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Green Chile Crab by Michael Berch
From Michael Berch

Shucking oysters by Michael Berch
From Michael Berch

Wine tasting at Concannon Vineyards, Livermore, October 10, 2012 by Michael Berch
From Michael Berch

Spicy hot pot (麻辣火锅) by Michael Berch
From Michael Berch

Sautéed loofah ("towel guard" [gourd] on menu) (炒丝瓜) by Michael Berch
From Michael Berch

Dongpo pork(东坡肉) by Michael Berch
From Michael Berch

Beef chow fun (干炒牛河) by Michael Berch
From Michael Berch

Dry-fried beef by Michael Berch
From Michael Berch

Spicy crab (麻辣螃蟹) by Michael Berch
From Michael Berch

Chongqing style fish fillets with chilis (重庆辣子鱼片) by Michael Berch
From Michael Berch

Bang-bang chicken (棒棒鸡) by Michael Berch
From Michael Berch

Zhong dumplings in spicy oil (钟水饺红油) by Michael Berch
From Michael Berch

Oysters Rockefeller at Tadich Grill by Michael Berch
From Michael Berch

Seafood ravioli with rock shrimp and pesto sauce at Tadich Grill by Michael Berch
From Michael Berch

Seafood salad at Tadich Grill by Michael Berch
From Michael Berch

Pizza at La Casa by Michael Berch
From Michael Berch

Fear the sausage! by Michael Berch
From Michael Berch

Rou jia mo (肉夹馍) from Beijing Restaurant by Michael Berch
From Michael Berch

Fennel chicken sandwich from Skillet Street Foods by Michael Berch
From Michael Berch

Cream pie with bacon jam and crumbles from Skillet Street Food by Michael Berch
From Michael Berch

Penang curry and fried peanut tacos from Azalina's by Michael Berch
From Michael Berch

Hyper-Dohatsuten ramen! by Michael Berch
From Michael Berch

The infamous "papas" at Weck's by Michael Berch
From Michael Berch

A platter of crab by Michael Berch
From Michael Berch



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