French Restaurant – Le Physalis Restaurant http://lephysalisrestaurant.com/ Tue, 26 Oct 2021 13:29:59 +0000 en-US hourly 1 https://wordpress.org/?v=5.8 https://lephysalisrestaurant.com/wp-content/uploads/2021/07/icon-2-140x136.png French Restaurant – Le Physalis Restaurant http://lephysalisrestaurant.com/ 32 32 The superb French gourmet restaurant Bleu Blanc reopens its doors https://lephysalisrestaurant.com/the-superb-french-gourmet-restaurant-bleu-blanc-reopens-its-doors/ https://lephysalisrestaurant.com/the-superb-french-gourmet-restaurant-bleu-blanc-reopens-its-doors/#respond Tue, 26 Oct 2021 12:05:36 +0000 https://lephysalisrestaurant.com/the-superb-french-gourmet-restaurant-bleu-blanc-reopens-its-doors/ It’s back with a brand new card … When it comes to gourmet French restaurants in town, Bleu Blanc has always been a popular choice. It recently closed its doors for a short break, but now it has reopened them in the hotel which is now known as St. Regis Downtown Dubai (it used to […]]]>

It’s back with a brand new card …

When it comes to gourmet French restaurants in town, Bleu Blanc has always been a popular choice. It recently closed its doors for a short break, but now it has reopened them in the hotel which is now known as St. Regis Downtown Dubai (it used to be the Renaissance Hotel).


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Visitors can expect the same beach-chic (albeit refreshed) interiors with whitewashed tables, cool wood chandeliers, huge ornate or distressed mirrors, a huge wall of lavender, and hues of blue. sailor and white. There is a cool bar, nice little tables and long banquettes for big parties.

What has changed at Bleu Blanc is the chef and the menu. Newly appointed chef Paolo Lostia has created an exciting new menu filled with dishes that make the most of authentic French flavors, which are served with perfect finesse – Instagram at your fingertips.

This farmhouse-style bistro in the south of France offers a comfortable and sophisticated setting for dining with friends, family and even business travelers. It specializes (but not limited to) in oysters and seafood and has an extensive wine list to pair beautifully with your palette.

The St. Regis Downtown Dubai opened very recently in October. There are 298 luxury rooms and suites at the hotel, overlooking local landmarks such as the Dubai Water Canal and the Burj Khalifa, the tallest building in the world. The floor-to-ceiling windows of each luxuriously furnished room make the most of the surrounding view.

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Coming soon: the hottest new bars, restaurants and beach clubs

Bleu Blanc, The St. Regis Downtown Dubai, Dubai, open daily from 6 p.m. to midnight. Phone : (0) 4,512,553. bleublanc-dubai.com

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Violations and passes near me https://lephysalisrestaurant.com/violations-and-passes-near-me/ https://lephysalisrestaurant.com/violations-and-passes-near-me/#respond Mon, 25 Oct 2021 02:58:06 +0000 https://lephysalisrestaurant.com/violations-and-passes-near-me/ Staff | The Florida Times-Union What are restaurant inspectors looking for? Each inspection report is a “snapshot” of the conditions in the restaurant at the time of the inspection. On any given day, an establishment may have fewer or more violations than what was noted during its most recent inspection. GINNY BEAGAN Ginny Beagan, TCPALM […]]]>

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Our digital restaurant inspection database is updated daily with the latest Jacksonville area restaurant inspection reports.

You can use the database to search by county or by restaurant name. And you can see which restaurants have been fined and which have been forced to temporarily close as an emergency.

Each week, we’ll share which restaurants in the area have passed their inspections, while also highlighting which ones have the most violations.

COVID-19 Relief: Restaurants have received millions in pandemic aid. Search for beneficiaries in Jacksonville and Duval County

SoNapa, Whiskey Joe’s and Texas Roadhouse: Jacksonville restaurant openings, September closings

Florida Restaurant Inspection Database: Find recent inspection reports for your favorite restaurants

Here are the reports from October 11 to 17.

Rigo’s Grill & Cantina, 8209 W. Beaver Street, Suite 200

Country Inn & Suites, 7035 Commonwealth Ave.

Jacksonville area restaurants have issued an emergency order

Jax Market Place Take-Out # 1, 614 Pecan Park Road

Publication date: October 16 | View report

Jalapeno Express (mobile food vendor)

Publication date: October 14 | View report

Urban Grind Coffee Company, 45 W. Bay St.

Publication date: October 14 | View report

McDonald’s, 9841 boul.

Publication date: October 11 | View report

Hooters at the Whopper’s House: A look at popular restaurant chains that started in Florida

Consequences of COVID-19: Are Jacksonville Restaurants Recovering From The Pandemic? Some are but others not so much, say the owners

Dinner on the beach, 880 A1A N.

Inspection date: October 11 | Total number of offenses: 28

CJ Crab House And Seafood, 5892 Norwood Ave.

Inspection date: October 12 | Total number of offenses: 24

Emperors Gentlemen’s Club, 4923 University Blvd. W.

Inspection date: October 11 | Total number of offenses: 24

M Shack, 641 Crosswater Parkway, Ponte Vedra

Inspection date: October 11 | Total number of offenses: 23

Jackie’s Seafood Market, 5658 University Blvd. W

Inspection date: October 14 | Total number of offenses: 23

Jax Fish-Shrimp-Chicken, 847 Dunn Ave.

Inspection date: October 12 | Total number of infractions: 22

Southern Grounds & Co., 3562 St. Johns Ave.

Inspection date: October 14 | Total number of offenses: 20

Crowne Plaza Jacksonville Airport / Savannah Bisto, 14670 Duval Road

Inspection date: October 14 | Total number of offenses: 20

Bj’s Restaurant & Brewhouse, 15022 Max Leggett Parkway

Inspection date: October 12 | Total number of offenses: 19

Mojitos Bar and Grill, 8206 Philips Highway

Inspection date: October 12 | Total number of offenses: 18

Japanese Steakhouse Fujiyama, 13141 City Station Drive

Inspection date: October 12 | Total number of offenses: 17

La Nopalera Mexican Restaurant, 12640 Bartram Park Blvd.

Inspection date: October 11 | Total number of offenses: 16

Osaka Japanese Steakhouse, 9651 Crosshill Blvd., Suite 12

Inspection date: October 11 | Total number of offenses: 16

Krystal, 5707 University Blvd. W.

Inspection date: October 14 | Total number of offenses: 16

Dunkin & Baskin Robbins, 5150 University Blvd. W.

Inspection date: October 11 | Total number of offenses: 15

Bagels R Us, 14185 Beach Blvd.

Inspection date: October 14 | Total number of offenses: 14

Hungry Howie’s, 5613, boul. W.

Inspection date: October 11 | Total number of offenses: 14

KFC, 4495 Roosevelt Blvd.

Inspection date: October 12 | Total number of infractions: 13

Aloft Jacksonville Airport, 751 Skymarks Dr.

Inspection date: October 12 | Total number of infractions: 13

Philip Sushi, 9475 Philips Highway

Inspection date: October 15 | Total number of infractions: 13

Recent restaurant news in the Jacksonville area

Opening: First Watch opens 10th Jacksonville restaurant at Ortega Park mall

Opening: Huey Magoo’s opens Northeast Florida’s first restaurant in Jacksonville Beach, more to come

Opening: Culver’s brings more ButterBurgers and fresh frozen custard to Jacksonville

Closing: After nearly 50 years, the closure of the Jacksonville Southbank Wine Cellar restaurant

Coming soon: SoNapa Grille to Open Northeast Florida’s First Restaurant in Jacksonville Beach

Closing: After 10 years, Mr. Shack is about to close the Atlantic Beach restaurant

Coming soon: Whiskey Joe’s and Fysh arrive at the Beachwalk mega-project in St. Johns County

Opening: Atrium Cafe reopens at Wells Fargo Center in downtown Jacksonville

Coming soon: Developer: $ 30 million Harbor Lights Jacksonville project including Marker 32 underway

Coming soon: Texas Roadhouse to replace Logan’s at River City Marketplace in Jacksonville

Want to report a food service complaint?

Contact the DBPR Customer Contact Center at 850-487-1395 or access the Hotel and Restaurant Division online complaint form at MyFloridaLicense.com. You can also complete a complaint form and mail it to the division.

Recent Restaurant Reviews

No ‘BONE” about the new pizzeria in Mayport

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Fast Eddy’s Quick Mideast in Baymeadows is particularly nice

Dinner and yurt? To try TSpringfield District for a different culinary experience

ButterBurgers, cheese curds, frozen custard and more: 10 things to know Culver

From the side of the road to the restaurant: Randeez Nutz transforms boiled peanuts from a simple snack to gourmet cuisine

Anejo brings mexican favorites in the urban core

Paris Banh Mi offers a sensory overload with a French, Vietnamese menu

Simple French dishes await you at French Bistro and Pastries

Try your luck on Chancho King’s Ecuadorian cuisine


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Dominic the food critic: Mac Shack https://lephysalisrestaurant.com/dominic-the-food-critic-mac-shack/ https://lephysalisrestaurant.com/dominic-the-food-critic-mac-shack/#respond Sat, 23 Oct 2021 16:02:00 +0000 https://lephysalisrestaurant.com/dominic-the-food-critic-mac-shack/ At OnMilwaukee, we believe in raising all voices and using our platform to support the dreams of others. And that’s what we hope to do for Dominic the Food Reviewer. When I first met Dominic almost two years ago, I was impressed by his passion, curiosity and interest in improving his writing. Over time, I […]]]>

At OnMilwaukee, we believe in raising all voices and using our platform to support the dreams of others. And that’s what we hope to do for Dominic the Food Reviewer. When I first met Dominic almost two years ago, I was impressed by his passion, curiosity and interest in improving his writing. Over time, I not only enjoyed getting to know him better, but he taught me as much as I have him. I hope you not only enjoy reading Dominic’s reviews, but also glean understanding and joy as you see the world of food through his eyes. – Lori Fredrich, editor-in-chief

This weekend I went to Mac Shack, located at 1701 N. Humboldt Ave. where I had the honor of meeting both Chela Maldonado-Perez, who is the General Manager, and owner Ash Mustafa.

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The two envisioned the concept of the restaurant six years ago and opened the Mac Shack in August of this year. Mustafa told me that he was the general manager of I-Hop, but that he loves owning his own restaurant.

Maldonado-Perez helps create the Mac Shack menu and enjoys creativity in coming up with recipes and cooking the dishes. She said all of their macaroni and cheese dishes are made from scratch and are made in a wood-fired oven, so the dishes come out hot and flaky.

Mac Shack kitchen and ovenX

Inside the Mac Shack, the decor is incredibly impressive. The walls are painted by a local artist named André Colbert. The artwork was professionally done and very colorful. Beautifully painted aerial views of Brady Street are painted on the walls and tables.

The entire restaurant and building is completely renovated and has a very modern feel. Mustafa told me that they chose this specific location to open the Mac Shack because Brady Street is really building up with different restaurants and bars. It gets crowded at night too and Mac Shack is the perfect place to go after a night out.

For my appetizer, I tried their Mac Ting, fries topped with cheese sauce, poutine sauce, and fried cheese curds ($ 7.99).

PutinX

The homemade poutine and cheese topped with fries with fried cheese curds were perfectly mixed with the sauce and creamy cheese. It was a well portioned appetizer with such a perfect combination with crispy fries.

For our meals, we were able to taste several types of macaroni and cheese dishes. First, we had a Mac flight with a Greek Freak Mac with chicken on it, a Tuscan Mac with chicken, pesto, and cheese, and Buffalo chicken with a drizzled buffalo sauce ($ 19.99 for a flight of three).

Flight of macaroni and cheeseX

The Tuscan Mac is one of my all-time favorite dishes. The strong pasto aroma with a slight creamy taste was perfect. I enjoyed the Buffalo Chicken Mac because the Buffalo Chicken was tender and I enjoyed the heat and the cheese mixture. The Greek Freak Mac is served with a cottage cheese sauce, tzatziki sauce, goat cheese, spinach, chicken kebabs and kalamata olives. The unique flavors gave it a great tangy taste which I really enjoyed.

I also tried the Brady Street Mac with chili and hot dogs ($ 12.99). The mac and cheese mixed very well with the chili beans and the hot dogs were well grilled on the bottom.

Brady Street macX

It almost reminded me of the chili mac soup I have eaten in the past because of its creaminess and cheese. This mac and cheese was well portioned especially for me as I can really eat. I ate all the mac and cheese chili because it was so delicious.

Dominic at the table with macaroni and cheeseX

When I was done, I told Mustafa his macaroni and cheese were perfect and I couldn’t wait to go back.

I would highly recommend checking out the Mac Shack because of their delicious food, and all of the workers are very positive, personable and a pleasure to talk to.


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New restaurant Tardif’s American Brasserie has opened in far northwest San Antonio | Flavor | San Antonio https://lephysalisrestaurant.com/new-restaurant-tardifs-american-brasserie-has-opened-in-far-northwest-san-antonio-flavor-san-antonio/ https://lephysalisrestaurant.com/new-restaurant-tardifs-american-brasserie-has-opened-in-far-northwest-san-antonio-flavor-san-antonio/#respond Fri, 22 Oct 2021 18:49:41 +0000 https://lephysalisrestaurant.com/new-restaurant-tardifs-american-brasserie-has-opened-in-far-northwest-san-antonio-flavor-san-antonio/ click on the picture Instagram / tardifs_sa The Brasserie Américaine Tardif has opened its doors. Late American Brewery, a new French-inspired restaurant near the Dominion enclave in the far northwest of San Antonio, has started serving. Run by chef Jean Tardif, a graduate of the famous Cordon Bleu de Paris, the restaurant serves classic French […]]]>

click on the picture

  • Instagram / tardifs_sa
  • The Brasserie Américaine Tardif has opened its doors.

Late American Brewery, a new French-inspired restaurant near the Dominion enclave in the far northwest of San Antonio, has started serving.

Run by chef Jean Tardif, a graduate of the famous Cordon Bleu de Paris, the restaurant serves classic French dishes infused with Texan and American flavors, including scallops meunières, French onion soup, oysters and mussels. Elevated shots of American favorites like burgers, pork chops, and barbecue also dot the menu.

Tardif’s, located at 23110 Interstate 10 West, Suite 201, accepts dinner reservations Monday through Saturday, 5 p.m. to 10 p.m. The restaurant will open soon for lunch and Sunday brunch.

So many restaurants, so little time. Discover the latest culinary news from San Antonio with our Flavor Friday newsletter.



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Combining Korean, Irish and more cuisines, a Dublin https://lephysalisrestaurant.com/combining-korean-irish-and-more-cuisines-a-dublin/ https://lephysalisrestaurant.com/combining-korean-irish-and-more-cuisines-a-dublin/#respond Wed, 20 Oct 2021 01:18:28 +0000 https://lephysalisrestaurant.com/combining-korean-irish-and-more-cuisines-a-dublin/ Photos by Claudia Dalby Before falling asleep on a Wednesday night, Kejia Zhang turned to his wife and told her that he had a new idea for a dish. “Bolognese,” he said, he announced. “But I’m going to use a different sauce and a different noodle.” On a recent Tuesday in the kitchen of Korean […]]]>

Before falling asleep on a Wednesday night, Kejia Zhang turned to his wife and told her that he had a new idea for a dish.

“Bolognese,” he said, he announced. “But I’m going to use a different sauce and a different noodle.”

On a recent Tuesday in the kitchen of Korean restaurant Han Sung in the northern city center, Kejia said he was getting ready to try it.

Like his other dishes, he planned to seek inspiration widely, mingling the cooking methods and ingredients he could use in traditional Korean dishes with those of traditional dishes, for example in Italy or France.

“With bolognese, the basic sauce is a tomato sauce. But I’ll use Korean chili paste – a similar color, but a totally different taste, ”he says. He won’t use spaghetti either. “I’ll use fresh cut noodles.”

He loves the combination of fresh cut noodles, chili paste and rice powder. “It will be a little more sticky in your mouth. It will be different, ”he said.

The changing of the seasons made her mind run wild with new ideas. “Now that it’s cold, I’m trying to make a new dish to really warm people up. “

But other things also inspire his cuisine. “I just want to discover new things,” he says.

Invent and reinvent

Kejia’s menu has evolved based on what it includes people born in different places to be used to eating.

“We build our menu, and it’s different from other restaurants,” he said thoughtfully.

He considers traditional Irish cuisine to be heavy with cheese, butter and cream, he says. And with that, “then I just make a new dish. For example, chicken mayonnaise ”.

Chicken mayonnaise is a fried chicken fillet over fried rice, with garlic mayonnaise, traditional Korean chili paste, and a fried egg. “For me, it’s good. And when we leave this dish on the menu, here is the best.

It’s not something you’ll find as a traditional dish anywhere, he says, but you’ll find it at Han Sung.

The menu is something in the middle, he says. “It’s like a bridge.

Kejia Zhang is from Liaoning Province in China, which borders North Korea, so there are quite a few Korean speakers, and there is a lot of Korean food.

There he learned to cook a wide range of foods from all over the world. When he moved to Ireland he wanted to take a cooking class, but it was too expensive.

Instead, he found a job at Bleu, a French restaurant that once stood on Dawson Street.

“If I go to school, I’ll learn something really good. But if I go to a restaurant, I will gain experience, ”he says.

He moved to restaurants, he says, just learning. “I really like it, I change jobs, I really learned a lot.”

Eleven years ago, he opened Han Sung to invent dishes, drawing on all of his experiences. When he thinks he’s perfected a new one, he asks the kitchen staff to try.

Then, after a few adjustments, he will release a small part of it to a few loyal customers. “Until everyone says it, it’s perfect,” he says.

“I like to create flavor and taste. And the traditional is good, but I think the improvement makes a good dish, ”he says.

Like cheese rice

Server Xu Zhang brings a tray with another example of this approach. There is a bowl filled to the brim with bubbling cheese over rice, and a second bowl with red stew – kimchi jjigae.

It’s a very traditional food in Korea, says Kejia. “Maybe for here it’s fish and chips,” he says. It’s “for someone with a hangover.” When they drink jjigae kimchi, it can wake them up. “

Xu demonstrates how to eat the non-traditional Korean-Irish-han-sung version of the dish.

“This is how we usually eat it,” she says. She lifts a spoon and takes a sample of the rice, then slowly plunges it into the bowl of jjigae kimchi. The cheese stretches between the bowls. A spoon of rice soaked in red liquid comes out.

Jjigae is a pleasant shade of orange, with a hint of creamy thickness when blended. In the center, several pieces of soft tofu, and inside the stew, the typical crunchy onion and cabbage.

It’s spicy – a tang that floats around the tongue for a moment, before gently landing at the base of the throat.

Kejia says the cheese is there to combat this. “Maybe people are feeling very spicy, but okay, we can put the cheese on. Let the flavor of the cheese melt, melt the chili or spicy.

Another cheese rice dish is a Han Sung version of a dish called omurice – essentially, an omelet served on a bed of rice.

It was difficult for the kitchen to keep up with the number of people who ordered the traditional version. “It really takes a long time,” says Kejia. “I think we need to do something different.”

So he drew on what he saw in the kitchens here. “Fried rice on the base and cheese – I put mozzarella and cheddar cheese and melt it on top.”

The guest mixes the cheese into the rice and combines with the Korean chili sauce, he says. “It’s a very full flavor.”

“Very simple”

A hubbub of chatter rises to the ceiling, but you can still hear soothing Korean music. Across the counter there is a concentrated atmosphere in the kitchen, still in its tracks after a busy Thursday lunch.

Staff members have late lunches at a side table. A line of schoolgirls storms in, dropping coins and snuggling up comfortably on a long table, before the two of them walk in to order.

When she hears her number called, Varsha Vincent trots over to the counter and returns with a tray of rice bowls and a steaming bowl of peach-red curry.

Another student, Neha Benny, waits impatiently at the table. “We have our usual sweet and sour chicken,” she said, her eyes riveted on the curry.

The couple have been to Han Sung countless times. “It’s very good, it’s very simple,” says Benny. “They make you feel welcome.”

Vincent likes the staff to come and check in while you wait for your food.

Next to them, a family gathers to take a photo together before leaving.

Benny pours their shared curry into his rice dish. “We always come here and share meals,” Benny explains. “Because they also have huge portions. Like, I wouldn’t be able to finish one on my own.

Other curries are usually a bit too acidic, she says. “But it looks like fried chicken with a bit like honey sauce, but it’s also a little bit… like, it’s not just sweet…”

“It’s salty, adds Vincent. “It’s the perfect mix of the two bases.

“It’s the best thing I’ve ever eaten, honestly to God,” says Benny. “It’s so tasty, I just have random cravings.”


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Communion adds late night brunch and happy hour https://lephysalisrestaurant.com/communion-adds-late-night-brunch-and-happy-hour/ https://lephysalisrestaurant.com/communion-adds-late-night-brunch-and-happy-hour/#respond Mon, 18 Oct 2021 21:16:58 +0000 https://lephysalisrestaurant.com/communion-adds-late-night-brunch-and-happy-hour/ Landing on The New York Times listing of America’s 50 most exciting restaurants right now didn’t make it much easier to get a table at Communion. But Kristi Brown and Damon Bomar just gave us more ways to experience the heartfelt, nationally acclaimed Central District restaurant. Communion has just added brunch and happy hour on […]]]>

Landing on The New York Times listing of America’s 50 most exciting restaurants right now didn’t make it much easier to get a table at Communion. But Kristi Brown and Damon Bomar just gave us more ways to experience the heartfelt, nationally acclaimed Central District restaurant. Communion has just added brunch and happy hour on Friday late night on weekends.

Brunch is only on Sundays, from 10 a.m. to 1 p.m. “It’s not a huge menu,” Brown said recently, but dishes like pan-seared shrimp on cheese porridge and corn French toast, along with mimosas, Bomar’s Bloody Marys, and other cocktails during the day, promise plenty of incentives to visit the restaurant in the revamped Liberty Bank Building.

Communion does not take reservations for brunch or for the new late night hours. Every Friday the kitchen stays open from 10 p.m. to 1 a.m. with a menu of late night snacks and aperitif drinks from the beautiful bar at the back of Bomar. Instagram promises an R&B soundtrack for these nights, and the service is only inside.

During this time, yes. It is not easy to guarantee a reservation. Bomar opens dinner reservations for each month on Resy shortly before the start, and tables reserve almost immediately (watch Instagram for more details). But he and Brown want to get the word out: the restaurant keeps “quite a bit” of its tables available for walk-in diners; bar seating is entirely first come, first served. According to Bomar, the restaurant hosted most evenings within 30 minutes to an hour of arriving. Of course, that was before this last round of accolades from the Times. But Brown’s food is worth the wait.



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Tyler Florence’s “guilty pleasure” is super relatable https://lephysalisrestaurant.com/tyler-florences-guilty-pleasure-is-super-relatable/ https://lephysalisrestaurant.com/tyler-florences-guilty-pleasure-is-super-relatable/#respond Sun, 17 Oct 2021 13:59:00 +0000 https://lephysalisrestaurant.com/tyler-florences-guilty-pleasure-is-super-relatable/ What makes In-N-Out Burgers so irresistible? Eat serious claims burgers trigger “all the pleasure centers of the brain,” with American “ooey-gooey” cheese, a sweet toast, high-quality tomatoes and iceberg lettuce, a thick slice of onion and their signature sweet and tangy pickle spread. (Interestingly, as praised as their burgers are, In-N-Out’s fries are notoriously underwhelming, […]]]>

What makes In-N-Out Burgers so irresistible? Eat serious claims burgers trigger “all the pleasure centers of the brain,” with American “ooey-gooey” cheese, a sweet toast, high-quality tomatoes and iceberg lettuce, a thick slice of onion and their signature sweet and tangy pickle spread. (Interestingly, as praised as their burgers are, In-N-Out’s fries are notoriously underwhelming, as the San Francisco Gate and Thrillist).

The fast food chain also has other celebrity chef fans, including Gordon Ramsay, Alton Brown, and Ina Garten (via Taste of the house). The late chef and French cuisine icon Julia Child also once said of In-N-Out’s “Well, that’s awfully good” (via First we feast). Food Network star Guy Fieri, “Chopped” host Padma Lakshmi, acclaimed chef and French Laundry owner Thomas Keller, and Momofuku owner David Chang are also fans. The late Anthony Bourdain, host of “Parts Unknown,” once said hitting In-N-Out was one of his favorite things when he visited Los Angeles. It was often the first meals he ate before leaving the airport and the last thing he ate before leaving. “What can I say about this place? It’s the only fast food chain that I really love,” he once joked (via First We Feast).

Obviously, Tyler Florence is in great company when he craves a fresh and delicious burger from this hot spot.


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The absurd reason McDonald’s employee was assaulted with a French fries shovel https://lephysalisrestaurant.com/the-absurd-reason-mcdonalds-employee-was-assaulted-with-a-french-fries-shovel/ https://lephysalisrestaurant.com/the-absurd-reason-mcdonalds-employee-was-assaulted-with-a-french-fries-shovel/#respond Sat, 16 Oct 2021 12:41:00 +0000 https://lephysalisrestaurant.com/the-absurd-reason-mcdonalds-employee-was-assaulted-with-a-french-fries-shovel/ The recent McDonald’s fries attack is just one of many examples of how fights between customers and fast food workers have grown increasingly violent amid the worker shortage. And, sadly, it doesn’t look like it’s getting any better anytime soon. According to a recent report by National Association of Restaurateurs, 4 in 5 American restaurants […]]]>

The recent McDonald’s fries attack is just one of many examples of how fights between customers and fast food workers have grown increasingly violent amid the worker shortage. And, sadly, it doesn’t look like it’s getting any better anytime soon. According to a recent report by National Association of Restaurateurs, 4 in 5 American restaurants report being understaffed, many struggling to find enough manpower to meet customer demand.

In addition to limiting opening hours, some restaurants are responding to the shortage by reducing the number of service employees at any given time (via the Washington post). And, with fewer people around working the fryer, handling the cash register, and packing orders, that means fast food restaurants might struggle to be, too. quick as they once were.

While it is not known exactly how long the woman actually waited for her McDonald’s fries, it seems the vast majority of people would agree that her reaction was misplaced. Under a message about the incident shared on Facebook Per a Nashville news station, several commentators expressed their horror at the woman’s behavior in the face of such a minor inconvenience, with many describing her actions as “authorized” and “disgusting.” Another reviewer criticized the customer’s complete lack of awareness of the plight of employees, concluding with: “If you don’t want to have to wait, I suggest you prepare your own food.”


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Gazette Chancery is a new traditional French brasserie for Chancery Lane | Latest news https://lephysalisrestaurant.com/gazette-chancery-is-a-new-traditional-french-brasserie-for-chancery-lane-latest-news/ https://lephysalisrestaurant.com/gazette-chancery-is-a-new-traditional-french-brasserie-for-chancery-lane-latest-news/#respond Fri, 15 Oct 2021 07:55:14 +0000 https://lephysalisrestaurant.com/gazette-chancery-is-a-new-traditional-french-brasserie-for-chancery-lane-latest-news/ City workers looking for a new place to have a business lunch or meet up after work should try the new French brasserie Gazette which just opened off Chancery Lane in the old spot Vanilla Black. The restaurant comes from Walter Lecocq, who worked with Alain Ducasse and Gordon Ramsay and was general manager of […]]]>

City workers looking for a new place to have a business lunch or meet up after work should try the new French brasserie Gazette which just opened off Chancery Lane in the old spot Vanilla Black.

The restaurant comes from Walter Lecocq, who worked with Alain Ducasse and Gordon Ramsay and was general manager of Richard Corrigan’s Lindsay House before creating Gazette with Pascal Even in 2007. Since then, the couple have opened three restaurants, in Battersea. , Balham and Putney.

Now, for the first time, they have left South London and opened a new restaurant in the City. They bill themselves as “London’s most authentic French brasseries” and the menu is classic French with dishes like table-cooked steak tartare and other traditional options like duck rillette, tomato tart and mussels and fries.

As with their other restaurants, Gazette Chancery will be hosting what they call their ‘weekly rituals’, so there’s Chateaubriand on Monday, £ 1.50 of oysters on Tuesday, the kilo mussels challenge on Wednesday and Lobster Club on Thursday.

The new restaurant also has a chef’s table and a “dine on site” wine cellar.

gazette chancellery french brasserie london

Find out more about the Chancellery of the Gazette

Where is it? 17-18 Took’s Court, London EC4A 1LB

When? Open now

Find out more: Visit their website or follow them on Instagram @gazettebrasserie

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Feeling 21, 16 and 80 at heart – The Daily Free Press https://lephysalisrestaurant.com/feeling-21-16-and-80-at-heart-the-daily-free-press/ https://lephysalisrestaurant.com/feeling-21-16-and-80-at-heart-the-daily-free-press/#respond Thu, 14 Oct 2021 01:22:57 +0000 https://lephysalisrestaurant.com/feeling-21-16-and-80-at-heart-the-daily-free-press/ Maya Frankel, a 21 year old tea enthusiast, comes to you live from Trident Booksellers & Cafe on Newbury Street. Now that my cool presentation is over, let’s go to first person. I turned 21 on October 4th. It seems strange to finally be the age you both feared and eagerly waited for. For so […]]]>

Maya Frankel, a 21 year old tea enthusiast, comes to you live from Trident Booksellers & Cafe on Newbury Street.

Now that my cool presentation is over, let’s go to first person. I turned 21 on October 4th. It seems strange to finally be the age you both feared and eagerly waited for. For so many years I worried about growing up and how it would change me. I was afraid of getting old and not being myself anymore, but that’s not the definition of growing up.

Growing up means acquiring new knowledge and experiences. Growing up means growing up in yourself – the person you are meant to be. Growing up scared me, but now I can’t wait to meet who I will become and how I will change. The future is uncertain, but the only thing I know to be true is that everything will work out. In my opinion, everyone is destined for greatness and their happiness forever.

The day before my birthday, I stayed awake with my roommate Sam to watch the clock strike midnight and my birthday to begin. We started dancing and singing – amazed to be 21. The birthday I had been thinking about for years had finally arrived. The night was like a dream that I would wake up to anytime. I fell asleep happy and excited for what this year would bring me.

Birthday candles. After recently turning 21, Maya reflects on how exactly she is where she wants to be and encourages us to enjoy every minute of life by staying in the present. COURTESY OF SYNX508 VIA CREATIVE COMMONS

I woke up to 55 degrees Fahrenheit, strong winds and unforgettable heavy rain. Nonetheless, we did due and moved our outdoor picnic inside my apartment. My lovely friends Sam and Watercolor Patch painted with me on our floor while we listened to soothing music. We ordered the Landwer coffee and enjoyed each other’s company, feeling safe from the cold in our cozy Bay State apartment.

That night I went out to dinner with my best friends Julia and Sam. We had fries and I ordered a pink champagne drink. I felt like an adult holding champagne in my hand in a fancy French restaurant. It felt like a movie night where we were running to the Uber in the rain to clap ourselves with champagne on my 21st birthday.

Growing up, I was always the girl who didn’t want to grow old and was afraid of the future. Oh, how the tables turned. I am now the girl who looks forward to every year and the beautiful and exciting opportunities and adventures that I am about to take. The unknown is something to look forward to, not to fear. Think of the unknown as a story that is constantly adding new pages. How can you move forward without all the pages that lead to future moments? The answer: you can’t.

Every experience, good or bad, shapes who you are and who you will become. Sometimes I feel like an 80 year old woman drinking tea and watching a movie at 9 p.m. Other days I feel like I’m 16 again, wanting to run through a city and never stop. Whether I’m 80, 21 or 16, one thing’s for sure, I’m happy where I am. I don’t wonder where I will be in the next 20 years.

It’s strange being 21 in second year. I took a year off, so it makes sense, but sometimes I wonder if I would have felt any different if I had been 18 when I entered Boston University. This thought quickly leaves my head as I remember that I am exactly where I am supposed to be at exactly the right time.

Everyone is exactly where they should be – don’t think otherwise. Wishing you were somewhere else or that you could turn back time isn’t productive for anyone. Remember your past with photos and videos. Stay in the moment when you look up.

Enjoy every minute of this beautiful life. The good and the bad shape who you are, so don’t be afraid when you make a mistake or worry that a decision is the right one. You will make a million decisions and learn from your mistakes. If you don’t do them, how are you going to learn? Believe in yourself and in who you are. Trust that you are exactly where you are meant to be and enjoy the ride.


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