Every pin is a place Michael Ligier went and filmed. Tap one on the map to watch the review from the moment it starts; below, the same places by city, with what Michael said about the dishes.
fun flavors. Their elote crokes combines the creamy, sweet, and spicy flavors of an elote with a flaky and buttery croissant [music] dough. And their
bacon, egg, and cheese croissant with a runny egg yolk is the ultimate breakfast pastry. But this place is also wildly
carbonara, which is actually made from rudabaggo with smoked pork fat and dishes that give off strong midsummer
This bluefin tuna tostada that breaks perfectly. Nine out of 10.
The main course is antelope, and for some reason, it's served with the most beautiful croissant.
hit their trout Crudo with blood orange
their sweet pea and Ricotta capetti and the star of the show these glorious
luxurious by the way this turbet with baby artist chokes and Gem lettuce was out of this world of course there is a huge bread selection because why
course A5 wagyu beef which you can cut
course A5 wagyu beef which you can cut
out of this world creative we had whipped eggs a trio of oysters one of which was a nashville fried chicken
whipped eggs a trio of oysters one of which was a nashville fried chicken
If you're from Iowa, it is an amazing experience.
This grilled langustine is one of the best bites in the entire world. And you
best bites in the entire world. And you can just tell how good this bread tastes by how it looks. And then of course,
I mean, just look at this bread. It's the most perfect, beautiful bread I've ever tasted. The concept here is simple.
ingredients. Like, this is basically just a tomato salad, but they're some of the best tomatoes I've ever had. Don't
which are phenomenon. In Hawaii,
flavor. The super creamy but thick little bit of that crunch from the pickled watermelon. It's signature here and it's one of the most unique bites that I've ever had in my life. And
Next up, we have their strawberry tart, which, again, gorgeous.
called tonburi and this laminated bread and morel mushroom butter miraculously has no animal products in it the goal
The main course was a wonderful dry-aged duck tagine with harissa, yogurt and hummus.
To be honest, I've never been to this corner of California Adventure, but the esquites turned out to be really tasty and quite spicy.
They were incredible. The only complaint is that I would like a larger portion in a glass. This is so delicious.
The taste is not bad. 6.7 out of 10.
Try the biryani ramen at Lucky Fortune Cookery, which was surprisingly delicious.
Groovy Greens salad with chicken wings at Flo's V8 Cafe, which looks simple but tastes really great. 8.2. Very good salad.
World Vacations for advice, and they suggested a cheese and birria sandwich at Jolly Holiday Cafe , which, spoiler alert, I really liked. That's a solid 9.4.
It's really smooth, really savory, the spice comes in nicely, the foam is a really nice complement to it.
It's a beautiful, delicate bird. It's gamey, but not super gamey. It's really, really tender. That is a delicious bird.
Perfect. Also, the concept of a savory waffle. Amazing.
I feel like I haven't had chicken schnitzel that is that complex in flavor. Bursts of acidity from those lingonberries, beautiful earthiness from the chanterelles, and the pork cooked perfectly.
Super buttery, really flaky on top, chewy on the inside, which is something that you don't see on too many croissants, but I love it when a croissant is just that little bit chewy on the inside.
Needs to have this kind of nice texture on the inside.
You get a little bit of brininess from that fish in the fish broth, but still got really, like, nice deep flavors.
This is really, really world-class ramen here. I've had a lot of ramen, and that is a great, great ramen.
Nice little bit of chew. The bark super peppery.
That one's got a nice spice to it. Wo. The casing on the outside a little bit like crunchy when you bite into it, which is great, but then the inside is really tender.
One of the most underrated dishes is their sopa de mariscos. It was my favorite of the night.
This might not look like beef noodle soup, but when you eat it, it's absolutely reminiscent of it.
Turbot normally has a delicate and sweet flavor, but the dry-aged turbot here, which we actually saw on the way in, has almost a richness and a nuttiness to it as well.
That is incredible. Holy crap, I'm blown away. I can't stop eating it.
orange for the spider crab with carrots suspended on the side of the bowl I felt
Yuzu and another one served as a dessert with beetroot and pear it's vibrant and Bold and the chef has been described as
I was not expecting to get a sandwich that's this good.
Something that hasn't changed is just how good their bread course is. I raved about it last time and it's so good I got a second serving this time.
We do a very traditional steak tartare here, which has always been my favorite.
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