Oct 15, 2018
Erich Hehn uses Marmite, a salty British condiment made from leftover brewers' yeast, to make creative umami cocktails. Get the story and find where you can try them in NYC's Queens neighborhood.
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Erich Hehn uses Marmite, a salty British condiment made from leftover brewers' yeast, to make creative umami cocktails. Get the story and find where you can try them in NYC's Queens neighborhood.
District Saigon
The almond-scented, creamy soap dispenser from nondescript ceramic squeeze bottles lacked the viscosity and emulsification to combats the sticky appetizers, which were admittedly delicious. It’s a good thing I enjoyed them, as they seem to be destined to remain on my less-than-satisfactorily-clean hands for the balance of the evening.
CRAB PEOPLE CRAB PEOPLE CRAB PEOPLE!!! I don't Instagram food much, and this isn't even my meal, but this needed to be done. #softshellcrabsalad #softshellcrab #crab #districtsaigon #astoria #vietnamesefood #taphappy #taphappyadv #taphappyadventures #thisisawesome #food #mealsofinstagram #crabpeople (at District Saigon)