The Dude of Food had just left Munich. It was with a painful heart that he dragged himself away from Minga, a city that he loves. He had prepared for the long flight back to LA by staying up all night on his last visit in town before he left. He knew he had a 1 1/2 hour layover in Dusseldorf Airport’s Terminal ‘C’. Upon arrival to Gate 32 Terminal C a vision similar to an oasis housing a food mermaid revealed itself to this hungry traveler. A restaurant at the next gate had a sign announcing food and beer that read Zigolini.
At gate 34 this small restaurant named Zigolini offered some good looking pastas and pizza for a reasonable price. The Dude of Food asked for a large beer. The guy next to me received a veggie pizza and that was it. I needed one also. A sausage and bacon pizza was asked for. There is no exaggeration in saying that this may be one of the best pizzas ever!
The next time I flew through Dusseldorf it was a no brainer to go back. Zigolini was still there waiting for me in all her delicious glory. The only thing that was different was the sign now reads Marche. You can read more about Marche at http://www.marche-restaurants.com.
Muhamad Ali, the head chef and designer, personally told the Dude of Food that the restaurant is still called Zigolini even though the sign has changed. The receipt still reads Zigolini. Chef Ali has one of the best secret recipes ever and is a sweet guy that loves sharing with his customers. His pizzas are simply amazing and he will happily add the ingredients you may want if you don’t see the combination you like on the menu.
This pizza was better than nearly all I’ve ever had in Firenze, Rome, Germany, New York, Chicago, LA or maybe even ever! Certainly the Best Valued and Best Tasting Airport Food that the Dude of Food has ever encountered. If you are ever near the Dusseldorf airport and have some time to kill, the Dude of Food highly recommends that you go see for yourself about the pizza at Zigolini Italian Food.
Chef Muhamad Ali is doing it right and deserves the title of ‘the Champ’!
When in Donostia / San Sebastian you will find many options of restaurants, but not many small ones that match Bar Desy. You can start your day there with a coffee and tapas or end your day there with a drink and tapas. Bar Desy is a father and son operation and is one great place to eat and meet locals. Bar Desy offers a well rounded variety of tapas both hot and cold from various fish items to meatballs.
The cod cheeks were pretty good and would make a great sandwich. Actually everything was really good but the fresh cod fillets, cod cheeks, squid with lemon, white wine and fresh bread were my favorite things besides the generous hospitality.
These guys take great care of their customers. Located at Ronda 4, a couple blocks back from the surf beach and a couple blocks over from the river. Bar Desy is a great place to get to know the tapas deal. The staff is great as is the food.
Thank you Bar Desy.
Father Greg Joseph Boyle & Homeboy Industries
Thank you Lord for Father Greg and Homeboys/girls for making change.
Support people who are helping people.
Caring for people helps promote positive worldly change.
Thank you Father Greg for your belief in humanity and positive example.
130 W. Bruno St. Los Angeles, CA 90012
Phone: (323) 526-1254
Fax: (323) 526-1257
General Info Email:email@example.com
(click on photos for links)
After walking around the Chateau Fontainebleau I realized I had worked up a hunger and as I walked down an alley I saw this cool old fish stand. I bought 2 oysters. 1 was an expensive one and the other was a not quite as expensive one.
Oysters provide our bodies with protein, iron, omega 3 acids, calcium, zinc, vitamin C and contain no cholesterol.
They guy at the counter shucked them for me so all I had to do was open, squeeze lemons and eat.
The Monterey Bay Aquarium puts out a sustainable seafood watch guide booklet. It recommends to avoid the following due to overfishing or harmful conditions-
Cod Pacific (imported)
Cobia (imported farm raised)
Crab King (imported)
Mahi Mahi (imported longline)
Pacific Snapper/Rockfish (trawled)
Tilapia (Asian farm raised)
Tuna (skipjack, tongol, canned)
It goes on to say minimize the following consumption due to mercury levels-
Caviar Sturgeon (wild imported)
Marlin (striped pacific blue)
Salmon (farm raised including Atlantic)
Swordfish (US & imported)
Tuna (albacore, bigeye, bluefin, yellowfin)
Visit www.edf.org/seafoodhealth or www.seafoodwatch.org
for more information.
If you like to be refreshed with a delicious fresh squeezed orange juice mimosa, then you need to get yourself over to the Border Grill in Santa Monica one of these weekends. Bartender Geronimo will keep an eye on your glass so you can concentrate on what awesome dish to order next.
Once you get your whistle wetted, it’s time to settle into an entree section with some incredible dishes to choose from. Chef Alex prepares these dishes with a full spectrum of forethought and care. The meats are naturally raised. All of the produce is organically grown on local farms.
The shrimp grits were pretty good and a great way
to begin. The shrimps were big and they had a
cajun taste to them that reminded me of Drew
Brees and the Saints. The Yucatan eggs benedict
stoked my taste buds pretty hard. The flaky crusted
bisquit was light and perfect.
The next thing I had was another mimosa,
and the steak and eggs. This experience was cool.
It seemed I just couldn’t go wrong.
The beef came and reminded of that delicious
skirt steak from the Brazilian steak house. It was
tender and tasty with a perfectly cooked egg on it.
I was loving it.
Geronimo brought me another mimosa and chef
Alex made some machaca chilaquiles for me. I was
having a really good time just hanging out and
enjoying really delicious food.
The chilaquiles and mimosa came and my day
just kept getting better. The tender chunks of beef
were in a tasty sauce with guacamole, light eggs
and pico de gallo. Delicious.
The next thing I tried were the Oaxacan
pancakes. These were super yummy. They were
light and had mexican chocolate chips and coffee
caramel syrup with whipped cream on them. Like
I said, they were really good.
The staff at the Border Grill is amazing. I have
tried both the downtown and Santa Monica spots
and have found everyone to be really friendly and
knowledgeable. This proved true again and my
crush on the Border Grill became stronger.
The next item i tried was the peanut butter & jelly
with bacon, egg and jalepeno sandwich. It was not my
favorite thing, but I have to say it was pretty good. Standing
on it’s own it was good, but the other dishes were just so
tasty that they all couldn’t be the best.
Chef Alex came out and introduced himself and was
was another really nice person from the Border Grill tribe.
He was real cool, knowledgeable and hospitable. He let
me in on a secret and made me the daily special
‘special’ which was a pork tenderloin wrapped in
bacon with an egg. Again my tastebuds danced
and my good time continued.
The level of awareness is respectable. These
folks have earned their places and alot of thought
and preparation goes into this operation to ensure
your good experience.
A friend of mine arrived and she tried some of the things i hadn’t so I tasted the bisquit and gravy and
the bread pudding french toast. The french toast is another favorite.
This brunch happens in Santa Monica from 10am-3p and if you like food or mimosas, then the Dude
highly recommends you give this a try. If you don’t like this you’re still a caveman. Satisfaction
Toast some bread in the toaster. While it’s toasting heat up a pan for some sliced roast beef. When the toast pops, spread mayo on the bread and add some sliced cheese on one side and some sliced tomato on the other. When the pan gets warmed up, put some sliced roast beef in it and heat it for a minute then flip it and heat the other side for a minute. When the roast beef is warmed up stack it on top of the cheese that’s on the bread. Then while the pan is still hot cook a scrambled egg in it and put the egg on the sandwich too. It is delicious, easy to make and gives you a great start to the day.