Weekly A to Z, June 4th.
Happy Pride Month!
On Sunday, Aussie Lamb and Beef hosted a beautiful dinner at Reform. The newly opened indoor Summer Garden is perfect for the hot months ahead. It was wonderful to see so many familiar faces. #invited
On Monday, it was a day of deliveries. Cheese on Board has a new hamper, which was delicious, and a different take than their other platters. The inclusion of fresh flowers and eucalyptus was a lovely touch. #gifted We also placed an order from Carnistore from the Haute Sauce collab — check it out if you haven’t already.
On Tuesday, I was over to Fi’lia for a delayed lunch, and I appreciate that they took my previous notes into consideration. Unlike other recent restaurants, which seemed less than interested in constructive feedback, I was glad to see changes had been made (and for the better). Due to the experience, I can honestly recommend the restaurant. #invited
And on Thursday, a restaurant that had approached me to dine and review decided to cancel, which was weird, but really, I love it when plans get canceled (probably more than I should). I’m close to wrapping up a final draft of a book, so extra time to edit is always fine by me. Have I also written 13K words on my next novel? Maybe…
Links, please.
Check out the latest Dining and Nightlife Middle East issue.
BOCA x Gin Mare. Instagram
Caterer’s 30 under 30. Proud to know a few of these talented chefs. Caterer
Talk to me about wine label design trends. Food and Wine
I would eat Wendy’s spicy chicken Pringles. The Takeout
The McDonald’s BTS meal arrives in Dubai. Esquire ME
While Hubs has sleeves, I kind of like the idea of a tattoo that fades after a year. Ephemeral
What is the best food to eat in an airport? The Takeout
The most adorable miso soup. Misomaru
Why do I want this USD$80 cooler bag? :’( Business&Pleasure
A Ganesh banana statue. My Modern Met
I did this, and I’m not looking back. Lifehacker
Similarly, for those who want to control who can DM you. Bustle
How Instagram changed activism. Refinery29
Have you cooked in the nude? Bon Appetit
Tell me about a Burrata bar. The Kitchn
How viral recipes often shut out BIPOC creators. Food and Wine
Do you follow recipes exactly? The Atlantic
A rainbow cake for Pride Month. The Kitchn
Further showcasing how I should be active on TikTok. NYT
Love this new series from Spinneys, highlighting local home cooks. Spinneys
Actually, a fascinating article about parking. The Atlantic
This weekend, we’re over to the Lola Taberna brunch — our first brunch in I can’t remember how long. We visited earlier in the year, and really liked the menu, so I have high expectations. I’ve also been invited by the lovely (and crazy talented) Zahra for a Sour Cherry Jam session.
Next week definitely has promise. BOCA is hosting a preview dinner for the Gin Mare dinner, and I’m literally counting down the hours. I’ll also be receiving a delivery from Kitch-In, the newest from Chef Izu (and others), and I’m (finally!) heading over to Atelier Robuchon for lunch.
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C.
