Heirloom Kitchen, Old Bridge NJ

My wife and I enjoyed an absolutely first class dining experience today at Heirloom Kitchen in Old Bridge, NJ.

Food was good, almost shockingly good. I was taken aback at the subtlety of just about every dish we were served. Atmosphere was clean and quirky, somewhere at the intersection of cottagecore, industrial, and kitch. Service was top notch, attentive and professional, from a brigade that couldn't have been much older than my teenage sons.

The menu was a four course prix fixe, including dessert ($89 pp). Tonight's menu featured three or four choices for each course, so we had (difficult!) choices to make. As usual, we ordered extras: a stuffed bread course (which was amazing, both sweet and savory, with onion jam and a whipped feta spread), as well as two a la carte dishes as an additional course, (which the staff sequenced perfectly, despite our last minute addition).

Our first course was a raw cured snapper served in watermelon lime broth and a chicken liver mousse served on brioche. The snapper was served like ceviche, cured in citrus, but served over a vivid red watermelon broth. The flavor of the lime oil popped with the crisp texture of the fish, and rode nicely over the sweetness of the watermelon.

The toasted brioche was topped with a modest shmear of a velvety chicken liver mousse, which would have been a sensational pairing all by itself. But the bite was taken up several notches with the addition of pickled veg, micro cilantro, and emulsified jalapeno on the plate. The acidic and mildly-spicy pop was so helpful to cut the cloying fattiness that normally comes with chicken liver. Very well balanced and clever to keep the spicy element separate on the plate, allowing the diner to dial in their preferred level of heat.

Course number two consisted of grilled octopus and a baked squash. The octopus dish was a master class in the Maillard reaction: just about every item on the plate was cooked to caramelization, but not a single element had that burnt flavor you get when something is left in the pan a few minutes too long. Eggplant, nuts, capers, potato, and even the za'atar - each cooked to its own smoky sweetness then combined perfectly in a harmony like an exquisite campfire.

The Delicata squash was served in tender cubes over acorn squash rendered as a mousse and had several different textures across the dish. The apple mostarda complimented the squash in both a expected yet surprising way. That familiar homey flavor of simple baked apples with squash and cinnamon took on a much more sophisticated demeanor in this context.

Our third course was a pan-seared fluke and a pork belly deconstructed "tamale". The fish had a great crust and flavor, but could have maybe used one minute less in the pan. But we like our fish under rather than over, so it might have been personal preference. The pepperoni butter was the most surprising element, and one we are going to try to replicate. Each of the other elements - the cassoulet, the sofrito, and the caponata - were executed well enough to stand on their own; in combination, they supported the fluke without overwhelming it.

The pork belly was cooked "birria" style, a slow-cooked stew with meat and spices. This dish was clever and incredibly flavorful, with a generous portion of extremely moist and tender pork belly. The corn portion of the deconstructed tamale was served central to the dish, as a simple rectangle covered in the mole sauce. I enjoyed the texture that the corn and wax beans added to the dish, especially given the silky tamale/mole centerpiece. My only wish was that they had gone with a birria "tatemada" style of cooking, where the pork belly was crisped up after being stewed. I missed the sensation of crispy pork fat in my tamale, and I worry that the large moist fat cap on the pork belly might turn off some patrons. But that's just a tiny tweak, not at all a complaint.

Our bonus course consisted of a pasta dish (Sorpresine), and the duck breast we thought we had to sacrifice in lieu of the pork belly. When our server told us in casual conversation that we could add dishes a la carte, we jumped at the chance to fill in with some of the dishes we had missed. Sorpresine (meaning "little surprises") is sort of an unstuffed version of ravioli. Just folded and cooked, this pasta was served with a sticky-sweet peach agrodolce, tiny tomatoes, and a very moist stracciatella cheese, sister to ricotta. We were so pleased we were able to get this complex yet rustic dish into our menu. It simultaneously felt subtle and lush in my mouth while being reminiscent of Sunday dinners at my grandma's house.

The duck breast was served in a Jamaican style, with a dry jerk rub, a habanero jus sauce, and braised cabbage and squash. The large portion of duck breast was cooked perfectly medium rare, a lovely light warm pink in the center. We cut it into medallions, and smeared each through the spicy jus. While I loved the flavor, I really wanted a more substantial jerk sauce, sticky and clinging to the meat. This dish had such an island inspiration but fell slightly short on the thin jus. The cabbage was tasty but slightly overly-salted to my palate. All of the other flavors were spot on, however, and I wouldn't hesitate to order it again.

Last course was dessert: we had the hush puppies, and the inspired combination of basil mousse/olive oil cake/Parmesan ice cream. I have to admit I wasn't wild about the hush puppies. Served with caramel popcorn and a smear of creme "elote" anglaise, this clearly chef-inspired dessert fell flat for me. I wanted more fresh in-season fruit, instead of the one lonely bit of peach and gooseberry. I wanted more delicious sauce, instead of the tiny smear. The hush puppies and popcorn were fine but their focus should have been reversed, IMO.

The other dessert was a delightful exercise in contradiction and challenging your preconceptions. Basil mousse, parmesan ice cream, olive oil cake, pine nut brittle - this sounds like the ingredients to a nice savory pesto dish, not a dessert. However, here's a chef's dessert that knocked the ball out of the park on so many levels. The olive oil cake was a moist platform for the ice cream and a tart lemon curd. The pine nut brittle paired as expected with the basil ice cream but the surprise was that it works as a sweet dessert as well as in a savory main. This dish was just over-the-top clever in its conception, almost like it was the response to a dare: "Make a pesto dish, but dessert - go!" However the good balance of sweetness and acid from the lemon and texture from the brittle, all melting together and soaking into the tight crumb of the cake was so startling in its "challenge accepted", perfect execution.

Again, service staff was exquisite, more attentive than many restaurants asking twice the price. Busers were on the move continuously but not obtrusive. Runners knew their food preparation and could answer questions thoughtfully. Our server was funny, engaging, offering her own thoughts and opinions while remaining thoroughly professional throughout

Decor was an interesting mix. Edison bulbs, black fixtures and flatware. Seating that matched but also seemed to come from a yard sale. A library of cookbooks and an open kitchen all contributed to the informal, casual feel. I thought the music was at times a bit too loud for easy conversation though. Our server told us the restaurant started life as a cooking school, and in fact still offers cooking and baking classes, as well as a multi-course tasting experience on Sundays.

Please forgive the extensive review here. I feel like this restaurant is quite possibly one of the best in the state. More than being a "hidden gem", this experience was easily a 5-star fine-dining experience, tucked into a little strip mall off Route 9 in Old Bridge. I literally do not know if they're aware of the incredibly high quality of the experience they offer, and the value you get as a patron. But I suggest you bring an adventurous palate and a few friends for dinner at Heirloom Kitchen before they wise up, put linen tablecloths over their neat wooden tables, and double the prices. But even if that happens, you can count on seeing me there (just wearing my jacket and tie).

Happy Eating!

"There is no more sincere love than a love of food." Buy Puttu Biriyani from Khaleesi right away.

For bulk orders & Party orders Khaleesi Grills & Restaurant Bedazayed Call: +971 56732 0231

Daylesford Gourmet Tour 1 of 3. 👨‍🍳 Tuesday Dinner. Rolex Daytona and Omega Speedy (+ Blackout Explorer🤫) at Lake House Daylesford @lakehousedaylesford For a restaurant that has been an Australian institution for decades, the modernity of the dishes surprised me a little (pleasantly, of course). The ingredients were so fresh, the green salad was probably the tastiest I had ever eaten. Definitely worth a visit. Thank you Filippo for your hospitality! #rolex #lakehousedaylesford #116520 #14270 #explorer #daytona #finedining #gourmettraveller #restaurantreview #delish #rolexwatch #rolexwatches #andychanfood #andychanhotelroom #omega #blackoutexplorer #mark1dial #foodporn #foodie #speedmaster #watchenthusiastsmelbourne #watchenthusiast #aph #watchfam #travel #restaurantguide #lakehouse #daylesford #gourmettour #michelinstar @mondanibooks @mondaniweb @mondanidoc @hodinkee @phillipswatches @rolex @rolexcollectorsaustralia @rolexcollectorsaus @rolexcollectoraustralia @rolexcollectors @andychanrolex @timedealerhotmail @wristporn @wristwatchporn @bobswatches @rolexcollectorsoz @rolexknowledge @rolexinformation @rolexpassionreport @rolexpassionmarket @watchbox @chronext @watchfinderofficial @watchpro @christieswatches @sothebys (at Lake House Daylesford) https://www.instagram.com/p/Cg5iA58B0Lw/?igshid=NGJjMDIxMWI=

I know we’ve all been to @canesandlemons_abuja and we all know how bad the service is and how mid the food is so let’s not beat a dead horse. What I’m not seeing enough of is how ridiculously expensive it is for casual dining. The Honey Ginger wings pictured here are off the starters section on the menu and they are quite decently priced but the rest of that menu? Seventeen THOUSAND whole CBN Naira for fried yam balls? N17,000?? Lmao granted they’re called Yam Croquette Bites but let’s be honest, that’s what croquettes are, dears 😂😂 Or N10,000 for sweet potatoes…I just…on the starter menu for a casual dining spot that copies the aesthetics of Da Paolino restaurant in Capri? Come on now 😂 Honey Ginger Wings - ₦4900 #food #abuja #foodanddrink #photography #nigeria #instagrammers #restaurants #review #restaurantreview #igers #instagood #photooftheday #foodporn #picoftheday #instalike #instadaily #instafood #foodie #delicious #yummy #instacool #foodstagram #dinner #foodblogger #beautiful #photographer (at Abuja, Nigeria) https://www.instagram.com/p/CohD5CNjoX0/?igshid=NGJjMDIxMWI=

Mazatlan-Lincoln City

Where:  Mazatlán Mexican Restaurant, 828 NE Hwy 101, Lincoln City, OR 97367

What: General Mexican food goodness, and some amazing queso

Thoughts: Met up with the gals on a weeknight to take in some much-needed downtime over great food.  This place never lets us down, and from what I understand the margaritas are fantastic (not a margarita person).

We decided to eat at Salipit Coffee Farm, a restaurant in Magallanes, Cavite. It's our first time eating here, and it's a long way from home. Our route here is rocky, and the location is slightly secluded and dark, so it is best if you eat here early because if you are not familiar with the location, you will get lost on your way, but the good thing about its location is that you will be close to nature. We actually did not turn on our car's air conditioning because the air was chilly and fresh. I really enjoyed and appreciated the view of the road on my way here. I believe it took us nearly an hour to arrive, and I was blown away by the view. I couldn't stop myself from snapping a photo of this stunning place. The area is spacious, and you will feel at ease eating here. It would be ideal for a family gathering, in my opinion. Their restrooms are clean, and they require you to remove your shoes before entering the restaurant. Don't worry, they'll let you use their slippers for their customers, and the floor is spotless. The only issue I can think of is that this restaurant's location is too far away, especially if you live in the city. It's a little difficult to find, especially if you're visiting for the first time. But, despite the distance, it is still worthwhile to visit this lovely place. I will definitely return to this cozy restaurant.

Yebo in ATL

Finally made it to Yebo. 

Had mushroom burrata to start. Pleased, but not overwhelmed. Presentation could have been better – mushrooms were everywhere, but the flavor was good.

First cocktail is quite refreshing: something called a Haus Cooler. It’s good, but I’m ready to be wowed. The vibes are right though. I’m the only one with an iPad out at the table, but I have a perfect seat along the back wall where I can see everything. There is one guy at the bar with his laptop out as well 😂 I suppose the work is not gona do itself.

Mixed crowd, very into their own little bubbles — I like it here.

Fast forward to dinner – I ordered the halibut and it was fine. 7.5 out of 10. Whoever made it could obviously cook, but it lacked depth of flavor by a mile. There was a light cream underneath to wet the palate – that was pretty good. The broccolini just absorbed it like a little bath. That was pleasant, but overall I needed some salt. 

For my dessert, I can’t remember what it was called but I do remember getting the vibe that it had been sitting in the refrigerator just waiting for me to order it. It was very cold. Like, not refrigerat-ed cold but refrigerat-OR cold, and I just don’t like that. I know restaurants have processes and operational efficiency to consider, and I do appreciate the speed of the service in light of this. However, there’s a fine line between being so fast that it gives buffet at the all-inclusive resort with the desserts that they’ve been refrigerating and serving all week. Freshness might be an illusion, but it’s important to do your best there — that’s all I’m saying.

I also ordered the frozen espresso martini, since the waiter told me it was like a dessert. I imagined it to be a boozy version of the frozen hot chocolate at Serendipity – maybe that was my bad. The glass had clearly been in the refrigerator, and it was a nice touch. But there was nothing frozen or even frothy about the martini. When I asked my waiter why, she told me ‘sometimes their blender doesn’t work.’ It was giving McDonald’s, and I hate that for them and I hated it for me even more. Maybe it was the iPad I brought with me, but I felt like a food critic with nothing nice to say. Ugh.

Bottom line:

Would I go back? Yes, the vibes were good, the prices were not outrageous and there was something charming about it that I just… liked. Maybe it was the people. I’d go back again, but I wouldn’t go back starving.

Were the drinks good? Yes, they were. The frozen espresso martini — albeit, not frozen — was very strong, punched me right in the chest LOL.

Food: 7.5/10

Drinks: 8.5/10

Vibes: 8.8/10

Service: 8/10

𝐆𝐨𝐨𝐠𝐥𝐞 𝐌𝐲 𝐁𝐮𝐬𝐢𝐧𝐞𝐬𝐬 𝐑𝐚𝐭𝐢𝐧𝐠 - 𝟒.𝟓⭐

Visit Tikka Masala Restaurant and Enjoy your favorite Indian dishes 🍱🫕 Or Place your order online at - 🌐 https://tikkamasala.us/order-online 📧 Email us: [email protected] 🎯 Follow us on- https://www.instagram.com/tikkamasalaus/

Parola Seaview Restaurant 📍Danao, Cebu Parola (from the Spanish word “Farola”) coined to mean “Lighthouse” is situated perfectly in Sands Gateway Mall, blessed with a 180° view of the sea. This al fresco restaurant developed by Creative Cuisine Group, has a very relaxed and homey interior design, with the use of native materials giving pride to Filipino handicrafts. You may choose to sit in the shaded area during lunch hours, which was the time we went there, as it’s still quite hot and humid despite the weather, but I would imagine it to be better during sunset and the evening , and would prefer to sit in the second floor with fresh evening air and a bottle of ice cold beer. They offer a wide range affordable menu for groups. Our group of six is already full and satisfied with our orders of: Baked Scallops (₱210) Voluptuous scallop meat baked in their shell with a generous amount of cheese. Bistek Cebuano (₱325) One of their special dishes, is this Bistek Cebuano, which is not very different from our local version, but it has this special herb put into it that changes the whole flavor. Definitely one of the dishes that we love here. Kare Kare with Bagoong (₱345) Not all are made equal when it comes to this dish, but being my favorite, I could attest that it is very good with passing marks. I love the creamy peanut sauce and the bagoong, probably homemade, suits it’s best. Black Pepper Shrimps (₱235) This simple dish has a very flavorful sauce that is best paired paired with plain rice. Couldn’t get enough of it. Piña - Guava Mix (₱225) At first, we were shocked by the price of this drink because it is higher above what other restaurants price range is. However, we were surprised by how delicious this concoction actually is I just hope that it is more fresh fruit than powdered. All in all, I would give this restaurant rating a four out of five (🌙🌙🌙🌙) with perfect ambience, , delicious food, affordable prices, and quantity, and good service. #gastronomicaladventuresph #gastronomicaladventures #restaurantreview #GAPH #parolaseaviewrestaurant #danao #wheretoeatindanao #danaorestaurants (at Sands Gateway Mall Danao) https://www.instagram.com/p/CpZD4CZhuSk/?igshid=NGJjMDIxMWI=

Blacklock - Soho

In a small basement in the middle of Soho this ‘hidden’ gem is worth the trip. Their small menu of mostly chops means you know they do their one thing well. The ‘Chop sauce’, somewhere between gravy and peppercorn sauce, needs to be bottled and sold in all stores. 

Would recommend.

Kura Revolving Sushi Bar - Edison and Fort Lee NJ

Restaurant review

I totally get and appreciate the novelty of conveyor-belt sushi. It's exciting watching the dishes glide by. You get to pick stuff that looks good, like a buffet, but you don't have to move - the food comes to you. And with the touchscreen at each table, you get to order anything from the full menu and it is delivered via a second conveyor directly to your table. Super cool.

However: (and these are big howevers)

1. It's expensive. We had lunch for 6 people (4 adults, 2 children) and the bill came to $310. Adding a tip brought it to $360. ($60 per person). That's about double what we would have paid on a weekend at an all-you-can-eat Japanese restaurant. You pay $3.55 per plate, plus any extras (drinks, special orders, etc). But there's only a few bites on each tiny plate. It's not uncommon to eat 10-20 plates per person, and they add up.

2. The sushi is just not that good. I mean, it's fine. Not exceptional. Not inspired. Just fine. There's not a huge selection of either maki or nigiri either on the full menu, and there's even less on the conveyor. We had a few things that were not great (eg the takoyaki were uncooked inside). A few standouts: the wagyu nigiri was really tasty and has great smoky notes; the ramen broth is very tasty and a rival of other dedicated ramen restaurants.

3. You can't customize *anything*. Don't want the spicy mayo? Extra green onions? Allergic to sesame seeds? Too bad. There's no way to customize anything on the touchscreen. (Full disclosure, we didn't ask a human server, so maybe we could have gotten it that way )

4. The variety on the conveyor depends highly on where you are seated in the dining room. The plates are filled in the kitchen and progress in a line past every table without being refilled until they reach the kitchen again. Lowest-numbered tables eat first. (Maybe tip your host before being seated?).

** And there's no sashimi anywhere in the restaurant. So if you don't eat rice, you're pretty much SOL. **

Those are the biggest challenges i had myself.

A few other nits:

- the servers weren't as attentive as i would have liked, despite a dedicated call button on the touchscreen

- the touchscreen itself was sort of hard to access. High up above the table, it put the two people next to it responsible for the whole table's orders.

- tables fit exactly four. Don't try to bring a large group. They'll try to make it work, but it's not at all comfortable. In fact, the whole place is kind of snug.

I don't want the overall impression here to be incredibly negative. There's lots of positive here: the food is tasty, no challenges with cleanliness or decor. Everything worked - which is saying a lot given the amount of automation required to make this place work. And it's cute and clever!

Make sure you get the app to "virtually" get online otherwise you're facing 1-2 hours of waiting.

My takeaway is simple: if you like Japanese food are aren't picky about what you get (and don't have any food allergies), it's probably worth a trip for the novelty alone. But i suspect after you're done, you won't want a second visit.

Happy Eating!

World Brain Day

#WorldBrainDay #brainhealth #humanbrain #brainday #braintraining #braininjury #khaleesiuae #uniquelydelicious #khaleesigrillsandrestaurant

For bulk orders & Party orders Khaleesi Grills & Restaurant Bedazayed Call: +971 56732 0231

🚨Warning: more #foodporn pics! Daylesford Gourmet Tour 2 of 3. 👨‍🍳 Wednesday Dinner. Rolex Daytona “APH” and Explorer “Blackout” at Bistro Terroir @bistro.terroir Good food and great value. Worth a visit. Thank you Stephen for looking after us! #rolex #bistroterroir #116520 #14270 #explorer #daytona #finedining #gourmettraveller #restaurantreview #delish #rolexwatch #rolexwatches #andychanfood #australia #aph #blackoutexplorer #mark1dial #foodie #frenchcuisine #watchenthusiastsmelbourne #watchenthusiast #horology #watchfam #travel #restaurantguide #frenchrestaurant #daylesford #gourmettour #french @mondanibooks @mondaniweb @mondanidoc @hodinkee @phillipswatches @rolex @rolexcollectorsaustralia @rolexcollectorsaus @rolexcollectoraustralia @rolexcollectors @andychanrolex @timedealerhotmail @wristporn @wristwatchporn @bobswatches @rolexcollectorsoz @rolexknowledge @rolexinformation @rolexpassionreport @rolexpassionmarket @watchbox @chronext @watchfinderofficial @watchpro @christieswatches @sothebys (at Bistro Terroir) https://www.instagram.com/p/Cg8UQImLfPe/?igshid=NGJjMDIxMWI=

The true star pictured here is the half eaten plate of dynamite shrimp at the top. It was so good we ordered it twice! The shrimp is crispy and tasty and that bang bang sauce it’s covered in is delicious. The Hot and Sour Chicken soup from Shogan is a recommended dish for mushroom lovers. The soup is good but it was just missing that hit of msg that makes Asian food phenomenal. And honestly, the same thing goes for the Singaporean Noodles pictured. Dynamite Shrimp - ₦5200 🥵 Hot and Sour Chicken Soup - ₦3400 Singaporean Noodles - ₦5900 #food #abuja #foodanddrink #nigeria #restaurants #review #restaurantreview  (at Abuja, Nigeria) https://www.instagram.com/p/CoR3uB_jNBH/?igshid=NGJjMDIxMWI=

Slappage! 🐔🐮🐷 ⭐⭐⭐⭐1/2 #tacostequilathc #foodreview #restaurantreview #blogger #vlogger #critic #tequila #tacos #thc #tequilaconnoisseur #tacoconnoisseur #tacosarelife #birria #shrimp #chicken #steak #spicy #pork #streettacos #authentic (at Dollar General) https://www.instagram.com/p/Cl05p2WuTFO/?igshid=NGJjMDIxMWI=