Travel, Foodies, Hotels & Entertainment
Tag: Funanc1alEdge
Milly-la-Forêt: Where Kings, Poets & Pastry Rule
Milly-la-Forêt, just 55 km south of Paris, has hosted kings, poets, and emperors. Today it’s a royal paradise of markets, herbs, and next-level bakeries.
Briermere Farms, Long Island: Where the Pie’s the Limit
Briermere Farms isn’t just a stop — it’s a rite of passage. Fresh fruit pies, overachieving muffins, and no shortcuts in sight. Bring cash, bring friends, and maybe bring stretchy pants. 🧁🥧🚜
Pepe’s: Still the Best Pizza After All These Years — and Yes, I’ve Been to Naples, Italy to Double-Check!
Coal-fired, crispy, and still unbeatable: Frank Pepe’s pizza remains a national treasure. From white clam to roasted red pepper & bacon, we’ve tasted it all—100+ times. Yes, even compared it to Naples. 🇮🇹🍕
Go to Pub, Get Seven Seas, Love the Lobster!
We came for chowder, stayed for crab cakes, and fell in love with the lobster roll. Milford’s Seven Seas Pub isn’t fancy—but it’s got flavor, flair, and one lobster roll to rule them all. 🦞💥🍟
Rubirosa: Pizza > Pasta, and Four Stars—No Longer Five
Rubirosa’s pizza is still a knockout (hello, TIE DYE™), and dessert will make you swoon. But the pasta? Twice disappointing. Here’s the dish on what to order—and what to skip.
Abe & Louie’s: The Back Bay Classic Still Flipping One of America’s Best Burgers
Burger bliss and steakhouse swagger — Abe & Louie’s still delivers. From Boston’s Back Bay to Boca Raton, this prime spot offers one of the best burgers in America, plus clam chowder dreams and a breadbasket you can’t say no to.
Le Café du Commerce: Still Got It After All These Years!
Historic, chaotic, utterly Parisian — Le Café du Commerce isn’t perfect, but it’s still got it: leafy mezzanines, juicy steaks, and that sweet béarnaise vibe. 🥩🌿
Cédric Grolet Opéra: It’s Not Overhype. It’s Genius—and a Pastry Symphony
We expected overhype. We got genius. From sculpted raspberry tarts to surprisingly efficient service, Cédric Grolet Opéra delivers a flavor symphony—just skip the flan. Here's the full bite-by-bite breakdown.