Silver Fox Alert: Laying Over in Atlanta #Spoilers

Posted by Foodie Buddha on October 02, 2012

While I’m honestly the last person to care about celebrity sightings, I can make an exception every now and then.  Case in point: the mythical Silver Fox has been spotted in Atlanta.  Anthony Bourdain, known to his friends and cohorts as Tony Bourdain, is in Atlanta right now filming for the soon to be defunct TV show “The Layover.”

While I’m not sure when this episode will air, it is in fact the final shoot for The Layover … so there’s something momentous in that.  So if you happen to see a sporty red Challenger whizz by you over the next few days, don’t be alarmed.  That’s just Tony being Tony.

He’s already been firing some guns with Empire State South exec chef Ryan Smith and he dropped in at Octane Coffee/Little Tart Bakeshop in Grant Park.  There are a few more destinations sprinkled in … but what fun is it if I tell you all of that now! ;-)  #MuHa

For those unfamiliar, The Layover is a show geared towards those food curious travelers who are simply in town on a mere pit stop.  It’s on the Travel Channel, and even though I prefer No Reservations (Tony’s other show) … some Tony is always better than no Tony.

Sapp Coffee Shop & Sanamluang Cafe: Must Visits

Posted by Foodie Buddha on November 28, 2011

thai boat noodles at sapp coffee shop

It took me five-years, but I finally did it.  After a painstaking 43,800 hours – I finally got my opportunity to take down the seemingly perfect, ethereally delicious sample of Thai boat noodles that have been pumped out en masse by the oddly named Sapp Coffee Shop, a tiny little dive of a restaurant in Los Angeles’s East Hollywood Thai town.  And thanks to a little guiding light from the Big Burrito at Roaming Hunger, a mere 10-minutes after we devoured our boat noodles, we were face deep in a plate of the most luscious, dripping with flavor Pad See Ew, courtesy of Sanamluang Cafe.

Of all of my everyman meals from trip – the single samplings at Sapp Coffee Shop and Sanamluang in were some of the most remarkable.  Each dish was simply outstanding, stupefyingly affordable, and crave worthy to the Nth degree. Continue reading…

Marge Simpson Will Be A Terrible Food Critic 2

Posted by Foodie Buddha on November 09, 2011


We all know how important it is for a food critic to be anonymous when visiting a restaurant.  So you can imagine my dismay when I first heard that this week’s episode The Simpsons, entitled The Food Wife, is centered around Marge Simpson and her foray into the world of gastronomy.  Here are a few reasons why Marge is the wrong member of the family to take on food blogging and a little peek into the episode itself.

Continue reading…

Last Dance For El Bulli [The Lens of Massimo Bottura]

Posted by Foodie Buddha on August 09, 2011

Massimo Bottura

El Bulli as the world knew it, is now merely a place of lore and legend.  It was, is, and always will be a worldwide marker of seminal gastronomic importance in the way we Americans consider the events of 1776.  The work of Ferran Adrià and the often overlooked minions of El B. was so important and so impressive that nearly all, if not all, of the people to reference, recap, or critique their experience wasn’t just impressed – they were changed for life.

By now you probably already know this.  You’ve seen the videos, you’ve read the masterfully crafted topical writings from the world’s most prominent gastronomes, and you’ve watched as dust particles like me were inspired to play around with lecite, xantana, and the like.

In the midst of this content inundation, a few people have written some really great stories about the impact of El Bulli and Adria on their own lives.  Case in point, Massimo Bottura (also known as the chef from Osteria Francescana in Italy), wrote his own tip of the hat entitled El Bulli Last Walz [sic]. It is a short little bit written in very personal terms.

Even if you could care less about food culture or restaurants more than a few miles from your live space, I think this article can appeal to you.  At the end of the day, food has the ability to inspire, to anger, to invoke, and to incite.  Though mathematicians everywhere will disagree, food is, in this dude’s humble opinion, the true universal language.  I think Bottura’s article is a symbol of that.

Oh, and before I tap out for the day … for those of you interested in El Bulli, you can also check out Tony Bourdain’s hour long verbal onslaught of joy from his tv show No Reservations.

[via W50B / image by indarasensi]

Lucky Peach: David Chang’s Magazine For The Gourmand [Deliciousness]

Posted by Foodie Buddha on June 22, 2011

My couch just became an infinitely cooler hangout spot.  I’m kicking back with the inaugural copy of Lucky Peach, a quarterly publication backed by Momofuku’s David Chang and writer Peter Meehan.  Dude and dudettes … this puppy is da bang.

You see, each episode (aka issue) is dedicated to a particular topic.  Thankfully for me (and someone else I know), the debut is all about ramen.  Like issues to come, the topic is explored through travelogues, essays, artwork, pictures, rants, interviews … and thankfully … RECIPES!!!!

Amongst the oodles of food porn, I just caught a glimpse of Tony Bourdain’s recap of the movie Ramen Girl, a bit on ya ka mein from John T. Edge, and recipes from Chang, Mario Carbone and Rich Torrisi, and Wylie Dufresne.

People – I hate paper, it’s archaic and wasteful.  This however is not paper; it is art.  Buy this art! Buy it now!!!!  You can’t get the first issue on subscription, but you can buy the issue or subscribe here!!!

Good Tony … Bad Tony? No Reservations Season 6 Kicks Off

Posted by Foodie Buddha on January 11, 2010

No Reservations

I have a soft spot for any television show that comes with an amended warning label.  Moreover, if the show happens to espouse the intrinsic benefits of glutonistic hedonism, I’d say that show is a dream come true.  Such is the case with No Reservations, that Travel channel icon of television programs.  Hosted by none other than the heavily inked Tony Bourdain, No Reservations allows the viewer at least 60-minutes of food porn at its best.

If forced to explain the show, I can only say that it has a distinct personality and cadence.  Consider it GI Joe meets Julia Child. After all, you’re as likely to find Tony unloading a M60A into some poor defensless target as you are to find him consuming some large and in charge salsa verde enchillada (one such episode found him doing both inside of 10-minutes).

The new season starts in Panama and ends with you simply craving more.  While Tony himself doesn’t ever seem to get burried in the kitchen, he’s constantly being bitch slapped by some unusual animal part splashed with some hellishly intense spice.  His language is crass, his vernacular is spectacular, and the entertainment level is high.  Get on this and get on it now.

For full details, check out the No Reservations homepage.  Back with more after my travels wind down.

Eat, Drink, & Reminisce – EDM Style

Posted by Foodie Buddha on June 18, 2009

Eat, Drink, Man is an Atlanta blogger dude who has been around longer than I have (me: Dec, 2008 – him: July 2008).  He puts up lots of great content but today’s post was of particular interest.  In a tip of the hat to Anthony Bourdain, EDM reminisces about some of the dinosaurs of the Atlanta restaurant scene.  Funny thing is, I’m hitting three of these joints in the next four days.  As I am a dinosaur of the city myself, it’s nice to see a tip of the hat to the old guard.

[via Eat, Drink, Man]

The Art of Deconstructed Food 11

Posted by Foodie Buddha on January 21, 2009

Whenever anyone peers at their first deconstructed dish, ears perk, brows furrow, nostrils swell, and something unusual happens.  Deconstructed food seems to elicit one of several reactions in newcomers.  Sometimes that person is intrigued; other times, they are baffled. There are a multitude of in-betweens; but, one thing seems universally true: people react to the sight.

Culinary traditionalists mock things like deconstructed lasagna; meanwhile, fans of molecular gastronomy embrace the food of Wylie Dufresne with fervor. I tend to find solace on both ends of the spectrum. Food, like everything else in life, has the ability to morph. At times, eating should be fun and playful; other times, the endeavor should be restrained and precise. Yes, well-executed classic interpretations are a necessity. However, just because you have steak+cheese+bread does not mean you have a cheesesteak.

Continue reading…

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