#DiningOut
Spotted a new Georgian restaurant — Saperavi — on Upper West Side on Amsterdam and couldn’t hold it. I do miss this food and can have it any day.
What a gem!
Perfect pork mtzvadi, amazing selection of pkhali. Although I prefer lamb khinkali, their beef ones were so brothy, tasty, and just the perfect size — not too big to overwhelm, not too small to underserve — we inhaled them piping hot. And an excellent choice of pickles. They even had jonjoli, earthy, slightly bitter flower buds of a Georgian plant.
The two of us skipped khachapuri — for any of the Georgian cheese breads bigger company is better. The bread fills you up quickly and there’s so much on the menu to try.
People serving were easy and genial — as if we were in one of the warm green gardens of Mtskheta and not in Manhattan at Arctic temperatures. Hope this won’t change.
#food #georgianfood #outinnewyork #diningout #upperwestside #mtzvadi #khinkali #pkhali #jonjoli #newyorkrestaurant
What a gem!
Perfect pork mtzvadi, amazing selection of pkhali. Although I prefer lamb khinkali, their beef ones were so brothy, tasty, and just the perfect size — not too big to overwhelm, not too small to underserve — we inhaled them piping hot. And an excellent choice of pickles. They even had jonjoli, earthy, slightly bitter flower buds of a Georgian plant.
The two of us skipped khachapuri — for any of the Georgian cheese breads bigger company is better. The bread fills you up quickly and there’s so much on the menu to try.
People serving were easy and genial — as if we were in one of the warm green gardens of Mtskheta and not in Manhattan at Arctic temperatures. Hope this won’t change.
#food #georgianfood #outinnewyork #diningout #upperwestside #mtzvadi #khinkali #pkhali #jonjoli #newyorkrestaurant
"This is what dining on this stretch of Nicollet Avenue feels like now: people going through the motions, on autopilot, doing what they know how to do. The hospitality is intact; the food’s the same. But the dining rooms are more empty than usual. Everyone seems dazed. People are hurting. Everything is not OK."
What it’s like to dine inside Eat Street restaurants right now
By Raphael Brion
The Minnesota Star Tribune
https://www.startribune.com/inside-eat-streets-restaurants-in-the-aftermath-of-alex-prettis-killing/601572593?utm_source=gift
Welcome to Porlock Weir Hotel
Our landmark hotel is situated overlooking the historic harbour of Porlock Weir and the atmosphere is one of peaceful nurture, where guests can kick off their cares along with their shoes and relax in this extraordinary corner of Exmoor.
Rooms:
Individually styled and decorated with your comfort in mind, all 17 bedrooms aim to enhance and promote good restful sleep that will leave you feeling rejuvenated and ready to face the world!
Each room includes a sustainably designed, eco-friendly and tailor-made Hypnos bed. The ultimate in comfort and dressed with handcrafted, sustainable Devon duvets and pillows, together these form the perfect bed partners designed specifically to encourage a better night’s sleep.
Dining:
Dine with us and celebrate fresh, local, seasonal food made with love.
Our kitchen is open daily and we serve a selection of menus throughout the day. Whether you are looking for a sunny spot for morning coffee and cake, the perfect place for a celebratory lunch, a freshly made woodfired pizza to share with friends or a romantic dinner for two with a view to die for. We have a variety of indoor and outdoor eating areas to choose from
About the Chef:
Miguel Tenreiro
Miguel Tenreiro is of Portuguese origin but grew up in South Africa where he trained at The Castle Hotel in Kyalami, Johannesburg under chef Jade Sullaphen. He moved to the UK in 2007, working for the Way family at both The Royal Castle Hotel in Dartmouth under head chef Henri Gunter and as Head Chef at the historic Luttrell Arms Hotel in Dunster.
Head Chef Miguel has a passion for nose to tail cooking thus minimising waste. Seasonal ingredients always form the basis of his menu and he takes great care to understand where the food he uses has been produced, supporting local farmers and suppliers and reducing food miles.
Exmoor Food Fest offer: tba
Porlock Weir hotel
Porlock Weir
TA24 8PB
manager@porlockweirhotel.co.uk
Tel. 01643 800400
#DiningOut #Exmoor #ExmoorFoodFest #Exmoor4all #Food #news #restaurants #Somerset #travel
Welcome to the Royal Oak in Porlock
In the centre of Porlock, surrounded by moor, woodland and sea air, The Royal Oak has been part of village life for generations. Fires lit in winter, doors open in summer, and tables shared in every season.
It’s the kind of inn where conversation lingers, dogs doze beneath chairs, and walkers drift in from the hills in search of something warm and good. Locals, travellers, neighbours and newcomers — all are welcomed, and all are part of the story here.
The food at The Royal Oak reflects the landscape around us. Our menu changes with the weather, the tides, and the work of local farmers, growers, and fishermen.
Expect hearty dishes in winter, lighter plates in summer, and a steady respect for the ingredients that come from Exmoor’s fields, farms, and waters. We cook simply, so the flavours can speak for themselves, and we prepare everything with care — the kind of food that feels both familiar and quietly special.
Vegetarian friendly. Vegan options. Gluten free available.
Local ales from the moor, orchard ciders from the valley, and a thoughtful wine list — best enjoyed slowly, in good company.
Our wine selection traces the great wine regions of the world, with bottles sourced directly from small, family-run vineyards and independent producers. Each wine is bottled at the estate, preserving the character and craft of the maker — no mass bottling, no shortcuts — just honest winemaking, poured with care.
We’re proud to serve local craft beer from On The Level Brew Co., a small father-and-son brewery based here on Exmoor. Every batch is brewed by hand, with care, character, and a genuine love for good beer — the kind that brings people together. It’s local, independent, and exactly what a village pub should pour.
Exmoor Food Fest offer: tba
The Royal Oak,
High Street
Porlock,
Somerset, TA24 8PS
https://www.theroyaloakporlock.co.uk
#DiningOut #Exmoor #ExmoorFoodFest #Exmoor4all #Food #Gastropubs #news #pubs #restaurants #Somerset #travel
Sandy Cove Hotel is now open for bookings
The Cove: 2 Courses: £26.00 * 3 Courses: £31.50 (10% discount at lunchtime)
The Seacliff: 20% discount (Thursday evenings) / 10% discount (Friday evenings)
Our award winning dining experiences, with arguably the most dramatic views in the area, are a delight on both your taste and visual senses and with a wine selection to match the carefully selected dishes on this years Exmoor Food Fest menu, we are excited to share with you our choices.
You can be sure of excellent service and ambience in both our restaurants and with a choice of 2 or 3 courses in the Cove Restaurant, 7 days a week or for a fine dining experience in our Seacliff Restaurant on Thursday, Friday and Saturday evenings, your only dilemma will be which one to choose first!
Our Seacliff Restaurant offers an exquisite a la carte menu in our relaxed 3 AA rosette awarded and Michelin listed restaurant and sources the best local, seasonal produce, taken from the waters and pastures of Devon. Our Head Chef and his skilled team create mouth-watering dishes using the perfect mix of the traditional and the contemporary.
If a more casual family dining experience is what you are after then enjoy a delicious meal in The Cove Restaurant. Here we offer the comforts of a relaxed bar atmosphere, a selection of wine, draught beers, lagers but still with a huge emphasis on great food.
The hotel also boasts a range of stunning and some recently refurbished bedrooms, many with fantastic sea views. The 4* AA rated accommodation is all en-suite and includes many of the little extras you would expect of a high-quality accommodation provider. With a fantastic choice of either a Full English or Continental Breakfast, after a delightful night’s sleep, as well as full access to our stunning leisure facilities, you will leave refreshed, revitalised and planning your next visit to Sandy Cove Hotel.
To book your table, your accommodation or to simply find out more, please contact us direct on 01271 882243 or visit our website: www.sandycove-hotel.co.uk You can also contact us by email: info@sandycove-hotel.co.uk or via our Facebook page hotelsandycove .
Exmoor Food Fest offer:
The Cove: 2 Courses: £26.00 * 3 Courses: £31.50 (10% discount at lunchtime)
The Seacliff: 20% discount (Thursday evenings) / 10% discount (Friday evenings)
Sandy Cove Hotel
Old Coast Road
Berrynarbour
Ilfracombe
Devon, EX34 9SR
Tel 01271 882243
#diningNews #DiningOut #Exmoor #ExmoorFoodFest #Exmoor4all #Food #news #NorthDevon #restaurants #travel
The Royal Oak Withypool is open for bookings!
Below is the Royal Oak’s tempting menu which showcases local Exmoor produce.
Available Monday – Friday lunch and dinner. Booking is essential for this menu.
2 courses – £24.95
3 courses – £29.95
(Please note that the Royal Oak Withypool is shut on Mondays & Tuesdays until Monday 16th Feb)
Royal Oak Inn
Sparrow Lane,
Withypool, Minehead, TA24 7QP
Tel: 01643 831506 | Email: joinus@royaloakwithypool.co.uk
www.royaloakwithypool.co.uk
#DiningOut #Exmoor #ExmoorFoodFest #Exmoor4all #Somerset #travel
La Petite Bouchée’s menu for Week 1
Just a little reminder if you’ve been thinking about joining La Petite Bouchée for the 2026 Exmoor Food Fest: they still got a few tables available for dinner on the 6th & 7th, serving one of their Exmoor-led menus created especially for this week of the festival.
What’s on offer:
🌿 Local Exmoor produce
🍽 A dinner menu designed to reflect this week’s flavours
⏳ Part of the four-week Exmoor Food Fest
🌙 Dinner on Friday & Saturday evenings
💻 Full menu details on their website
If you miss this week, next week brings a completely new menu, so this is your chance to enjoy this one while it’s on.
Exmoor Food Fest — Week One
This week’s menu leans into traditional French favourites — the dishes everyone loves, cooked with care and a little indulgence.
If you’re craving proper comfort food with a French accent, this is your week.
Book nowLa Petite Bouchée also offer a lunchtime menu which you can find here.
#Devon #DiningOut #Exmoor #ExmoorFoodFest #Exmoor4all #Food #news #Somerset #travel #WestCountry
Welcome to the Farmers Arms, Combe Florey
We’re delighted to welcome back the Farmers Arms in Combe Florey – they are joining us with a new kitchen team this year and an exciting new menu (which will be online shortly).
Coggins Lane
Combe Florey
Taunton TA4 3HZ
Tel: 07710 811176
http://www.farmersarmsatcombeflorey.co.uk
#DiningOut #Exmoor #ExmoorFoodFest #Exmoor4all #Food #news #restaurants #Somerset #travel #travelNews
Snowapocalypse 2026.
Late night Thai-Lao dinner at Wondee Siam in Hells Kitchen, a walk in Central Park — yes, we did some sleight riding in the dark when no one could see us 🛷🤭🫣.
And my favorite view.
#nyc #snowapocalypse #outinnewyork #thailao #centralpark #hellskitchen #newyorkrestaurant #diningout #snow #timessquare
Late night Thai-Lao dinner at Wondee Siam in Hells Kitchen, a walk in Central Park — yes, we did some sleight riding in the dark when no one could see us 🛷🤭🫣.
And my favorite view.
#nyc #snowapocalypse #outinnewyork #thailao #centralpark #hellskitchen #newyorkrestaurant #diningout #snow #timessquare
ICYMI: 7-Tips to Eat Better When You’re #DiningOut (Without Overthinking It) http://is.gd/gK3nar
7-Tips to Eat Better When You’re #DiningOut (Without Overthinking It) https://blog.myfitnesspal.com/make-healthy-choices-when-eating-out/?utm_source=dlvr.it&utm_medium=mastodon
Meatless Marvels: The Ventura Vegan Challenge encourages plant-based innovation | Dining
The Ventura Vegan Challenge is in full swing, with several local restaurants offering specialty menu items made entir…
#dining #cooking #diet #food #Dining #cuisine #diningout #eateries #meat-free #meatless #plantbased #Restaurants #VeganChefChallenge #Ventura #venturachefchallenge
https://www.diningandcooking.com/2479897/meatless-marvels-the-ventura-vegan-challenge-encourages-plant-based-innovation-dining/
Sauerkraut fish, suancai yu, is making a splash out of Flushing into Manhattan.
Yesterday on my walk through UWS and Morningside Heights along Broadway, I noticed quite a few places that previously could be found only at the end of the 7 line. Nai Brother Sauerkraut Fish was one of them.
Sauerkraut fish, a fish poached in pickled mustard broth, is one of Sichuan cuisine’s staples. It might look like a soup but I wouldn’t call it a soup. The liquid surrounding tender white fish fillets is thick. And intense! It is seriously sour, salty, tangy, funky, numbing, and very spicy hot — you have to be prepared.
Coming from the part of the world that survives on fermented-preserved-pickled everything, I got addicted to pickled mustard greens, suan cai, the moment I tried them first time in a Flushing basement.
At Nai Brother, we ordered their signature Naige bowl and a dry pot with fatty beef. In each bowl, fish or meat were mixed with different kinds of tofu, fungi, noodles, and vegetables that complemented texturally and picked up the sauce clean. A real deal — first spoonful transported us to China. We even paused and looked at each other. Tasty! Tasty! Tasty! And intense — the back, the shoulders felt the heat, ears tingled, faces blushed, noses ran.
As we were leaving, a middle aged Manhattanite with a flaxen ponytail settled at the table next to us. Raising her eyes from Neil Gaiman’s book she placed an order specifying low salt and no spice. To make sure he understood, the server politely bowed closer with a silent question in his eyes. It didn’t seem like a language barrier though.
I wonder how that went.
#food #diningout #manhattanrrstaurant #nycrestaurant #upperwestside #chinesefood #sichuancuisine #sauerkrautfish #mala #hotpot
Yesterday on my walk through UWS and Morningside Heights along Broadway, I noticed quite a few places that previously could be found only at the end of the 7 line. Nai Brother Sauerkraut Fish was one of them.
Sauerkraut fish, a fish poached in pickled mustard broth, is one of Sichuan cuisine’s staples. It might look like a soup but I wouldn’t call it a soup. The liquid surrounding tender white fish fillets is thick. And intense! It is seriously sour, salty, tangy, funky, numbing, and very spicy hot — you have to be prepared.
Coming from the part of the world that survives on fermented-preserved-pickled everything, I got addicted to pickled mustard greens, suan cai, the moment I tried them first time in a Flushing basement.
At Nai Brother, we ordered their signature Naige bowl and a dry pot with fatty beef. In each bowl, fish or meat were mixed with different kinds of tofu, fungi, noodles, and vegetables that complemented texturally and picked up the sauce clean. A real deal — first spoonful transported us to China. We even paused and looked at each other. Tasty! Tasty! Tasty! And intense — the back, the shoulders felt the heat, ears tingled, faces blushed, noses ran.
As we were leaving, a middle aged Manhattanite with a flaxen ponytail settled at the table next to us. Raising her eyes from Neil Gaiman’s book she placed an order specifying low salt and no spice. To make sure he understood, the server politely bowed closer with a silent question in his eyes. It didn’t seem like a language barrier though.
I wonder how that went.
#food #diningout #manhattanrrstaurant #nycrestaurant #upperwestside #chinesefood #sichuancuisine #sauerkrautfish #mala #hotpot
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