Third. That place is amazing. Worth the wait.
1 Like
This is my thing from Katzâs. I can get pastrami here in LA, but this⌠had a friend who would ship me a couple a few times a year.
KNOBLEWURST
grill til brown, slice and put on some rye with mustard and kraut.
4 Likes
Das ist Gr8Essen
1 Like
fuck Katz, #teamPastramiQueen
The minute I found Langerâs, eating at Katzâs became a non-option given it comes at the expense of gorging at Russ & Daughters next door.
3 Likes
Fact. We got Langerâs no reason to waste stomach space in NYC for Katz.
1 Like
Shunji Japanese Cuisine: Honmaguro akami zuke and uni duet (murakami from San Diego & Hokkaido bafun) chirashi with house-made tamagoyaki, kyuri, and Shunji-sanâs special âuni shoyuâ (concentrated uni sauce). Woweewowwow⌠That uni shoyu is powerful! It really packs a flavor punch!
J_Lâs house Japanese potato salad, with backyard Japanese cucumbers⌠Goes well with Kingâs Hawaiian buns and BBQ steak, corn and squash.
21 Likes
Potato salad looks great.
1 Like
That Dewazakura âGreen Ridgeâ Junmai Ginjo sake is dope stuff too!
1 Like
@Bagel awesome write up! Do you know if jimmy sugishita is still offering his chirashi bento or just this variation? i heard aburiya raku closed 
he is based elsewhere now?
He still offers both bento and chirashi.
Cooking out of his home in Arts District.
5 Likes
thank you @moonboy403 
i know what iâm ordering this week then
1 Like
Providence En Voyage #3: The Golden StateâŚ
This week, we explore our home state of California! Thereâs a lot to be proud of here.
First course: Alderwood house-smoked Liberty Farms (Sonoma) duck breast, Rieger Farms flavorosa plums and Scarborough Farms arugula, frisse, red orach and sungold tomatoes, topped with sour plum & kalamansi vinegar dressing⌠The sour plum, veggies and duck are a perfect match.
Bread: Tehachapi Grain Project Abruzzi rye and red fife sourdough⌠Lots of nutty character - I couldnât stop picking at it.
Main course: Line-caught Halfmoon Bay breaded king salmon (with Munak Ranch tomato vinaigrette and California fleur de sel), Dwelley Farms Brentwood sweet corn succotash (Romano beans, celtuce, Nardello peppers)⌠I gotta say, the fish was not as tough to cook as I had feared. It turned out wonderfully moist on the inside after letting it sit for a few minutes off the heat. The breading was delightful. And that corn succotash was splendid in and of itself.
Dessert: Harryâs Berries crème fraiche strawberry nectar tart⌠This was also fantastic! The pastry, creme fraiche all worked to bring out the best of that gorgeous gaviota strawberry flavor.
Wine: Pinot Grigio, Alois Lageder 2017
Bravo, Team Providence! Canât wait to see (and taste) what you cook up for next in the seriesâŚ
18 Likes
Takeout dinners at your house still look like gorgeous plating at restaurants. Bravo!
2 Likes
Looks wonderful. Is that an order for 2?
One! #stillgotleftovers
1 Like
Thatâs a very generous portion!
1 Like
Fat and Flour x Antico
Sour Apple Pie with Browned Butter Crumble + Scoop of Honeycomb & Vegan Coconut Caramel
Vegan Coconut Caramel
Sour Apple Pie
8 Likes
how was the coconut caramel?
1 Like
The coconut is subtle but lasting. It really lingers. While the caramel takes over at first before fading away.
1 Like