𝗙𝗶𝗻𝗮𝗹𝗹𝘆 𝗩𝗶𝘀𝗶𝘁𝗶𝗻𝗴 𝗮 𝗣𝗶𝘁𝘁𝘀𝗯𝘂𝗿𝗴𝗵 𝗖𝗹𝗮𝘀𝘀𝗶𝗰!
Last week I visited @allafamiglia for my first time with a group of friends. I've lived in Pittsburgh for 10 years and have never eaten at one of the restaurants so many people have told me was their favorite. I can see why. I got the Veal Chop Milanese, which was fried and topped with crab. It was incredible and gigantic. It was the first time in forever I actually took home a doggie bag. We also got Wagyu Carpaccio, the Meatball Gigante, and I finished off with the cannoli. I can't wait to go back!
4 76 minutes ago
Dry aged bone-in pork chop grilled, pan roasted brussel sprouts, house smoked bacon, pickled pineapple, and caraway brown butter from @eppings_on_eastside
1 36 minutes ago
Stardust Farm Pigeon w/Prune Pudding, Japanese Cauliflower, Cipollini Onions, and Chartreuse Gastrique from dinner at 3* @perseny earlier this month!
2 196 minutes ago
underneath that velvet blanket of hollandaise: sous vide sole, pea purée, tears of a thousand angels
It's been exceptionally quiet here for far too long🤣🤣 I have been so busy with school I honestly haven't found the time to be creative and Instagram posty but last night I had the wonderful experience of being maitre 'd for the restaurant (with my lazy af partner in crime - it's funny cause it's true) I'm also kind of kidding I promise 🤣After the last 5 weeks as a waitress I honestly have so much more respect for those working in the front of house in the service industry🙌🏼🙌🏼That shit is hard, and worse in summer because you just end up sweating like a crazy person and close to kissing toes when someone asks for the aircon to be cooler 🤣🤣 the number one rule I learnt though... read this and memorise it by heart 😐😐😐...COMMUNICATION😐 I know you're reading this thinking "duh", but seriously it is so easy to miscommunicate with your fellow front of house as well as the kitchen and its already stressful enough having students run the show so just take my advice and make sure shit runs smoothly🤣 A prime example being, when I told Louis I was wearing a coral coloured dress and he responded "I've got a coral coloured blazer... Only to show up in blue - which is not coral (tbh I don't know who was right) 🤣 I've been a headless chicken for far too long 🤣🤣 but it was a whole tonne of fun and an absolutely great experience... Also ALWAYS ASK HOW TIPS WORK... We're still broke students who would rather get a R20 cash tip over a 10% card payment any day (in this restaurant at least) 🤣🤣 °
Served with chanterelles. Stunning. So great, you just might gnaw on the leg bone afterward 🤤
A cook who’s always in the kitchen. (César Ramirez doesn’t like the term “chef”.) A flawless dining experience. A tasting menu where every course elicits involuntary oohs and aahs. A kitchen that has complete command of meat and seafood cookery—it comes out perfect every single time. A restaurant that often lands at the top of many foodies’ “best” list for NYC and the US, regardless of season or year. Perhaps the only thing to surpass César’s culinary skills is the generosity of his spirit. Welcome to Chef’s Table at Brooklyn Fare (CT|BF) 👏
Team: César Ramirez, Mina Do (@newyorkbon), Mike, Allie, Jacqueline, James, and Itzel
No. 3 on @oadtop100 Top 100+ North American Restaurants 2019
Fresh Made from Scratch Beignets ☕️🎭🎊🎨
Similar to doughnuts but French Style 🇫🇷👌🏽
The trick to fluffy beignets is letting the yeast rise, also use a candy thermometer to make sure the oil temp is perfect. #themoreyouknow#baking#pastrychef#beignets
I wonder if caveman discovery of fire was as exciting as this! But this is one of my favorite....Tarte au Citron flambée au Pastis Ricard -Lemon tart flambée with Pastis Richard
Not the first time experiencing this but consistently delicious from @stlawrencerestaurant
Do you know someone with a birthday approaching? Consider our wine cellar or Jan's Room, which can seat up to 6 guests, to ensure their celebration is memorable! 🎉
Call 901-683-0441 to make a reservation for private dining.
A delightful dessert made with cookie crumbles, ice cream and fine slices all made of local coconut making the flavor pop with albahaca and amaranth grain. Served in a coconut shell to keep it fresh and natural. #BALNAK#MEXICANFOOD#MEXICANWINE#FINEDINING#TULUM
0 221 hour ago
®️. Philip Johnson’s Glass House in Connecticut - Living Room. One of the most famous houses in the USA, The Glass House is a large glass rectangle with the only private room being the bathroom, Otherwise the outside and the inside are one and the same. There are no nearby neighbors - living in nature - minimalism. The LR furniture: Mies van der Rohe’s Barcelona Chairs and Chaise (Bauhaus). Philip Johnson - American International style architect - was instrumental in the design of the simple sleek modern skyscraper. - Johnson died in 2005, before that year, I was in NYC and while I was entering the building, a man rushed out and we collided head on - I immediately recognized him as Philip Johnson, having my camera with me, I asked for a phot and he obliged. - Jack Atkinson Founder, Editor, Publisher of ARTS&FOOD MAGAZINE (online only) Link at Profile. .
Great ARTS&FOOD Across America, One Beautiful & Delicious Day at a Time. ™️
| Clementine, Coconut, Tarragon |
By Chef de Partie @johannesleicher for Head-Chef #fredmustert
📸 By ???
📍Restaurant/Location: @restaurantfred ⭐️⭐️
Do you like #finedining ? Follow ⤵️
🔥Follow @dutchcuisine 🇳🇱
Please leave a comment below and "TAG" a friend
📷 All rights and credits reserved to the respective owner(s)