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    Elliot Faber
    @elliotjfaber

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The Bacon and Egg Mazeman by Chef Jesse Grasso features his own Pork Tare and bacon with Egg Yolk broken over house Alkaline Noodles. With a perfect balance of sweet and salty, this is a must pair with @narutotai Ginjo Nama Genshu.
The Bacon and Egg Mazeman by Chef Jesse Grasso features his own Pork Tare and bacon with Egg Yolk broken over house Alkaline Noodles. With a perfect balance of sweet and salty, this is a must pair with @narutotai Ginjo Nama Genshu.
From the live band to the drinks to the service, behind this inconspicuous door lies one of the world’s greatest bars. I am so grateful for being introduced to Jerry Thomas.
From the live band to the drinks to the service, behind this inconspicuous door lies one of the world’s greatest bars. I am so grateful for being introduced to Jerry Thomas.
Between the perfect Meatballs with Yellow Tomato Sauce and the @baccanoroma private label sake and shochu, I had a great time at this Mediterranean bistro during my short visit to Rome.
Between the perfect Meatballs with Yellow Tomato Sauce and the @baccanoroma private label sake and shochu, I had a great time at this Mediterranean bistro during my short visit to Rome.
These Menai Oysters from Wales were only one of the highlights at BRAT in Shorditch. Lightly roasted under low heat with English charcoal, this and the Cornwall Wild Turbot were both stellar plates. My favorite part was pairing them with a glass of sherry from a clever list put together by the founders of one of my favorite magazines, @noblerotmag.
These Menai Oysters from Wales were only one of the highlights at BRAT in Shorditch. Lightly roasted under low heat with English charcoal, this and the Cornwall Wild Turbot were both stellar plates. My favorite part was pairing them with a glass of sherry from a clever list put together by the founders of one of my favorite magazines, @noblerotmag.
Thank you to the great Roman Butcher @robelibe for sharing his favorite selection of Piedmontese rare beef during a very intimate sake tasting at @rimessaroscioli last week. Robe literally dressed the raw beef in @hirotakatajime Chikusen Junmai Ginjo Yamahai made from Omachi rice and the result was perfectly harmonious. Biggest thanks goes out to @natura_delle_cose for arranging the whole thing. Cheers to more sake in Italy!
Thank you to the great Roman Butcher @robelibe for sharing his favorite selection of Piedmontese rare beef during a very intimate sake tasting at @rimessaroscioli last week. Robe literally dressed the raw beef in @hirotakatajime Chikusen Junmai Ginjo Yamahai made from Omachi rice and the result was perfectly harmonious. Biggest thanks goes out to @natura_delle_cose for arranging the whole thing. Cheers to more sake in Italy!
A moment of calm after a true explosion of a service. It was so great watching London enjoy our sake selection while sharing similar vibes and approach to service with the Lyle’s team. I didn’t get to participate in much of the @yardbird Chicken and Charcoal book tour but I’m glad my main stop was with @lyleslondon. Special thanks to @nilscassignol for jumping behind the Lyle’s bar and reminding me that he hasn’t forgotten how to make a Shino!
A moment of calm after a true explosion of a service. It was so great watching London enjoy our sake selection while sharing similar vibes and approach to service with the Lyle’s team. I didn’t get to participate in much of the @yardbird Chicken and Charcoal book tour but I’m glad my main stop was with @lyleslondon. Special thanks to @nilscassignol for jumping behind the Lyle’s bar and reminding me that he hasn’t forgotten how to make a Shino!
Described by Chef Francesco as Crispy Octopus on Cow Peas Cream, this is only one of the imaginative Sicilian style dishes at Pasta Madre. With his house made pastas and thought out wine selection, I know I’ll be coming back for more!
Described by Chef Francesco as Crispy Octopus on Cow Peas Cream, this is only one of the imaginative Sicilian style dishes at Pasta Madre. With his house made pastas and thought out wine selection, I know I’ll be coming back for more!
This may be one of my worst pictures but that is because I blacked out as soon as this Roman Style Pizza hit my hands. I literally waited years to have the chance to try Pizzarium Bonci and I was not disappointed. From the Classic Tomato to the Blistered Pepper, the Oxtail Ragout to the Mortadella slices, all I remember is I ate here twice yesterday and I can’t wait to go back.
This may be one of my worst pictures but that is because I blacked out as soon as this Roman Style Pizza hit my hands. I literally waited years to have the chance to try Pizzarium Bonci and I was not disappointed. From the Classic Tomato to the Blistered Pepper, the Oxtail Ragout to the Mortadella slices, all I remember is I ate here twice yesterday and I can’t wait to go back.
Just like the hard work of producers who push boundaries on how people enjoy sake around the world, there are subcultures of sake lovers popping up everywhere to receive their message. In Italy, it is the hard work of a small group of people that helped the country grow into what I think is becoming the most exciting sake market in Europe.
Just like the hard work of producers who push boundaries on how people enjoy sake around the world, there are subcultures of sake lovers popping up everywhere to receive their message. In Italy, it is the hard work of a small group of people that helped the country grow into what I think is becoming the most exciting sake market in Europe.
Not just about epic Uni Pasta and crazy pairings with everything from Aramasa limited releases to rare Nerello Mascalese Rose bottles. Osteria da K Kappa is one of my favorite Italian experiences hands down including the way they treat their Bistecca. You would never know this place was created by legendary sushi master Masahiro Yoshitake!
Not just about epic Uni Pasta and crazy pairings with everything from Aramasa limited releases to rare Nerello Mascalese Rose bottles. Osteria da K Kappa is one of my favorite Italian experiences hands down including the way they treat their Bistecca. You would never know this place was created by legendary sushi master Masahiro Yoshitake!
Yamagata City is the champion of producing large amounts of Imoni (the staple soup made of taro and meat mostly made in Japan’s north). Together with Yamagata’s Chamber of Commerce, the city is trying to create a world record and produce enough Imoni for 30,000 in a single batch. I hope they achieve the record but either way it was a great match with Yamagata’s Kobai Junmai Ginjo made with local Dewasansan rice.
Yamagata City is the champion of producing large amounts of Imoni (the staple soup made of taro and meat mostly made in Japan’s north). Together with Yamagata’s Chamber of Commerce, the city is trying to create a world record and produce enough Imoni for 30,000 in a single batch. I hope they achieve the record but either way it was a great match with Yamagata’s Kobai Junmai Ginjo made with local Dewasansan rice.
Benten 21 Junmai Daiginjo was my highlight at a very special tasting during IWC in Japan. Made with Dewsansan rice, the sake had elegance and subtle tree fruit notes without being too rich or sweet. Haven’t been able to find it since that night!
Benten 21 Junmai Daiginjo was my highlight at a very special tasting during IWC in Japan. Made with Dewsansan rice, the sake had elegance and subtle tree fruit notes without being too rich or sweet. Haven’t been able to find it since that night!
After almost 2500 steps through the mist, Hagurosan shrine at the summit of the Three Mountains of Dewa offers a place to rest, get in touch with your spiritual side and, in my case earlier this year during IWC, have a great meal. Made by the resident monks and only from the vegetables of their surroundings, they offered a nourishing and delicious selection of all produce raw, pickled and cured.
After almost 2500 steps through the mist, Hagurosan shrine at the summit of the Three Mountains of Dewa offers a place to rest, get in touch with your spiritual side and, in my case earlier this year during IWC, have a great meal. Made by the resident monks and only from the vegetables of their surroundings, they offered a nourishing and delicious selection of all produce raw, pickled and cured.
I could never have guessed that a second Sake Central would happen so fast but here I am in Saigon with an amazing team and the best support anyone could ever ask for. Thanks to all who made @sakecentralsaigon a reality and I know for sure that this is only the beginning!
I could never have guessed that a second Sake Central would happen so fast but here I am in Saigon with an amazing team and the best support anyone could ever ask for. Thanks to all who made @sakecentralsaigon a reality and I know for sure that this is only the beginning!
Saigon’s vibe is getting stronger. The local joints never fail and the international flavor is improving. @quincesaigon is a solid example: their hummus and merguez with pickled chilli dukkah with house made naan bread was so good and I was happy drinking @ornellaiawinery Le Volte magnums all night long to match.
Saigon’s vibe is getting stronger. The local joints never fail and the international flavor is improving. @quincesaigon is a solid example: their hummus and merguez with pickled chilli dukkah with house made naan bread was so good and I was happy drinking @ornellaiawinery Le Volte magnums all night long to match.
So amazing to see Sunday’s Whisky awareness growing and it’s stretching all the way to Canada! Thanks so much to Satoshi from @grapesandsoda for jumping behind the bar for our Whisky Party and all the great people who showed so much love in Vancouver earlier this summer. We will be back!
So amazing to see Sunday’s Whisky awareness growing and it’s stretching all the way to Canada! Thanks so much to Satoshi from @grapesandsoda for jumping behind the bar for our Whisky Party and all the great people who showed so much love in Vancouver earlier this summer. We will be back!
Whitebait with Egg Yolk Sushi at Kinoshita: another memorable venture by Mr. Masahiro Yoshitake. 8 seats and endless seafood until I couldn’t have anymore. This is a new must on my Tokyo list and can’t wait to be back!
Whitebait with Egg Yolk Sushi at Kinoshita: another memorable venture by Mr. Masahiro Yoshitake. 8 seats and endless seafood until I couldn’t have anymore. This is a new must on my Tokyo list and can’t wait to be back!
Thanks to @sour.jp for coming out all the way from Kyoto City to show us how you Chu Hi! Look forward to having you here to do a special drinks menu at Yardbird for two nights starting now!
Thanks to @sour.jp for coming out all the way from Kyoto City to show us how you Chu Hi! Look forward to having you here to do a special drinks menu at Yardbird for two nights starting now!