Super simple, very tasty dish of momofuku soy & scallion noodles with our chili crunch crossed with a loose interpretation of a carbonara. Not sure what it is exactly…but it’s delicious.
Always so much fun on the @thedrewbarrymoreshow…made a vegetable stir-fry and the chili crunch carbonara with @momofukugoods air dried noodles
🙏 @drewbarrymore
Always so much fun on the @thedrewbarrymoreshow…made a vegetable stir-fry and the chili crunch carbonara with @momofukugoods air dried noodles
🙏 @drewbarrymore
Always so much fun on the @thedrewbarrymoreshow…made a vegetable stir-fry and the chili crunch carbonara with @momofukugoods air dried noodles
🙏 @drewbarrymore
Always so much fun on the @thedrewbarrymoreshow…made a vegetable stir-fry and the chili crunch carbonara with @momofukugoods air dried noodles
🙏 @drewbarrymore
Always so much fun on the @thedrewbarrymoreshow…made a vegetable stir-fry and the chili crunch carbonara with @momofukugoods air dried noodles
🙏 @drewbarrymore
Gus ❤️ pizza: 🇰🇷 🍕 kitchen Pizzeria Mozza
my restaurant of the year: @yangbanla
Uncompromising in their vision. Unapologetically Korean American. It’s goddamn delicious. So beautiful to see how much John & Kat are putting themselves out there. Nothing like it anywhere. We need to support more places doing things differently
my restaurant of the year: @yangbanla
Uncompromising in their vision. Unapologetically Korean American. It’s goddamn delicious. So beautiful to see how much John & Kat are putting themselves out there. Nothing like it anywhere. We need to support more places doing things differently
my restaurant of the year: @yangbanla
Uncompromising in their vision. Unapologetically Korean American. It’s goddamn delicious. So beautiful to see how much John & Kat are putting themselves out there. Nothing like it anywhere. We need to support more places doing things differently
my restaurant of the year: @yangbanla
Uncompromising in their vision. Unapologetically Korean American. It’s goddamn delicious. So beautiful to see how much John & Kat are putting themselves out there. Nothing like it anywhere. We need to support more places doing things differently
Love these guys.
First night out in while….
Korean Pizza Kitchen finally coming to life 🍕 Pizzeria Bianco DTLA
Happy new year 🎈🎊🎆 2023 let’s do this. Gus is ready to go
i never left the ham bar…
❤️ @gabeulla @_currin
i never left the ham bar…
❤️ @gabeulla @_currin
Sorry ketchup and mayo….au poivre sauce is the best condiment for French fries. Musso & Frank Grill
No rice into the jigae…burn your mouth with jigae, then eat a spoonful of rice. This is the way
I found out through @henrylouisgates that my dad opened a steak house with a prime rib cart…it was his first restaurant as an owner in Washington DC in the early 1970’s. Well before I was born. He never told me about any of this.
Anyway cut to present day…I think the reason why I love the iconic musso’s and franks so much in LA, it makes me imagine as if I’m eating at Joe Chang’s first venture. Many of the items are the same at both restaurants. The only differences are the the prices and that i still wouldn’t like jellied consommé.
Maybe one day I will bring Costin’s back to life.
.85 cent martinis!!!!
PS. If anyone knows anyone that ate at costin’s and remembers anything please let me know. I would love to discover more. 🙏
I found out through @henrylouisgates that my dad opened a steak house with a prime rib cart…it was his first restaurant as an owner in Washington DC in the early 1970’s. Well before I was born. He never told me about any of this.
Anyway cut to present day…I think the reason why I love the iconic musso’s and franks so much in LA, it makes me imagine as if I’m eating at Joe Chang’s first venture. Many of the items are the same at both restaurants. The only differences are the the prices and that i still wouldn’t like jellied consommé.
Maybe one day I will bring Costin’s back to life.
.85 cent martinis!!!!
PS. If anyone knows anyone that ate at costin’s and remembers anything please let me know. I would love to discover more. 🙏
I found out through @henrylouisgates that my dad opened a steak house with a prime rib cart…it was his first restaurant as an owner in Washington DC in the early 1970’s. Well before I was born. He never told me about any of this.
Anyway cut to present day…I think the reason why I love the iconic musso’s and franks so much in LA, it makes me imagine as if I’m eating at Joe Chang’s first venture. Many of the items are the same at both restaurants. The only differences are the the prices and that i still wouldn’t like jellied consommé.
Maybe one day I will bring Costin’s back to life.
.85 cent martinis!!!!
PS. If anyone knows anyone that ate at costin’s and remembers anything please let me know. I would love to discover more. 🙏
Chirashi time
Not even close….but tasty nonetheless…trying to make the chicken soup from Caldos de Gallina “Luis” in Mexico City. I could eat there everyday.
I don’t want @graceseo mom to ever leave! Food tastes so much better when you don’t cook it yourself.
