Food Republic

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Eating. Drinking. Living. Tag #FRavorites đź‘» foodrepublictv
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Food Republic

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Comment from Food Republic:


wine is an integral part of foragecambridge. We support small producers that make naturally with minimal intervention. ​coturri_ry is one of our favorite makers in the US​ and has been making naturalwine since the 60’s before it was even hip. Stan and Tony have known each other for ten years and both share the same down to earth-yet serious attitude about wine. ​We're pumped Tony bottle​d​ something for us, in Magnums​ only​, to pour bytheglass ​frtakeover​ biggerisbetter forageblend

1 Hours ago
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Food Republic

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Comment from Food Republic:


​We love to experiment with fermentation and pickling at foragecambridge​. ​It's just one way to infuse and intensify flavors. I always recommend the pickle plate ​with house made butter. Fun to share and a great way to start a meal. pickles fermentation fermented veggies frtakeover farmtotable

3 Hours ago
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Comment from Food Republic:


​"Staghorn Sour" : ​Sumac Infused ​bullyboybooze​ White Whiskey, Lemon, Simple, Egg White​ - foragecambridge cocktails​ sour drinklocal frtakeover

5 Hours ago
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Food Republic

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Comment from Food Republic:


Cured fish plate : Olive wood smoked mackerel, swordfish conserva, Arctic char gravlax, pickled cranberries, house creme fraiche foragecambridge frtakeover

7 Hours ago
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Food Republic

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Comment from Food Republic:


White over Red : grandten wireworks gin, oldballard midsommar aquavit, fourtownfarm midnight carrot juice, house made elderflower liqueur, lemon, peychaud bitter foam cocktails​ foragecambridge​ frtakeover drinks forage​

20 Hours ago
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Food Republic

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Comment from Food Republic:


Peekaboo! foragedrinks here, bar manager foragecambridge. Our bar program is a collaborative effort, drawing on the resources, provisions and wisdom of the kitchen. With sustainability in mind, we tap into the ever-growing field of local distillers and brewers. standbehindyourproduct frtakeover cocktails drinklocal

23 Hours ago
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Food Republic

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Comment from Food Republic:


Every week we run a meatlessmonday 6 course vegetarian tastingmenu for $39! Tonight's main course is this mycoterrafarm mushroom mole with our cumin sauerkraut, marfax beans, house crema, mainegrains hominy fritters foragecambridge FRtakeover eatlocal eatyourvegetables

1 Days ago
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Food Republic

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Comment from Food Republic:


We love preserving seasonal produce at it’s peak so we can bring it out when you miss it most. Strawberry preserves in the middle of a Nor’Easter for example…check frtakeover eatlocal all year round foragecambridge

1 Days ago
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Food Republic

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Comment from Food Republic:


Wakey Wakey Pork Jowl Bakey....Smoked & braised Vt pork jowl bacon, foraged wintercress pannacotta, pickled red onions, house smoked aleppo pepper, white grape/rue syrup foragecambridge frtakover eatlocal bostoneats

1 Days ago
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Food Republic

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Comment from Food Republic:


Hey World! We’re foragecambridge taking over the food republic feed for a few. We’re a neighborhood bistro in Cambridge, MA right outside of Harvard Square. Through close partnerships with local farmers, fishermen, and foragers ​we offer a local, seasonal ingredient-driven menu served in a casual setting. We’ll be sharing what we do and who we are in the next couple of days. frtakeover bostoneats

1 Days ago
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Food Republic

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Comment from Food Republic:


From yesterday's mets CitiField food preview. Mozzarella sticks by bigmozznyc. A seriously great ⚾️ snack. 🎥: rmtimbre

4 Days ago
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Food Republic

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Comment from Food Republic:


Next up on OffTheMenu: faun.nyc gets about a dozen ducks from Crescent Duck Farm every week. Upon arrival, Chef Brian Leth pricks the skin with thumbtacks to render out the fat. Then the duck is blanched, hung in the fridge for six days and then roasted and glazed with lavender-infused honey. This week it's served with a fennel salad. Book in advance! FRavorites

5 Days ago
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Food Republic

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Comment from Food Republic:


Tuna tartare can oftentimes be monotonous at restaurants. Not this version at florabarnyc, located at NYC's metbreuer museum. themostcuriousgeorge thoroughly enjoyed the crunch of flax seeds and fried shallots, mixed with potato and truffle, in this take at ignaciomattos's new spot. fravorites

5 Days ago
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Food Republic

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Comment from Food Republic:


Before leaving New York to become a Californian, FR's dannycarnaje had to pay his respects to the Peter Luger burger. WE. BOW. DOWN. FRavorites

6 Days ago
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Food Republic

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Comment from Food Republic:


I am obsessed with this salad!! It's called puntarelle and in Rome it comes with an anchovy dressing and its a little salty and crunchy. So tasty! I'm dueladroni which is another traditional Roman restaurant where I've also got spinach, artichoke and a broad bean soup. Thank you so much for tuning into my Roman takeover. It's only a just the tip of the iceberg of Rome has to offer but hope you've enjoyed it. Follow me antoninaparker for recipes and culinary adventures. Love Nina x FRTakeover

7 Days ago
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Food Republic

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Comment from Food Republic:


Giolitti is a street away from Grom and also does some incredible gelato. It a beautiful classic ice cream parlour and Its says it has been around since 1900!!!! The queue moves quite fast so don't be alarmed and it's totally worth it. I went for gianduja which was totally amazing although it was so rich that it needed a chaser of vanilla to cut through it. Que buono! (antoninaparker FRTakeover )

8 Days ago
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Food Republic

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Comment from Food Republic:


Ciao! These guys are everywhere and I highly recommend trying some of their roasted chestnuts. You can smell them coming a mile away, and it's pretty sweet. The perfect thing to munch on while walking around, especially Via Margutta which is great for some beautiful interior shops. (antoninaparker FRTakeover )

8 Days ago
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Food Republic

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Comment from Food Republic:


labuvetteroma is a cute little restaurant on Via Vittoria which is just off from the Spanish Steps so you can do it for lunch or dinner. They always have a lasagna of the day which I had to go for of sausage and broccoli. They also had a good salad Caprese and the interiors have an French bistro-feel with wood panelling and leather banquet seating. (antoninaparker FRTakeover )

9 Days ago
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Food Republic

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Comment from Food Republic:


Here is an artichoke cooked Roman-style. These are found on most menus and are gently boiled and then covered in olive oil, lemon juice and chopped parsley or oregano. They are wonderfully soft and delicate to eat. The other way of eating them is Jewish-Roman-style which is when they are deep fried in oil. Both are pretty delicious. (antoninaparker FRTakeover )

9 Days ago
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Food Republic

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Comment from Food Republic:


There are some amazing vegetable markets in the piazzas and you bump into them all the time. Puntarelle (a sort of crunchy, bitter vegetable perfect for salads) and artichokes always feature and are two of the top Roman veggies. Visit the Campo Dei Fiori Market which is one of the oldest and most popular markets in the Piazza Campo de' Fiori. Open everyday except Sundays. (antoninaparker FRTakeover )

9 Days ago