tag: cheap eats
October 7, 2013
Hey, remember those photo assignments I went to Paris for? This was the first — one of my favorite places in my old neighborhood, the Marais.
By now, lots of you know that Candelaria is the best place in Paris to get your Mexican food fix along with your artisan cocktail fix. But did you know that it’s also the best place to nurse your Sunday morning hangover with delicious huevos rancheros and hair of the dog drinks? Even better: it’s usually just tacos in the front and cocktails in the back, but during brunch you get to dine and drink in that awesome speakeasy back room.
Mexican food has long been my morning-after-party craving, so this seems a natural and perfect combination to me. I wasn’t hung over when I showed up a couple of weeks ago for the first of many shoots during my week in Paris, but I was coming off of nearly twenty-four hours of plane and and airport time, so close enough?
dining out, paris |
Tags: bar, brunch, brunch paris, Candelaria, candelaria paris, cheap eats, cheap eats paris, cocktail bar paris, dining, food, france, hair of the dog, huevos rancheros, marais, mexican food paris, paris, paris photo trip 2013, paris restaurant, restaurant, tacos, tortilla, tostada |
March 29, 2013
One of the things I miss most about LA is the wide array of ethnic restaurants available. From Korean to Persian to Ethiopian to Chilean, it’s easy to find solid, authentic, and often cheap eats from all over the world there.
Don’t get me wrong, Paris does have quite a few restaurants specializing in cuisines from other lands, but often (notably as is the case with sushi), it’s mediocre and overpriced. That’s why I love Happy Nouilles so much.
Located near Arts et Métiers, Happy Nouilles is a solid Chinese restaurant that specializes in noodle soups with hand-pulled noodles. I always go for the “Zati,” which has minced pork in a spicy miso broth. It’s one of the spicier things I’ve tried in Paris, with a heat that seems mild at first slurp but slowly builds up until you’re panting by the end of the bowl. This time around I tried it with filaments de ble instead of the hand-pulled lamen. The knife-cut noodles, similar to Korean kal guk soo, were thick and chewy and will be my new go-to.