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| FOIE GRAS PARFAIT madeira gelee, assorted crostini |
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| WAGYU BEEF CARPACCIO reggiano, mustard, baby artichoke |
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| PAPPARDELLE braised rabbit, olives, capers, saffron |
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| BLACK TAGLIATELLE prawns, pancetta, jalapeno, herb bread crumbs |
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| VEAL PARM DAILY SPECIAL |
Thursday, 7 September 2017
Lupo Restaurant & Vinoteca
The Truffle House & Cafe
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| TRUFFLE MUSHROOM BENNY truffle mushroom ragout, two soft poached eggs, shaved black truffle |
Buddy V's Ristorante
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| MY DAD'S BUCATINI CARBONARA pancetta, cracked black pepper, egg |
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| MEATBALL SPAGHETTI |
Eggslut
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| GAUCHO seared wagyu tri-tip steak, cage-free over medium egg, chimichurri, red onions and dressed arugula in a warm brioche bun |
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| SLUT cage-free coddled egg on top of a smooth potato puree, poached in a glass jar, topped with gray salt and chives, served with slices of baguette |
Au Comptoir
Birthday brunch!!!
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| BRANDADE DE SAUMON SUR BRIOCHE salmon and corn brandade, poached eggs, brioche, dill hollandaise |
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| CONFIT DE CANARD EN SALADE duck confit, frisee, potatoes, spring vegetables, mustard vinaigrette, poached eggs |
Jam Cafe
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| JJ BEAN RAILTOWN DRIP COFFEE |
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| THE CHARLIE BOWL crumbled biscuit, hash browns, ham, bacon, corn salsa, peas, green onions, cheddar cheese and sausage gravy with two sunny eggs |
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| BUTTERMILK BISCUIT SANDWICH buttermilk biscuit made in house served with sunny eggs, cheddar, tomato jam and hashbrowns |
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| SUGAR-CURED BACON |
Mid-Blog Crisis
Well, I have to say ... it's been a HOT minute since I've made a post. After some introspection, I think I've determined that the best way for me to keep this blog alive is for me to change the style of the blog into a photo diary (of sorts). Otherwise, I really can't keep up with all the food that I eat. My thinking: even if I won't be able to fully document all of my food adventures in writing, the least I can do is still document them in photos. Plus, a picture is worth a thousand words.
Warning: There will now be a slew of food photos (possibly even dating back to 2016).
Let's be real - sharing is caring ... and better late than never, right? Here goes!
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