This revered barbecue mainstay is known for its smoked meats, lunch and dinner buffets. The restaurant specialized in barbecued mutton, churning out thousands of pounds of the meat for the successful 350-seat restaurant and huge catering business. From bone-in ribs to loins and shoulders, the meat is hickory smoked using traditional low-and-slow methods and bathed in a spicy, vinegary mop that gives it a beautiful crunchy crust. Don’t miss their famous lunch buffet, a monstrous 40-foot table groaning with barbecued mutton and home-style sides such as homemade mac n’ cheese, ham hock-studded beans and corn muffins. Opened in 1963 with just 30 seats, the family-run restaurant now seats 350 and serves more than 350,000 meals a year. Famous diners include former President Bill Clinton, former Vice President Al Gore, former second lady Marilyn Quayle, former U.S. Sen. Evan Bayh, Jim Nabors, Bill Monroe, Pam Tillis, William Shatner, Kevin Costner, Reba McIntyre and Emmylou Harris.
Ta'am at first glance, will seem non-descript and uninteresting but the food served here, more specifically the Arabian food here is anything but "non-descript" and "uninteresting." Oh, the food is descript alright. So damn descript..
Seriously though, the quality of the meat here is something short of a revelation. The lamb will completely fall off the bone when you give it a gentle toss, that's how tender the meat is. We have rarely tasted such tender, succulent cuts of lamb in any restaurant in Bangalore before!
Their best dishes in our opinion, are the Laham Mandi (flavoured rice served with meat broth and cuts of lamb meat) and Pepper Laham (lamb cooked in a pepper spice mix). The flavours are intense and the complexity of the flavour profile speaks of hours of labour and patience; something, a lot of restaurants cannot boast of.
Bangalore has really opened itself up to quality fusion food in the past few years. The menu at Farzi Cafe is reflective of "Modern Indian" cuisine, which simply put, is Indian cuisine served with small yet quirky touches of international cuisines. It is clever in its use of basic molecular gastronomy and ensures that the use of modern cooking techniques do not distort, but rather, add to the authenticity of the original Indian classics. At Farzi, we have found the Kerala Parotta with Pork Belly Fry and the Mango Duck Curry with Red Rice to be excellent. The green mango curry is thick and tangy and wonderfully cuts across the richness of the duck meat. The pork belly, on the other hand, is addictively crispy on the outside and tender and juicy inside. It pairs rather well with the flaky parotta (a Kerala-style flatbread made of plain flour).
Not only is the food at Farzi mention-worthy, but so are its cocktails. The bar menu sports an impressive range of classic cocktails with fun little Indian tweaks to them - something totally worth trying.
Owned and run by the Koshy family hailing from Mavelikkara, Kerala, Koshy's dates back to 1941, having not just witnessed the Independence of India but also entertained notable public figures like former Indian Prime Minister Mrs. Indira Gandhi. Koshy's even today remains one of Bangalore's most revered restaurants.
The coffee and a plate of their iconic smilies have accompanied most business and casual meetings in Bangalore. But what really stands out in their menu is the Fish Curry and Rice, Grilled Pork Chops and the Appam and Mutton Stew. The fish curry combines fresh fish in tangy coconut perfection. The pork ribs have a charred exterior and are soo succulent on the inside; leaving you craving for more. Koshy's is about living the Old Bangalore experience more than anything else.
A baida roti is not your average roti. This Parsi favorite is essentially a flatbread made with plain flour which is stuffed with minced mutton, then coated in egg and shallow-fried. The mutton baida roti served at Khan Saheb is the stuff of dreams. Apart from a generous meat filling, the meat is spicy enough to complement the roti rather than overpower it. The divine mint chutney that comes along with the roti is worth a mention. The freshness of the chutney makes for a nice contrast to the somewhat greasy and rich roti.
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Voted the No. 2 Best New Restaurant in America in 2016 by “Bon Appetit,” Filipino-American chef Tom Cunanan and co-owners Genevieve Villamora and Nick Pimentel have a hit on their hands. Packed with flavor, the ginisang tulya (clam stew) makes the two-hour line worth the wait for one of the 24 coveted seats inside their small Filipino eatery. Luscious littleneck clams with tiny pieces of Chinese sausage in an XO sauce made with coconut are all sopped up with the house-made savory donuts.
Pro tip: To snag a seat at this super popular no-reservations spot, show up at least two hours before the doors open at 5:30 p.m.
You must know that my last meal on this earth will be sushi if I have anything to do with it and my husband as well, so we are HUGE sushi fanatics. We have eaten more raw fish than all the cooked food we have shared over the fifteen years we have been together and that just shows you how much we love it. After living in Los Angeles, New York, and Miami we have had some amazing sushi, sashimi, and cooked Japanese food. That said we have been looking forward to trying this new super hip sushi place in downtown Durham for a while and I finally had the chance to have lunch there last week.
The fish was amazing, very fresh, clean and simply presented. The portions are ample and there are just enough choices to make everyone happy. The atmosphere is quite stark, grim and very dark, with gray walls and a dark floor. It has low ceilings, as it's in the basement of a building, and it could be a little colorful to give it a cozier vibe.
I think for dinner the cost would be double of what I spent for lunch and at $30 for a decent amount of food but (not really enough) I think I will save this for later when I have landed a great contract for one of my team building events.
I have been to the Bleu Olive twice for dinner and enjoyed it immensely. They are a family owned business on Hillandale Road that leans towards Greek as well as other Mediterranean dishes. The best choices are their appetizers and we have enjoyed a number of them on our last visit, all very good with ample portions. I recommend choosing a number of appetizers instead of an entree and you can't go wrong. My favorites are grilled octopus ( perfectly cooked), tirokafteri ( roasted red pepper and feta dip), tsatsiki, pan-seared crab cake and their hummus.
On a second visit, I had their seared sea scallops on a bed of garlic mashed potatoes with a mushroom sauce. Nothing Mediterranean about this dish but it was delicious none the less. They tend to lean towards mainstream items for their entrees so if you want to have the Greek experience stick with the appetizers.
Great service, low lighting, cozy atmosphere.
20 minutes outside of Quito in the valley of Sangolqui lies a legendary site serving pig roasted in a clay oven that is as good, or better, than anywhere in the world. Outside, as many as six whole pigs start the day to be roasted, chopped, fried and served in any format you might imagine. We recommend a plate of hornado (roast pig) and a plate of chicharron con mote (fried pig skin with giant corn). This is an absolute benchmark dish for Quito, Ecuador, and indeed, Latin America.
This Fountain Valley eatery is known for its modern American tapas, home-grown ingredients from the onsite garden, and handcrafted mocktails. But the wow item here is the whole Kurobuta pig’s head, with 15-hour sous vide, green onion roti, garlic paste, salsa roja and tiger sauce. Served on a platter, it’s enough for your entire party to share. There are no words to describe the allure when it arrives at the table. Pull the fork-tender meat off the head and enjoy!