On The Road ~ Santiago Chile 2

Where to eat in Santiago: Restaurant 040 is a must.


Dumplings filled with shredded pork rib and spicy miso broth.

Spanish chef Sergio Barroso is part of a new wave of chefs in Chile who take inspiration from around the world while mining the country’s own rich culinary history.

Chef Barroso was born in Madrid, worked at El Bulli and at Denis Martin in Switzerland. Restaurant 040 opened in 2015. The food is inventive, technically accomplished dishes that are strongly influenced by molecular gastronomy.

Most everything is one bit. No flatware is on the table instead is your own bowl of lemon water for your fingers.


Taco wrapped in white cotton candy you pinch together to eat, and a little sip of Bloody Mary.


Malayan fried pork belly rinds


Waffle cookie with spiced mango ice cream.


Chocolate wagashi cafe and banana wagashi

Restaurant 040 is one of the Diners Clubs “World’s 50 Best Restaurants”

Restaurant 040

On The Road ~ Kyoto, Japan #21

Restaurant TAKA

One of our last nights in Kyoto, we were sent on an adventure to find this very special restaurant in a tiny little alley of Kyoto.

Taka is a modern standing bar.

Chef TAKA: Born in Uji, Kyoto. After being trained at Kyoto style Kaiseki, moved to Milano, Italy. While working at NOBU/Armani in Milano for over 10 years and after living in Italy, Australia and Denmark, he returned to Kyoto in 2016. He decided to stay and open a small gastropub to provide fusion dishes and drinks of Italian and Kyoto style Japanese.


This is a must if you are staying in Kyoto. The space is tight, but you feel welcomed immediately. We sat downstairs at the bar, but there is an upstairs and people who were leaving from there were happy and excited to share their good byes and praise to  Chef Taka.


Chef Taka is on the left.IMG_8958


Grilled Rice IMG_8964

This is how they serve Chicken Wings, very cool!IMG_8966

On The Road ~ Kyoto, Japan #20

Natsuko (our very special guide) had an adventure scheduled today, an hours ride to a place that many tourists don’t go to, but should.

Miyama-Kita Village is where you will see a traditional Japanese landscape which became a cultural heritage site in 1993. This includes the houses, forest, rice fields, vegetable gardens, stonewalls, walkways etc.The entire village has to work together to preserve the village.



These thatched roof houses are called Kitayama style farm houses. There are 50 in Kita Village, 38 of them have thatched roofs. most were built 150-200 years ago. One of the buildings is the Miyama Folklore Museum, where you can have a tour and see exactly what it was like all those years ago. Here are a few photos for example.

Natsuko sharing all her knowledge as we walk the village.

IMG_8909 2



After spending time in the village, there is a great lodge-style restaurant “Kitamura” on the river. The food was fantastic.

Local Venison, Amazing


Pork Katsu


On The Road ~ Kyoto, Japan #18

Restaurant Le Plat Plus:

We headed out to a neighborhood restaurant, a French Restaurant recommended by the concierge of Kyo-Suiran where we were staying in Arashiyama, Japan. The food was excellent, the environment so French, we highly recommend if you are in the area.



Fresh Pea Soup


Charcuterie Platter


Confit of Duck



This wine was delicious



Where To Eat ~ New York City

Just discovered Zio Restaurant NYC

Food and vibe upbeat and great. Zio weaves seasonal ingredients into inspired culinary combinations influenced by Mediterranean flavors.


Fresh pasta with great Bolognese sauce

Eggplant with smoked mozzarella


Visit http://www.zio-NYC.com for more info


On The Road ~ Miami Beach

Joe's Stone Crab – Seafood Restaurant Since 1913

A must when visiting Miami.

In 1913, Joe Weiss opened up a small lunch counter on Miami Beach. This was before Miami Beach was even a city. Folks stopped in to chat and for a top-notch fish sandwich and fries. This, of course, was only the beginning, and what happened next is a story worth telling. Click below for more of the story.

Stone Crabs, when caught, one claw is taken, the crab is put back in the sea and grows a new one… Sustainable food.

Rock Shrimp tacos… Yum

Grilled tomatoes



Visit http://www.joesstonecrab.com and go to “about us” you can also have stone crabs shipped to you ready to eat.


On The Road ~ Budapest, Hungary #4

Eating in Budapest


Chef Arpad Gyorffy

Goat cheese, beetroot variations, hazelnuts

Foie gras terrine, hibiscus, plum, brioch.

Baby roast chicken, red cabbage, mushroom sauce.

Hungarian spareribs.


In The Four Seasons Hotel – Gresham Palace