_afrodPn5Jauins_OFztUqbc1MV1ZEhcmyolnG8/s1600/DSC09119.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1305" data-original-width="1600" height="520" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7zLakXC7bCgN5Jsgb4G9LfSvl6AeaX_tTDL7Ds68TwLbZIQ03DdzLpKjW4QWzn8ADxoWOVChxPZwdnxshciCU_ZEtN2rR8CcztP_w_afrodPn5Jauins_OFztUqbc1MV1ZEhcmyolnG8/s640/DSC09119.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong><span style="color: red;">MY FAVORITE DISH. FIRST COURSE: KOBOCHA SQUASH SOUP: Roasted Chestnuts Emulsion and Pepitas (Vegetarian). </span></strong>I loved this dish. It was creamy and full of flavor. It coated the palate well and the emulsion added a creaminess to the soup. If I had this soup everyday, I wouldn't mind. The best part, it's vegetarian and I enjoyed it! </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ0JpPGOqHQOO8yIL4NNIp9_tmRltv5LfxCkmD-hhsNw0oa7JNhqECL8CygL2W-IT1t53bntRYlbST5nuHJU4omCqG9oXM5zG2_Mmy8FWo79Fvpl_K0EeAS3hRz4WLyOxypMQH7rIwoAM/s1600/DSC09123.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ0JpPGOqHQOO8yIL4NNIp9_tmRltv5LfxCkmD-hhsNw0oa7JNhqECL8CygL2W-IT1t53bntRYlbST5nuHJU4omCqG9oXM5zG2_Mmy8FWo79Fvpl_K0EeAS3hRz4WLyOxypMQH7rIwoAM/s640/DSC09123.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong>COURSE TWO: ROASTED MARY'S CHICKEN: Slowly Roasted Parsnips, Carrots, Rosemary Oil. </strong>From vegetarian, I had to pick my next dish that wasn't. I chose the chicken out of the options available. The chicken was moist and tender. I wish the skin was a little crispier, but other than that, the chicken was cooked perfectly. The vegetables were nicely roasted, but it was nothing special. </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfBE-VaAAb-ub1m_uVJe65GWFJaJioocCtcgwuS4y_WlRvj6UkrGB-pG_-4BlN1V9jIiIzho6hPjWEEvw2YPQhhWUMMnUc_PTlkDIEXCr5cYyJUWV9Mdqau_F3zFpPtuuD0IKlnKnuQDs/s1600/DSC09132.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfBE-VaAAb-ub1m_uVJe65GWFJaJioocCtcgwuS4y_WlRvj6UkrGB-pG_-4BlN1V9jIiIzho6hPjWEEvw2YPQhhWUMMnUc_PTlkDIEXCr5cYyJUWV9Mdqau_F3zFpPtuuD0IKlnKnuQDs/s640/DSC09132.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong>THIRD COURSE: CHOCOLATE PEPPERMINT TORTE: Cookies and Cream Ice Cream and Cocoa Nib Tuile. </strong>I'm a big fan of chocolate and peppermint. The cake was a bit too dense for my liking, but still delicious. I liked the ice cream but unfortunately, I wish there was more. I didn't finish my dessert, so that says something in itself. </td></tr>
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<span style="font-family: "Courier New", Courier, monospace;">Overall, I thought the food was just ok. The dineLA menu was different than their regular menu, so it is possible that the food could be better. I thought the service was on point and they were very quick to time the dishes right. The restaurant is beautiful and I love the spacing between tables so you're not elbowing other diners. Would I come back? It's questionable, but the bread sorta sold me here. </span><br />
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<span style="font-family: Courier New;">Notable Dishes: House Rolls and Squash Soup</span>Nancy Kuyhttp://www.blogger.com/profile/13429438167799946570noreply@blogger.com0tag:blogger.com,1999:blog-7522438800280831645.post-88314792214359005822018-01-18T14:45:00.003-08:002018-01-18T14:45:23.674-08:00CATCH LA (WEST HOLLYWOOD, CA)<span style="font-family: "courier new" , "courier" , monospace;">Catch LA</span><br />
<span style="font-family: "courier new";">8715 Melrose Ave</span><br />
<span style="font-family: "courier new";">West Hollywood, CA 90069</span><br />
<span style="font-family: "courier new";"><a href="http://www.catchrestaurants.com/">www.catchrestaurants.com</a></span><br />
<span style="font-family: "courier new";">Tel: 323.347.6060</span><br />
<span style="font-family: "courier new";">Cuisine: Seafood</span><br />
<span style="font-family: "courier new";">$$$$ ($50+)</span><br />
<span style="font-family: "courier new";">Fri, 01/12/2018, 6:45pm reservation</span><br />
<span style="font-family: "courier new";"><img height="20" src="https://pic.sopili.net/pub/emoji/twitter/2/72x72/1f437.png" width="20" /> <img height="20" src="https://pic.sopili.net/pub/emoji/twitter/2/72x72/1f437.png" width="20" /> <img height="20" src="https://pic.sopili.net/pub/emoji/twitter/2/72x72/1f437.png" width="20" /> <img height="20" src="https://pic.sopili.net/pub/emoji/twitter/2/72x72/1f43d.png" width="20" />(3.5 Piglets)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4iYrMW4IIORN9I1Cw1U_2ary5wT9vShT1wc9w7kcvbq82uhYhCv-yQPDwl5Sov23vKOn-Sk9SteWqWp5MY1nV_A4xKj1jezxiwB1lN1q1YtEY_NbXq66o8rxKcjRIga-j7CQaYaUvTfQ/s1600/IMG_9471.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4iYrMW4IIORN9I1Cw1U_2ary5wT9vShT1wc9w7kcvbq82uhYhCv-yQPDwl5Sov23vKOn-Sk9SteWqWp5MY1nV_A4xKj1jezxiwB1lN1q1YtEY_NbXq66o8rxKcjRIga-j7CQaYaUvTfQ/s320/IMG_9471.JPG" width="240" /></a></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Lights. Beautiful people. Trendy food. Celebrities. Fancy cars. This is the epitome of what Catch LA is all about. It's a scene at this restaurant and so many people want to be a part of it. It's usually a headache to get a res, and when you do, you don't want to let it go.</span><br />
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<span style="font-family: "courier new";">Upon arrival, you're greeted by a reservationist who checks you in and tells you to head up in the elevator to the top floor. Doors open and you're lead through this gorgeous hallway with lights that sets you in another dimension. The host leads you to a table either indoors or alfresco. My friend and I are seated alfresco surrounded by the beautiful views of LA. It's dim, lit by simple streams of lightbulbs. </span></div>
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<span style="font-family: "courier new";">We order our food, which ends up being difficult from the darkness. We needed to turn on our flashlights from the phone in order to see and so did every other person sitting alfresco. We settled on our order after having a glass of wine. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFfs4IiFVk2OQZdEty3oYA1fR13CXne0Wpqc7qUsilt6W3j7ylOHIQin6zAQwoyxKTgVCSNLRy3QkEI80JVL9ZVg-K34cL44kQcy9jVDCbo2fJ2etZROGu3aNYEhSemoJ797YVY0Xyk2Y/s1600/DSC08960.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFfs4IiFVk2OQZdEty3oYA1fR13CXne0Wpqc7qUsilt6W3j7ylOHIQin6zAQwoyxKTgVCSNLRy3QkEI80JVL9ZVg-K34cL44kQcy9jVDCbo2fJ2etZROGu3aNYEhSemoJ797YVY0Xyk2Y/s640/DSC08960.JPG" width="425" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The interior</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUsywoyJtkVKDHtIu5l4qpnpglZiqjpb5aRbdZHel8ykHXcARnVHhllT_KlQckB5a4OoRnv2vW_S1h9Lx2URF3ZbkLO39XmjcGJuzT5Wsf9GMTKx6u9N-Nfy2vq5mEQ26YyF9OOJf6-0k/s1600/DSC08940.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUsywoyJtkVKDHtIu5l4qpnpglZiqjpb5aRbdZHel8ykHXcARnVHhllT_KlQckB5a4OoRnv2vW_S1h9Lx2URF3ZbkLO39XmjcGJuzT5Wsf9GMTKx6u9N-Nfy2vq5mEQ26YyF9OOJf6-0k/s640/DSC08940.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>PARMESAN-TRUFFLE FRIES ($14.00): Vegan Truffle Aioli. </b>These fries were delicious. They were the shoestring fries that I normally prefer. It was super crispy on the outside and the truffle oil wasn't too strong to overpower the potatoes. The aioli complemented the fries well. </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHhwBYZBKDvnxGRyEQ-Onu-LqZmWajci-sSDxJMK1HRChZCyz10E-xu1UCDr7CLJhCPMjUiL6usCZLWR0-NcOCriTzjgVqBjUaXdij_B58Vni2SsIOpxIUP2_RcRcljzbqpiHe67sQ3DY/s1600/DSC08916.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHhwBYZBKDvnxGRyEQ-Onu-LqZmWajci-sSDxJMK1HRChZCyz10E-xu1UCDr7CLJhCPMjUiL6usCZLWR0-NcOCriTzjgVqBjUaXdij_B58Vni2SsIOpxIUP2_RcRcljzbqpiHe67sQ3DY/s640/DSC08916.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: red;"><b>MY FAVORITE DISH. SALMON BELLY CARPACCIO ($24.00): Watercress, Sweet and Sour Onion, Yuzu.</b><span style="color: black;"> </span><span style="color: black;">I</span></span><span style="color: black;"> loved this dish. It was light and fresh. The watercress gave it a crispiness to balance out the smoothness of the salmon. It was a great combination of acidity on the palate. </span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_RxEpx1maUJBf_KZQMPVB_Y7lAp5v_IYaHAV6RkcqOLD2CV42Zfn60OP-O7El7-GygunVQCFWiyQ4RnbwlQMJKixJUpGM-JSO_ZmzSe9fvoskYPb7EDNapAI9rTgf3X5ERq851E49ecQ/s1600/DSC08924.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_RxEpx1maUJBf_KZQMPVB_Y7lAp5v_IYaHAV6RkcqOLD2CV42Zfn60OP-O7El7-GygunVQCFWiyQ4RnbwlQMJKixJUpGM-JSO_ZmzSe9fvoskYPb7EDNapAI9rTgf3X5ERq851E49ecQ/s640/DSC08924.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>CRUNCHY RICE CAKES ($21.00): Tuna Tartare, Wasabi. </b>This was my second favorite dish. It was basically the spicy tuna on crispy rice that I normally get at Katsuya, but elevated. The rice was warm and crispy with a great chewy interior. The spicy tuna had just the right amount of flavor. It's a must get. </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhITy2OGOeVLxe835PLqKh_06TM_WtuxmSnA0ekfTCxPgK4vJ3RGMqIVntwhTKCDe_WIK0srZFw5nulpisRk8Zw5k6zbVZl2MJp9LqcyopIl5MmcMWnX_V5WjM9hvVd03WPbahD-zbf7g0/s1600/DSC08929.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhITy2OGOeVLxe835PLqKh_06TM_WtuxmSnA0ekfTCxPgK4vJ3RGMqIVntwhTKCDe_WIK0srZFw5nulpisRk8Zw5k6zbVZl2MJp9LqcyopIl5MmcMWnX_V5WjM9hvVd03WPbahD-zbf7g0/s640/DSC08929.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>LOBSTER MAC AND CHEESE ($24.00): Maine Lobster, Mascarpone, Breadcrumbs, Grated Parmesan Cheese. </b>This was good, but not amazing. There were bits and pieces of lobster throughout. The dish was creamy and the noodles actually reminded me of a fancy kraft mac and cheese. Nonetheless, it was a tasty. </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVxA7iEe5KAGbVVKlM7OY84uPvWXPOMnrh2knCXTAxmChuVpVOWXvshTGhLI-kJ1ZwzDXpNZOITQ_KL3ZOFe4reHILj99IVanZRESV7sed0BE19wKgQwzX6u_c0iN9wPHRMsPSSSAWUvg/s1600/DSC08938.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="950" data-original-width="1600" height="378" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVxA7iEe5KAGbVVKlM7OY84uPvWXPOMnrh2knCXTAxmChuVpVOWXvshTGhLI-kJ1ZwzDXpNZOITQ_KL3ZOFe4reHILj99IVanZRESV7sed0BE19wKgQwzX6u_c0iN9wPHRMsPSSSAWUvg/s640/DSC08938.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>WAGYU SHORT RIB TACOS ($19.00): Grilled Pineapple, Pickled Vegetable, Ginger Aioli. </b>I disliked this dish a lot. I thought the short ribs were super dry. The tacos were crispy though. I just think the whole dish was a mess. I wouldn't order it again. </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJX6n-Z-Y1APni5FVzmPXZ4ONSY0867cKtgCcpLTUXUues5AFolmoTTfXtT5VGPZTqmaKgNnPHmzYx07uIW8SE8OMl9hU0ksmRz8BYv0swp-M2QvBy1EIO6QK1Qq1oCVmYGIa088y8BUc/s1600/DSC08956.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1046" data-original-width="1600" height="418" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJX6n-Z-Y1APni5FVzmPXZ4ONSY0867cKtgCcpLTUXUues5AFolmoTTfXtT5VGPZTqmaKgNnPHmzYx07uIW8SE8OMl9hU0ksmRz8BYv0swp-M2QvBy1EIO6QK1Qq1oCVmYGIa088y8BUc/s640/DSC08956.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>HIT ME CHOCOLATE CAKE ($19.00): Liquid "Klondike" Roasted White Chocolate Ice Cream, Brownie, and Devil's Food. </b>Our waitress kept telling us that this was the dessert to order. So naturally, we expected a lot and wanted it to live up to its hype. Unfortunately, it failed. I thought it was good, but it just wasn't what I was hoping it to be. The Klondike was cool and broke when it was "hit" but that was the only cool thing about it. I would've rather tried the pecan pie. </td></tr>
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<span style="font-family: "courier new";"><b></b>Overall, Catch LA is a place if you want a cool, trendy, and "douchy" vibe. The food is ok, but I wouldn't venture all the way out here to get the pricey dishes. The atmosphere is what makes this place special. There is a video booth near the bathroom, which I thought was cool, but awkward to have people behind you coming from the bathroom passing by in your video. I would only come here for snacks and drinks and maybe to party. Don't expect much if you want amazing food at a good price. I ran into Randy Jackson in the elevator, so you definitely can spot celebs if that is your thing. PS. There are paparazzi waiting to take pics outside of the restaurant. </span></div>
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<span style="font-family: courier new;">Notable Dishes: Salmon Belly Carpaccio and Crunchy Rice Cakes</span></div>
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<span style="font-family: "courier new";"></span><b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><b></b><i></i><u></u><sub></sub><sup></sup><strike></strike>Nancy Kuyhttp://www.blogger.com/profile/13429438167799946570noreply@blogger.com3tag:blogger.com,1999:blog-7522438800280831645.post-69257146808782043472017-12-31T18:23:00.001-08:002017-12-31T18:23:42.739-08:00ZUBEROA (OIARTZUN, GIPUZKOA, SPAIN)<span style="font-family: "courier new" , "courier" , monospace;">Zuberoa</span><br />
<span style="font-family: "courier new";">Araneder Bidea, Barrio Iturriotz</span><br />
<span style="font-family: "courier new";">20180 Oiartzun, Gipuzkoa</span><br />
<span style="font-family: "courier new";"><a href="http://www.zuberoa.com/">www.zuberoa.com</a></span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Tel: +34 943 491 228</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Cuisine: Spanish</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">$$$$ ($50+)</span><br />
<span style="font-family: "courier new";">Sat, 12/09/2017, 8:30pm reservation</span><br />
<span style="font-family: "courier new";"></span><img height="20" src="https://pic.sopili.net/pub/emoji/twitter/2/72x72/1f437.png" width="20" /> <img height="20" src="https://pic.sopili.net/pub/emoji/twitter/2/72x72/1f437.png" width="20" /> <img height="20" src="https://pic.sopili.net/pub/emoji/twitter/2/72x72/1f437.png" width="20" /> <img height="20" src="https://pic.sopili.net/pub/emoji/twitter/2/72x72/1f437.png" width="20" /> <span style="font-family: Courier New, Courier, monospace;">(4 Piglets)</span><br />
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<span style="font-family: "courier new" , "courier" , monospace;">Zuberoa is set in the beautiful countryside in an ancient village of Oiartzun. The restaurant is housed in a space dating back to 600 years ago. It is a gorgeous spot and you tend to forget you're in a restaurant, but rather you feel as though you stepped foot into an old European cottage.</span><br />
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<span style="font-family: "courier new" , "courier" , monospace;">The food itself is traditional and modern with influences from the Basque region. The ingredients are fresh and the menu is seasonal. You can choose both a la carte or the tasting menu, which I picked to enjoy. The tasting menu will run you about 130 euros for a nine course meal. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE9Pj5ejkyit0TcDsn2rCDpoe1jAgylNeMYYtlo0Z4lkmEunyd7hIZobOVWr0tKnFjTdtI7C-_iGDByZ1x_DOlwEuUm-yzOyT3kJcVQPCHD4nYQyJsF7o8ZpwSMB-wNoP_V9njEP3cj-4/s1600/DSC08854.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE9Pj5ejkyit0TcDsn2rCDpoe1jAgylNeMYYtlo0Z4lkmEunyd7hIZobOVWr0tKnFjTdtI7C-_iGDByZ1x_DOlwEuUm-yzOyT3kJcVQPCHD4nYQyJsF7o8ZpwSMB-wNoP_V9njEP3cj-4/s640/DSC08854.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Interior</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3X-lJSfIJabUfRnfJATcPlpZEqStEBSt0aUHcT2UzaUHeQcRLMoIi6XZG-y8HDdE1SOHzEbUX86Rk1b-qcgqOcPJBrvEoW40Q_xBYbQ-b9lecF_ioEW0i86IHZG4UBEIiGmqaHY5lxCY/s1600/DSC08853.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1163" data-original-width="1600" height="464" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3X-lJSfIJabUfRnfJATcPlpZEqStEBSt0aUHcT2UzaUHeQcRLMoIi6XZG-y8HDdE1SOHzEbUX86Rk1b-qcgqOcPJBrvEoW40Q_xBYbQ-b9lecF_ioEW0i86IHZG4UBEIiGmqaHY5lxCY/s640/DSC08853.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Amuse Bouche</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0KB7s8-SBB0Q1R9ZbpnwtRdQb7SH8kzlqhfkrRqU4xiRTkgiaE7KGFc7wArPsS2ALCGpxpPQ39kq0PnqJdaJPbc2BvQE3wjCgdQ9IsUUByAF3Hd2cuzr3FpbsoxPKcxI8eUUb1Fz4dAs/s1600/DSC08857.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1069" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0KB7s8-SBB0Q1R9ZbpnwtRdQb7SH8kzlqhfkrRqU4xiRTkgiaE7KGFc7wArPsS2ALCGpxpPQ39kq0PnqJdaJPbc2BvQE3wjCgdQ9IsUUByAF3Hd2cuzr3FpbsoxPKcxI8eUUb1Fz4dAs/s640/DSC08857.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>COURSE ONE: WARM ARTICHOKE SALAD, SMOKED MACKEREL AND FINE HERBS FLAVORED CHEESE CUBES</b></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsckiVA86AEsaAnygtPpgE8vNrL9SVQ6V70kd1R-jHunS_vxKL9oJkqHdmc3vLdiq1SRhRZwLfeRSuMgEDRL8ubGvXo0xVdxdXTxk_WkKThaNBu6uHiEQHlFRg_bXPe4-SgRq02mphVGU/s1600/DSC08862.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsckiVA86AEsaAnygtPpgE8vNrL9SVQ6V70kd1R-jHunS_vxKL9oJkqHdmc3vLdiq1SRhRZwLfeRSuMgEDRL8ubGvXo0xVdxdXTxk_WkKThaNBu6uHiEQHlFRg_bXPe4-SgRq02mphVGU/s640/DSC08862.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>COURSE TWO: ROASTED SCALLOPS, SHELLFISH ESSENCE AND SALSIFY CREAM</b></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUKseCCGNqK9lHbO1NIp6MPZnMOEYsMumSuX0qtrYLCrDFhn2bdxO1HnmzHwJ7VACywTh_5fV29Idm3np7X6vta2ghehjZfpoXldwckF_10z42d3GUxM9aE_jBFb63mtfB5JyODZnGrpk/s1600/DSC08864.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1069" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUKseCCGNqK9lHbO1NIp6MPZnMOEYsMumSuX0qtrYLCrDFhn2bdxO1HnmzHwJ7VACywTh_5fV29Idm3np7X6vta2ghehjZfpoXldwckF_10z42d3GUxM9aE_jBFb63mtfB5JyODZnGrpk/s640/DSC08864.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>COURSE THREE: LOBSTER, CAULIFLOWER AND FENNEL</b></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1epkLmE6TzrMwYNFROm7Aa-3eEN8zsyZxtFrlBHANgP2Bh5o6kws0WOPQ7qDRRGY7ShSyMor1bk2iFAtRRFMmubfX5gKqJAw7btqKath6V-FYiMx-KPQyqBJyyhpwoPxKpuBPYmUqJVI/s1600/DSC08869.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="906" data-original-width="1600" height="362" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1epkLmE6TzrMwYNFROm7Aa-3eEN8zsyZxtFrlBHANgP2Bh5o6kws0WOPQ7qDRRGY7ShSyMor1bk2iFAtRRFMmubfX5gKqJAw7btqKath6V-FYiMx-KPQyqBJyyhpwoPxKpuBPYmUqJVI/s640/DSC08869.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>COURSE FOUR: MUSHROOM VEIL, STEWED CALF TONGUECUBE AND THYME OIL</b></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIEilJFMcuLe0xL5vBMVJzx1d6GI6e_BwtWS9PMIizI22vBEcGidre8b56hr884JvmpPqTFtnC3pY60-LelzmWMUUwFmifM7oVHd3m5FfiyMGcYLNyybRpDLqYYTQsLAdofsXHak_hbgI/s1600/DSC08871.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1128" data-original-width="1600" height="450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIEilJFMcuLe0xL5vBMVJzx1d6GI6e_BwtWS9PMIizI22vBEcGidre8b56hr884JvmpPqTFtnC3pY60-LelzmWMUUwFmifM7oVHd3m5FfiyMGcYLNyybRpDLqYYTQsLAdofsXHak_hbgI/s640/DSC08871.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="color: red;">MY FAVORITE DISH. COURSE FIVE: POACHED EGG YOLK, FLAN OF FOIE-GRAS AND CHESTNUT CREAM</span></b></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVuS3hqrZ9pZtojfDjsXDBsIdntTWO9HAFmpucqs_cGunNTUREusk4qtSB9Hrot_DY44Rj4DN4UnCIQJL3VJ2SHOJmxBjjDp4_gfCuQ67yNkCExNndPr9tfJjhJJg8SjFNmOOW0YuhQ24/s1600/DSC08874.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVuS3hqrZ9pZtojfDjsXDBsIdntTWO9HAFmpucqs_cGunNTUREusk4qtSB9Hrot_DY44Rj4DN4UnCIQJL3VJ2SHOJmxBjjDp4_gfCuQ67yNkCExNndPr9tfJjhJJg8SjFNmOOW0YuhQ24/s640/DSC08874.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>COURSE SIX; ROASTED SOLE, ITS OWN JUICE, MOLLUSKS AND TOMATO</b></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmiEN9H0nDlUPVHG8iK9ROA9OkVjMwjKqOl4mEjz3tCLWgxB3RgWAgoGRpHSt4md6Licl3Njvu95CgYut1GwTRhkwKg8WWn0hiw12WlgPCryP6zXFTsSvo0rBrXGBBe_J9Jy9h57EGr8k/s1600/DSC08880.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmiEN9H0nDlUPVHG8iK9ROA9OkVjMwjKqOl4mEjz3tCLWgxB3RgWAgoGRpHSt4md6Licl3Njvu95CgYut1GwTRhkwKg8WWn0hiw12WlgPCryP6zXFTsSvo0rBrXGBBe_J9Jy9h57EGr8k/s640/DSC08880.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>COURSE SEVEN: ROASTED VENISON, GINGER FLAVORED SEASON FRUITS</b></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-Nkf12WxSA5adgeSx6geKzHhcHnmMS1q4BuIsFaz5mEO2JUik0gViIndhJCV0FbzBMAOM7sdq-WixqcwZj6lJQyKmm2Lkx4PVx_MQ6CFQii72-IIDn-Q_ICHYh_-BFcAWGhJyqgVztnE/s1600/DSC08883.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1101" data-original-width="1600" height="440" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-Nkf12WxSA5adgeSx6geKzHhcHnmMS1q4BuIsFaz5mEO2JUik0gViIndhJCV0FbzBMAOM7sdq-WixqcwZj6lJQyKmm2Lkx4PVx_MQ6CFQii72-IIDn-Q_ICHYh_-BFcAWGhJyqgVztnE/s640/DSC08883.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>COURSE EIGHT: PEARS PRESERVED IN HONEY AND LIME, TEA AND CARAMEL ICE CREAM</b></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuCN7flQOFBpXFvj2OiDoDBQxTHhH0gwOtpJjBIaK67fjwMTkZJ1n7KyrDI-2j56dufys9tJuymwvZfO9DvyslL661PM8frav1sFAibPzuFOgeqdjlIuDaw6OcmUnO-NKA3av33LVplzo/s1600/DSC08887.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1060" data-original-width="1600" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuCN7flQOFBpXFvj2OiDoDBQxTHhH0gwOtpJjBIaK67fjwMTkZJ1n7KyrDI-2j56dufys9tJuymwvZfO9DvyslL661PM8frav1sFAibPzuFOgeqdjlIuDaw6OcmUnO-NKA3av33LVplzo/s640/DSC08887.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>COURSE NINE: CHEESECAKE</b></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRai2cf4YWXn9RFljXQoeAlgUE_trFqxmYqz6riWMOHG_c9CArlQlSp4hHv5QOy-2jDhtTyfUG1gXmcDQ_bQtWL6XLVqiWWV3Nj6_aFFYx2eC6iTfPRbWTPMiNIsrbNUZf7AeS27tgcoE/s1600/DSC08892.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1135" data-original-width="1600" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRai2cf4YWXn9RFljXQoeAlgUE_trFqxmYqz6riWMOHG_c9CArlQlSp4hHv5QOy-2jDhtTyfUG1gXmcDQ_bQtWL6XLVqiWWV3Nj6_aFFYx2eC6iTfPRbWTPMiNIsrbNUZf7AeS27tgcoE/s640/DSC08892.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>PETIT FOURS</b></td></tr>
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Overall, Zuberoa is a great place to have an intimate dinner. The restaurant is beautiful and the service was on point. The menu was well balanced, from the appetizers, to the fish courses to the meat course. Everything was well seasoned and flavorful. I loved the foie gras dish as it was creamy and luscious without being overly heavy from the foie gras. I substituted one of the desserts for the cheesecake, since basically that dessert was the theme of my trip. Would I come back? Most definitely. </span><br />
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<span style="font-family: "courier new" , "courier" , monospace;">Notable Dishes: Foie Gras and Cheese Cake</span></div>
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<br />Nancy Kuyhttp://www.blogger.com/profile/13429438167799946570noreply@blogger.com0tag:blogger.com,1999:blog-7522438800280831645.post-74826632742236682202017-12-22T13:57:00.002-08:002017-12-22T13:57:53.926-08:00MARTIN BERASATEGUI (LASARTE-ORIA, GIPUZKOA, SPAIN)<span style="font-family: "courier new" , "courier" , monospace;">Martin Berasategui</span><br />
<span style="font-family: "courier new";">Loidi Kalea 4</span><br />
<span style="font-family: "courier new";">20160 Lasarte-Oria</span><br />
<span style="font-family: "courier new";"><a href="http://www.martinberasategui.com/">www.martinberasategui.com</a></span><br />
<span style="font-family: "courier new";">Tel: +34 943 366 471</span><br />
<span style="font-family: "courier new";">Cuisine: Spanish</span><br />
<span style="font-family: "courier new";">$$$$ ($50+)</span><br />
<span style="font-family: "courier new";">Fri, 12/08/2017, 2:00pm reservation</span><br />
<span style="font-family: "courier new";"><img height="20" src="https://pic.sopili.net/pub/emoji/twitter/2/72x72/1f437.png" width="20" /> </span><img height="20" src="https://pic.sopili.net/pub/emoji/twitter/2/72x72/1f437.png" width="20" /> <img height="20" src="https://pic.sopili.net/pub/emoji/twitter/2/72x72/1f437.png" width="20" /> <img height="20" src="https://pic.sopili.net/pub/emoji/twitter/2/72x72/1f437.png" width="20" /> <img height="20" src="https://pic.sopili.net/pub/emoji/twitter/2/72x72/1f43d.png" width="20" /> <span style="font-family: "courier new" , "courier" , monospace;">(4.5 Piglets)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu8GGWUQ1chM2GCdp-fCJppHsQZbkdarSlhKpM7bpzPJLa79XleQi83yIontnvQi88g6g4NijHgU_3AcPY4LKfzxH_6X_mU7eW_s6F6bITYBiG1HC5md3vj9kxZr9TTr_KEiSIcBILA2o/s1600/DSC08788.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu8GGWUQ1chM2GCdp-fCJppHsQZbkdarSlhKpM7bpzPJLa79XleQi83yIontnvQi88g6g4NijHgU_3AcPY4LKfzxH_6X_mU7eW_s6F6bITYBiG1HC5md3vj9kxZr9TTr_KEiSIcBILA2o/s320/DSC08788.JPG" width="320" /></a></div>
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<span style="font-family: "courier new";">Martin Berasategui is a three Michelin star restaurant named after the Spanish chef/owner of the restaurant. He currently has the most Michelin stars out of any other Spanish chef around. His restaurant is located in the outskirts of San Sebastian, a 20-30 minute drive from the beautiful city. It is set in a picturesque backdrop of lush greenery and quiet, a change from the hustle and bustle of Barcelona or Los Angeles. </span><br />
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<span style="font-family: "courier new";">The restaurant is beautiful. Upon entering, there are a row of receptionists, almost resembling a hotel. You're greeted by the maître D, they take your coat, and lead you to a beautiful open dining area with a fireplace, making you feel like you're dining in a fancy living room. The service is on point and they offer both a tasting menu and a menu a la carte. Of course, I got the tasting menu...(I substituted one of the desserts for a chocolate one)</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDHCEY-B9gmClELk7wyVsGfSpYKsP6oe69JxmysEAWCMcDqQ3y-QbsjNlMCpLpSRwOxA6BPAOZJUI70zVIDV_qyEy9dd3gYQ8wbF8aFoRwISBRndmjFT5fM-6Hdv1zL4lIbAkaL1USxQY/s1600/DSC08768.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDHCEY-B9gmClELk7wyVsGfSpYKsP6oe69JxmysEAWCMcDqQ3y-QbsjNlMCpLpSRwOxA6BPAOZJUI70zVIDV_qyEy9dd3gYQ8wbF8aFoRwISBRndmjFT5fM-6Hdv1zL4lIbAkaL1USxQY/s640/DSC08768.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The fireplace</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisHnLuQEr3u0eIgX0fido97s5m6VbSvyBLe9dXtcniFEna-v3mOpJUr2d83qb7bP4vUXEpBCuefmGL8TVrRNQnb0sJFTnr96T67tmnkKxxz_lia5tBY43dA25oIJNNNyEA1uQV_AJIapU/s1600/DSC08715.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisHnLuQEr3u0eIgX0fido97s5m6VbSvyBLe9dXtcniFEna-v3mOpJUr2d83qb7bP4vUXEpBCuefmGL8TVrRNQnb0sJFTnr96T67tmnkKxxz_lia5tBY43dA25oIJNNNyEA1uQV_AJIapU/s640/DSC08715.JPG" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Delicious wine (Lalama 2013)</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj50c6mEVMOk7DbZZ6yQ98_elaDKoRJpwtxdbC3CFZFoMAV-2FFOmrqRCCQ360Auld1joH4GOx3FrMQGf5hyphenhyphenvj_66srT84W2EUEA925anA5FKDY3cgBbH0RMZu2jVRnDfYhfIzysRQFNs4/s1600/DSC08714.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1069" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj50c6mEVMOk7DbZZ6yQ98_elaDKoRJpwtxdbC3CFZFoMAV-2FFOmrqRCCQ360Auld1joH4GOx3FrMQGf5hyphenhyphenvj_66srT84W2EUEA925anA5FKDY3cgBbH0RMZu2jVRnDfYhfIzysRQFNs4/s640/DSC08714.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong>AMUSE BOUCHE</strong></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPGYJrm1n1ROwTZ0hV7DFlAUFIvbB1WYdRKBnuMfZ4G3lVXGf0TL5l8_-weytaaABWqiiUyXvy9wo3DJ01rOqOz31thG0PQLyzWwgOqqDpHG8m3KWwwzPhTWyLMs14QbTYPfbUP0gDjm0/s1600/DSC08717.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1137" data-original-width="1600" height="454" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPGYJrm1n1ROwTZ0hV7DFlAUFIvbB1WYdRKBnuMfZ4G3lVXGf0TL5l8_-weytaaABWqiiUyXvy9wo3DJ01rOqOz31thG0PQLyzWwgOqqDpHG8m3KWwwzPhTWyLMs14QbTYPfbUP0gDjm0/s640/DSC08717.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong>2017 RHUBARB CRUNCH WITH "BALFEGO" TUNA TARTARE AND YUZU GEL</strong></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSfz6sXZVu6S8Ze9s7I7Y36h2tgWRj5Vk8UmPsc9RfNSkyybP15OmEJyKjvfGi2ZNf3a7AHLN91H-mrnmg3SoW4HSJiPdoIXVPf6gIikDAWT30ybae9AW9ZI6vVpwGghhiCH6q3aqA0y0/s1600/DSC08720.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="923" data-original-width="1600" height="368" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSfz6sXZVu6S8Ze9s7I7Y36h2tgWRj5Vk8UmPsc9RfNSkyybP15OmEJyKjvfGi2ZNf3a7AHLN91H-mrnmg3SoW4HSJiPdoIXVPf6gIikDAWT30ybae9AW9ZI6vVpwGghhiCH6q3aqA0y0/s640/DSC08720.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong>SELECTION OF BUTTERS: BOLETUS, SPINACH, BEETROOT, AND SALTED. </strong></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_NYa_Ay0EgvroQOSgJ9yN3ic-nkdAJfoCSU5kW2eQwVde_gZbSBPmgX0ZYddMSB37rJwfwj5x6BSXwLnNCaSX3oqt9Cn9rx8iw93ZKtO3egotjAJIrcG2i4jGhJk3zEtKXLyZ-EkBzu8/s1600/DSC08724.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_NYa_Ay0EgvroQOSgJ9yN3ic-nkdAJfoCSU5kW2eQwVde_gZbSBPmgX0ZYddMSB37rJwfwj5x6BSXwLnNCaSX3oqt9Cn9rx8iw93ZKtO3egotjAJIrcG2i4jGhJk3zEtKXLyZ-EkBzu8/s640/DSC08724.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong>1995 MILLE-FEUILLE OF SMOKED EEL, FOIE GRAS, SPRING ONIONS AND GREEN APPLE</strong></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNRwx59QB6lznGyGZEEOlG9DRA3iEVkLGyURdLfma3s5sPilMfR9t5FtFgHH6tWU-_ewM8vA8H2Tdbh4dVAbHI-9adXFy7K5DMuY6IhWssrNwNK1CiF4HYYNEOeXDRUCXMWduCnX2EtF0/s1600/DSC08727.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1080" data-original-width="1600" height="430" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNRwx59QB6lznGyGZEEOlG9DRA3iEVkLGyURdLfma3s5sPilMfR9t5FtFgHH6tWU-_ewM8vA8H2Tdbh4dVAbHI-9adXFy7K5DMuY6IhWssrNwNK1CiF4HYYNEOeXDRUCXMWduCnX2EtF0/s640/DSC08727.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong>2017 TORTILLA "GALO CELTA" OF HAM AND TRUFFLE</strong></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiurn1Q0Y5XNDel_XqjR86FxmIx9XrPTHTs7Ikb9VZ9LCjJtttNUwcl0vsKtDmWhxcA8UMUravB09nofvwlgSt2ZeiQEJVEuEy8Vjxf7c6ei2-N6URDehCrQehsze-gvGETC1KPNBUNb-A/s1600/DSC08733.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiurn1Q0Y5XNDel_XqjR86FxmIx9XrPTHTs7Ikb9VZ9LCjJtttNUwcl0vsKtDmWhxcA8UMUravB09nofvwlgSt2ZeiQEJVEuEy8Vjxf7c6ei2-N6URDehCrQehsze-gvGETC1KPNBUNb-A/s640/DSC08733.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong>2014 RED SHRIMP ROYALE AND DILL WITH "VENTA DEL BARON" OIL</strong></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2s70ASp9M21FJ6mAOlGi-V-tRzBYUHiZHN_NL697EIP69u8H1eXCPIVCZIAAZX8MY4Nw5M3Dz-zSUnQCw6xFwKdmBz9MRc9bMr13LXDiqH-3HgsQgLD8y-S_9pvuc09Fnpx-zXanUOsA/s1600/DSC08735.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1089" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2s70ASp9M21FJ6mAOlGi-V-tRzBYUHiZHN_NL697EIP69u8H1eXCPIVCZIAAZX8MY4Nw5M3Dz-zSUnQCw6xFwKdmBz9MRc9bMr13LXDiqH-3HgsQgLD8y-S_9pvuc09Fnpx-zXanUOsA/s640/DSC08735.JPG" width="434" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong><span style="color: red;">MY FAVORITE. 2017 CAVIAR GEL WITH PICKLES OF ASPARAGUS AND ITS CREAM, SALTED WITH ANANA'S SALT</span></strong></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUG_2EtkzobuhGQGuprylNuNktdSZhyBjKawGr83Nbkgoi7IzvFx0uY4htCOXjPCkojKifzlSSNPp-FOTFzcE9l72HbmNG5aKx51Ot2NCJNiJlOzMAyyMfGJtVAul9PgHLSYW2y0eWdzs/s1600/DSC08740.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUG_2EtkzobuhGQGuprylNuNktdSZhyBjKawGr83Nbkgoi7IzvFx0uY4htCOXjPCkojKifzlSSNPp-FOTFzcE9l72HbmNG5aKx51Ot2NCJNiJlOzMAyyMfGJtVAul9PgHLSYW2y0eWdzs/s640/DSC08740.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong>2015 LIGHTLY MARINATED OYSTER WITH ICED CUCUMBER SLUSH AND K5, AND SPICY APPLE</strong></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAoQHXU2-ZOhQ1O5oEkgzfgvyLng2K3lP6JVDX10UT5Sn5rONE_35YomwL8UmUqMxM4hsU8I64l-lPNJxBzI9oJHneF6T6ownS5SGmgUdsPTvSnqGGKMIAfBrwCwt7-RPr7hcMdoO13Jw/s1600/DSC08744.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1132" data-original-width="1600" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAoQHXU2-ZOhQ1O5oEkgzfgvyLng2K3lP6JVDX10UT5Sn5rONE_35YomwL8UmUqMxM4hsU8I64l-lPNJxBzI9oJHneF6T6ownS5SGmgUdsPTvSnqGGKMIAfBrwCwt7-RPr7hcMdoO13Jw/s640/DSC08744.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong>2017 TARAMA WITH BEETROOT AND SOUR RADISH</strong></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixtaKYtCfENp7bP6Lcp7NhrIOaJ9mTQYMaWbhE6JwbwAH6axVB-bI6e_wZHBtREFx7fGYBAAOUcGN29QkP-u-dYCpFzL55R1Js7LWJWdHgIMJ1QKLs96r_oMdYGSLoSfAd87EqX4oAxR0/s1600/DSC08749.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixtaKYtCfENp7bP6Lcp7NhrIOaJ9mTQYMaWbhE6JwbwAH6axVB-bI6e_wZHBtREFx7fGYBAAOUcGN29QkP-u-dYCpFzL55R1Js7LWJWdHgIMJ1QKLs96r_oMdYGSLoSfAd87EqX4oAxR0/s640/DSC08749.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong>2001 VEGETABLE HEARTS SALAD WITH SEAFOOD, CREAM OF LETTUCE AND IONIZED JUICE</strong></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5VYiGfFozGihi6vFO1i12BsVpkxvEHkK5Eg3yiwlcE8_TulkEZXsETuwEdTkiJE9Z2ZxM31xzSgjV3uQkLZ77_CiizkB_SM83KQEXL2ABn-y9BivQ-c2q8yy93_8UArEz-WLcug0SZ6o/s1600/DSC08752.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5VYiGfFozGihi6vFO1i12BsVpkxvEHkK5Eg3yiwlcE8_TulkEZXsETuwEdTkiJE9Z2ZxM31xzSgjV3uQkLZ77_CiizkB_SM83KQEXL2ABn-y9BivQ-c2q8yy93_8UArEz-WLcug0SZ6o/s640/DSC08752.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong>2017 CRAYFISH OVER AN ANISEED SEA BED AND CORAL MAYONNAISE </strong></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJMHUdtpX2vDVf8w2THDX5wzCYr4Wd0LIhBVSgKR5badGMZttQQErbXI4SZ3wRWFKHRJxYlpnw6llZrlqAcZbogxMrrjjoHGFfMMkjqXZ03WunvaMDKks5sQ9R3Tmjzyl8xiEjtF-LhtE/s1600/DSC08759.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJMHUdtpX2vDVf8w2THDX5wzCYr4Wd0LIhBVSgKR5badGMZttQQErbXI4SZ3wRWFKHRJxYlpnw6llZrlqAcZbogxMrrjjoHGFfMMkjqXZ03WunvaMDKks5sQ9R3Tmjzyl8xiEjtF-LhtE/s640/DSC08759.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong>2015 "THE TRUFFLE" WITH FERMENTED WILD MUSHROOMS AND COLLARD GREENS WITH "ALMA DE JEREZ" OIL</strong></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqdZRHENojipwYstpjiKyCj5A0TC_P8Dw80jc7j6V_g72Hg4utyQqVM_71fM9NUB49IpXMArYeMiPran8k0BYmcpb-ql3bFeWEHgULvrAuhLDSZZ6ULSnzGEKmu9Wz801RoHKwc0jeRAA/s1600/DSC08767.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqdZRHENojipwYstpjiKyCj5A0TC_P8Dw80jc7j6V_g72Hg4utyQqVM_71fM9NUB49IpXMArYeMiPran8k0BYmcpb-ql3bFeWEHgULvrAuhLDSZZ6ULSnzGEKmu9Wz801RoHKwc0jeRAA/s640/DSC08767.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong>2017 GRILLED HAKE LOIN, COCONUT, RED CURRY, AND LIQUID AND CRUNCHY RAZOR SHELLS</strong></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrHUhOV35PSPQFZX4PlsB-uCVShzvRFZyIffNc9x0dTh4LiGGhyIEuZ4rrAziTARq0YWj6EbC5PnEiin8tyK4fy0S2v8bOjqK_IyPYFSmBuysuJfNRwoTAjMLEiZPkZ5BGmH4aChRD1Ig/s1600/DSC08772.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrHUhOV35PSPQFZX4PlsB-uCVShzvRFZyIffNc9x0dTh4LiGGhyIEuZ4rrAziTARq0YWj6EbC5PnEiin8tyK4fy0S2v8bOjqK_IyPYFSmBuysuJfNRwoTAjMLEiZPkZ5BGmH4aChRD1Ig/s640/DSC08772.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong>2017 CHARCOAL ROASTED YOUNG PIGEON WITH RED ENDIVE AND OLIVE BITES</strong></td></tr>
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<tr><td style="text-align: center;"><img border="0" data-original-height="993" data-original-width="1600" height="396" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRYq61XxTYmA0cZ73AywCAlc3e7yNl4LLMWXp6BgeAGPGeMov04OYow_UGx9JnVj9hYeWjefR8MgXeCLg6pNKOCWMEnsqEDyONYSAwLt4GqIssCLsAsZZs6MtXkwBMo37tXyi_02S1aZs/s640/DSC08775.JPG" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong>2017 ALMOND HONEYCOMB WITH BRITTLE BITS AND ICED CINAMMON </strong></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgbFFyFQVmHNQYeUq1uD63luEL6r0LlN7rLtR1f44aesAiLLdsfu-UbXGHpuZqIxOKBsNX90GPCu9i1m6_ZYLU3wSe-8bkfMj5-eBE0WW2AUfoLme7XFzvOaiZXQ85WsrZN23PBMiIuHk/s1600/DSC08780.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgbFFyFQVmHNQYeUq1uD63luEL6r0LlN7rLtR1f44aesAiLLdsfu-UbXGHpuZqIxOKBsNX90GPCu9i1m6_ZYLU3wSe-8bkfMj5-eBE0WW2AUfoLme7XFzvOaiZXQ85WsrZN23PBMiIuHk/s640/DSC08780.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong>2015 BAKED CHOCOLATE WITH CRYSTALLISED PEAR, CINAMMON STICK AND CARAMEL ICE CREAM AND MINT MIST </strong></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><strong>PETIT FOURS</strong></td></tr>
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<span style="font-family: "courier new";">Overall, I thought Martin Berasategui was great! The service was on point and the food was delicious. I didn't have one bad dish. The whole meal lasted me about 3 hours from start to finish. By the end of it, I was so full I could barely walk. If you're ever in the San Sebastian area, this is a great restaurant to check out if you want a 3 Michelin star experience. </span><br />
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<tr><td class="tr-caption" style="text-align: center;">With Martin himself</td></tr>
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<span style="font-family: Courier New;">Notable Dishes: Caviar Gel, Vegetable Hearts Salad and the Baked Chocolate</span><br />
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<br /></span>Nancy Kuyhttp://www.blogger.com/profile/13429438167799946570noreply@blogger.com0tag:blogger.com,1999:blog-7522438800280831645.post-19217899880239798662017-12-19T14:34:00.004-08:002017-12-19T14:34:44.947-08:00TICKETS (L'EIXAMPLE, BARCELONA, SPAIN)<span style="font-family: "courier new" , "courier" , monospace;">Tickets</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Avenida del Paral-lel, 164</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">08015 Barcelona</span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><a href="http://www.ticketsbar.es/">www.ticketsbar.es</a></span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Tel: +34 932.924.254</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Cuisine: Spanish, Tapas</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">$$$$ ($50+)</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Wed, 12/06/2017, 8:00pm reservation </span><br />
<img height="20" src="https://pic.sopili.net/pub/emoji/twitter/2/72x72/1f437.png" width="20" /> <img height="20" src="https://pic.sopili.net/pub/emoji/twitter/2/72x72/1f437.png" width="20" /> <img height="20" src="https://pic.sopili.net/pub/emoji/twitter/2/72x72/1f437.png" width="20" /> <img height="20" src="https://pic.sopili.net/pub/emoji/twitter/2/72x72/1f437.png" width="20" /> <img height="20" src="https://pic.sopili.net/pub/emoji/twitter/2/72x72/1f437.png" width="20" /> <span style="font-family: "courier new" , "courier" , monospace;">(5 Piglets)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ4o7P-07SN3v85RsKiQ77pOMPDPoDdsWVtaP7eFYHSCbQKSV-4pwrGxp-zMwgrU08jlUxGueOn6YKMom9fC0fYa6kTYQH2eYsluNUZbkOoS2Na3u1OHwxzK_igLtoGZQz4FaZFsw_YSY/s1600/IMG_8910.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ4o7P-07SN3v85RsKiQ77pOMPDPoDdsWVtaP7eFYHSCbQKSV-4pwrGxp-zMwgrU08jlUxGueOn6YKMom9fC0fYa6kTYQH2eYsluNUZbkOoS2Na3u1OHwxzK_igLtoGZQz4FaZFsw_YSY/s320/IMG_8910.JPG" width="240" /></a></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Tickets is another tapas restaurant owned by Albert Adria. It is located directly across from his other tapas restaurant Bodega 1900, the more casual and easier-to-obtain-res restaurant. </span><br />
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<span style="font-family: "courier new" , "courier" , monospace;">The restaurant is eclectic, sophisticated and dynamic. Dining here is like an orgasm of tapas in its utmost molecular gastronomic form. Many of the diners (I noticed) were American. The waiters speak English and offer either a Spanish or English menu. I dined right in front of the open kitchen where I could see everything and anything that comes out of the kitchen. Below are the dishes I ordered (keep in mind, I ate everything that came out as well as ordering another cheesecake in addition to the one I had already ordered). </span><br />
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<tr><td class="tr-caption" style="text-align: center;">The interior</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Plating</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5iLmAz0WSc6t4XMsfgMDmOt8DfoOCOjo5o2dNTvoRxH2vYl_0J-fV9-61-kBefl7dZso8E8RTPJD840zJ0mh-hkcJPBBA79xI65eB7K7H3ou-ojLvWJBIIKoAFe44PQO6OuAuQogxt70/s1600/DSC08699.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5iLmAz0WSc6t4XMsfgMDmOt8DfoOCOjo5o2dNTvoRxH2vYl_0J-fV9-61-kBefl7dZso8E8RTPJD840zJ0mh-hkcJPBBA79xI65eB7K7H3ou-ojLvWJBIIKoAFe44PQO6OuAuQogxt70/s640/DSC08699.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The bar</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV1O_9zTgYpeEc0U5G8Jl_BkzwzrqIOqAfkTeZUh9iZZ6GjcuVVZYnmTV52CI7I_kNK08SWrmrw0QmSvpFpiVTFQ3RJj0PtMisABiCQidJmrgCMHbRV854fu6elw5tmTYulhklHFAoaWE/s1600/DSC08656.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV1O_9zTgYpeEc0U5G8Jl_BkzwzrqIOqAfkTeZUh9iZZ6GjcuVVZYnmTV52CI7I_kNK08SWrmrw0QmSvpFpiVTFQ3RJj0PtMisABiCQidJmrgCMHbRV854fu6elw5tmTYulhklHFAoaWE/s640/DSC08656.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>BOCADILLO DE JAMON </b><span style="color: black;"><strong>(€3.80). </strong></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCWejRCQpP4ql1Rz2vE0in1UPRc6WvRPqr7aJe0F3Zpgj4q_Q41erbRzYTTSRyqd4AyE1_7D5x8GWo0BT3nVrXi-x7vY9mqK0cubAy2Uvp4rz_3UfNQbyqV4TvtFEkUhwThN6qFrRB_AA/s1600/DSC08658.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCWejRCQpP4ql1Rz2vE0in1UPRc6WvRPqr7aJe0F3Zpgj4q_Q41erbRzYTTSRyqd4AyE1_7D5x8GWo0BT3nVrXi-x7vY9mqK0cubAy2Uvp4rz_3UfNQbyqV4TvtFEkUhwThN6qFrRB_AA/s640/DSC08658.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>OLIVAS GORDAL ADOBAD </b><span style="color: black;"><b>(€5.00 FOR TWO). </b>This is still one of my favorites. I love this dish and I love how it swims in the vinegar/olive oil. Must order. </span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj41RpfM7Mxr2Cu3UzKZ05_4koIdagESDxmIx9FR4yB7BxOXEyJExF51vGFQWXnjZ1fsfPLPnB8TvwSPkCp_h_dC1pvUP6GeKthM1E19BHOTNAqoTnWa-RfNi7eQP7HbcaD0ouG5v9gwcc/s1600/DSC08663.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1292" data-original-width="1600" height="516" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj41RpfM7Mxr2Cu3UzKZ05_4koIdagESDxmIx9FR4yB7BxOXEyJExF51vGFQWXnjZ1fsfPLPnB8TvwSPkCp_h_dC1pvUP6GeKthM1E19BHOTNAqoTnWa-RfNi7eQP7HbcaD0ouG5v9gwcc/s640/DSC08663.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>STRACCIATELLA ERIZO </b><span style="color: black;"><strong>(€12.00). </strong></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj99s8pMKRVc7kTRnd8nirY0gDlzMTWcZI4yHdbS52q2KGdkQS_p3i5aw_brF-nAYBdQ_by-eZ6Q1HhWEBhgXLjb2EaX9K9b5SDVlzH0uDhOBw3Fu9fwlkn2FM_R-_y9-2NFUkis19lQJo/s1600/DSC08667.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj99s8pMKRVc7kTRnd8nirY0gDlzMTWcZI4yHdbS52q2KGdkQS_p3i5aw_brF-nAYBdQ_by-eZ6Q1HhWEBhgXLjb2EaX9K9b5SDVlzH0uDhOBw3Fu9fwlkn2FM_R-_y9-2NFUkis19lQJo/s640/DSC08667.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>ATUN CONFITADO </b><span style="color: black;"><strong>(€8.70). </strong></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiprMrgiTLvQj8Q7ABYgSzHLPtiVh7a3haucQpzizw_rlWUv9Fef7rBTLAsZ7mAJVmoAZ-sdkXrAEiblZK7W5o9lAiesz6SdRClkqY_Fst3Knf8KKLo5EqJ_DL1MRZd1rn8QBJm6NKUEA/s1600/DSC08671.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="867" data-original-width="1600" height="346" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiprMrgiTLvQj8Q7ABYgSzHLPtiVh7a3haucQpzizw_rlWUv9Fef7rBTLAsZ7mAJVmoAZ-sdkXrAEiblZK7W5o9lAiesz6SdRClkqY_Fst3Knf8KKLo5EqJ_DL1MRZd1rn8QBJm6NKUEA/s640/DSC08671.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>MILHOJAS DE ATUN </b><span style="color: black;"><strong>(€5.20). </strong></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbLrgR5Y2W8iUuPx1VzO5ekFUR0kX7olT4DrecOlYgSD-lYMimppfIPJ4SsIKHeRg2w8piggL5I6tHF8qrHEksjL8o95ipSZTqQ5Qmetnigih9E-aDEu-udO0r2e4bdPrUu1Wnux914NY/s1600/DSC08676.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1280" data-original-width="1600" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbLrgR5Y2W8iUuPx1VzO5ekFUR0kX7olT4DrecOlYgSD-lYMimppfIPJ4SsIKHeRg2w8piggL5I6tHF8qrHEksjL8o95ipSZTqQ5Qmetnigih9E-aDEu-udO0r2e4bdPrUu1Wnux914NY/s640/DSC08676.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>CUBO DE WAGYU </b><span style="color: black;"><strong>(€4.80). </strong></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp6vyHpwm3YiPFxXwkEV9zQze31DqlvqoQgLsE-knb4Er3NgtuOCcXWOiQWDY9hUSePiTGZaj7Krblb8XAyAKzMnCvjz3iqqpHuZBxlbLzViUq4uXttWSaxYAWyNW4Kh1-Rjv3h2szKvM/s1600/DSC08678.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp6vyHpwm3YiPFxXwkEV9zQze31DqlvqoQgLsE-knb4Er3NgtuOCcXWOiQWDY9hUSePiTGZaj7Krblb8XAyAKzMnCvjz3iqqpHuZBxlbLzViUq4uXttWSaxYAWyNW4Kh1-Rjv3h2szKvM/s640/DSC08678.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>MINI AIRBAGS DE QUES </b><span style="color: black;"><b>(€3.00). AIRBAGUETTE DE RUBIA </b><span style="color: black;"><b>(€6.40). </b>I loved this dish. It's airy and light with the richness of the jamon iberico. It goes well with the cheese puff. Get it! </span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUGliFBVaZhE5wOO5hqPGkvnKScF0wFWG0oHaNz0QFPWwC4Baba0W9pzvm2gsi7FenJXj4Le2Jw9Cw4LooZmPyINqabMrLFK-4taIFUu8Qm6DS5a4RsSkUK1ftn1xiYUdT5xi-mqL2reg/s1600/DSC08683.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="936" data-original-width="1600" height="374" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUGliFBVaZhE5wOO5hqPGkvnKScF0wFWG0oHaNz0QFPWwC4Baba0W9pzvm2gsi7FenJXj4Le2Jw9Cw4LooZmPyINqabMrLFK-4taIFUu8Qm6DS5a4RsSkUK1ftn1xiYUdT5xi-mqL2reg/s640/DSC08683.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>CODIUM ERIZO </b><span style="color: black;"><strong>(€4.80). </strong></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfccLO4J_ORbsrOViPIoMlEvmV0Hp5SccpiUQx0XpFwCvTazuKA_zSxAJBxV5zUE15WOgy95FJhXDOT5BzZ4bgT99-Xt5SR8sbcr7sdnZm7C2OIR_PmML55JTbMGfi9GhduWcrZQWiNBQ/s1600/DSC08687.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfccLO4J_ORbsrOViPIoMlEvmV0Hp5SccpiUQx0XpFwCvTazuKA_zSxAJBxV5zUE15WOgy95FJhXDOT5BzZ4bgT99-Xt5SR8sbcr7sdnZm7C2OIR_PmML55JTbMGfi9GhduWcrZQWiNBQ/s640/DSC08687.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>VIAJE NORDICO </b><span style="color: black;"><b>(€5.60). </b>This is a beet and tartare that is delicious on a cracker. They asked you to guess the powder and they were surprised I figured out the ingredient! It's fun and whimsical and delicious. </span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigxcsOILaYjcCm3ivjZcb_u0FPk7Dz25Zi_Iu2TWbnke9-D1TfsjqRx7VeQDSn7b6mzcqU7lPvnVWAJVpEnGt8m0XUBvVGkmtCWvga1wLBSbc74AcCH4xuBEQDH3ylBEFOB1cFHeqTwFs/s1600/DSC08690.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1306" data-original-width="1600" height="522" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigxcsOILaYjcCm3ivjZcb_u0FPk7Dz25Zi_Iu2TWbnke9-D1TfsjqRx7VeQDSn7b6mzcqU7lPvnVWAJVpEnGt8m0XUBvVGkmtCWvga1wLBSbc74AcCH4xuBEQDH3ylBEFOB1cFHeqTwFs/s640/DSC08690.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>OSTRA ESCABECHE </b><span style="color: black;"><strong>(€5.60). </strong></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOkmRNyzLtZIDU0DT_486NezLKblbD0zi4aSYlleBmmR1_WFVdJu6YWB1msz3IhHAFlc2WNdD_tKsFr2fSV8gi1feqkrTtW1waueHZjQ5aI_xf4VlL1SzO75_ZxXtf-Ie3bw4TI8XWegw/s1600/DSC08693.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1101" data-original-width="1600" height="440" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOkmRNyzLtZIDU0DT_486NezLKblbD0zi4aSYlleBmmR1_WFVdJu6YWB1msz3IhHAFlc2WNdD_tKsFr2fSV8gi1feqkrTtW1waueHZjQ5aI_xf4VlL1SzO75_ZxXtf-Ie3bw4TI8XWegw/s640/DSC08693.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>ATADILO DE BUEY </b><span style="color: black;"><strong>(€6.40). </strong></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVDe8e9ot-gjHNzuZBAOw6sKA7kcVY0I0d8G6-kBF0ovrr8OOazN7dvtx02kXq7UA6RcLuZS6DlGQz3WVudOqAAvI_jYXT4oJ7JkkNxEK3zooXylV7uCLRBZ38QBtlMctiJYUCcHx9pwA/s1600/IMG_8922.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVDe8e9ot-gjHNzuZBAOw6sKA7kcVY0I0d8G6-kBF0ovrr8OOazN7dvtx02kXq7UA6RcLuZS6DlGQz3WVudOqAAvI_jYXT4oJ7JkkNxEK3zooXylV7uCLRBZ38QBtlMctiJYUCcHx9pwA/s640/IMG_8922.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>FOIE Y ANGUILA </b><span style="color: black;"><strong>(€7.80). </strong></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFXaRpP3GEwE_4zRLRZCpwCAvkkLxnXdLgHSMvcik9pGw5sK_xH0QQXfbruZt_MZaEHMGqXaEPbvtZcdGQ92rNKuRB6NW-_CzIy0AqnSQHO9A2cArmDS1N7FY3kqC4el15gsWdwNeTtW4/s1600/DSC08703.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1357" data-original-width="1600" height="542" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFXaRpP3GEwE_4zRLRZCpwCAvkkLxnXdLgHSMvcik9pGw5sK_xH0QQXfbruZt_MZaEHMGqXaEPbvtZcdGQ92rNKuRB6NW-_CzIy0AqnSQHO9A2cArmDS1N7FY3kqC4el15gsWdwNeTtW4/s640/DSC08703.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>FRAPE DE PASION </b><span style="color: black;"><b>(€5.80). </b>If you want a light dessert, this is the one for you. I love passionfruit and this was delicious. </span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0ialDlW72o2IkM96LqPm_ai7wc7Td1h3Q6kErVKUM1uCvRNT3gQ85DO6T1jJm-H_G8s85k0agUBjF9WwcdwP2L2FeEv0o1niurNLi0cWDl6siIfjXMp0ZC-9JSxz3TZhu6ln0Z982Jj8/s1600/DSC08706.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1030" data-original-width="1600" height="410" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0ialDlW72o2IkM96LqPm_ai7wc7Td1h3Q6kErVKUM1uCvRNT3gQ85DO6T1jJm-H_G8s85k0agUBjF9WwcdwP2L2FeEv0o1niurNLi0cWDl6siIfjXMp0ZC-9JSxz3TZhu6ln0Z982Jj8/s640/DSC08706.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>PIEL BONIATO </b><span style="color: black;"><b>(€3.10). </b>This was interesting. I mean, it basically looks like a sweet potato with a sweet potato peel but once you turn it around, it's filled with a sweet potato sorbet inside. I would say get this just to try it out. </span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiec85pbcKu2-2G4gOIIwZPxglASBJO4uPlrfYOfbmV7_wuYQTE-ivrqGiEOjr-1mLA0jdeE3pvckdEOFHdYIQvEcusXjyphWASpJuTq_u0jF64_uH7WcBJ8ee0Knb_apErT0xvZTPmbDQ/s1600/DSC08709.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1103" data-original-width="1600" height="440" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiec85pbcKu2-2G4gOIIwZPxglASBJO4uPlrfYOfbmV7_wuYQTE-ivrqGiEOjr-1mLA0jdeE3pvckdEOFHdYIQvEcusXjyphWASpJuTq_u0jF64_uH7WcBJ8ee0Knb_apErT0xvZTPmbDQ/s640/DSC08709.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: red;"><b>MY FAVORITE DISH</b>. <b>MINI CHEESE CAKE (€6.50). </b><span style="color: black;"><b>THIS. IS. THE BEST. CHEESE CAKE. I. EVER. HAD! </b>I seriously loved every bite to the point that I even ordered another one for myself. It was light and creamy, and a bit cheesy. It was nothing I ever had before and that is why I loved it so much. Everything about it was amazing and I wish I could have recreated it. You have to order this. </span></span></td></tr>
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<span style="font-family: "courier new" , "courier" , monospace;"><b></b><b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><b></b><span style="color: red;"></span><b></b><span style="color: black;"></span><b></b><span style="color: black;"></span><b></b><br /></span><span style="font-family: "courier new" , "courier" , monospace;">Overall, I thought Tickets was pretty darn good. I loved my experience there and it was definitely memorable. The staff were personable and I ended up getting the chef's menu, where they create the menu for you based on what you tell them you like and want. During the meal, they'll ask you if you're feeling full and will give you the dishes accordingly. I loved the fact that everything you get is a surprise. The dishes were amazing and the service was spot on. The only sad thing was the fact that I couldn't get the cheesecake recipe so I could recreate it. </span>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjDg7NXdNWfSbpWBosZCriUVa0AoY1-AvRwEoI682d8LbGMykXaNq3TGoDxW0GWSnWjqvH7tY9dmyA3pFvQxehUa-6GZMkf1r5wOkF2ZqCU0CWOdEmFTxlh6BQNbcpzL4rC6zDHJH7jMc/s1600/IMG_8943.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="960" data-original-width="1280" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjDg7NXdNWfSbpWBosZCriUVa0AoY1-AvRwEoI682d8LbGMykXaNq3TGoDxW0GWSnWjqvH7tY9dmyA3pFvQxehUa-6GZMkf1r5wOkF2ZqCU0CWOdEmFTxlh6BQNbcpzL4rC6zDHJH7jMc/s320/IMG_8943.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">With the pastry chef who created the cheesecake</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOVTdZhdr6VScIGa_loIfnx3xiqdPbJ-FtA86aNKgPPLLLYljXqQeu98COxQ-wHQlL9ZkXDqDxDytBXSnR_a_xrCyQzhx_QmgkwBvqRUxBjfs0VTa8ykX_SeNKOFPe1Ls2JLkYUdaYWww/s1600/IMG_8946.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="960" data-original-width="1280" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOVTdZhdr6VScIGa_loIfnx3xiqdPbJ-FtA86aNKgPPLLLYljXqQeu98COxQ-wHQlL9ZkXDqDxDytBXSnR_a_xrCyQzhx_QmgkwBvqRUxBjfs0VTa8ykX_SeNKOFPe1Ls2JLkYUdaYWww/s320/IMG_8946.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">With the executive chef and my waiter</td></tr>
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<span style="font-family: "courier new" , "courier" , monospace;">Notable Dishes: Cheesecake, olivas, and viaje nordico.<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike></span>Nancy Kuyhttp://www.blogger.com/profile/13429438167799946570noreply@blogger.com3tag:blogger.com,1999:blog-7522438800280831645.post-31279714455495754992017-12-16T12:37:00.001-08:002017-12-22T13:40:05.421-08:00BODEGA 1900 (L'EIXAMPLE, BARCELONA, SPAIN)<span style="font-family: "courier new" , "courier" , monospace;">Bodega 1900 </span><br />
<span style="font-family: "courier new";">Carrer de Tamarit, 91</span><br />
<span style="font-family: "courier new";">08015 Barcelona</span><br />
<span style="font-family: "courier new";"><a href="http://www.bodega1900.com/">www.bodega1900.com</a></span><br />
<span style="font-family: "courier new";">Tel: +34 933.252.659</span><br />
<span style="font-family: "courier new";">Cuisine: Spanish, Tapas</span><br />
<span style="font-family: "courier new";">$$$$ ($50+)</span><br />
<span style="font-family: "courier new";">Tues, 12/05/2017, 9:30pm reservation</span><br />
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<span style="font-family: "courier new";"><img height="20" src="https://pic.sopili.net/pub/emoji/twitter/2/72x72/1f437.png" width="20" /> <img height="20" src="https://pic.sopili.net/pub/emoji/twitter/2/72x72/1f437.png" width="20" /> <img height="20" src="https://pic.sopili.net/pub/emoji/twitter/2/72x72/1f437.png" width="20" /> <img height="20" src="https://pic.sopili.net/pub/emoji/twitter/2/72x72/1f437.png" width="20" /> <img height="20" src="https://pic.sopili.net/pub/emoji/twitter/2/72x72/1f43d.png" width="20" /> (4.5 Piglets)<b><i><u><sub><sup><strike><br /></strike></sup></sub></u></i></b></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm4l1PZ6GkA9CU8RqHvwxF_z5mRv7JfCaVYOITi32H3TVZ95nUuslWZHXSNZbOu8hyphenhyphen_xeNWuEes-ymtrEdgFCRzdgrt437yBxSC67A9ZfJdydD4PS5eWQvf11_20SaL_wUUtkkw00pK20/s1600/IMG_8849.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm4l1PZ6GkA9CU8RqHvwxF_z5mRv7JfCaVYOITi32H3TVZ95nUuslWZHXSNZbOu8hyphenhyphen_xeNWuEes-ymtrEdgFCRzdgrt437yBxSC67A9ZfJdydD4PS5eWQvf11_20SaL_wUUtkkw00pK20/s320/IMG_8849.JPG" width="240" /></a></div>
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<span style="font-family: "courier new";">Bodega 1900 is one of Albert Adria's tapas bar/restaurant. It is a perfect blend of good food and casual dining. Their main focus is tapas and vermouth. They have their own house vermouth, which was absolutely delicious and I highly recommend getting it. </span><br />
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<span style="font-family: "courier new";">The space itself is directly across from the fancier tapas restaurant Tickets. Bodega 1900 is probably easier to obtain reservations (although I booked 2 months in advance). Interiorly, it's simple and upon first glance, you're taken away by the iberico ham on display that is ready to be sliced. There are seats in the front and the outside as well as a countertop along the wall to dine. Additional tables are situated in the rear of the restaurant for those who wish to dine where the kitchen is situated. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdvLVdNphnBCYEFkkLbx7PBPMEVPyNRVdBffOF66Kqmek44RFoIv63USDdxnFwjLXDrvPMkjnrtTGrtxkEwtGRKTS_MmAcWb9lqbZDyYPzDAlPNy5w21Pvw7gW3Va78Hi75QlHQQxWzGw/s1600/DSC08653.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdvLVdNphnBCYEFkkLbx7PBPMEVPyNRVdBffOF66Kqmek44RFoIv63USDdxnFwjLXDrvPMkjnrtTGrtxkEwtGRKTS_MmAcWb9lqbZDyYPzDAlPNy5w21Pvw7gW3Va78Hi75QlHQQxWzGw/s640/DSC08653.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The interior</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_XcI8B1-T5akJJ8QUD6JbE1oDmBC370TKJQlWKJs7wo1YKg9Juq-pTDDrN2UcGqIzkYZA171acT517GrZC-rRcn9qyXazNMy9qBdVq3ULwsJWDB3IeVJ8oochVRzxu7eIoZ4g754cIxo/s1600/DSC08612.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_XcI8B1-T5akJJ8QUD6JbE1oDmBC370TKJQlWKJs7wo1YKg9Juq-pTDDrN2UcGqIzkYZA171acT517GrZC-rRcn9qyXazNMy9qBdVq3ULwsJWDB3IeVJ8oochVRzxu7eIoZ4g754cIxo/s640/DSC08612.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong>RAZOR CLAMS WITH WHITE ESCABECHE SAUCE </strong><span style="color: black;"><strong>(€14.20): </strong>This was one of the best dishes. It was super fresh, with a perfect balance of acidity and tang from the escabeche. It was succulent and cooked to perfection. I thoroughly enjoyed this dish and highly recommend it. </span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinpaDieCP_Z64EB7QxziRSyOS7b7P9B2noQAjW8ifPxviHHSPM_b-CopAVjABcx5_Wie4qygEKOCqCZNRpTJft_zLTLPp9kJrhOyMbEu8oJo1wdrSUIxX8BFkWRrKk11bLeMe1joTbQYo/s1600/DSC08615.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1080" data-original-width="1600" height="430" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinpaDieCP_Z64EB7QxziRSyOS7b7P9B2noQAjW8ifPxviHHSPM_b-CopAVjABcx5_Wie4qygEKOCqCZNRpTJft_zLTLPp9kJrhOyMbEu8oJo1wdrSUIxX8BFkWRrKk11bLeMe1joTbQYo/s640/DSC08615.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong>GORDAL AND PIPARRA OLIVA-S </strong><span style="color: black;"><strong>(€1.90 EACH UNIT). </strong>This dish is what they are known for and was a part of El Bulli. It's basically an olive that is epitome of a popping boba. The texture is like popping boba but once you put it in your mouth and push the olive up to your palate, a beautiful array of olive juice is transformed in your mouth. It is delicious. This dish is also available at Bazzar by Jose Andres in LA, but it tastes way better at Bodega 1900. </span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggcxtM8Vv9wp4q9UmcPy75IEiJdKiQP3b-pL8VomvWhbfSkSOnuFHtCpA8as9CJl0gJ2kdVLvE6fs-cZjlc6iCSuWVOwuOFNQLYq2kYu8g8XHKpGotpkLu8OjXbvehysb0s7LZ1J5xr0w/s1600/DSC08617.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggcxtM8Vv9wp4q9UmcPy75IEiJdKiQP3b-pL8VomvWhbfSkSOnuFHtCpA8as9CJl0gJ2kdVLvE6fs-cZjlc6iCSuWVOwuOFNQLYq2kYu8g8XHKpGotpkLu8OjXbvehysb0s7LZ1J5xr0w/s640/DSC08617.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The gorgeous Jamon Iberico with the black foot! </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij68KXJqJsr9tU9skTxMQivkP8VD5c6wZhWCs77oqUdKklcDFZ4eLPKTk10EsT0FeCzibA0LvecOnWs2-eN17ZmK7gGFaY7SSXOud0C5qymAFPynKl2NfMjwNabEND0en1D5MmdjGX5AA/s1600/DSC08620.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij68KXJqJsr9tU9skTxMQivkP8VD5c6wZhWCs77oqUdKklcDFZ4eLPKTk10EsT0FeCzibA0LvecOnWs2-eN17ZmK7gGFaY7SSXOud0C5qymAFPynKl2NfMjwNabEND0en1D5MmdjGX5AA/s640/DSC08620.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong>BABY BEACH SQUID </strong><span style="color: black;"><strong>(€10.80). </strong>This dish was also delicious and fresh. It is cooked in a garlic butter sauce. If you like fresh calamari, this is the dish for you. It's a change from the traditional fried dish. </span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLq5q5kKQVUX0SbY87HLvItrAQ8BfOi5fIW0eRS5ulbtz94bThTJIw78YQL9tvx3GFDfv4ZctOeMQFURZiJjVSp-RnN_76yA6dZn2EMfxxE45K62ksDHe8oluTfh2m7jhxgYRlmxlxHaY/s1600/DSC08622.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLq5q5kKQVUX0SbY87HLvItrAQ8BfOi5fIW0eRS5ulbtz94bThTJIw78YQL9tvx3GFDfv4ZctOeMQFURZiJjVSp-RnN_76yA6dZn2EMfxxE45K62ksDHe8oluTfh2m7jhxgYRlmxlxHaY/s640/DSC08622.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong>IBERIAN HAM "EL ROMERO DE SALAMANCA" 40GR. </strong><span style="color: black;"><strong>(€15.20). </strong>So obviously, I had to get jamon iberico. I mean, I was sitting right next to the big chunk of a leg and saw the chef slice my order right in front of me. It was beautiful. The ham was delicious and fatty and just simply melted in my mouth. It is a must order. </span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2KlZZcONzw38chLDEv8HuD-cvXOBSFlx5GAEPtzAhiuNrcqA7fx64dEYYSbl2jak4x8r-XZA8QduLznYlfwVWJrhGlKS888ke5eRAeb0z-XChsbAZYN_LMzWPpt8Z2o6RnwsGSNbLIM8/s1600/DSC08625.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2KlZZcONzw38chLDEv8HuD-cvXOBSFlx5GAEPtzAhiuNrcqA7fx64dEYYSbl2jak4x8r-XZA8QduLznYlfwVWJrhGlKS888ke5eRAeb0z-XChsbAZYN_LMzWPpt8Z2o6RnwsGSNbLIM8/s640/DSC08625.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong>BREAD WITH TOMATO </strong><span style="color: black;"><strong>(€3.60). </strong>This is one of my favorite things. It's basically bread with tomato and olive oil. It's delicious and I always order it with the ham. </span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6JPHAygcuVASl_U-Bc687ihROjmLBHEZMzAQOI2Fg8C2vhKfXCbfawlz__SDfRTUi5PEdSOIGuM3IrLrTSeEQX0Lbx5eMtbfDnvvSSgxVhAEhUIgX4QAwU-mzrOB4NpICURRYkkETCsk/s1600/DSC08626.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6JPHAygcuVASl_U-Bc687ihROjmLBHEZMzAQOI2Fg8C2vhKfXCbfawlz__SDfRTUi5PEdSOIGuM3IrLrTSeEQX0Lbx5eMtbfDnvvSSgxVhAEhUIgX4QAwU-mzrOB4NpICURRYkkETCsk/s640/DSC08626.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong>OUR HOUSE VERMOUTH </strong><span style="color: black;"><strong>(€3.80). </strong>This is one of my favorite drinks. It's vermouth and it's their own. It's a perfect digestif and I highly recommend getting it. </span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjil61NWAup32fnYF7SqUDlqCTPD2F46Jo73pjAq1JNnQYZ2Q4SmwDLT46r3IpGRMqKrR_1Aml_rLX8tq4vW85nJKPH2uB4SnS3-_1wx1gANyce4a1d3-ilzqqj2Yogqyq25J-ljL70LN8/s1600/DSC08630.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjil61NWAup32fnYF7SqUDlqCTPD2F46Jo73pjAq1JNnQYZ2Q4SmwDLT46r3IpGRMqKrR_1Aml_rLX8tq4vW85nJKPH2uB4SnS3-_1wx1gANyce4a1d3-ilzqqj2Yogqyq25J-ljL70LN8/s640/DSC08630.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong>"FRICANDO" BEEF STEW WITH MUSHROOMS </strong><span style="color: black;"><strong>(€15.80). </strong>This was good but nothing special. I've had something similar to it previously. It's hearty and rich and very close to home. If you're not super adventurous or don't like seafood, this is a good dish for you. </span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvGafMH1IeSMXEKRyB57jzANaZleh38BFrs68WZp30XS3fC-4ytQShjNcmHfgtuPFp_XnQ05t6IdRom1seeGOv82TdzeTXoXWvQ2RwR2NnJjA4k3tXpNb5edVd7B9JsnElZgl2uH1DleI/s1600/DSC08636.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvGafMH1IeSMXEKRyB57jzANaZleh38BFrs68WZp30XS3fC-4ytQShjNcmHfgtuPFp_XnQ05t6IdRom1seeGOv82TdzeTXoXWvQ2RwR2NnJjA4k3tXpNb5edVd7B9JsnElZgl2uH1DleI/s640/DSC08636.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong>MANDARIN LIQUER TART </strong><span style="color: black;"><strong>(€7.90). </strong>This was just ok for me. It's their version of a napoleon with alcohol. It was cakey, but with alcohol. It wasn't my favorite and I much preferred something more creamy. It was brought out by the waiter and I wish I didn't get it. Poor use of my stomach space. </span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjObpiuF-SKdMNw66so56HOUN57DoOctUJTajU9-x2UN1CHhlkhejNBiZAa3s-urmyo0BVXiSRAsEXg3Eg8d35aToSFY0hGlgfWJeFVTsPvl_c92miR3oTWIeCnRSOYX2gaSNS6GsOebnU/s1600/DSC08639.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjObpiuF-SKdMNw66so56HOUN57DoOctUJTajU9-x2UN1CHhlkhejNBiZAa3s-urmyo0BVXiSRAsEXg3Eg8d35aToSFY0hGlgfWJeFVTsPvl_c92miR3oTWIeCnRSOYX2gaSNS6GsOebnU/s640/DSC08639.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong>OUR HOMEMADE CHEESECAKE OF THE BODEGA </strong><span style="color: black;"><strong>(€7.80). </strong>This was a really good cheesecake. The difference between this and the American is that the crust tends to be burnt and its creamier and lighter. It's definitely more cheesy than the norm in America. I actually prefer the Spanish version and this one didn't disappoint. It was delicious. My goal now is to attempt to make this version. </span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9XkThyavExracWJGYfNXqJ08HGgCZ2xOjQW6yQEZV89MuUh7KUrDTBF48Rx_vw0aQYtVuaY5HqIz6-bK0G3j2fQtCgUaoo_RJrOaj4473EUCtwZxeULWfxOQ7SWkEnVU9b88iSBxXrS0/s1600/DSC08647.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9XkThyavExracWJGYfNXqJ08HGgCZ2xOjQW6yQEZV89MuUh7KUrDTBF48Rx_vw0aQYtVuaY5HqIz6-bK0G3j2fQtCgUaoo_RJrOaj4473EUCtwZxeULWfxOQ7SWkEnVU9b88iSBxXrS0/s640/DSC08647.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong><span style="color: red;">MY FAVORITE DISH. HOMEMADE CREAM FLAN WITH CARAMEL </span><span style="color: red;">(€5.90).</span> </strong>This flan was just simply amazing. It's a cross between flan and panna cotta. It was luxurious, creamy and decadent without being overly rich. I loved every freakin bite of it and contemplated ordering another. I would seriously just come here for only this. IT IS THE BEST FLAN I EVER HAD. PERIOD. </td></tr>
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<span style="font-family: "courier new";"><span style="font-family: "courier new" , "courier" , monospace;">Overall, I loved Bodega 1900 and it was a perfect way to start off my trip in Barcelona. The staff were friendly and I was able to practice my Spanish with them. They do speak English as well for those who don't speak Spanish. Everything I ordered was delicious and it is a nice restaurant if you're feeling peckish and want variety. It is reasonably priced unless you're like me. I ended up over-ordering and ate every last bite. I mean, who orders three desserts just for yourself? I do! </span></span><br />
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<span style="font-family: "courier new";">Notable Dishes: Flan, Razor Clams, and jamon iberico </span><br />
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<span style="font-family: "courier new";"></span>Nancy Kuyhttp://www.blogger.com/profile/13429438167799946570noreply@blogger.com12tag:blogger.com,1999:blog-7522438800280831645.post-78239995178785187832017-12-14T10:15:00.002-08:002017-12-14T11:36:19.899-08:00CHILTERN FIREHOUSE (MARYLEBONE, LONDON, UK)<span style="font-family: "courier new" , "courier" , monospace;">Chiltern Firehouse</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">1 Chiltern Street</span><br />
<span style="font-family: "courier new";">London, W1U 7PA</span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><a href="http://www.chilternfirehouse.com/">www.chilternfirehouse.com</a></span><br />
<span style="font-family: "courier new";">Tel: +44 020 7073 7676</span><br />
<span style="font-family: "courier new";">Cuisine: Contemporary European</span><br />
<span style="font-family: "courier new";">$$$$ ($50+)</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Sat, 10/28/2017, 10:00pm reservation</span><br />
<span style="font-family: "courier new";"></span><img height="20" src="https://pic.sopili.net/pub/emoji/twitter/2/72x72/1f437.png" width="20" /> <img height="20" src="https://pic.sopili.net/pub/emoji/twitter/2/72x72/1f437.png" width="20" /> <img height="20" src="https://pic.sopili.net/pub/emoji/twitter/2/72x72/1f437.png" width="20" /> <img height="20" src="https://pic.sopili.net/pub/emoji/twitter/2/72x72/1f437.png" width="20" /> <span style="font-family: "courier new" , "courier" , monospace;">(4 Piglets)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMzyAvVCxbqBuMYEo-1yT_GN7Elvi4N9-0m262ugosQ8zjaNhQYA4tuIA3rcNeV1GRnjxphncipW2QGmXkmc4zCnj7Pgzow9JCLMDAesrvMILRkxcILafKAyp8A2ZU-y4nZ_t7vGu3sMY/s1600/IMG_8487.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="1512" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMzyAvVCxbqBuMYEo-1yT_GN7Elvi4N9-0m262ugosQ8zjaNhQYA4tuIA3rcNeV1GRnjxphncipW2QGmXkmc4zCnj7Pgzow9JCLMDAesrvMILRkxcILafKAyp8A2ZU-y4nZ_t7vGu3sMY/s320/IMG_8487.jpg" width="320" /></a></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Chiltern Firehouse is a restaurant part of the Andre Balazs properties (one that owns Chateau Marmont here in LA). The chef is Nuno Mendes</span>, <span style="font-family: "courier new" , "courier" , monospace;">a Michelin starred Portuguese chef who once worked at elBulli. And the menu, well, it consists of a mix between European and American cuisine with a modern twist. </span><br />
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<span style="font-family: "courier new";">The restaurant is a scene. It's one of the trendiest spots you go to see and be seen. It once was a firehouse, now turned into a restaurant, with an entrance through the garage that takes you to an outdoor garden where you can dine alfresco. You get a bit lost in the place but then you walk into the very busy dining room. </span></div>
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<span style="font-family: "courier new";">The place is bustling. There is a large bar area and an open kitchen that has seats situated around it. The décor is simple, with plain white brick walls. There are dim lights low enough to hide your blemishes. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK6YcxCqSpyDKj7YCDf-NxKGQ8e1Yc_R0jE94N-IbWhgdOZEwLEH5mEKAvxUSL520NcsOcGtjeHFIP9zjWXhHncvJy-oWJW-nQMoNewIdpOH2MsveuySxjm9LqqElwBQ18Rb5WAjYHaX0/s1600/DSC08565.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK6YcxCqSpyDKj7YCDf-NxKGQ8e1Yc_R0jE94N-IbWhgdOZEwLEH5mEKAvxUSL520NcsOcGtjeHFIP9zjWXhHncvJy-oWJW-nQMoNewIdpOH2MsveuySxjm9LqqElwBQ18Rb5WAjYHaX0/s640/DSC08565.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Interior</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih2eaITH9mZpmJxzPJqArAw1iNRZVmoyymJi1Pq_v0lnFIyf6tR7zoiPBe1BF3emz4uSPwZb5jftl5Cd8OoIWHOk-PLztxlv-kg-zUceWC1cQsNfyEIolShpxO2O-tNRraPy8Vc7gxKdA/s1600/DSC08561.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih2eaITH9mZpmJxzPJqArAw1iNRZVmoyymJi1Pq_v0lnFIyf6tR7zoiPBe1BF3emz4uSPwZb5jftl5Cd8OoIWHOk-PLztxlv-kg-zUceWC1cQsNfyEIolShpxO2O-tNRraPy8Vc7gxKdA/s640/DSC08561.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The kitchen</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjetYZEwP8RsePPXSg5dTZFAL6pwNykt4899kOyXITvf7-fg3TapFk_BQqLwLJ8eUB2MFqpFRj_yVn5RA6CkoVkAUrEcdPU233atxSIHzysDpEE-uyDv3QE5N11H6dJnhKu_Zvjo-V8KZU/s1600/DSC08586.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjetYZEwP8RsePPXSg5dTZFAL6pwNykt4899kOyXITvf7-fg3TapFk_BQqLwLJ8eUB2MFqpFRj_yVn5RA6CkoVkAUrEcdPU233atxSIHzysDpEE-uyDv3QE5N11H6dJnhKu_Zvjo-V8KZU/s640/DSC08586.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Plating</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJYJWzerGp9YIaRJhT27bh_7hiN5LJHrPKOifQt6JSIiT1LVmavgzw-sL_eBQFjZgrr0FtysM8yu-QAY2OMeIn0Smr6K3uxOxDPa1nvvSaVMSe_PJ_EpR-OqftuC-ubMSUME4dLjdtqu0/s1600/DSC08573.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJYJWzerGp9YIaRJhT27bh_7hiN5LJHrPKOifQt6JSIiT1LVmavgzw-sL_eBQFjZgrr0FtysM8yu-QAY2OMeIn0Smr6K3uxOxDPa1nvvSaVMSe_PJ_EpR-OqftuC-ubMSUME4dLjdtqu0/s640/DSC08573.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The grill</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi05p4Bk9XJXsi6DssWLcPECgm3xoB5Z0a_fjXNx2icSMA9rQLZN-j4AyyYtmFyrpf8Gs-wh7IFivwJjw6eIOMXulvSnlycwYXK235qs9k3V7Y4wPp211KWC9BhQyudQvHG0OeT4JNf1NU/s1600/DSC08569.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1069" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi05p4Bk9XJXsi6DssWLcPECgm3xoB5Z0a_fjXNx2icSMA9rQLZN-j4AyyYtmFyrpf8Gs-wh7IFivwJjw6eIOMXulvSnlycwYXK235qs9k3V7Y4wPp211KWC9BhQyudQvHG0OeT4JNf1NU/s640/DSC08569.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong>CRAB STUFFED DONUTS (</strong>£<strong>8.00): Wasabi and Chopped Egg. </strong>These were just ok for me. I believe this restaurant is well known for these, however, I didn't think they were mind-blowing. They were moist on the inside and crispy on the outside. The crab wasn't as prominent as I had hoped. </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimNK4x7Jq-d3elB914m62LmUtr-dYgWMfEihFFLLn41T2ctETKT8dHQUO6GyN0vfzB5wVV9wMhlZ3k40lrHhUNO4jhDo3gsnhdP3vXdqS9jykV1GNp2jJ0QB5mBoAdNco4xNHhtCyn2J0/s1600/DSC08577.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1104" data-original-width="1600" height="440" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimNK4x7Jq-d3elB914m62LmUtr-dYgWMfEihFFLLn41T2ctETKT8dHQUO6GyN0vfzB5wVV9wMhlZ3k40lrHhUNO4jhDo3gsnhdP3vXdqS9jykV1GNp2jJ0QB5mBoAdNco4xNHhtCyn2J0/s640/DSC08577.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong>MARKET OYSTERS (</strong>£<strong>4.50): </strong>These oysters were delicious but super expensive. I think they could be just as good at any other good seafood restaurant but I did like that they were super fresh. It was the perfect size for me (not so big or small). They were slightly sweet, which is how I like my oysters to be. </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOhLcHKGPqX-CY-cSupQunCFFXhio6p9IVe68BGT-DtRJyu3RBwMxLqn8ZeWot9eNFzJxPubrcK8W3RFRt1cnvhCsnGeaMn95yV3KzUUvjaKUAU93stZ111cnun_IfUsl6nwIylX3uYtE/s1600/DSC08583.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOhLcHKGPqX-CY-cSupQunCFFXhio6p9IVe68BGT-DtRJyu3RBwMxLqn8ZeWot9eNFzJxPubrcK8W3RFRt1cnvhCsnGeaMn95yV3KzUUvjaKUAU93stZ111cnun_IfUsl6nwIylX3uYtE/s640/DSC08583.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong><span style="color: red;">MY FAVORITE DISH. CHARGRILLED IBERICO PORK (£34.00): Braised Collard Greens, Alsace Bacon and Spiced Crumb.</span> </strong>I thought this was delicious. The pork was so moist and juicy. It was cooked to a perfect medium rare. I usually don't like pork since it tends to be overcooked, but not this. If I had pork like this all the time, I would be in heaven. There was no need for sauce. It was perfect just the way it was in its own juices. </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm2L_nmurBcrCZn2H2G_20_1lyMo0yGOwkE83f7_zlP6bgbH8ywJkSIxB4EpIc7LhKv7Q6PPImqHFsFfmnmqmTkXkCbZ3IH9RyL1ftzSjGa2bmjvU8XMtGRk67oveJwlFH3jJosqw4cUU/s1600/DSC08592.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm2L_nmurBcrCZn2H2G_20_1lyMo0yGOwkE83f7_zlP6bgbH8ywJkSIxB4EpIc7LhKv7Q6PPImqHFsFfmnmqmTkXkCbZ3IH9RyL1ftzSjGa2bmjvU8XMtGRk67oveJwlFH3jJosqw4cUU/s640/DSC08592.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong>DARK CHOCOLATE TART (</strong>£<strong>10.00)</strong><strong>. Wild Rice, Cardamon Ice Cream.</strong> It was definitely chocolate-y with a very creamy ice cream. I wish there was more ice cream to counter-act the chocolate bar. It was a little too sweet and I don't say that often. The dish reminded me of the chocolate bar at Tar and Roses in LA. </td></tr>
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<span style="font-family: "courier new";">Overall, I thought Chiltern Firehouse was good. The service was spotty at times, but the saving grace was the Iberico Pork dish. I'm not a fan of the scene-y places, so it was just ok for me. I would have rather gone for brunch as the menu looks pretty good and I would have liked to sit al fresco in the patio. For the cost, I probably would hit up other restaurants but it's worth to check out this place once. </span><br />
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<span style="font-family: "courier new" , "courier" , monospace;">Notable Dishes: Iberico Pork</span><br />
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</span>Nancy Kuyhttp://www.blogger.com/profile/13429438167799946570noreply@blogger.com0tag:blogger.com,1999:blog-7522438800280831645.post-68172092849129444042017-12-04T10:43:00.003-08:002017-12-04T10:43:37.026-08:00DISHOOM (KING'S CROSS, LONDON, UK)<span style="font-family: "courier new" , "courier" , monospace;">Dishoom</span><br />
<span style="font-family: "courier new";">5 Stable St</span><br />
<span style="font-family: "courier new";">London N1C 4AB</span><br />
<span style="font-family: "courier new";"><a href="http://www.dishoom.com/">www.dishoom.com</a></span><br />
<span style="font-family: "courier new";">Tel: +44 020 7420 9321</span><br />
<span style="font-family: "courier new";">Cuisine: Indian</span><br />
<span style="font-family: "courier new";">$$ ($15-$30)</span><br />
<span style="font-family: "courier new";">Sat, 10/28/2017, 12:30PM reservation</span><br />
<img height="20" src="https://pic.sopili.net/pub/emoji/twitter/2/72x72/1f437.png" width="20" /> <img height="20" src="https://pic.sopili.net/pub/emoji/twitter/2/72x72/1f437.png" width="20" /> <img height="20" src="https://pic.sopili.net/pub/emoji/twitter/2/72x72/1f437.png" width="20" /> <img height="20" src="https://pic.sopili.net/pub/emoji/twitter/2/72x72/1f437.png" width="20" /> <img height="20" src="https://pic.sopili.net/pub/emoji/twitter/2/72x72/1f437.png" width="20" /> <span style="font-family: "courier new" , "courier" , monospace;">(5 Piglets)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSy__bj0QqR8l2rN6imS_kyodroMKI-sn4V_uXEXBfUGhmzZaK04zPJJT6uZhB_V_87Xn-T0hJd2h0WgnD0OfR1HwFEilxx1A8U6csNRx02iqS2JcQRwFqSH9F0kfLRVVRI40-hPbPBkU/s1600/IMG_8434.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSy__bj0QqR8l2rN6imS_kyodroMKI-sn4V_uXEXBfUGhmzZaK04zPJJT6uZhB_V_87Xn-T0hJd2h0WgnD0OfR1HwFEilxx1A8U6csNRx02iqS2JcQRwFqSH9F0kfLRVVRI40-hPbPBkU/s320/IMG_8434.JPG" width="240" /></a></div>
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<span style="font-family: "courier new";">I freakin love Indian food in London. There's no place like it other than possibly India itself. It just tastes substantially better, with bursts of flavor. </span><br />
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<span style="font-family: "courier new";">Dishoom is no different. It is a very popular restaurant in London with multiple locations. There is always a queue and the best possible way to get in without waiting is to make a reservation.</span><br />
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<span style="font-family: "courier new";">I made a res at the King's Cross location. The space is bustling, with an amazing bar downstairs and seating both floor level and upstairs. Upon arrival, there was already a queue and I had made res for a lunch hour (although I did hear that their breakfast is pretty darn good). The menu is a little extensive, but innovative than the typical Indian food you would get in LA. The table was just big enough to accommodate all the food we had ordered, so we were lucky. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlVqzQAZZ049m9eQdDMr3sCA7to-qXvlgxo0aD5IrGHtkyVRh23U2SZsHs1x1xbiQ30Nhl2jRkr4smNEjlWzSy1IVjYKxvboQ1peLEb6bECSNz_F7JIVxUwQ-cEESySOu2k1y9w6tZh5w/s1600/IMG_8413.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlVqzQAZZ049m9eQdDMr3sCA7to-qXvlgxo0aD5IrGHtkyVRh23U2SZsHs1x1xbiQ30Nhl2jRkr4smNEjlWzSy1IVjYKxvboQ1peLEb6bECSNz_F7JIVxUwQ-cEESySOu2k1y9w6tZh5w/s640/IMG_8413.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bar seating Interior</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJNKFF28-FyD-3Zsu1WOPgJrfIiATR9yacyJulkAajJSISMcTHJfVNfwRNwRqiy3VGXAtrSVgorvnsvWpJdqigCFczSJKozSD__mQ832pXVTk1t5WZfJmqhTRcjLRlVP976Z0IG3m1Edc/s1600/IMG_8414.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJNKFF28-FyD-3Zsu1WOPgJrfIiATR9yacyJulkAajJSISMcTHJfVNfwRNwRqiy3VGXAtrSVgorvnsvWpJdqigCFczSJKozSD__mQ832pXVTk1t5WZfJmqhTRcjLRlVP976Z0IG3m1Edc/s640/IMG_8414.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Interior at floor level</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWkL2NDa67k718_9ecOBeWYfwkzoGbqME0LuGQfHtLTWfEaltZ1y8xfcqTH117r68h2X03wWkDZ1nEyyamwPGSq28xsSdIUAilPKCi3oHYWIjyEl2P72l2W9m4CKaxUkgLmSmvh3LmWxM/s1600/DSC08540.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWkL2NDa67k718_9ecOBeWYfwkzoGbqME0LuGQfHtLTWfEaltZ1y8xfcqTH117r68h2X03wWkDZ1nEyyamwPGSq28xsSdIUAilPKCi3oHYWIjyEl2P72l2W9m4CKaxUkgLmSmvh3LmWxM/s640/DSC08540.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>OKRA FRIES (</b>£<b>4.20). Fine Lady's Fingers for the Fingers. </b>I wasn't the biggest fan of these. Don't get me wrong, they were good but I'm just not a fan of okra. Though the slimey layer was almost non-transparent, I could still taste it. But, if you like okra, you'll love this. </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAdn0wb2UW7vzsPp5uGThtb2COBa-p9QXgl7Lks6BFzTXFWf3zlBu0dSZcaoi8SwpnrVoMMr2S0Xy9pvgEhewHWECRe8-jz71hFpUoXNay1xXnWnV47b_CVt3f404piAdxS1423JawF-s/s1600/DSC08543.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAdn0wb2UW7vzsPp5uGThtb2COBa-p9QXgl7Lks6BFzTXFWf3zlBu0dSZcaoi8SwpnrVoMMr2S0Xy9pvgEhewHWECRe8-jz71hFpUoXNay1xXnWnV47b_CVt3f404piAdxS1423JawF-s/s640/DSC08543.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>VEGETABLE SAMOSAS (</b>£<b>3.50). Fine Filo Pastry, Pea and Potato Filling Warmly Spiced with Cinnamon and Cloves. </b>These were delicious. It was light and airy and wasn't heavy. I'm always a fan of samosas and they're one of my favorite appetizers. If you want something on the lighter end that isn't too heavy, get these! </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfvAgp5j3ukmvK_opPI5-yVg6ieK2O9wqIEJqxuhtPQvylI-HBEdN3eqOn_eIxn03X_ke5yoH3lv4_KUGa76wDpdEyMJ725yae-trVhDsfTphAKHuza4ChhZhyROB5Kbd6ZAdoYVLREgI/s1600/DSC08547.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfvAgp5j3ukmvK_opPI5-yVg6ieK2O9wqIEJqxuhtPQvylI-HBEdN3eqOn_eIxn03X_ke5yoH3lv4_KUGa76wDpdEyMJ725yae-trVhDsfTphAKHuza4ChhZhyROB5Kbd6ZAdoYVLREgI/s640/DSC08547.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>HOUSE BLACK DAAL (</b>£<b>5.90). A Dishoom Signature Dish-Dark, Rich, Deeply Flavoured. It is Cooked Over 24 hours for Extra Harmony. </b>This was absolutely delicious. I didn't know what to expect. We ordered a medium spice level which was perfect. It went so well with the biryani. I definitely recommend getting this dish. </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMsO9tbAObU27AUmAYpCIKGHzBQ28k7fxd9EbO4GFSZuH9L2mvgXkKapuT7gQO23Hx4HFH8YqYjOZsCnjs_hrwPvaXx1eUuDC4Xz4Rpd53maqYJ094w-3aW3CWhyphenhyphen_dCBdVAsyuVkBSENQ/s1600/DSC08550.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1297" data-original-width="1600" height="518" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMsO9tbAObU27AUmAYpCIKGHzBQ28k7fxd9EbO4GFSZuH9L2mvgXkKapuT7gQO23Hx4HFH8YqYjOZsCnjs_hrwPvaXx1eUuDC4Xz4Rpd53maqYJ094w-3aW3CWhyphenhyphen_dCBdVAsyuVkBSENQ/s640/DSC08550.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>JACKFRUIT BIRYANI (</b>£<b>8.90). Delicious, Savoury Jackfruit and Delicately Saffron'd Rice, Patted and Cooked with Mint, Coriander, and Sultanas. </b>I loved this dish. It's different than the usual biryani you get at other restaurants. There was so much flavor and surprisingly, the jackfruit tasted like there was meat in it. It's a great dish for the vegetarian and awesome with curry. </td></tr>
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<tr><td style="text-align: center;"><img border="0" data-original-height="1151" data-original-width="1600" height="460" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbhHf2V8fpqTJxa-eIs56-UP7JIv4q4bjBAVkRQjrvML0sBLCm4_GF8Uw5uu4SANspOaAxiBWbZAKBbWHxixqxGUSRwvmrr5f-LDVTaU9UhiII7LlvLgKNp10ERlXj_T-jSATPkqAnPrY/s640/DSC08553.JPG" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>GUNPOWDER POTATOES </b><b>(</b>£<b>6.50). The seduction is in the Tumble. Potatoes with Brown Skins, Smoky-Grilled, Broken Apart, Tossed with Butter, Crushed Aromatic Seeds and Green Herbs. </b>This is one of the most popular dishes at Dishoom. I thought it was good but not amazing. I mean, they're potatoes and I'd actually rather eat something that consists of curry. If you love potatoes though, you would enjoy these. </td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbhHf2V8fpqTJxa-eIs56-UP7JIv4q4bjBAVkRQjrvML0sBLCm4_GF8Uw5uu4SANspOaAxiBWbZAKBbWHxixqxGUSRwvmrr5f-LDVTaU9UhiII7LlvLgKNp10ERlXj_T-jSATPkqAnPrY/s1600/DSC08553.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><b></b></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoDpBk4RYs-Ciw5edH_qyodSXE9fLCO1L3TLnTCNsHdztb0WFeMAe2K0Fz6ve6MvZ0rpBnJuuEHpWR4vkgToEInXpd4PvnOJAjum9eivlNYialHDS8EXyAiZlYmblFqA1ixZ6JhZWqMhA/s1600/DSC08554.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1450" data-original-width="1600" height="580" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoDpBk4RYs-Ciw5edH_qyodSXE9fLCO1L3TLnTCNsHdztb0WFeMAe2K0Fz6ve6MvZ0rpBnJuuEHpWR4vkgToEInXpd4PvnOJAjum9eivlNYialHDS8EXyAiZlYmblFqA1ixZ6JhZWqMhA/s640/DSC08554.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: red;"><b>MY FAVORITE DISH. </b><b>CHICKEN RUBY (</b>£<b>9</b></span><b><span style="color: red;">.50). A Good and Proper Curry Redolent with Spice and Flavour, Tender Chicken in a rich silky 'makhani'sauce, best mopped up with a Roomali Roti.</span> </b>I love freakin curry and this is by far, one of the best ones. It's similar to a tikka masala but better than what you would get anywhere in the States. It's rich and creamy and if you love tikka masala, you definitely should get this. </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhcwfJh-171Thyr0uqmKK1VaeYRPUy0HF2TUultC23SZvbzV5iR-4O62Nd300t2Bfjng0YA00fg_VxTD5NB9UjrJ_WYYmXIiscFYczyPKXwiIyZFW4t3ao597I1ISbHj9HNXAOnFkDGLo/s1600/DSC08556.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1228" data-original-width="1600" height="490" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhcwfJh-171Thyr0uqmKK1VaeYRPUy0HF2TUultC23SZvbzV5iR-4O62Nd300t2Bfjng0YA00fg_VxTD5NB9UjrJ_WYYmXIiscFYczyPKXwiIyZFW4t3ao597I1ISbHj9HNXAOnFkDGLo/s640/DSC08556.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>SPICY LAMB CHOPS (</b>£<b>11.90). They lie overnight in a special marinade of lime juice and jiggery, warm dark spices, ginger and garlic. Blackened by the Grill, but Juicy inside. </b>I thought these were good but I've had better at Tayyabs. The chops had a lot of flavor, and it was grilled nicely, but it wasn't as juicy as I had hoped. Regardless though, I would still order it. </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD26g6CBTGnKvBMO8itSWF00k8oj7KWiW6qJSIqQB4mpQDTcXJe4Sfr6QkG9gh2_Ob-S3rxPgfCKIWW-3rf-ZhyaOacNcA7-JONYNqTE-5DZVByvCBtPXKHkGTRtYIefdaUcxTjFIKLLU/s1600/DSC08559.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1066" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD26g6CBTGnKvBMO8itSWF00k8oj7KWiW6qJSIqQB4mpQDTcXJe4Sfr6QkG9gh2_Ob-S3rxPgfCKIWW-3rf-ZhyaOacNcA7-JONYNqTE-5DZVByvCBtPXKHkGTRtYIefdaUcxTjFIKLLU/s640/DSC08559.JPG" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I forgot the name of this cocktail but it was freakin delicious. Just show them this pic and order it. You could thank me later. </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy3Nv4_KJLzKYoUXhu8yTcaOfEvIYf9BN6cwf6rTodJW94ibSEEQ7vKDriYn_a1XKHZyfLPaaihaCL4ynJfIzR_RZ2XdpDu1sdtE5RrLbmkjfZaElfi8FEXjUnQVAnSXqJyt-lSWT4ZWE/s1600/DSC08545.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1048" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy3Nv4_KJLzKYoUXhu8yTcaOfEvIYf9BN6cwf6rTodJW94ibSEEQ7vKDriYn_a1XKHZyfLPaaihaCL4ynJfIzR_RZ2XdpDu1sdtE5RrLbmkjfZaElfi8FEXjUnQVAnSXqJyt-lSWT4ZWE/s640/DSC08545.JPG" width="418" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>HOUSE CHAI (</b>£<b>2.50). All things nice: warming comfort and satisfying spice. Made in the proper way. All who have tried it are swearing by it. </b>This was delicious. It was creamy, smooth and had all the right spices. If you're a chai drinker, you'd love this warm drink. </td></tr>
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<span style="font-family: "courier new";"><b></b><b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><b></b>Overall, I loved Dishoom. For Indian food with a twist, this is the place to go. It's not super traditional, but they do have traditional dishes. The space is amazing and the service was pretty good. The waiter was insisting I visit again the next morning, but I couldn't. I wish I did since their breakfast menu looked amazing and interesting. I thoroughly enjoyed the dishes and it's a great place for a get together. If you're ever in London, hit up this spot. </span><br />
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Notable Dishes: Chicken Ruby and Jackfruit Biryani</div>
<br /></span>Nancy Kuyhttp://www.blogger.com/profile/13429438167799946570noreply@blogger.com0tag:blogger.com,1999:blog-7522438800280831645.post-34734920396226713682017-12-02T09:55:00.001-08:002017-12-02T10:31:18.300-08:00DA CESARI (BOLOGNA, ITALY)<span style="font-family: "courier new" , "courier" , monospace;">Da Cesari</span><br />
<span style="font-family: "courier new";">Via de Carbonesi 8</span><br />
<span style="font-family: "courier new";">40123 Bologna</span><br />
<span style="font-family: "courier new";"><a href="http://www.da-cesari.it/index.php?option=com_content&view=category&layout=blog&id=10&Itemid=218&lang=it">Da Cesari</a></span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Tel: +39 051 237710</span><br />
<span style="font-family: "courier new";">Cuisine: Italian</span><br />
<span style="font-family: "courier new";">$$$ ($30-$45)</span><br />
<span style="font-family: "courier new";">Wed, 10/25/2017, 7:00pm reservation</span><br />
<span style="font-family: "courier new";"><img height="20" src="https://pic.sopili.net/pub/emoji/twitter/2/72x72/1f437.png" width="20" /> <img height="20" src="https://pic.sopili.net/pub/emoji/twitter/2/72x72/1f437.png" width="20" /> <img height="20" src="https://pic.sopili.net/pub/emoji/twitter/2/72x72/1f437.png" width="20" /> <img height="20" src="https://pic.sopili.net/pub/emoji/twitter/2/72x72/1f437.png" width="20" /> (4 Piglets)<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike></span>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo6E_xj6PJPyhmumiu7Oi7GwQcspFnFrwBW5Dm8_hlqa5FpAYzvUU1eMAOIL3STfJbUSqLPvuceQIuxkmqDG-8F0v7LY7TndXULiejeec6AcqmObRqSYru4iToRDTWKHVu3gbMh6wipL4/s1600/IMG_8099.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo6E_xj6PJPyhmumiu7Oi7GwQcspFnFrwBW5Dm8_hlqa5FpAYzvUU1eMAOIL3STfJbUSqLPvuceQIuxkmqDG-8F0v7LY7TndXULiejeec6AcqmObRqSYru4iToRDTWKHVu3gbMh6wipL4/s320/IMG_8099.JPG" width="240" /></a></div>
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<span style="font-family: "courier new";">Bologna is a beautiful city. It is filled with colors of red and architecture consisting of arches throughout. It is known for pastas and salumi and boy, did we get a good amount of it. </span><br />
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<span style="font-family: "courier new";">Da Cesari is a restaurant in Bologna that has received great reviews and recommended by a friend. The restaurant is decently sized, rustic, and family owned. As soon as you walk in, you feel like you're part of the family. We decided to stick with pasta since that seemed to be what we were craving most of the time. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqD9g2iZuX_UWQnI5ZtkMqfTFUo_q1RkFudxqRoMN_t113VYUR4unyooD0Gtl3GCLc6klUyK2GZI2IBitXRZEW619zwKzX-LG7_AMW72-3NDmqTzDk0L3Es2X-ss_6I-ErDTp1PO0UsN8/s1600/IMG_8106.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1512" data-original-width="1512" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqD9g2iZuX_UWQnI5ZtkMqfTFUo_q1RkFudxqRoMN_t113VYUR4unyooD0Gtl3GCLc6klUyK2GZI2IBitXRZEW619zwKzX-LG7_AMW72-3NDmqTzDk0L3Es2X-ss_6I-ErDTp1PO0UsN8/s640/IMG_8106.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Interior</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw3-wxfx1aWWZXeXuKVSGuUL4ogZveyt6R1g63Ma8WTkUOPAI20KImiOGA5KX1vEbIr6pVcNKn4w-cscO3P9aYrtEspje5-ZrN8EQsu1l8z1GQzbb0h3d5Z2DVgFQ1T48OzuWxkwAIGLg/s1600/IMG_8107.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1512" data-original-width="1512" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw3-wxfx1aWWZXeXuKVSGuUL4ogZveyt6R1g63Ma8WTkUOPAI20KImiOGA5KX1vEbIr6pVcNKn4w-cscO3P9aYrtEspje5-ZrN8EQsu1l8z1GQzbb0h3d5Z2DVgFQ1T48OzuWxkwAIGLg/s640/IMG_8107.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Part of the kitchen</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTfQsMSdjVrt_wCZ_wdjSRiW8sb74Poraw6SowasT0dHogg2ENcHr0R0NCI3prWPy3prNFnfJJeOAAC__lT_6jXkNWGQAa-BnIb-6JS-1wzGt1_bRmq3ZhMbp7gZPotI5u8V7OQBhms5Q/s1600/IMG_8108.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1512" data-original-width="1512" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTfQsMSdjVrt_wCZ_wdjSRiW8sb74Poraw6SowasT0dHogg2ENcHr0R0NCI3prWPy3prNFnfJJeOAAC__lT_6jXkNWGQAa-BnIb-6JS-1wzGt1_bRmq3ZhMbp7gZPotI5u8V7OQBhms5Q/s640/IMG_8108.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The most delicious wine</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpHv8N-JZBt0BCjlfFn6IQUAccUC1YXB51mVugfxoBGpXQbuf0iByZvvf7CAse0GwXHnV1_g-Bd0eHd240RWb3Vf46jZNgnS9SZbnZgqk00YjOEx_R9G-YxKxX1TOiQr1TFnuLaZKqJu4/s1600/IMG_8110.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1512" data-original-width="1512" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpHv8N-JZBt0BCjlfFn6IQUAccUC1YXB51mVugfxoBGpXQbuf0iByZvvf7CAse0GwXHnV1_g-Bd0eHd240RWb3Vf46jZNgnS9SZbnZgqk00YjOEx_R9G-YxKxX1TOiQr1TFnuLaZKqJu4/s640/IMG_8110.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>SALUMI DELLA GRANDE TRADIZIONE EMILIANA <span style="color: black;">(€</span>12.00). </b>This was amazing. Definitely order it if you like cold cuts. My favorite was the fatty one. LOL</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzYFowreE8pvoAaKVEuh3lYBjnZfXsKzNY9SlxALxz3SR2ydBh9eNnosE-AlHGqrmy0eMJx6dNcBRP3IsumOlXmDoTsCx2QUg6nOBEgLFaTJn2cwu-6ywvpBuAWVBF04u54h_KuhLqzrY/s1600/DSC08436.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="969" data-original-width="1600" height="386" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzYFowreE8pvoAaKVEuh3lYBjnZfXsKzNY9SlxALxz3SR2ydBh9eNnosE-AlHGqrmy0eMJx6dNcBRP3IsumOlXmDoTsCx2QUg6nOBEgLFaTJn2cwu-6ywvpBuAWVBF04u54h_KuhLqzrY/s640/DSC08436.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>TORTELLINI IN BRODO DI MANZO </b><span style="color: black;"><b>(€12.00). </b>This was light and delicious. It was a good way to start the meal with something light, even if it was pasta. I loved the broth. It had so much flavor. It was a good starter. </span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4L7Es4yAGQK-i_PXRbGVrtm10hxVFCStAOJp2nuYm4el84W_LaLBuHT13Zk3fSA3JsT4PpdMBWkG_hUyApFYkWu0LG2Wg_tWUjT3_X6oz5iZAfb-IjI1u17TC9hBCyw9Ns0BprmauQHg/s1600/DSC08434.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1150" data-original-width="1600" height="460" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4L7Es4yAGQK-i_PXRbGVrtm10hxVFCStAOJp2nuYm4el84W_LaLBuHT13Zk3fSA3JsT4PpdMBWkG_hUyApFYkWu0LG2Wg_tWUjT3_X6oz5iZAfb-IjI1u17TC9hBCyw9Ns0BprmauQHg/s640/DSC08434.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>TAGLIATELLE ALLA BOLOGNESE </b><span style="color: black;"><b>(€10.00). </b>What I realized in Italy is that traditional Bolognese is not saucy so to speak, but rather it coats the pasta just enough to flavor it. Regardless, it is delicious. It has tons of flavor and I love how the pasta is tossed in butter. It was meaty but not to the point that it was overwhelming. </span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhakqqUAJ29wm4UalUzq8f3hOmRyKZ4BJWg0zdepONwPMCAHBK07zWLW8Hxwg7FQJ0C27gfnJL0UPgkLnAFyeZeOk97zEM1uPSdMYON9-ZbuC7qKzQKwvD-f_zr2upVNKOnKTcs5Wh8VjE/s1600/DSC08441.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1133" data-original-width="1600" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhakqqUAJ29wm4UalUzq8f3hOmRyKZ4BJWg0zdepONwPMCAHBK07zWLW8Hxwg7FQJ0C27gfnJL0UPgkLnAFyeZeOk97zEM1uPSdMYON9-ZbuC7qKzQKwvD-f_zr2upVNKOnKTcs5Wh8VjE/s640/DSC08441.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="color: red;">MY FAVORITE. SPECIAL: SPAGHETTI WITH TRUFFLES.</span> </b>I thought the pasta was delicious. It had a good amount of sauce. I only wished the truffle was a little more prominent in flavor but regardless, it was superb. I loved the texture of the pasta being al dente. I'm now craving pasta just writing this. </td></tr>
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<span style="font-family: "courier new";"><b></b><b></b>Overall, I thought Da Cesari was a great place to get good pasta for the region. It was decently priced, which I appreciated. The service was good and they had a really great selection of wines. It feels like you're at home when dining at the restaurant. I would definitely recommend this restaurant if you are craving pasta and want something that isn't too fussy. </span><br />
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Notable Dishes: Spaghetti with Truffles and Tagliatelle Alla Bolognese </div>
</span>Nancy Kuyhttp://www.blogger.com/profile/13429438167799946570noreply@blogger.com0tag:blogger.com,1999:blog-7522438800280831645.post-74073243612101589042017-12-02T08:17:00.002-08:002017-12-02T10:19:35.929-08:00OSTERIA FRANCESCANA (MODENA, ITALY)<span style="font-family: "courier new" , "courier" , monospace;">Osteria Francescana </span><span style="color: red; font-family: "courier new" , "courier" , monospace;">*ONE OF MY FAVORITES*</span><br />
<span style="font-family: "courier new";"><span style="color: red;"></span>Via Stella, 22</span><br />
<span style="font-family: "courier new";">41121 Modena, Italy</span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><a href="https://www.osteriafrancescana.it/">https://www.osteriafrancescana.it/</a></span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Tel: +39 059 223912</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Cuisine: Italian</span><br />
<span style="font-family: "courier new";">$$$$ ($50+)</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Tues, 10/24/2017, 8:00pm reservation</span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><img height="20" src="https://pic.sopili.net/pub/emoji/twitter/2/72x72/1f437.png" width="20" /></span><img height="20" src="https://pic.sopili.net/pub/emoji/twitter/2/72x72/1f437.png" width="20" /> <img height="20" src="https://pic.sopili.net/pub/emoji/twitter/2/72x72/1f437.png" width="20" /> <img height="20" src="https://pic.sopili.net/pub/emoji/twitter/2/72x72/1f437.png" width="20" /> <img height="20" src="https://pic.sopili.net/pub/emoji/twitter/2/72x72/1f437.png" width="20" /> <span style="font-family: "courier new" , "courier" , monospace;">(5 Piglets)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3xmeUWrderbv8GsuN-iaNMcUYbR-SoHLY3dM-KhrK77D2w6o5n5QIJ9CeYiEkmUiYs7ZbLbfVDPJyoABF6tg6c23637vVJMVxq_PItNSDDAb-K3DcVbF06ZAE_7a2CqMlppQI7N9K0TY/s1600/IMG_7951.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3xmeUWrderbv8GsuN-iaNMcUYbR-SoHLY3dM-KhrK77D2w6o5n5QIJ9CeYiEkmUiYs7ZbLbfVDPJyoABF6tg6c23637vVJMVxq_PItNSDDAb-K3DcVbF06ZAE_7a2CqMlppQI7N9K0TY/s320/IMG_7951.JPG" width="240" /></a></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Ever since watching the Netflix's Chef's Table on Osteria Francescana, I've been wanting to dine at this restaurant. The portrayal of the restaurant seemed so inviting. What lured me was the chef Mossimo Bottura, a guy who truly loves food and presented dishes that he wanted to present, even if it wasn't the norm at the time. </span><br />
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<span style="font-family: "courier new" , "courier" , monospace;">So, three months prior to October, I woke up at 1:00am (Los Angeles time) and went online and snagged a res. I felt like I won the lottery. I was super ecstatic and lucky that I got the time and date that I wanted (5 minutes later, all the reservations were taken for the whole month). It seriously is that popular! Who wouldn't want to dine at one of the most prestigious restaurants in the world that was once the best restaurant in the world and has 3 Michelin stars?</span><br />
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<span style="font-family: "courier new";">The space is beautiful. Upon arrival, you're greeted by the maître'D who takes your coat and leads you to your table. There are about 10 tables that I could count. It's elegant, bright, simple and consists of hand-picked art pieces. The chairs are comfortable and the menu, well-it's beautiful. You have the option of choosing a la carte or two different tasting menus. I chose the smaller one, the Festina Lente menu for </span><span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; text-align: center;"><span style="font-size: x-small;">€220</span></span><span style="font-family: "courier new";">...(although the larger one only had a</span><span style="font-family: "courier new" , "courier" , monospace;"> </span><span style="font-family: "courier new" , "courier" , monospace;">€30 difference.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnBWaxLD1PYt8tU8jOW3pD7pmaWJDQRoV1NitDPl3BlJ8t1e4YeYvAovg28NA0oERh2C4_HqmcPaEbTqhwCnG-St9Alyuq3yLaNoSCS1qnR3NrNnJW2inatJ_Q_8TyaIrkzXKvnJMOiC4/s1600/DSC08389.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnBWaxLD1PYt8tU8jOW3pD7pmaWJDQRoV1NitDPl3BlJ8t1e4YeYvAovg28NA0oERh2C4_HqmcPaEbTqhwCnG-St9Alyuq3yLaNoSCS1qnR3NrNnJW2inatJ_Q_8TyaIrkzXKvnJMOiC4/s640/DSC08389.JPG" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The silverware</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJu-yU9UmyNT-QQlaFgdC2zwh9AO0_xVJFhDhqTzyqeI1FEM9MYsCCkOqwusRfM4sCLfmaWT8oyFZUQEEW-OKjCfrjkl-EmgXo3xe21ymOuM02RmE6BODJRz2k35rZUfLjAvfWbISYhDM/s1600/DSC08396.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJu-yU9UmyNT-QQlaFgdC2zwh9AO0_xVJFhDhqTzyqeI1FEM9MYsCCkOqwusRfM4sCLfmaWT8oyFZUQEEW-OKjCfrjkl-EmgXo3xe21ymOuM02RmE6BODJRz2k35rZUfLjAvfWbISYhDM/s640/DSC08396.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">An array of delicious Amuse Bouche</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSQRpOQZ23kjDLO5iNl9zSgMEwSj4ftNtSZvLM4mh_-3WD3epM-93ZPQi2Q-sbHpfMumOc7qrcaMqaY2GTfgmploBUSk2HbGLauu_5eg63b5ZbB4Itlvdc0JTDH_OtzB7B6MpbkfGw7_Q/s1600/DSC08391.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSQRpOQZ23kjDLO5iNl9zSgMEwSj4ftNtSZvLM4mh_-3WD3epM-93ZPQi2Q-sbHpfMumOc7qrcaMqaY2GTfgmploBUSk2HbGLauu_5eg63b5ZbB4Itlvdc0JTDH_OtzB7B6MpbkfGw7_Q/s640/DSC08391.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>COURSE ONE: Tempura of Aula with Carpione Sorbet.</b> This dish was interesting. It was quite "fishy," which I didn't love. I thought it was well executed nonetheless. The sorbet with the crunchy tempura was nothing like I've tasted. Though I don't love fishy tasting food, I appreciated this dish. </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSKJKGAE2anwMBFIejvWOKgaDC2AaQB2OpADAb8GtSRqK_Q1PJ_FDBlCTe-vkZy9VDjltft0GElKSwbYebfc8eEW1Bw1Qu_nh_K_LAe7vAvcSipA4duVjIWxXgSlZog2S0-QOgRplCRIc/s1600/DSC08397.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSKJKGAE2anwMBFIejvWOKgaDC2AaQB2OpADAb8GtSRqK_Q1PJ_FDBlCTe-vkZy9VDjltft0GElKSwbYebfc8eEW1Bw1Qu_nh_K_LAe7vAvcSipA4duVjIWxXgSlZog2S0-QOgRplCRIc/s640/DSC08397.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>COURSE TWO: An Eel Swimming up the Po River. </b>The eel was amazing. It was delicate, sweet, salty and cooked perfectly. It had an amazing texture and I would eat this all the time! </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXijWY6V7a09n_3a42VZ8P8ae1G6KYr-7Lcgk_yiQIoTjCCaRkhQ6mkg7a1kUVGDWfZs-rCd3B6Cp-dYcAqw1_oTtozXo2PsgzXTBEmKJ0hhcJfu1vIlz-Ac9mE5mvkgL6tgYI_rILCUY/s1600/DSC08400.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1208" data-original-width="1600" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXijWY6V7a09n_3a42VZ8P8ae1G6KYr-7Lcgk_yiQIoTjCCaRkhQ6mkg7a1kUVGDWfZs-rCd3B6Cp-dYcAqw1_oTtozXo2PsgzXTBEmKJ0hhcJfu1vIlz-Ac9mE5mvkgL6tgYI_rILCUY/s640/DSC08400.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>COURSE THREE: Grey and Black Rice. </b>This was probably my least favorite dish. There was caviar on top of this risotto dish. It again, was fishy and so I wasn't a fan. The risotto was definitely al-dente. I would've liked it cooked a little bit more, but that's a personal preference. </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbePgwERKwWykWucGqpM9D0m_zKzPXT34QjFZ0sx8YiRO9aM9RzIbGe2GauocSdYSc_z_sFWKjPoSAsHF_J0VvfLSybp1-C7WgLVH8vs3UFSTSCuccze07_RDszZRvpu8VVdMcIBDHiI4/s1600/DSC08403.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1498" data-original-width="1600" height="598" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbePgwERKwWykWucGqpM9D0m_zKzPXT34QjFZ0sx8YiRO9aM9RzIbGe2GauocSdYSc_z_sFWKjPoSAsHF_J0VvfLSybp1-C7WgLVH8vs3UFSTSCuccze07_RDszZRvpu8VVdMcIBDHiI4/s640/DSC08403.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>COURSE FOUR: Cod Mare Nostrum. </b>I LOVED THIS DISH!! The fish was cooked absolutely perfectly. It was flaky, delicate, moist and downright delicious. The sauce was light and the balance of acidity and textures was spot on. I'm so particular with my fishes and this was one of the best I've ever had. </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Complimentary Bread and Sticks</td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><b><span style="color: red;">MY FAVORITE DISH. </span></b><b><span style="color: red;">COURSE FIVE: Autumn in New York.</span> </b>This was probably one of my favorite dishes I've ever tasted, EVER. It was delicately prepared, innovative and magnificent in every shape and form. The creativity of representing the essence of what NYC is into a dish is the epitome of this dish. It was a broth with smoothness that coated your palate at the perfect possible way. It had the right balance of flavors and I just wanted it over and over again. </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2-hZRdWqKw-3tSOoUrOzSmEPkAD63NaRzUqFLWcQpssdSVKpI6hSp_f1Pf6xPjxGf9yVQot2fsy7YAGQEORNV8m6oNh-e5JBI9Vf_6mjQjcVkbYrT9re_ajZXG2VIY2J8cTRo47wz9M0/s1600/DSC08409.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1465" data-original-width="1600" height="586" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2-hZRdWqKw-3tSOoUrOzSmEPkAD63NaRzUqFLWcQpssdSVKpI6hSp_f1Pf6xPjxGf9yVQot2fsy7YAGQEORNV8m6oNh-e5JBI9Vf_6mjQjcVkbYrT9re_ajZXG2VIY2J8cTRo47wz9M0/s640/DSC08409.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>COURSE SIX: Tortellini with Cream of Parmigiano Reggiano. </b>Modena is known for their pasta and balsamic vinegar. The pasta here was cooked al dente. It was rich and simple. I enjoyed this dish. </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0QdZ4X683POu0YEEZPFkpy6c5Q-rAARVufjyYViQmErzs_IMPBH9Xy37it0JPQEU5bbrGfu-u5VVCuu2ngWCn6knhPDRaCtFqieMiFNn8WGg0TB8Xj6kLxa7PxQyCzkH9K_txP_D0r5E/s1600/DSC08411.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0QdZ4X683POu0YEEZPFkpy6c5Q-rAARVufjyYViQmErzs_IMPBH9Xy37it0JPQEU5bbrGfu-u5VVCuu2ngWCn6knhPDRaCtFqieMiFNn8WGg0TB8Xj6kLxa7PxQyCzkH9K_txP_D0r5E/s640/DSC08411.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>COURSE SEVEN: Suckling Pig Tender and Crunchy. </b>This too was one of my favorite dishes. It reminded me of the Chinese suckling pig, cooked perfectly moist with the crunchy skin on top. The sauces that went with it were amazing. It coated the pig nicely and added a depth of flavor like no other. </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRCMxX0rMSMWltDPBGZRrFRXgq95mybI1bPAQ0SG_ItRHoxLB8chIqZjs3wnywq4HL-Y3jyH7mzVkCN9N6D-NswPaxeloZKw-JAHFv0CO9QjybvuooKTcY2kUT1wHGOWQIdXUhoziAEA0/s1600/DSC08412.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1152" data-original-width="1600" height="460" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRCMxX0rMSMWltDPBGZRrFRXgq95mybI1bPAQ0SG_ItRHoxLB8chIqZjs3wnywq4HL-Y3jyH7mzVkCN9N6D-NswPaxeloZKw-JAHFv0CO9QjybvuooKTcY2kUT1wHGOWQIdXUhoziAEA0/s640/DSC08412.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>COURSE EIGHT: Caesar Salad in Bloom. </b>This was definitely interesting. I couldn't believe I was eating flowers but in a good way. They said to pick it up with the fingers and eat it like a taco all in one bite. Inside was "the dressing." It was all delicious, fresh, and different. </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO4nzzvKLVtdUbBKbcAZTnPUJy3x_hVyNlJn8X7G3TT5OpHUqGgOWhgKymnggzBevLb9NyDuuezlEi-DeokiwIn9vAnxGx1j5JP9y1dqGbjbfyUYdRBThzCBjboOfRWzHGUpLLcS-yEwo/s1600/DSC08416.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO4nzzvKLVtdUbBKbcAZTnPUJy3x_hVyNlJn8X7G3TT5OpHUqGgOWhgKymnggzBevLb9NyDuuezlEi-DeokiwIn9vAnxGx1j5JP9y1dqGbjbfyUYdRBThzCBjboOfRWzHGUpLLcS-yEwo/s640/DSC08416.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>COURSE NINE: Yellow is Bello. </b>This dessert was delicious. It was light and a good yellow in my belly! It had a crunch to it and a creaminess texture in the middle. It was a great way to end a perfect meal! </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMfQHY3eG6SMHoooiNye3F-LPKR8chMHp_L-C67RmX-mliOR_HrvRigzHRe6wuyP7VOpe2LphMtUdRrcQ8ab7_CXgebgAuobUJxdO4BIDJ-yvCgUIvhNV9SRNAogTBmfGECNCOcMP7HIg/s1600/DSC08417.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMfQHY3eG6SMHoooiNye3F-LPKR8chMHp_L-C67RmX-mliOR_HrvRigzHRe6wuyP7VOpe2LphMtUdRrcQ8ab7_CXgebgAuobUJxdO4BIDJ-yvCgUIvhNV9SRNAogTBmfGECNCOcMP7HIg/s640/DSC08417.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">An additional Dessert. It was amazing. The chocolate was decadent and just what I wanted. </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT2M7Rl5FeWEaEY_MP3YZPtt4BzBQ4V-hSZiXxjLYciVFWhf32K3saLZlUz8zsVe7k-vT5KKNFnEBmUwQgCbnnbNivN5kH0p1PhTeXJGR1HtsBUEvdQRoFyElsc0wPgNkPPi-b-MUT2_w/s1600/DSC08418.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT2M7Rl5FeWEaEY_MP3YZPtt4BzBQ4V-hSZiXxjLYciVFWhf32K3saLZlUz8zsVe7k-vT5KKNFnEBmUwQgCbnnbNivN5kH0p1PhTeXJGR1HtsBUEvdQRoFyElsc0wPgNkPPi-b-MUT2_w/s640/DSC08418.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Oops! I Dropped the Lemon Tart (</b><span style="font-size: x-small;"><b>€30.00). </b>At this point I was stuffed but I still wanted this dessert to try it since watching it on the Netflix special. I actually didn't love it as much as I did. It was slightly bitter and definitely tart. I did like the crunchiness and the tartness but not the bitterness. </span></td></tr>
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<span style="font-family: "courier new" , "courier" , monospace;">Overall, Osteria Francescana was everything I wanted and more. I went in with low expectations (I tend to get disappointed just like how I was with Alinea) and I ended up pleasantly surprised. The meal was absolutely fantastic and the service was on point. I loved that Massimo went over to say hello to every guest dining in the restaurant. He's pretty amazing. This was probably the best meal I ever had, from the time I walked in, to the service, to the food, to the chef. I don't know if I would dine here again just for the mere fact that I don't want to ruin my memory of how amazing it is. Who knows though? I still have to try the Parmigiano Reggiano made 5 ways. </span><br />
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<span style="font-family: "courier new";">Notable Dishes: Autumn in NY and the Suckling Pig</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrVEqknDk4SnGk0sx_o-u8_j-EXbf3ev1gkSDIGH9XMkvrzq9hRGtqOQk2RkQuqk8QXztooGaN2XUQ_QfD_k9aRv-pCCIt4vfdUiV6R3GpQstH6wYuTjrncn_E11yOsJcsl_N3wCIF0vs/s1600/IMG_7996.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1280" data-original-width="1024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrVEqknDk4SnGk0sx_o-u8_j-EXbf3ev1gkSDIGH9XMkvrzq9hRGtqOQk2RkQuqk8QXztooGaN2XUQ_QfD_k9aRv-pCCIt4vfdUiV6R3GpQstH6wYuTjrncn_E11yOsJcsl_N3wCIF0vs/s320/IMG_7996.JPG" width="256" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Thanks Massimo!</td></tr>
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<br />Nancy Kuyhttp://www.blogger.com/profile/13429438167799946570noreply@blogger.com1tag:blogger.com,1999:blog-7522438800280831645.post-73563138187887351162017-11-24T00:12:00.001-08:002017-11-24T00:12:03.980-08:00HOSTERIA GIUSTI (MODENA, ITALY)<span style="font-family: "courier new" , "courier" , monospace;">Hosteria Giusti</span><br />
<span style="font-family: "courier new";">Via Farini n. 75</span><br />
<span style="font-family: "courier new";">41100 Modena</span><br />
<span style="font-family: "courier new";"><a href="http://www.hosteriagiusti.it/">www.hosteriagiusti.it</a></span><br />
<span style="font-family: "courier new";">Tel: +39 059 222533</span><br />
<span style="font-family: "courier new";">Cuisine: Italian</span><br />
<span style="font-family: "courier new";">$$$$ ($50+)</span><br />
<span style="font-family: "courier new";">Tues, 10/24/2017, 12:30pm reservation</span><br />
<span style="font-family: "courier new";"><img height="20" src="https://pic.sopili.net/pub/emoji/twitter/2/72x72/1f437.png" width="20" /> </span><img height="20" src="https://pic.sopili.net/pub/emoji/twitter/2/72x72/1f437.png" width="20" /> <img height="20" src="https://pic.sopili.net/pub/emoji/twitter/2/72x72/1f437.png" width="20" /> <img height="20" src="https://pic.sopili.net/pub/emoji/twitter/2/72x72/1f437.png" width="20" /> <img height="20" src="https://pic.sopili.net/pub/emoji/twitter/2/72x72/1f43d.png" width="20" /> <span style="font-family: "courier new" , "courier" , monospace;">(4.5 Piglets)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhizuUNBx0Lx5krK37nBZ1NnONJrSsEht0LXK3EGgZWvGheQ3gyB3_-B83k0N2c4IkUhL3YU7cHa5lQwPcSOfvQu5m_PP5-FGlsn1nTz2bsdL3ZpY5vN-EkTMb8s20Xb9ao8Wvzq_QoJgw/s1600/DSC08335.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhizuUNBx0Lx5krK37nBZ1NnONJrSsEht0LXK3EGgZWvGheQ3gyB3_-B83k0N2c4IkUhL3YU7cHa5lQwPcSOfvQu5m_PP5-FGlsn1nTz2bsdL3ZpY5vN-EkTMb8s20Xb9ao8Wvzq_QoJgw/s320/DSC08335.JPG" width="320" /></a></div>
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<span style="font-family: "courier new";">After watching the second season of Master Of None, I was bound to make reservations at Hosteria Giusti. In the show, he meets a girl at the salumeria and they hit it off. I was now a single girl ready to mingle, in hopes of living the life the way Aziz Ansari did in the show. </span><br />
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<span style="font-family: "courier new";">Hosteria Giusti happens to be Mario Batali's favorite restaurant. It also happens to only be open for lunch and caters to the lucky diners who manage to snag one of the four tables available. Yes, you read it right; there are only a total of four tables! I booked months in advance for this lunch and couldn't wait to try it. The restaurant itself was situated below my AirBnB (if you need recommendations, just ask me!) and luckily, I didn't have to dine alone. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv_aFWscd7W7qZK2w98h09Gye4MFWxuBoGagDui7UqRHIQJzirjBFqcL5ferWi7aPKNmEys-DknTHiYq4ymz49RB94te2DVoUhZnnI9zRvZE75iCbRoabsIdiRAbRIaBX9is_g-Wp8ExI/s1600/DSC08345.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv_aFWscd7W7qZK2w98h09Gye4MFWxuBoGagDui7UqRHIQJzirjBFqcL5ferWi7aPKNmEys-DknTHiYq4ymz49RB94te2DVoUhZnnI9zRvZE75iCbRoabsIdiRAbRIaBX9is_g-Wp8ExI/s640/DSC08345.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The salumi</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8YZH_NVrWP3o7Hy20acLyrKi0AtvAeN9kTSLc1xF0Cr0h5lnoHdVJtDej69jKoXnDkqtQaSZ8pLOPbYMaEPkaJzwLvKQrp0qoFRTR23pXRlAQTCF3IObaTaa21grtf5cDs9CYhPzptUY/s1600/DSC08346.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8YZH_NVrWP3o7Hy20acLyrKi0AtvAeN9kTSLc1xF0Cr0h5lnoHdVJtDej69jKoXnDkqtQaSZ8pLOPbYMaEPkaJzwLvKQrp0qoFRTR23pXRlAQTCF3IObaTaa21grtf5cDs9CYhPzptUY/s640/DSC08346.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">All the condiments</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQr7P1Fn9MARrqXrAED2ZEiZpDl_ZvVtiaZdf5rPjmMKfrmKJ7-xNKY_Yeea6Kmpt9-d6S-j4_wINdgWD0cZ34w5GdlZ-jBzozEJAAIwxSZ2jJyOgUft6IiYnbDuLcaM1YL6TtvsvLMTE/s1600/DSC08347.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQr7P1Fn9MARrqXrAED2ZEiZpDl_ZvVtiaZdf5rPjmMKfrmKJ7-xNKY_Yeea6Kmpt9-d6S-j4_wINdgWD0cZ34w5GdlZ-jBzozEJAAIwxSZ2jJyOgUft6IiYnbDuLcaM1YL6TtvsvLMTE/s640/DSC08347.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The store as you wait...</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAnQ3YdniLdtLWosF8SuF_hoICjfZ57cfHikZnDrmrbWPK9MbFlkvkBZvvclXQi4NxtSJsMXpfS-8-5bvKjqek8tEZ_eGT3axJ0GKVIfF9I5L7ht_w0qrYIZOQ1k4qKYpflZhqAYYnqJI/s1600/DSC08371.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAnQ3YdniLdtLWosF8SuF_hoICjfZ57cfHikZnDrmrbWPK9MbFlkvkBZvvclXQi4NxtSJsMXpfS-8-5bvKjqek8tEZ_eGT3axJ0GKVIfF9I5L7ht_w0qrYIZOQ1k4qKYpflZhqAYYnqJI/s640/DSC08371.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The dining room...only 4 tables</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimivgwKPF76tGrrgCfq9eABUXu1bU9eMYbmathEsDkYz8r1pPfpio9CEfQ1XBtIcprQZFxFHBzHTj8Zt-SP-XwAH9HcohyphenhyphenmDeLlLg29truJmRAhDJQgOf67BvQp5ivknC1w1Z-6beszYQ/s1600/DSC08372.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimivgwKPF76tGrrgCfq9eABUXu1bU9eMYbmathEsDkYz8r1pPfpio9CEfQ1XBtIcprQZFxFHBzHTj8Zt-SP-XwAH9HcohyphenhyphenmDeLlLg29truJmRAhDJQgOf67BvQp5ivknC1w1Z-6beszYQ/s640/DSC08372.JPG" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">the kitchen</td></tr>
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<span style="font-family: "courier new";"><br />Upon arrival, you walk into the salumeria and check in with the staff to let them know you have a lunch reservation. The place itself is magnificent, with cured meats hanging from the ceiling and condiments after condiments all situated throughout the 4oo year old store. The hostess takes you through the store to the back, walking you through the kitchen until you reach your destination. The tables are rustic and you feel you're sitting in the dining room of a cute little European cottage. You're offered water and a wine list and the menu. Then the food comes....</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJXmCgnpOMf3NCzfQn4r0G_Sdg0OlSrXFFaNOyAO79Dcp9pqw0c-4_BzW7ekx8qBN83lojiOrDFmOGoJ17CwQlitbuY_oGw-Wchaj8ix68zB4O9c9AUzH3JTmJUnE-MRSDzAVf0-FnIeM/s1600/DSC08350.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJXmCgnpOMf3NCzfQn4r0G_Sdg0OlSrXFFaNOyAO79Dcp9pqw0c-4_BzW7ekx8qBN83lojiOrDFmOGoJ17CwQlitbuY_oGw-Wchaj8ix68zB4O9c9AUzH3JTmJUnE-MRSDzAVf0-FnIeM/s640/DSC08350.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">We got wine...</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9uI2Lbs4xemkHoozDcrfXkblhlCMTN5g-LXgNzEdM5wj3rFdnTGzFd-Gb1z1CKz91K3fdB-5wyIZXClKdW0uEty2-NiGxXs8SgTBPMTg7Amq6RYCL_MvI5x7Aw7811rmmPQrfQ2qRmpQ/s1600/DSC08357.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9uI2Lbs4xemkHoozDcrfXkblhlCMTN5g-LXgNzEdM5wj3rFdnTGzFd-Gb1z1CKz91K3fdB-5wyIZXClKdW0uEty2-NiGxXs8SgTBPMTg7Amq6RYCL_MvI5x7Aw7811rmmPQrfQ2qRmpQ/s640/DSC08357.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Complimentary bread</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz-7jXsBskC-ZuFRA4jgu3oJSLcRIgGhVlwm2ufOEeGiX4HhThtdvCbaBvt2P2tDYax77IukaNkD_5D1NZUv0UDUuwb52Bb60QUQVXb3M1aHql-u8K-jrPcfS9n0Kr0dOYsvtlsOtcELU/s1600/DSC08356.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1213" data-original-width="1600" height="484" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz-7jXsBskC-ZuFRA4jgu3oJSLcRIgGhVlwm2ufOEeGiX4HhThtdvCbaBvt2P2tDYax77IukaNkD_5D1NZUv0UDUuwb52Bb60QUQVXb3M1aHql-u8K-jrPcfS9n0Kr0dOYsvtlsOtcELU/s640/DSC08356.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="color: red;">MY FAVORITE DISH. FRIED DUMPLING WITH COLD CUTS (€12.00).</span> </b>Can I just tell you how freakin amazing this dish is? The bread aka the fried dumpling was light and airy and wasn't greasy for being fried. It was easy to eat and the cold cuts were delicious! It wasn't heavy and can be shared amongst your other party. I have yet to find something similar to this dish in LA.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><b>MACARONI WITH "ZAMPONE" SAUCE AND POTATO MUSH (</b><span style="font-size: 12.8px;"><b>€18.00). </b>I never had pasta that is paired with potato. The zampone sauce usually consists of shoulder and thigh meat as well as the pork cheek and skin. It is common and Modena and I can see why! It is delicious and flavorful. The whole pasta was cooked al dente (now I really know what al dente means). The flavor was delicious, light, and slightly rich without being overpowering. I actually enjoyed the potato at the bottom of the dish. It absorbed the sauce. I liked this dish a lot. Get it cause I have yet to find a dish similar to this in the States.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOVJN68hYc8O4McsK9geeHEY-NI4nY2o7bT4deNPrCOyyy5m8VE3HxX_gn643U5DV3uSGtEKhSFXx0pxuRQfpAbVblZixRFsgVscbq6w7Nm1KTU9CirJEEfsEa9qsbC0EwUcs1anV3PrE/s1600/DSC08363.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOVJN68hYc8O4McsK9geeHEY-NI4nY2o7bT4deNPrCOyyy5m8VE3HxX_gn643U5DV3uSGtEKhSFXx0pxuRQfpAbVblZixRFsgVscbq6w7Nm1KTU9CirJEEfsEa9qsbC0EwUcs1anV3PrE/s640/DSC08363.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>PUMPKIN RAVIOLI (</b><b style="font-size: 12.8px;">€18.00). </b><span style="font-size: 12.8px;">I mean, how can you go wrong with ravioli? It was light and the filling was smooth. It wasn't too sweet which can often happen with pumpkin. It was filling and yet, you find yourself wanting more. This dish was a good dish and fresh for the season.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnac-QvNKvLOMMpKYTBzkeSO-GNOZY3JPEFmKm6DrECUf_qcqDtQ2U6R6FAxhQkUVUCVW-Jp946rQaomlsR5EbWxLTeTOYbO93O6FCuDoKiK8Wpu8aOwd-DtJcSNemTQ8x5hlmIy9Hx2g/s1600/DSC08365.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnac-QvNKvLOMMpKYTBzkeSO-GNOZY3JPEFmKm6DrECUf_qcqDtQ2U6R6FAxhQkUVUCVW-Jp946rQaomlsR5EbWxLTeTOYbO93O6FCuDoKiK8Wpu8aOwd-DtJcSNemTQ8x5hlmIy9Hx2g/s640/DSC08365.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>SUCKLING PIG IN ROOM TEMPERATURE WITH ONION SAUCE AND AGED BALSAMIC VINEGAR (</b><b style="font-size: 12.8px;">€18.00-HALF PORTION). </b><span style="font-size: 12.8px;">This was my least favorite dish. I felt the suckling pig was a bit too dry for my liking. I didn't love the onion sauce. It was a tad bit overwhelming in terms of acidity. Together, the onion sauce and the suckling pig were well-balanced but it still fell short of moistness and texture.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi040H-NnTN1FKhf9v6FiZgvNzeyA5Mcd8lmncEMxcKIOjlbxTCGr5yozIQMJp5ZML-hPy1MGnywvtotLCBSHPnFjjhLkOLVOTM9lcsDOJLjdtbfwFt63YSXawVujQeo3oPOP-wEtClDw0/s1600/DSC08366.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi040H-NnTN1FKhf9v6FiZgvNzeyA5Mcd8lmncEMxcKIOjlbxTCGr5yozIQMJp5ZML-hPy1MGnywvtotLCBSHPnFjjhLkOLVOTM9lcsDOJLjdtbfwFt63YSXawVujQeo3oPOP-wEtClDw0/s640/DSC08366.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>FRIED "COTECHINO" WITH ZABAGLIONE AND LAMBRUSCO </b><b style="font-size: 12.8px;">(</b><b style="font-size: 12.8px;">€18.00-HALF PORTION). </b><span style="font-size: 12.8px;">This was my favorite main amongst the two. It wasn't what I expected. It was basically a deliciously, ground up, moist sausage that was fried and topped with a well-balanced sauce. It was crisp and the perfect size being the half portion. It wasn't overly heavy, so I appreciated that. </span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtTUZFc_HJSnNWS9E3NVn7zuXCQifiQaHU-Kumu8UNucWt_GqVkeUIFofpUiLwnjLK9LIvacp9_O1IXpwg975aeVs-deCznHGn7yGjM6NXFxlTdsg69n1UWyMV0CYEn2xvNn77jiQ8a60/s1600/DSC08368.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtTUZFc_HJSnNWS9E3NVn7zuXCQifiQaHU-Kumu8UNucWt_GqVkeUIFofpUiLwnjLK9LIvacp9_O1IXpwg975aeVs-deCznHGn7yGjM6NXFxlTdsg69n1UWyMV0CYEn2xvNn77jiQ8a60/s640/DSC08368.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>COOKED PEARS WITH MOSCATO ZABAIONE AND TOASTED ALMONDS (</b><b style="font-size: 12.8px;">€18.00). </b><span style="font-size: 12.8px;">I picked this dish cause I thought it was something different. The pears were delicious and not too sweet. The portion size was a good size to be shared. I just felt that the dish wasn't amazing. It wasn't what I expected. It was a little sour and I just was hoping for something more. </span></td></tr>
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<span style="font-family: "courier new";">Overall, I can see why Hosteria Giusti is Mario Batali's favorite restaurant. It is unique and pays homage to authentic food of Modena. This was the first time I tasted what true "al dente" pasta meant. It was definitely something to get used to, but I now much prefer this mode of cooking pasta. I thought all the flavors were quite prominent at this restaurant and I loved the fact that it was intimate. They cater to you as though you're one of the family. Although I didn't love every dish at this restaurant, I thought it was a unique experience and I wouldn't mind eating at this place again. </span><br />
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<span style="font-family: "courier new";">Notable Dishes: Fried Dumpling with Cold Cuts and Macaroni with "zampone" sauce</span>
<span style="font-family: "courier new";"><br /></span>Nancy Kuyhttp://www.blogger.com/profile/13429438167799946570noreply@blogger.com0tag:blogger.com,1999:blog-7522438800280831645.post-92005634397252887402017-11-17T07:55:00.000-08:002017-11-17T07:55:12.396-08:00CIOCCOLATI ITALIANI (MILAN, ITALY)<span style="font-family: "courier new" , "courier" , monospace;">Cioccolati Italiani</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Via San Raffaele 4</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">20121 Milan</span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><a href="https://www.cioccolatitaliani.it/?lang=en">Cioccolati Italiani</a></span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Tel: +39 02 89406651</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Cuisine: Gelato</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">$ (under $15)</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Sun, 10/21,2017, 8:00pm walk-in</span><br />
<img height="20" src="https://pic.sopili.net/pub/emoji/twitter/2/72x72/1f437.png" width="20" /> <img height="20" src="https://pic.sopili.net/pub/emoji/twitter/2/72x72/1f437.png" width="20" /> <img height="20" src="https://pic.sopili.net/pub/emoji/twitter/2/72x72/1f437.png" width="20" /> <img height="20" src="https://pic.sopili.net/pub/emoji/twitter/2/72x72/1f437.png" width="20" /> <img height="20" src="https://pic.sopili.net/pub/emoji/twitter/2/72x72/1f437.png" width="20" /> <span style="font-family: "courier new" , "courier" , monospace;">(5 Piglets)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIKZza0rJGUhTDmxQUKapXOKDtKu_D_LnsYnFNkIt9Xjhb0J0yWT5lj4fxM8iIGSZqFkZ8rLq3ZaLoIigb3_umB6sK3iW6tyyNJG7Io5RKkDQADDwZfM5DFlcWmANrABMdFCEdqCQDyZ0/s1600/DSC08290.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIKZza0rJGUhTDmxQUKapXOKDtKu_D_LnsYnFNkIt9Xjhb0J0yWT5lj4fxM8iIGSZqFkZ8rLq3ZaLoIigb3_umB6sK3iW6tyyNJG7Io5RKkDQADDwZfM5DFlcWmANrABMdFCEdqCQDyZ0/s400/DSC08290.JPG" width="400" /></a></div>
<span style="font-family: "courier new" , "courier" , monospace;"><br /></span><span style="font-family: "courier new" , "courier" , monospace;">Anyone who knows me knows that gelato is my favorite food or meal of the day. I always look forward to eating gelato. The last time I was in Italy, I ate 20 different flavors in a matter of 3 days. Yes, in 3 days!!! This time, I knew I had to pace myself and didn't want gelato to be my only meal for each day since I was no longer a poor grad student traveling through Europe. </span><br />
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<span style="font-family: "courier new" , "courier" , monospace;">Once I landed in Milan, I knew I wanted gelato that day. I searched and searched and found Cioccolati Italiani via Yelp. It had amazing reviews and it was just around the corner from my hotel near the Duomo. </span></div>
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I entered the gelato spot with no line. Apparently, just an hour before, the line went around the corner but since I went at dinner hour, the line was non-existent. There was a chocolate fountain for a window display. Their main ingredient is chocolate. The unique part about this shop is if you desire, they top off the gelato with Nutella. Even watching them scoop the gelato is an artform. They also serve a customer every 60 seconds. You'll see...</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFYE3WsGrFCt8kGEUnqZrXRbXvXfqX9UzfIWWjwvfXduRAeMGt0N632QmsMlsC5UdTPWkZuKyopDeyg-Y4fXz7D4kEZm1m6DRmITdopofsFKGdLd1vDbcXfz0BP4vz5VSAWbel3XyHdpc/s1600/DSC08292.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFYE3WsGrFCt8kGEUnqZrXRbXvXfqX9UzfIWWjwvfXduRAeMGt0N632QmsMlsC5UdTPWkZuKyopDeyg-Y4fXz7D4kEZm1m6DRmITdopofsFKGdLd1vDbcXfz0BP4vz5VSAWbel3XyHdpc/s640/DSC08292.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The cashier with lots of goodies</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8woDOiHRM2-qRUELTPgD5tcDVfKM2lFSrnJQfbZfQ1Ve9VW_DLunll-op7BVDx2vmjQyJujdVAj1ceTfWt20Jcrvq5C96fpUu7stPgDEtGGKws7uEOzhfoEay3HNX8H2PysEd5SGBQQo/s1600/DSC08300.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8woDOiHRM2-qRUELTPgD5tcDVfKM2lFSrnJQfbZfQ1Ve9VW_DLunll-op7BVDx2vmjQyJujdVAj1ceTfWt20Jcrvq5C96fpUu7stPgDEtGGKws7uEOzhfoEay3HNX8H2PysEd5SGBQQo/s640/DSC08300.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The kitchen</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaF1RNwSDTjgApNk3OjUzIF0_1K2bEsEi48Hil7Mm82A933cKcEL3wBL4Q6iybeOEv7Z9o3M_KSFbUKci0WClKMZBMb9uvd7Ciwv_rjbsHOq3UVHgKa1WPHc5iwMiVwHstzjAmzplOwS4/s1600/DSC08302.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaF1RNwSDTjgApNk3OjUzIF0_1K2bEsEi48Hil7Mm82A933cKcEL3wBL4Q6iybeOEv7Z9o3M_KSFbUKci0WClKMZBMb9uvd7Ciwv_rjbsHOq3UVHgKa1WPHc5iwMiVwHstzjAmzplOwS4/s640/DSC08302.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The line! Lots of peeps</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuIi1TPbgjU3ekFxQmhYQZHieeMQultXZDewCUTIGc94KcMvGG3BbpybAaoRpLz-C7ZRiVwp4GqvHfjlTIcqkxYQs9ECcQSfozieBXajUKQwq1anOk2GAOnBLmZ7rvSkgJyjYUE3nbIJ0/s1600/DSC08296.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuIi1TPbgjU3ekFxQmhYQZHieeMQultXZDewCUTIGc94KcMvGG3BbpybAaoRpLz-C7ZRiVwp4GqvHfjlTIcqkxYQs9ECcQSfozieBXajUKQwq1anOk2GAOnBLmZ7rvSkgJyjYUE3nbIJ0/s640/DSC08296.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>GRANELLATO FINO A 3 (4.50 EUROS): </b>I got strawberry, hazelnut, and coffee with nutella on top. This was ridiculously good. When they scoop it, it's an art form. The nutella adds a nice difference to all the other gelatos you eat. I absolutely adored it. It was smooth and creamy and had the perfect texture. I loved how they added the waffle cookie to it as well to give it some crunch. Inside the cone is a coating of chocolate as well. Delicious!</td></tr>
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<span style="font-family: "courier new" , "courier" , monospace;">Overall, Cioccolati Italiani is an awesome place to get gelato if you're in the area near the Duomo. The wait can be long, but it goes by pretty quickly. I love all the different options they have here, including crepes and various cones. The fact that they put Nutella on top of the gelato is a plus. It's authentic, creamy and delicious. And if you come during an odd time, you may just be lucky enough to avoid the queue. </span><br />
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Notable Dishes: Any of the gelato! </div>
<br /></span>Nancy Kuyhttp://www.blogger.com/profile/13429438167799946570noreply@blogger.com0tag:blogger.com,1999:blog-7522438800280831645.post-61393089789424462952017-11-11T21:05:00.002-08:002017-11-11T21:05:49.612-08:00BERNERS TAVERN (FITZROVIA, LONDON, UK)<span style="font-family: "courier new" , "courier" , monospace;">Berners Tavern</span><br />
<span style="font-family: "courier new";">The London Edition Hotel</span><br />
<span style="font-family: "courier new";">10 Berners St</span><br />
<span style="font-family: "courier new";">London W1T 3NP</span><br />
<span style="font-family: "courier new";"><a href="http://www.bernerstavern.com/">www.bernerstavern.com</a></span><br />
<span style="font-family: "courier new";">Tel: +44 (0)20 7908 7979</span><br />
<span style="font-family: "courier new";">Cuisine: British</span><br />
<span style="font-family: "courier new";">$$$ ($30-$45)</span><br />
<span style="font-family: "courier new";">Fri, 10/20/2017, 2:00pm reservation</span><br />
<span style="font-family: "courier new";"><img height="20" src="https://pic.sopili.net/pub/emoji/twitter/2/72x72/1f437.png" width="20" /> </span><img height="20" src="https://pic.sopili.net/pub/emoji/twitter/2/72x72/1f437.png" width="20" /> <img height="20" src="https://pic.sopili.net/pub/emoji/twitter/2/72x72/1f437.png" width="20" /> <img height="20" src="https://pic.sopili.net/pub/emoji/twitter/2/72x72/1f437.png" width="20" /> <span style="font-family: "courier new" , "courier" , monospace;">(4 Piglets)</span><br />
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<span style="font-family: "courier new";">I landed in London and was extremely exhausted from the flight. I just wanted to sleep. I checked into my hotel at the London Edition (which I absolutely love love love!), and was feeling peckish and wanted to pass out. The staff recommended their restaurant Berners Tavern for lunch, which is under the guidance of Michelin Starred chef Jason Atherton. They made reservations for me and I went to take a long nap in my most comfortable bed ever (the bed reminds me of the Four Seasons). </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmji942PtZAbVtqwsyIRX3oBwVHNmUlBlYqT1UzI-fCuB3XkrePdLkaDW5fV_NpyMa1L0Ak_dqdPXOtX8oRTlJH3nTRSbN3EtBJzPNf6mgCYRrCfuqctSp4B6bIWj2rlLiHzjx19qy2n4/s1600/DSC08284.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmji942PtZAbVtqwsyIRX3oBwVHNmUlBlYqT1UzI-fCuB3XkrePdLkaDW5fV_NpyMa1L0Ak_dqdPXOtX8oRTlJH3nTRSbN3EtBJzPNf6mgCYRrCfuqctSp4B6bIWj2rlLiHzjx19qy2n4/s640/DSC08284.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The bar</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3H8U6468Bq1nMwsO0ZNJQNyHxtMw8i3vWBPif5iEyppDe9xQCO0P_GRS8PguepnHSkVyjoqoVwl3erUTY8ZZFPGij0Oj4L5sx-ZMbNMWua3LHrntuh4NUSQWVZadHub9lOckfGZXXg7g/s1600/DSC08285.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3H8U6468Bq1nMwsO0ZNJQNyHxtMw8i3vWBPif5iEyppDe9xQCO0P_GRS8PguepnHSkVyjoqoVwl3erUTY8ZZFPGij0Oj4L5sx-ZMbNMWua3LHrntuh4NUSQWVZadHub9lOckfGZXXg7g/s640/DSC08285.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dining room</td></tr>
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<span style="font-family: "courier new";">Upon arrival, the restaurant was packed. It looked like this is a common place for people to have lunch meetings. The décor is classic, like an old library with a bit of sophistication put to it. Photographs with beautiful frames line each wall with a beautiful chandelier set in the middle of the space. The chairs were so comfortable. I wanted to order something small cause I knew I would be splurging and gorging on food later that evening at Restaurant Gordon Ramsay. This is what I got:</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjagWNUHhAQPNphOpSQioESx6OywMKZQFtzzDx-hYKG5fbKB6E_ewjBhb8Rrkjt1ljpJEAzv3Z5BaahU-pamNb6faDKyjeUlluap7SS0ZRiPL-3ahBG5qkXjLVBNZX3FkpOAsxbUHI2A4/s1600/DSC08271.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjagWNUHhAQPNphOpSQioESx6OywMKZQFtzzDx-hYKG5fbKB6E_ewjBhb8Rrkjt1ljpJEAzv3Z5BaahU-pamNb6faDKyjeUlluap7SS0ZRiPL-3ahBG5qkXjLVBNZX3FkpOAsxbUHI2A4/s640/DSC08271.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>TRADITIONAL BRITISH PORK PIE SERVED TABLE SIDE (</b>£<b style="font-size: 12.8px;">17.00): English Piccalilli, Pickled Vegetables, Mustard. </b><span style="font-size: 12.8px;">This was just ok for me. I prefer a flaky crust. I thought it was going to be warm, but it was cold. It was more like a thick pate. The pickled vegetables were good to cut through the fat. I got a bit of all the mustards. The traditional dijon was my favorite. </span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIuc_MumrjTINDCkTJAq6CBrb0ptk8saib2rSB2EMcFKIWc-F50AkKcqzb8mKikwOb-Fd4M05DKsISFWd-AbS08rfb45q_i8SImZp3RJcJSxfsDLUREs17UTqfZ65yqmvtdUe0qGDQnXw/s1600/DSC08273.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIuc_MumrjTINDCkTJAq6CBrb0ptk8saib2rSB2EMcFKIWc-F50AkKcqzb8mKikwOb-Fd4M05DKsISFWd-AbS08rfb45q_i8SImZp3RJcJSxfsDLUREs17UTqfZ65yqmvtdUe0qGDQnXw/s640/DSC08273.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The dish</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTR6og4T5fIHMjbTzfTp74YGGhdb-5B28uTm5-opv6YSsvrEI1fhaAfgGvfu0zZn3mKS9VEUMzdOiKG3qW0wIEnn8PEMexerSOcq4gY1LOFu5CUnKOxVaZzuyRqOO_AuyOkEY7snx7OTs/s1600/DSC08274.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTR6og4T5fIHMjbTzfTp74YGGhdb-5B28uTm5-opv6YSsvrEI1fhaAfgGvfu0zZn3mKS9VEUMzdOiKG3qW0wIEnn8PEMexerSOcq4gY1LOFu5CUnKOxVaZzuyRqOO_AuyOkEY7snx7OTs/s640/DSC08274.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>TRIPLE COOKED CHIPS (</b>£<b>5.00): </b>I was quite disappointed with my chips. They weren't anything like Heston Blumenthal's triple cooked chips. They were a tad bit soggy. </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk_ddpo7q0iYTx-sopyyUDmvrkKIj4Q5hN2CeCM3dCUxbmLhESbnue7hs_P4UU8wWdfmxhzB-nGEIcmA8C8HBLMYAqgKRmDFnO1XKLF8wwL_cFct9Om7JNyWVmf_vX_4ZX3-hiSa2y6vA/s1600/DSC08280.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk_ddpo7q0iYTx-sopyyUDmvrkKIj4Q5hN2CeCM3dCUxbmLhESbnue7hs_P4UU8wWdfmxhzB-nGEIcmA8C8HBLMYAqgKRmDFnO1XKLF8wwL_cFct9Om7JNyWVmf_vX_4ZX3-hiSa2y6vA/s640/DSC08280.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>COFFEE: </b>It was delicious and creamy. I would order it again. </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4T017SH6LvHDGpvC8DnEWIPmDl12RMa20cS-ermOCa7ZuNKyiPDzBhCnz6no44eTw8fthAMNUxiFRuTaTVaZ7rUuM7KFoEiZsI6G6OrtN8OSd-Vf2n8v7ALoGlbxNw7AldkbOR_jSXFk/s1600/DSC08281.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4T017SH6LvHDGpvC8DnEWIPmDl12RMa20cS-ermOCa7ZuNKyiPDzBhCnz6no44eTw8fthAMNUxiFRuTaTVaZ7rUuM7KFoEiZsI6G6OrtN8OSd-Vf2n8v7ALoGlbxNw7AldkbOR_jSXFk/s640/DSC08281.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b style="color: red;">MY FAVORITE DISH. CHOCOLATE AND HAZELNUT FLAMNG ALASKA, SPECULOOS, AND COFFEE CRUMBLE, HAZELNUT CUSTARD (</b><span style="color: red;">£18</span><b style="color: red; font-size: 12.8px;">.00). </b><span style="font-size: 12.8px;">This dish is freakin amazing. It totally made my lunch that much better. It arrives plain and then they add an alcohol and light it on fire and pour it over the ice cream and whipped cream. It starts to flame and it brulee's the top part of the baked alaska. </span></td></tr>
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<span style="font-family: "courier new";">Overall, Berner's Tavern was good but not amazing. It took awhile for the staff to take my order. I almost felt they ignored me since I was dining solo. The food was good, but I think I expected much more. The saving grace was the baked alaska. It was one of the best baked alaska's I've had in a really long time. Sure it's boozy, but that's the fun of it. I loved that it was also conveniently located within my hotel. Would I come back? Possibly, but I would order something else other than the pie. </span><br />
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<span style="font-family: "courier new";">Notable Dishes: Baked Alaska</span>Nancy Kuyhttp://www.blogger.com/profile/13429438167799946570noreply@blogger.com0