designer - eats
designer in question: ileyener
may - tri state (22-26)
Double Knot (philly) shrimp tempura handroll, spicy tuna handroll, crispy tofu, maitake mushroom robatayaki, ribeye scallion robatayaki, chicken thigh robatayaki, miso caramel ice cream, vanilla chocolate chip mochi, junmai sake
Up Thai (ues) curry puff, up spring rolls, cashew nut tofu, beef short rib panang
Sushi Tokoro (special guests: keo n maya) miso soup, salmon avocado, spicy tuna, a5 wagyu, kampachi, toro, some other fish that; cant remember because everything was so good forgot i was supposed to document, white blanchet "Pouilly-Fumé ‘Cuvée Silice"
sushi tokoro also had 3 different desserts so we ordered all 3.
febuary - atlanta (20-24)
Kamayan chickarrones, veggie lumpia, camaron de zamboanga, patty's pak pak patis, bistek baryo, hot ginger tea, gumamela juice, & ube creme brulee
Rock Steady janga dip, lamb egg rolls, haitian red snapper, & dirty martinis
Grace Jones on the front of their menu. interior was so atl. atl.
Dixie Queen (southaven) honey gold wings, seasoned fries, roll, & red/blue kool aid
january - memphis (23-26)
not surprised that I don't have a pic for this tbh. "Arrive", the hotel we stayed in; she frequents the cafe located in their lobby, Hustle & Dough. weekend of French toast, vanilla cortados & the snowstorm. since I cant deliver a picture.. description from their menu below and a one line review from the designer to follow
country sourdough, Tahitian vanilla bean custard, cultured butter, maple syrup, whipped cream
v unique melt in ur mouth (French toast)
I agree ^, the custard is embedded into the sourdough, eeeenuff said man