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Behrad Behbahani

@behradeats

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"life without veal stock, pork fat, sausage, organ meat, demi-glace, or even stinky cheese is a life not worth living" - Bourdain
✈️: @behradtravels

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Hijos del Maíz, a Mexican street food truck located in Rockville, has been named one of “The Best Cheap Eats Around the DC Area” by Washingtonian.

The recently published list highlights 60 restaurants where diners can get what Washingtonian describes as a satisfying meal for less than $25 per person, excluding drinks, tax and tip. More than 200 restaurants throughout the region were considered for the list.

Hijos del Maíz is the first solo project from chef Saul Zelaya, who was born in El Salvador, raised in Gaithersburg and trained in Oaxaca. The husband-and-wife-owned food truck opened earlier this year at 12151 Rockville Pike, at the Shell gas station across from Federal Plaza.

Washingtonian highlighted the food truck’s focus on corn and its house-made masa, which Zelaya mills himself. The menu includes tacos, quesadillas and tortas, along with tetelas, a Oaxacan specialty featuring a tortilla folded around a bean-and-cheese filling and cooked on the griddle.

Hijos del Maíz prepares its masa in-house using heirloom corn sourced from different regions of Mexico. The corn is cooked through the traditional nixtamalization process and ground in a stone mill without additives or preservatives.

The fresh masa is used throughout the menu for Mexican street food offerings including tacos, quesadillas and tostadas. The truck operates daily from 11 a.m. to 8 p.m. at 12151 Rockville Pike in Rockville.

Photo courtesy @behradeats

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Congratulations Pizza Marumo! #4 on the NEW 2026 Japan Casual Top 150+ List @pizzamarumo

📸:@behradeats
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#oad #oadtop100 #Japan #gourmet #foodies #instafoodies #bonappetit #foodphotography

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Exploring Yanesen with Culinary Backstreets offered a deeper look at Tokyo’s old-town rhythm.

Tucked-away counters, neighborhood sweets, and the stories behind every bite made the experience feel lived-in rather than curated.

A thoughtful way to taste Old Tokyo.

#BehradEats #BehradTravels
#CulinaryBackstreets #Tokyo #FoodTour

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2025, A Year to Remember ✨

2025 is almost coming to an end, and I felt like taking a moment to look back on this completely crazy year.

I don’t often talk about myself, to be honest. I’m usually more focused on highlighting beautiful tables, great products, or the inspiring people I meet through my many meals…

But this time, I’ll make an exception: 2025 has been a truly wonderful year 🤍

First, a major change of role with my arrival at Teritoria, where I now support chefs and hoteliers in their day-to-day work. A real opportunity for me, and above all, a huge pleasure.

It was also the year I turned 30 — along with many of my closest friends — with whom I shared absolutely unforgettable moments 🎂 Fabien & Flo, thank you 🤍

A year that was also very (very) indulgent: over 300 restaurant meals… honestly, that’s starting to add up 🍽️

And for the first time in my life, 100 Michelin-starred restaurants in a single year ⭐️

Thank you to Mathias Dandine for welcoming me for this 100th table on December 23rd — the perfect symbol to close the year.

2025 was a year of discoveries: products, recipes, places — but above all, people. Passionate, inspiring individuals who give even more meaning to what I do ✨

I sincerely want to thank everyone who shared a part of this year with me and who, in their own way, helped make it such a success 🙏

See you in 2026, happy New Year 🍸✨ with even more smiles, joy, and discoveries around a table, a glass 🥂

Take care of yourselves — and above all, enjoy life. Life is beautiful 🤍

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Dernière étape de cette tournée milanaise : Seta, deux étoiles Michelin, niché au cœur du Mandarin Oriental. Une adresse qui nous fait oublier le tumulte de la Via Monte Napoleone.

En cuisine, Antonio Guida mène la danse. Chef respecté, discret et sans compromis, il compose une cuisine italienne contemporaine, nourrie de ses racines du Sud, façonnée par la Toscane, affinée par la France. À ses côtés, Manuel Tempesta dirige la salle avec un naturel rare : élégant, fluide, précis, mais profondément humain. Ici rien n’est surjoué. Tout est juste !

Ce que nous avons dégusté ce midi-là :
- Wood pigeon, maïs doux, orties & sauce Périgord
- Risotto framboise & crème d’herbes – signature de la maison
- Morone, banane et curcuma
- Agneau, miso & crème d’ail noir
- Millefeuille potimarron, café & feuille de câpre – dessert subtil, peu sucré, maîtrisé

Une sélection de vins au verre, dont Edi Keber Collio, parfaitement accordé

Seta raconte une Italie contemporaine, essentielle, en équilibre constant entre raffinement et profondeur.
Un déjeuner de grande cuisine, mais surtout un moment de chaleur, de rires et de connexion, comme seuls les lieux vraiment sincères savent en offrir.

Un déjeuner de grande cuisine, mais surtout un moment de chaleureux, en bonne compagnie !

Merci à Antonio Guida, à Manuel Tempesta, et aux équipes de Seta pour cette parenthèse d’élégance et de mesure.

📸 by @guillaumeerblang

@setabyantonioguida @antonioguidachef @manuel.tempesta @chefs_unity @thebestchefawards @enzo_achilli @ekaterina.allegra @lesgrandestablesdumonde @bettymarais

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À quelques pas de l’agitation milanaise, le restaurant Autem s’ouvre comme une parenthèse improbable : cuisine ouverte, lumière extérieure, salle feutrée, et cette impression immédiate d’entrer dans une maison où l’on prend le temps de cuisiner, d’expliquer, de servir !

En cuisine et en salle, Luca Natalini mène tout : il accueille, dresse, vient a table explique ses plats et sa cuisine, ancrée dans une Italie contemporaine qui se construit au jour le jour, en fonction de ce que la nature propose !

Travail de petits producteurs, respect de la saison, usage assumé du cinquième quartier, poissons de pêche responsable, beurres variant selon les laits disponibles : ici, la durabilité n’est pas un slogan, c’est un cadre de travail que le chef s’impose !

Ce que nous avons dégusté ce jour-là :
- Salade de maquereau fumé
- Insalata russa 2.0, gambero rosso
- Pasta Bianca : un plat de mémoire
- Pigeon entier, cuisses rôties, tartelette d’abats, charcuterie maison, figue
- Mascarpone, fruit de la passion & café

Autem raconte une Italie lucide, qui regarde son patrimoine en face et le projette vers autre chose sans oublier l’histoire personnelle du chef !

Moins de gaspillage, plus de conscience, mais toujours le plaisir comme boussole. Une table où l’on sent à la fois l’intention, la sincérité et la maîtrise, servie dans un cadre qui laisse parler l’assiette !

Un grand merci à Luca Natalini et à toute son équipe pour ce moment partagé, et Merci Ekaterina d’avoir rendu cette halte possible !

📸 by @guillaumeerblang

@lcnatalini @autem_milano @ekaterina.allegra @behradeats @enzo_achilli @michelinguide @thebestchefawards @50bestdiscovery @louisvernhes

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Retour sur un dîner au restaurant Confine, à Milan, qui restera comme un des moments les plus marquants de cette semaine autour des Best Chef Awards début octobre.

Ici, la pizza n’est pas un plat, c’est un fil conducteur. Mario Ventura en salle, Francesco Capece au four : deux amis venus de Salerne qui ont décidé de faire basculer la pizzeria dans le registre de la table gastronomique. Service réglé comme un restaurant gastronomique, lumière maîtrisée, tempo parfaitement posé : on vient « manger une pizza », on finit par avoir un vrai menu dégustation.

Le menu de ce soir-là tenait du manifeste. Un enchaînement de créations autour de la pâte, de la fermentation et du feu : une Margherita d’une pureté désarmante ou encore l’Umaminara, qui justifie à elle seule le déplacement, comme un concentré de Campanie réinterprété. Chaque pizza, chaque assiette, repose sur une technique différente : pâte « Salerne », double cuisson frit–four, version au moule façon Turin, bases plus friables… On sent le travail sur la farine, sur l’hydratation, sur la cuisson, mais rien n’est démonstratif : tout se résume à une évidence en bouche.

À table, les vins sont au même niveau que les pizzas. Ils ont été apportés par notre table. Champagnes de vignerons et vins d’auteur composent une ligne franchement impressionnante : Jules Brochet, Michel Grisard, Les Horées, Simon Bize, Josephus Mayr… Des bouteilles choisies non pour briller sur mais pour accompagner la montée en intensité du repas. Le reste est affaire d’hospitalité : Mario qui raconte, sert, observe sans jamais peser ; une équipe jeune, précise, souriante ; cette chaleur italienne qui transforme un simple dîner entre amis en souvenir durable.

Confine fait partie de ces rares adresses où la phrase « pizza comme haute cuisine » a un sens.

Pour qui veut comprendre où va la pizza italienne aujourd’hui et comment un plat populaire peut devenir un grand récit de table sans perdre son âme, c’est une halte obligatoire.

📸 by @guillaumeerblang

#Confine #Milano #PizzaGastronomica #50TopPizza #BestChefAwards #ItalianHospitality #WinePairing @enzo_achilli @louisvernhes @pizzamaker_francesco @marioconfine @confine_milano

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✨ SETA – Italian Elegance at the Heart of the Mandarin Oriental Milan ✨

Just steps away from Via Monte Napoleone, the Mandarin Oriental Milan embodies that rare balance between refinement and genuine Italian warmth 🤍. From the very first moment, you feel it — a personalized welcome so intuitive it’s as if they already know who you are before you even walk in.

Then, you step into Seta, and the energy shifts. The lights dim, the mood softens, the noise fades away. Here, amidst noble textures and elegant tones, the pace slows — it’s a world apart from the hotel’s buzz, a space of pure calm and beauty.

In the kitchen, Antonio Guida, a beloved icon of Italian gastronomy 🇮🇹, crafts dishes of extraordinary precision and grace. During this pre-Best Chef Awards lunch, I discovered a cuisine that’s all about balance — refined, creative, yet full of soul.

• Wood pigeon, foie royale, sweetcorn, nettle & Périgord sauce: comforting yet bold — one of my favorite starters of the season.
• The signature risotto with raspberry and herb cream — delicate, slightly tangy, perfectly light.
• A lamb with miso and black garlic cream, cooked to perfection.
• And that pumpkin, coffee & caper leaf millefeuille — low in sugar (a rare find in Italy!), subtly herbal, utterly delicious.

Service is what you’d expect from a grand house, led by Manuel Tempesta — polished yet warm, with an effortless charm 🌿. The wine list is equally thoughtful; I was delighted to spot one of my favorites, Edi Keber’s Collio.

Yes, this is Italian cuisine — but contemporary, essential, harmonious. There’s a touch of almost Japanese precision in the way each plate is built. Two stars well deserved… and who knows, maybe a third on the horizon? ⭐️⭐️⭐️

A true moment of gastronomy, but also of laughter, warmth, and connection — because that’s what great dining is really about 🍷

📍 Seta – Mandarin Oriental Milan
Via Monte di Pietà, 18, 20121 Milano MI, Italy

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Autem – The Soul of Modern Italian Dining 🇮🇹

Just a few steps from Porta Romana, Autem captures the essence of Milan’s dining scene — vibrant, sincere, and full of emotion. The open kitchen, visible even from the street, glows with candlelight ✨, setting a quietly elegant tone.

Chef Luca Natalini moves gracefully from table to table, introducing his creations, adding the final touch himself, and sharing his passion with guests. This genuine connection, paired with a professional and attentive service team, makes the experience feel both relaxed and refined.

The journey unfolds as a celebration of modern Italian cuisine. 🇮🇹

A smoked mackerel salad that surprises and awakens the palate. A Russian salad 2.0 with gambero rosso — comforting, precise, and beautifully balanced. Then, the unforgettable Pasta Bianca: an ode to simplicity and depth, one of the finest I’ve had in Italy. 🍝

The pigeon, served whole, stands out as a true highlight — roasted legs, offal tartlet, house-made charcuterie, and a touch of fig in perfect harmony. To finish, a mascarpone, passion fruit & coffee cream dessert — light, elegant, and gracefully balanced. ☕

It was a real pleasure discovering this beautiful table with friends, on the sidelines of the first Best Chef Awards event in Milan. Because sharing a table will always be one of life’s most meaningful ways to connect. ❤️

A cuisine full of honesty, flavor, and intention — where tradition meets creativity, and hospitality comes from the heart.

Grazie, Ekaterina, for making this moment possible.

📍 Autem – Via Serviliano Lattuada 2, 20135 Milano, Italy 🇮🇹
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#gaultmillau #winelover #1star #dining #finedininglovers #finediningfood #finedining #michelinguide #michelinstar #michelin #gastronomy #restaurantitalien #restaurant #italiancuisine #foodphotography #thebestchefawards #milano #milanocity #milanofood #milano🇮🇹 #italianfood #italiancuisine #italian_places #italianrestaurant #creativity #dinner #lunch #youngchef #hospitality

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✨ The Best Chef Awards – Milan 2025

Milan, The Best Chef Awards - and a few unforgettable meals with friends.
What started as a spontaneous invite from my friend @enzo_achilli turned into a couple of inspiring days surrounded by chefs from all over the world.

It was energizing to see such creativity, humility, and passion in one place — a real sense of community. The talks were inspiring, the ceremony full of emotion, and the people genuinely kind and approachable.

Beyond the event, it was also the perfect excuse to share a few great meals around Milan with friends — revisiting some of my favorite spots and discovering new ones together.

And yes… I somehow ended up driving Joan Roca back to his hotel 😅 A story I won’t forget anytime soon.

Big thanks to Enzo for the invite, and congratulations to all the chefs recognized this year. Came home with new friends, plenty of inspiration, and a big smile.

#TheBestChefAwards #Milan #FoodCommunity #FineDining #Chefs #Gastronomy

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Bébé Santa sur sa feuille de Teck. Les feuilles de Teck apportent autant de bienfaits que les feuilles de catappa : antibactérien, antifongique et leger effet tampon sur le PH mais sans colorer l'eau. Et cela permet d'avoir une source de nourriture constante dans l'aquarium.

#amanoshrimp #aquariophiliefrance #babyshrimp #beeshrimp #caridina #caridinashrimp #cherryshrimp #crystalredshrimp #dwarfshrimp #freshwatershrimp #garnelenaquarium #garnelenbecken #garnelenzucht #neocaridina #neocaridinadavidi #neocaridinashrimp #shrimpaquarium #shrimpbreeding #shrimphobby #shrimpkeeping #shrimplife #shrimplove #shrimptank #taitibee #taiwanbee #tigershrimp #zwerggarnelen #macrophoto #santashrimp

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✨ Wrapping up an intense and inspiring Milanese chapter! ✨

Last week, I had the chance to attend another incredible edition of the Best Chef Awards — and what an experience it was! 🤯
It’s hard to put into words how special it feels to share moments like these: surrounded by inspiring people, old friends and new ones, united by a deep passion for gastronomy. 🍷🍽️

There’s truly nothing like gathering chefs, artisans, and food lovers from all over the world in one place — sharing conversations, laughter, and unforgettable meals. From the thought-provoking Chef’s Talks at Bellavista to the unforgettable Grand Gala, every detail was perfectly curated. Huge congratulations to @joannaphd, @foodrebelx & the whole team for creating such a powerful celebration of what The Best Chef stands for! 👏

🙏 A special thanks to @guillaumeerblang , @ekaterina.allegra , @louisvernhes & @behradeats for making these days even more memorable 💫

And of course, deep gratitude to all the restaurants and teams who welcomed me so warmly during these 3 and a half days — each experience added a unique flavour to the journey:

- @marioconfine & @pizzamaker_francesco at Confine 🍕
- @camparinoingalleria 🥃
- Bob 🍸
- @lcnatalini at Autem 🔪
- Seta by @antonioguidachef ⭐⭐
- @iyo.kaiseki 🥢
- @lorenzoquerci & @enricocroatti at Moebius 🍸🌟💪🏻

💛 Mille grazie The Best Chef for once again allowing me to be part of such unforgettable moments. Already looking forward to the next chapter! 🍾🔥

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#winelover #1star #dining #finedininglovers #finediningfood #finedining #michelinguide #michelinstar #michelin #gastronomia #gastronomy #restaurantitalien #restaurant #italiancuisine #foodphotography #foodgasm #foodblogger #thebestchefawards #thebestchef #chefstalk #milán #milano #milanitaly #milanrestaurant #dinner #lunch #lunchtime #bars #friendship #friendships

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