long line ups on weekends. Menu has remained the same for many years and really no need to change it, Love the french toast and the daily specials. Service is always good and food of good quality. Love that they have oat milk as a milk alternative.Great pastries and breads for take...
Need to Know: The lively food concept (with 35+ locations in Italy and worldwide) opened itsdoors in 2019 in the heart of the Marais districtat 37, rue Sainte-Croix de la Bretonnerie, showcasing over 2,500 m2 of high-end Italian products selected from responsible/sustainable artisans, bre...
The food was good (less choices in the vegetarian menu, but good). The breakfast buffet was elaborate with lots of mouthwatering dishes. There is a beach access 400 m by walk, which was not as good when compared to Eden or Paradise beach, but clean and decent as can be. It is not ...
I’m probably one of the few remaining Aussies that has yet to visit Bali. It’s a place that I’m hoping I’ll get to experience in the future but in the meantime, the Balinese “Market Tour to Plate” cooking class which was part of the recent Melbourne Food and Wine Festival pro...
A cook and former restaurant owner, Sainz says one of the features he likes most about Seeing AI is that he can use it to learn the exact measurements he needs when he is cooking. He has a scale that speaks the weights of food, but it only speaks measurements by degrees of 5 grams....
Freshness is the key to Galerna’s food, at lunch or dinner. Chef Iñigo’s experience, honed through years of work in several 3-star Michelin restaurants in northern Spain, really shines in his evening menu based on convivialraciones. Unlike tapas, which technically are meant as a snack,...
signature dish wasCanard Apicious– a honey-glazed waterfowl elicited by mahogany-lacquered Peking duck. One of the first to present an entire fusion menu in Paris was Alsatian chef Jean-Georges Vongerichten at his Thai-inspired restaurant Market, tendering such treats as grilled scallops with lemon...
wine. Picnic tables are conveniently placed next to the betting booths and the track. Our food creations centered on salads (chicken pecan salad) and quiches (Normandytarte aux poireauxor leek tart). Our wins varied but our biggest killing was wiped out when a cook lost the betting receipt....