A wise man once said: Be the change you want to see in the world. After interviewing Natalia Bushyager, the chef and the co-owner of Picnic on Third, those words of wisdom popped up to me, because Natalia and her team are changing every day. No, it’s not “them” who are changing; rather, it’s their menu that changes every day. Since their opening in November 2014, Natalia and her partner Leigh Loper, and all the staff at Picnic on Third has been the daily change in San Francis
Traditionally in Japan, MisoSoup is made with adding miso paste to dashi stock. Dashi is made from a kelp called Konbu and Katsuobushi, dried fish flakes. There is powdered dashi you can add water to make a quick Dashi. If buying miso paste and making dashi or powdered dashi is too much, there is so called Miso Broth. This particular Miso Broth by Imagine uses no dashi broth, instead, adding vegetables like Onion and Ginger to the Miso Paste, thus, making it vegan. All you ne
José Cerdá is co-owner and chef talks about his philosophy and approach in his sushi at HOZE RESTAURANT, Sweden. Stigbergsliden 17
414 63, Göteborg
Sweden #Sushi #Scandinavian #Style #Restaurants #New #Design #Edomae
(Hokke Dinner) Known for fresh ingredients, great price and virtually all the dishes are made to order, Ootoya(大戸屋）is a restaurant chain with 328 restaurants in Japan and 88 abroad.
We had a chance to visit their restaurant in Manhattan and were pleasantly surprised (or should we say it was expected?) with their food and beautiful decor. Ootoya Chelsea, Times Square and Greenwich Village, NY. #JapaneseFood #Restaurants #Style #NYC
I would never think of opening a store selling just hand made glass candle holders.
I mean, they are beautiful; each one is different and tons of colors to choose from.
Well, someone thought this would be a great shop to open.
Their original store was opened in Seattle and now in San Francisco.
We recently visited their store and guess what? We ended up buying two of their glasses.
Oh, yes, it's glassy!
3665 sacramento street