+34 619 45 08 90
guardado por 7 personas
ver más restaurantes en Irun
eye lo descubrió en septiembre de 2009
Hay enclaves míticos, y la ermita de san marcial es uno de ellos, dominando la bahía de txingudi y con vistas desde Biarritz hasta san sebastian por la costa y con las imponentes peñas de Aia a su espalda...
Ahí han abierto este sitio milagroso, pues milagro es una carta como las de antes una cocina de tu abuela con un punto perfecto y unos precios de antes del euro casi...en fin, bacalao ajoarriero delicioso, piparras fritas sublimes, arroz con leche para llorar de emocion...un fichaje como hacia tiempo,claro de la mano de los dueños de Solbes, tiendas dealimemtacion selectas de Irún y Hondarribia
eye lo descubrió en febrero de 2014
Mad Mexican joined the burgeoning Baby Point food scene recently with surprisingly little fanfare. They're yet to host their grand opening and lacking a liquor license, but already offering an incredible range of authentic Mexican snacks and sandwiches.
After enjoying huge success with a range of guacamole and salsas that are now available in over 120 stores across the GTA, owner Jose Hadad decided to open his own site. Upon graduating from culinary studies at George Brown, Jose began making dips for his friends, who persuaded him to try selling them at St Lawrence Market. One sale led to another, until demand had risen to the point of necessitating a dedicated storefront.
Operating as both a store and a restaurant, with glass doors looking into the production kitchen for Hadad's mini empire, he's made available the full range of products, alongside a series of dishes to enjoy on site. Hadad's no newcomer to the service game, already operating the successful Frida restaurant at Eglinton and Allen.
Each dish showcases a little of what the store is selling, with his Chunky Guacamole ($8) using their well-known guacamole with house-made tortilla chips, and an árbol-garlic oil drizzled over the top. It's a huge portion for $8, and easily puts the taco heavyweights in Toronto to shame. The guac is also seriously chunky, with a nice sharp bite from the lime.
Tacos come in at a competitive $3.50 per piece, with each taco coming with all three of a range of salsas: pico de gallo, salsa verde, and salsa morita. We tried the carnitas, served Michoacan style, with slow braised pork topped with onions and coriander. Next up was the D.F. style Barbacoa featuring amazingly tender spiced lamb, which worked really well with the smoked jalapeno notes of the salsa morita.
The Guerrero-style fish taco comprised grilled cod with the pico de gallo and a Nappa cabbage slaw. The tortillas are all made in-house, and held up wonderfully. They're more moist and supple than La Tortilleria and a little bigger in size too.
The tortillas also make their way into an excellent tortilla soup ($7), with a tomato, pasilla chili & chicken broth, huge chunks of avocado, onion and Oaxaca cheese topped with thinly sliced strips of those tortillas. Again, it's seriously huge, and could easily suffice as a lunch option by itself.
The La Revolucion tortas sandwich ($12) is the most expensive item on the menu. With a crushed black bean paste, Oaxaca cheese, onions, fresh avocado, chorizo and grilled sirloin stuffed into a light Portuguese-style bun, it's easily the best option to pick up for takeout and was filling as well as delicious.
Whilst there's no booze just yet, Mad Mexican is easily worth a visit. It's hard not to opt for a cheeky taco or two whilst ordering a bag of tortilla chips ($3.50/$4.50) or dip. It's only open from 11am-8pm for now, but one hopes that once that license is in place, you should be able to stop in a bit later. For now, you may have to make do with using it as an excellent lunch stop, or a place to pick up supplies on your way to a party.
what a fish store and food store SHOULD be
eye lo descubrió en marzo de 2014
We are Kristin and Dan Donovan, married with children (Joey and Ned). Hooked opened in March 2011 in the Leslieville neighbourhood of Toronto. Why here for our first store? We have lived here for over 10 years, have been a part of its evolution and just plain love it.
Hooked in the Kensington Market neighbourhood of Toronto opened in October 2012. Why here for our second shop? Kensington is a diverse, vibrant, engaged and evolving area that made perfect sense for a store like ours.
We are chefs first - professional cooks (we met while studying at the Stratford Chefs School). We and our team have years of experience with food as cooks, chefs, restaurateurs, caterers, wine educators and culinary teachers - and we love seafood!
Hooked is a different fish store.
For a number of years, Kristin and I have been part of a shift in the chef community that is bypassing the traditional supply chain and buying directly from producers. It is both quality choice and a need to clarify where our food comes from; how it was handled and why. We are proud to deal personally with our local fish farmers and Great Lakes fishers, know exactly where our fish was caught, how and when. We handle all of our own freight to ensure that we have control of our fish from the moment the boat arrives at the dock, both on Western and Eastern shores.
What does all of this mean to you, our customer?
1. We carry only fish and shellfish from clean waters, healthy stocks, that have been caught using methods which do no harm to other species or to the surrounding environment. Our farmed fish is carefully vetted: slow growth rates, low population densities, no hormones or antibiotics.
2. Our fish arrives to the shop fresh out of water. As we use no distributor, there is no delay between the processor and our door. Fish is seasonal: our frozen fish is caught, cleaned and blast frozen within hours out of water, ensuring the best possible product year round.
3. We and our amazing staff are here to help. We offer expertise, insight and direction on how to select and then cook the fish you purchase. We have a selection of marinades and sauces developed and made by us to elevate your meal to 'wow'.
4. We have incorporated a teaching kitchen into the store, offering a variety of affordable and informative classes to guide and empower our customers. We also offer private events and instruction, geared to fun, information and cooking technique.
Since opening, we have been fortunate to connect and develop strong relationships with focused organizations including Slow Food, Slow Fish, OceanWise, Ecology Action Centre, George Brown College, SeaChoice and the Evergreen Brickworks.
We look forward to meeting you and exploring a world of thoughtfully selected seafood together.
eye lo descubrió en febrero de 2014
Posted by Bryce Daigle 23 de diciembre de 2009
Guu Izakaya is the first Toronto outpost of the popular Guu group of restaurants from Vancouver. It's located in an otherwise unassuming strip mall on Church Street, though the striking design and warm atmosphere give it a distinctively cool vibe once inside.
The izakaya concept is simple - small plates, raucous staff, plenty of booze - and Guu Izakaya gets it all right. The menu ranges from classic Japanese dishes to more modern offerings, with prices starting at $4 for appetizers and ranging to $9-10 for some of the more substantial dishes. For truly adventurous eaters, they even offer one dish with natto, a Japanese delicacy made of gooey fermented soybeans that, to my unrefined western palate, smells like old gym socks and tastes only marginally better.
I went down on a Monday night with a few friends to check it out, and as soon as we walked in the door we were greeted with enthusiastic shouts from the kitchen staff and servers. The atmosphere is lively - you might even go so far as to say "rowdy" - and the menu encourages more liveliness with a good selection of sake and shochu (sake's evil distilled cousin), and cheap mugs of Sapporo (regularly $5, on for $3 during their grand opening promotion).
We had no problem getting a table when we arrived at 6:00pm, though the place soon filled up to capacity shortly thereafter.
The best way to experience the food is to go with a few friends and order a bunch of dishes as most of them are designed for easy sharing. We started with some maguro tataki ($7), a plate of lightly seared tuna served with ponzu sauce and crispy fried garlic chips. The textural contrast between the smooth, buttery tuna and lightly crispy garlic chips made for a top-notch dish that disappeared from the table in short order.
The ikapiri ($6) is a plate of deep-fried squid with spicy mayonnaise, which was well cooked with a satisfying spiciness that provided a good excuse to order more beer.
Next up we tried the karubi ($7), garlic short ribs served with a green onion sauce for dipping. The ribs were well seasoned with a bit of sweetness, but didn't quite stack up to the two previous dishes.
Chazuke ($6) is a traditional Japanese dish made with rice and a simple kombu dashi broth, served with a rotating selection of toppings. The topping of the day was salmon when we visited, and the dish had a nice clean seafood flavour that was the most "traditionally Japanese" of the dishes we tried. Unfortunately, there were a few tiny, dagger-sharp salmon bones in my bowl, which made eating it a bit of a chore.
The most filling item we tried was the buta kimchi bibimbap ($8.50), a big helping of rice, pork and kimchi served in a sizzling hot stone bowl with a raw egg yolk on top. Our server gave us about two seconds to admire the presentation before digging in and mixing it all together into a big, delicious mess. When asked for his opinion on it, my otherwise articulate friend paused just long enough to mutter "good" before inhaling the rest of the bowl.
Finally, we tried the yakiudon ($8), a plate of panfried udon noodles and beef with green onions and a tasty, umami-filled sauce.
Overall the individual plates are affordably priced, though if you plan on filling up on some of the more exotic dishes, it could turn into an expensive meal.
The kitchen sent over some complimentary frozen grapes to finish things off as we were heading out, which was a nice touch. The service was very friendly throughout the evening, though things got a bit hectic as the place filled up. It's tough to fault them for that though, as the chaotic energy is all part of the charm.
guardado por 2 personas
ver más restaurantes japoneses en Ibiza
eye lo descubrió en octubre de 2013
Pocos japoneses asombran en España una vez has vuelto de un viaje a Japón.
Y pocos sitios tan japos, auténticos, honrados, graciosos, directos, francos, sabrosos, amables, agradables, terraceros, como esta joya en una Ibiza siempre más centrada en dar de comer que en dar calidad.
Estamos ante una revelación, un japón espléndido, un japonés que da "liebre por gato", suculento, una extraña mezcla en pleno paraíso balear que conmueve por su verdad.
Y con una carta de sakes (como me gusta el sake frio....) de lo más interesante, justa y perfecta.
hipster hipster must
eye lo descubrió en enero de 2014
Big Crow is the new backyard BBQ joint from Anthony Rose that opened recently behind his still-newish first restaurant, Rose and Sons on Dupont.
The outdoor hall, encircled by trees features long rows of communal picnic tables that extend back towards the shipping crate-made kitchen where heavenly thick smoke billows from the custom pit and is fanned into the yard. It's a perfectly laid back kind of place where passing plates around the table and eating with your hands is not just encouraged but almost necessary.
The menu lists starters, little and big crow plates, sides, and desserts. Everything is conducive to sharing and even cocktails by the pitcher can be ordered for the table. I stop in over lunch hour on a recent blazing, hot afternoon and was thankful for the shade provided by the tented canopy.
The headliners at this daily cookout — helmed by executive chef, Christopher Sanderson — are likely the baby back ribs ($26/slab) or grilled lobsters ($36/1.5lb), but for lunch I try out a couple of the smaller plates starting with Porchetta Sausage ($13). The peppery, circular coil of meat is served over a slice of Thuet bread and balanced by a sweet, red pepper condiment. While a simple dish, it's exceptionally tasty.
The Swordfish ($14) steak with fresh salsa is grilled perfectly so that it's firm but juicy. This one is topped with a mango and red onion salsa that's best slopped up by the single slice of bread supplied... if only there was more bread.
Dessert is campy in all the right ways with ice cream sandwiches ($6) loaded onto brioche buns. I try the S'mores assembled from thick cut slabs of Chapman's vanilla ice cream, chocolate sauce, crushed graham crackers and toasted marshmallows on top. Picking it up is out of the question; the eggy bun ends up absorbing the ice cream as it melts turning it into a delicious pudding.
As mentioned above, cocktails from Churchill star bartender, Quenton Fortune, are available by the pitcher ($24-26) or glass ($9-12). I try the house punch which today is a refreshing blend of; strawberry purée, limeade and gin, though it'll be switched up frequently and can be done alcohol free. Local brews like Beau's Lugtread Ale and Kensington's Watermelon Wheat are available on tap, along with select bottles and wines.
Big Crow is looking into weatherizing for year-round feasting. Currently the mess hall can seat about fifty at a time and opens for dinner early in the week at 5pm and then for lunch at 11am from Thursday to Sunday. Nightly, they're open until whenever. Limited reservations are accepted but walk-ins are encouraged. If you do find yourself waiting, there's standing tables upfront so you can get started on some cocktails and at least feel like you've already arrived.
guardado por una persona
eye lo descubrió en noviembre de 2012
Herzog & de Meuron’s 11111 project recently opened on the west end of the Lincoln Road pedestrian mall. It’s a shocking structure — large, raw, and unfinished looking (there is some ongoing construction on the top levels, but the basic appearance is as it will be). The architects were able to pull variances, convincing government officials that the size of the building was determined by aesthetic reasons, but an effort to maximize capacity. And indeed, several of the levels are soaringly high, while others have the cramped height of a standard parking garage.
The building is “mixed use,” though the majority of it is open and designated for parking (currently $15 flat rate, and well utilized). The “its a garage” mindset may explain how this project was sold to planners and citizens, since there is precedent on South Beach for unusual garages (and anyway there is a pretty universal agreement that parking garages should be ugly). But I suspect that many residents are horrified by it, and this makes it all the more delicious.
The core of the building is a completely unconventional staircase, with every level blending into the next, attached with concrete stairs that jut in chaotic directions. Generally the details do not play up the under-construction thing, but do note the safety-mesh like steel wire on the railings (it is actually very high-quality braided wire).
Most of the retail is on the ground floor, with one solitary (and unfinished) location on the 5th floor. There is also some residential space on the top floors, but this is still under construction and probably off limits for good. The horizontal cables that make up the guard rails are set back a foot or two from the ledges, and they tend to disappear, creating spectacular vistas.
The lighting and other metal details are stridently mimimal, and most of the signage is painted onto the building in oversize Helvetica. The whole thing comes across as a monument against design-by-committee.
A view from the rose-colored windows of the movie theater across the mall. One of the best aspects of the project is Herzog & de Meuron’s transformation of the pedestrian area for a block or two around the project. They brough in black and white stone and created a slightly irregular surface, with landscaping inspired by the Everglades.
There is probably more going on with the planters then is immediately obvious, they are almost an exhibit recreating what’s happening 25 miles to the west.
I’m pretty sure they actually went out there and hand-picked the trees.
… replete with air plants. They are using some sort of cloth rope to hold them up while they root, not the standard 2×4 treatment.
The building is cleverly integrated into the bank structure next door, with a row of retail on one side, and crafty connections on several levels.
It’s difficult to convey how much the structure dominates the road. It certainly looms over the pretty movie theater, but in a way that I found pretty complimentary.
Here’s the view from the Publix parking garage, about a third of a mile away.
One more look inside at those angular staircases. Here on the second level there’s also a sculpture of angular metal, suggesting that all the supporting rebar in the building is like this.
I don’t know how the residents feel, but the people walking around and inside the garage seemed pretty engaged and impressed. People admired the pedestrian details, and there was some walking around and photographing inside the structure.
ostras tres, por favor
eye lo descubrió en marzo de 2009
hay sitios, momentos en los viajes de los que te acuerdas toda la vida, que te vienen a la memoria una y otra vez, una y ostra vez, y ostra por favor, y ostra mas...y ostras tres...todo lo vas apuntando en una hojita con una lista de tipos de ostras con sus notas de cata, esta muy salada y final mineral, estas son cremosas...y unas almejas crudas como puños, que barbaridad...sencillamente espectaculares...fue ayer y cuando pienso en boston se me aparece esta barra, esta formula este templo del molusco crudo del atun, del agua salada...
nunca pasaré por boston sin rendir homenaje a neptuno, un templo,
y estan todavia mejorers las ostras, incluso de postre me pusieron unas ostras pequeñitas dulcísimas maravillosas!
a medida / custom made
eye lo descubrió en febrero de 2014
Salvage Interiors creates modern designs using a mix of new and salvaged materials to develop a unique aesthetic and strike a balance between modern, rustic and industrial. The materials used for Salvage Interior’s furniture and other objects have history and character, that’s why they’re chosen. They are considered a valuable resource and never wasted. All pieces are hand-made by owner Steve Wallin and are one-of-a-kind or made to order commissions.
+34 948 63 71 52
guardado por 26 personas
ver más restaurantes en Lesaka
la mejor tortilla de 11870 por lo menos...
eye lo descubrió en octubre de 2007
Pero es que nadie la ha probado todavía?
Sigue sin rivales
una tortilla mítica‚ en el valle del bidasoa. Tortilla Navarra‚ tres huevos por comensal‚ patatas‚ cebolla y un poco de pimiento verde. Se cuaja envuelta como una tortilla francesa cruda y jugosa por dentro. sublime
Emplea 5 patatas kennebec del propio pueblo‚ que tras pelar‚ conserva en un balde con agua. Justo antes de que empiece hacerlas‚ las corta fina e irregularmente a cuchillo. Antes pela dos cebollas‚ que pica muy finamente y trocea tres pimientos verdes. Pone una sartén grande y de culo grueso a fuego medio-vivo con abundante aceite de oliva Carbonell 0‚4 grados.
Cuando empieza a tomar calor‚ añade las patatas‚ cebollas y pimientos‚ que se dejan hacer cubiertos por la grasa durante quince minutos. Deben quedar en su punto‚ ni cocidas ni fritas‚ ni muy ni poco hechas. Sacar y dejar escurrir completamente el aceite.
Esta base se prepara para varias tortillas y se emplea según las piden los clientes. Cuando así sucede‚ se echa el conjunto correspondiente a cuatro personas en la sartén‚ con un poco del aceite que ha quedado tras escurrir en la fuente. Se sala en ese instante y no antes ni después‚ dejando repartido a fuego vivo.
Mientras se calienta‚ se baten 16 huevos de gallina de corral‚ 4 por comensal‚ sin llegar a que queden esponjosos‚ sino líquidos. Se incorporan directamente a la sartén‚ donde tenemos las patatas con la cebolla y pimientos‚ se remueve constantemente‚ como si fuese un revuelto.
Cuando ha cuajado un lado‚ Josefina hace un juego de muñeca con la sartén en la mano‚ sacando la tortilla con forma ovalada sobre la fuente a la manera de una crepe enroscada. Por tanto‚ solo se hace por un lado‚ que al servir queda en la zona superior‚ tomando forma ovalada‚ de francesa. La parte que no se hizo queda oculta. Gigante‚ gorda‚ jugosísima y muy gustosa con toques mínimos de cebolla y pimiento verde.
1999: José Manuel Crespo‚ El Manjar (A Coruña).
2000: Ciri González‚ La Encina (Palencia).
2001: Josefina Sagardia‚ Kasino (Lesaka‚ Navarra).
2002: Ciri González‚ La Encina (Palencia).
2003: Carmen Castelo‚ Mesón O'Bo (A Coruña).
2004: Bibiana Cardona Montoya‚ Las Cinco Puertas (Pontevedra).
2005: Cesi Cabello‚ Mesón Patio Martín (Simancas‚ Valladolid).
2006: Casimiro Calleja “El Urogallo”‚ de Cosgalla (Cantabria).
como veis‚ SYLCAR no aparece...como no podiía ser de otro modo...
si vais desde Donosti o vas hacia allí, id por la montaña y veis en Agiña una escultura de Oteiza en un collado lleno de cromlechs, estaciones megaliticas, en un paisaje impresionante
7 julio san fermin 2011
Uf, hoy me acordé de ella...mmmm
update 4 junio 2009
Andoni Luis Adúriz (MUGARITZ) recomienda esta tortilla
aqui se consumen 1.000 huevos por semana. Y es que su famosa y premiadísima tortilla navarra lleva nada menos que 11 huevos (¡para tres personas!). Josefina corta varias patatas a trozos irregulares, pimiento verde y cebolla. Los fríe sin prisas, añade el huevo, poco batido, remueve para que cuaje y hace la tortilla sólo por un lado, de modo que cuando está acabada la vuelca en una bandeja alargada, como si se tratara de una gran tortilla a la francesa. Es difícil que en el estómago quepa algo más que una ensalada. Para entusiastas de la tortilla de patatas.
- a probar o visitar
- cultura museos arte
- naturaleza y paisaje
- viajar diferente...
- ESPAÑA_pais vasco...
- para_con niños
- EUROPA_gran bretaña
- vintage, muebles...
- cerca de casa
- a domicilio
- low cost
- ESPAÑA_segovia y ...
- siglo xx
- cheap ny 2012
- a domicilio
- tortilla patatas
- muebles y decoración
- bares y cervecerías
- ropa y complementos
- casas rurales
- tiendas de comida
- coleccionismo y a...
- copas y pubs
- galerías de arte
- centros culturale...
- parques y jardines
- agencias de viajes
- mercados y superm...
- menaje del hogar
- palacios y monume...
- tiendas de fotogr...
- vinos y licores
- bellas artes y ma...
- perfumerías y cos...
- salas de conciertos
- spas y balnearios
- empresas de alime...
- alquiler de vehíc...
- asociaciones soci...
- bolsos y maletas
- centros comerciales