Maximilian Shapiro Instagram Profile Picture

Maximilian Shapiro

@maxshapiro

Partner at Westside Estate Agency|Co-Host of Air Jordan: A Food Podcast|Original Oxalis Underground Fine Dining|Food Vigilante
Followers
48.9K
Posts
1,403
Engagement
0.05%
Updated: 3 hours ago Refresh
Quick Actions
Compare Claim
Profile link copied.
Pictures & Media Stats

Top Instagram Posts of Maximilian Shapiro

Maximilian Shapiro’s Most liked posts from the last 30 uploads.

Highlights

Media Stats – Instagram Posts

Recent 30 posts with likes and comments overview.

Media overview
Published Caption Likes Comments
CEVICHE PROJECT Los Angeles, CA This visit to Ceviche Project started as a tasting for the new, not yet imported sake from siptglobal , but it became something more than that. We live in a city that loves good seafood. We live in a city that loves Mexican flavors. We live in a city that loves Japanese flavors. Ceviche Project brings all of that together in a 480 square foot space run by one person. Just one. For over 13 months, Octavio has been a one man show. No prep cook. No dishwasher. No help. Labor costs and the price of quality product make this business almost impossible to sustain, yet he still shows up every day and does it himself. He’s a husband and a father of three. He’s also an OG. Back in the early 2010s we were both doing pop ups, so this isn’t his first rodeo. What he’s doing deserves more attention. The dishes he made for us had everything you want: pristine product, confident technique, sharp seasoning, and texture. LA is often so addicted to what’s new that we forget the people who have been quietly doing it right all along. Octavio cooks in a double breasted jacket, that’s regal. Now, about Sipt. We’re lucky in LA to have incredible sake importers. Some big, some small. Sipt is pure mom and pop. Brian travels to Japan and hand selects truly special bottles to bring back. His taste is sharp, the selection is thoughtful, and what he’s doing deserves support. Not just because they’re a small family operation, but because the quality speaks for itself. So look out for more from Sipt. And go visit Octavio. Eat his ceviche. Support someone doing it all the hard way, the right way. Also, he has gorgeous flowing hair. 2025-10-11 22:00:00 CEVICHE.. 0 - 39 +58%
KI Los Angeles, CA When Kinn first opened, I went a couple times and had some serious service and food blunders. It just didn’t feel like a grown up restaurant. So I went into Ki hoping there had been some growth, some refinement, some maturity. There was. A lot of it. Ki (the chef) feels calm and confident. That energy carries through every part of the experience. Early on, what stood out to me was the curation. The utensils and plateware weren’t just pretty props. They were thoughtfully chosen, whimsical yet functional. Everything had purpose and intention. The food feels self assured now. The best dishes showed nuance and balance without ever trying too hard. The perilla and smoked tomato dish, the octopus, the caviar and squid, the lobster, and the sablefish all demonstrated a quiet confidence. Nothing screamed for attention. You actually have to stop and taste. I like that approach. It demands that the diner engage. Not everything landed. The bluefish was the one miss. Texturally good, but the flavor just didn’t show up. The duck liver with peach was good but too large a portion for something so rich and sweet. The eel taco was fun, but as a final savory it left me wanting something more substantial. Desserts were light and clean. Not at the same level as the savory courses, but they did their job. If I’m being honest, one more savory course would have rounded the meal out. I left a touch hungry, though maybe that’s just me being a glutton. In the end, Ki feels like a restaurant that has found its identity. It’s refined, personal, and deserving of its Michelin star. If you want a calm, thoughtful meal from a chef clearly growing into his own, go to Ki. It’s worth it. 2025-10-10 21:51:48 KI Los Ange.. 0 - 20 -19%
Cooking for KB This weekend’s Cooking for KB was a special one. KB wanted to throw a dinner party for her friends with a Mexican theme, so we did what we do best, hit the farmers market and bought every damn thing. I don’t cook Mexican food often, but I leaned into it, riffing here and there while keeping a few things true to form. Dessert had to be banana related for the belated birthday girl, Mack Daddy the DoorDash Destroyer. KB handled the rest like a pro. She created gorgeous flower arrangements, designed the menu, styled the table, and hosted like she was born to do it. Oscar, on the other hand, required pharmaceutical assistance. His anxiety meds took about three hours to kick in, and when they finally did, he melted into a puddle of schnauzer cuddles. It was one of those nights where everything felt easy. Good food, good people, good energy. Everyone there had real love for KB, and she gave it right back. Cooking for people is love. It’s also a lot of work. So the next time someone cooks for you, appreciate it. It’s one of the most generous things a person can do. I’m exhausted. Cooking for KB will be returning to its regularly scheduled programming for now. 2025-10-05 21:11:38 Cooking for KB .. 0 - 66 +167%
Kaneyoshi x Inaba Los Angeles, CA What happens when two of the best sushiyas in LA team up? You get Tuesday night collabs that feel like a secret party (it’s every Tuesday fyi). Yoshi and Yasu are not just elite craftsmen, they are also great hangs. Engaging and fun. That energy carries into the food. Some bites were true standouts. The iwashi maki was fatty with layers of texture and a splash of vinegar that gave it the perfect punch of brightness. The ikura chawanmushi was silky and fragrant with yuzu, and the eggs were perfectly marinated, clean and snappy with none of that mushy texture you sometimes find. A fat cube of toro grilled over binchotan was dripping with juice, the richness balanced by a generous amount of fresh wasabi. Then came a massive slab of buri which felt almost decadent in size. The torched nishin nigiri wrapped in nori was another masterstroke. The ankimo monaka with apple and yuzu paired with Aramasa sake was one of those perfect moments where time stops and you simply nod and think this is why we eat. The mehikari tempura with snowflake salt was another treat. Mehikari is a fish you rarely see in LA and when it shows up this fresh and crisp it feels like a little gift. The nigiri overall was excellent though there were some rice temperature issues. Whatever, it was still delicious. It was also interesting to taste the rice differences between Yasu and Yoshi. Yasu leans into a richer akasu vinegar heavy rice while Yoshi prefers a cleaner and more linear style. Both are distinct and both are worth experiencing. All in all this was a really fun and really good meal. While it is cool to get them in one room bouncing off each other, I would still recommend visiting Sushi Inaba and Sushi Kaneyoshi separately to experience each chef fully. LA sushi right now is ridiculous. We are spoiled. I just wish my bank account could keep up 2025-10-03 00:07:49 Kaneyoshi x Inaba Los A.. 0 - 20 -19%
📍 570 S Mapleton Dr, Holmby Hills Offered at $49,500,000 ONCE IN A GENERATION OPPORTUNITY Located on one of the most desirable streets in all of Los Angeles, this estate is on an all useable 1.45 acres with 210 ft of frontage on the 14th hole of the famed Los Angeles Country Club. The 1930’s Country English home was remodeled in 1979 and is now available for sale for the first time in decades. 570 S Mapleton Dr, Holmby Hills 90024 9 Bedrooms 10Bathrooms 7,826 Sq-Ft Living Area 62,981 Sq-Ft Lot 2025-09-17 22:02:40 📍 570 S Mapleton Dr,.. 0 - 10 -59%
ALTO STUDIO CITY, CA I came into Alto knowing very little. Just that a couple of fine dining vets had opened a more casual grill restaurant. My only hesitation was their stint at Mugaritz, and we all know how I feel about Mugaritz. But once inside, hesitation started to fade. The space is handsome, the live fire setup beautifully designed. The cocktail list reads strong with plenty of options, and the food menu walks a line between Argentina/Uruguay while weaving in Basque influence throughout. They open with a complimentary pour of vermouth. A classy, welcoming touch. Both our starting cocktails were well made. My white Negroni with mezcal worked because they used the right gentian, bitter bianco. The other drink, a well balanced kind of clarified herbal margarita riff. The food started on a high. The chipa (cheese bread) was slutty and satisfying, cut perfectly by tomato butter and given crunch from toasted buckwheat. Burnt avocado salad had snap (peas), seasoning, and texture thanks to crispy onions. A tiny beef empanada followed. Rich enough in flavor that its size felt appropriate. Then came the pork txuleta. This is where Alto flexed. Dry aged in kombu, smoked, roasted. The salt was perfect , the smoke prominent but not overpowering. Truly delicious. The piquillo peppers were a clear nod to Casa Julián. No one will ever hit those heights, but damn these came close. Dessert was a decadent dulce de leche soufflé. A bit rich, but good enough to make me curious about what else they’re hiding on that menu. Color me shocked. This place just opened, and it’s already very good. If they can hold onto staff and grow together, the ceiling here is high. Studio City now has a destination. Go to Alto. One of the few exciting restaurant openings in recent memory. 2025-09-15 01:05:05 ALTO STUDIO CITY, C.. 0 - 28 +13%
SUSHI YAMAMOTO BEVERLY HILLS, CA After far too long, I finally made it to Sushi Yamamoto. Walking into that space after more than a decade immediately brought me back to the Urasawa days. Very expensive memories resurfacing here. Yusuke-san himself sets the tone. Warm, jovial, the kind of welcome that disarms you before the first pour. The beverage list is smart. Tight, fairly priced, and with enough range to keep things interesting. This omakase isn’t built to be a rapid fire nigiri parade. It leans on otsumami, composed dishes, small plates, things to sip with before the nigiri sequence begins. But when the nigiri does land, it delivers. Three cuts of tuna from the legendary Yamayuki (aka the tuna king) were a highlight. Eating tuna of that caliber is always a privilege, and here it was handled with very well. There were other standout moments. Ankimo with Aramasa sake, one of those rare and perfect pairings you wish everyone could experience. A luxurious toro futomaki topped with a generous layer of Astrea caviar. A big, indulgent bite. And finishing savory with the unatama was a refreshing shift from the standard tamago, a nice change up. Yamamoto needs no notes. Service was attentive without hovering, product was pristine, execution was clean. In a city already rich with serious sushi options, Yamamoto earns its place on the list. 2025-09-14 02:08:10 SUSHI YAMAMOTO BEVERLY .. 0 - 17 -31%
DARLING BY SEAN BROCK WEST HOLLYWOOD, CA I have enormous respect for Sean Brock. He’s done more than most to champion Southern foodways, resurrected Carolina Gold rice, and carve out a place in culinary history. But respect for the past doesn’t mean we ignore the present. And right now, in West Hollywood, we’ve got Darling. It’s a cavernous space. Grand but not beautiful. The courtyard charms, the dining room feels unfinished. The cocktail menu leans on ingredients too heavily. A couple worked, but most were the culinary version of a circle jerk: too many players, no restraint. Showcase an ingredient, let it sing, don’t bury it. On to the food. No theme, no through line. That’s fine if dishes deliver. But when a chef known for Southern cooking ignores his wheelhouse to “just make whatever,” things derail, and they did. Two positives: grilled bread with butter and Nardello jelly, and the abalone turnip stew with rice, the best dish of the night. After that, downhill. The deer tartare was grainy, under seasoned, texturally dead. Nori as a vessel was a bad call. Grilled artichokes with creamed corn and urchin had no flavor, with sad, low-quality urchin thrown on top. The Baja kanpachi tasted only of horseradish oil. No acid, no seasoning. Pork belly was somehow dry and bland. Nasturtium-avocado puree, a green puddle of nothing. The sea bass was brutal: overcooked, ugly, with mushy romanos. Strip steak was properly cooked but lifeless, crying for salt. Then came the truffle crimes: out of season Burgundy truffle shavings that added nothing, and a truffle oil hollandaise that was truly foul. The dry aged burger looked promising, but tasted like a chimney sweep’s apron. Flames instead of embers, acrid smoke. Dessert was fine, but “fine” doesn’t save a meal this poor. Instead of spinning records in the front room, Sean should be checking his kitchen. Right now, Darling feels more about Hi-Fi than food. I left in shock at how consistently bad the cooking was. If things don’t change, I don’t see Darling making it to 2027. Transplants should come correct or not come at all. 2025-09-13 01:29:02 .. 0 - 83 +236%
FIRSTBORN CHINATOWN, LOS ANGELES No preamble. Let’s just get into it. The room is clean and minimal, but honestly pretty unremarkable. The cocktail menu, on the other hand, reads great. A mix of house drinks and rotating classics chosen by staff. The wine list is tight and smart. Small, but with good options at fair prices. We started with two cocktails. The Midori Sour riff leaned hard into melon and was crushable. A strong start. The White Negroni, however, fell apart. The drink wasn’t cold, the glass wasn’t chilled (or maybe it sat too long on the bar), and the grapefruit oil was heavy handed. Grapefruit peel is the right garnish for a White Negron, but here the oil overwhelmed and the whole thing didn’t work. Service was mostly solid. Little misses, but nothing worth lingering on. What does amuse me, though, is this recurring restaurant phenomenon: staff explaining how to share food. Who doesn’t share food? Old people. And yes, I’m aging rapidly, but not there yet. Food wise, I won’t dissect every dish. The only outright miss was the duck. Dry, mealy, iron heavy. Likely sandbagged then finished when fired. Paired with dirt forward beets, it was a rough plate. The corn congee was enjoyable, but dominated by vadouvan. If your seasonal ingredient is buried under spice, why use it? Most everything else was decent, but almost every dish lacked a counterpoint. Nothing to balance or make it dynamic. That’s where the cooking falls short compared to what Mei and Nick are doing at 88. I liked the tofu dumplings maybe most of all, but on the flip side, the salt and pepper squid was a salt assault with no acid in sight. And a small but real gripe: share bowls instead of plates. Once you’ve got three saucy dishes going, everything muddles together in the bowl. Plates let flavors live separately. Bottom line: Firstborn is fine if you live near Chinatown and want a casual night out. But it’s not a destination and certainly not worth a special drive. I hope they succeed. Restaurants need all the wins they can get, but for me, this was unfortunately a one and done visit. 2025-09-08 22:42:46 FIRST.. 0 - 29 +18%
I was lucky enough to attend a special sake tasting and lunch in the private room at Kaneyoshi, hosted by k1tsunechan . The day was full of surprises. Yoshi himself jumped into the kitchen, and a few dishes weren’t on anyone’s radar. One of his cooks is Thai, and she put her own stamp on a couple of bites that ended up pairing perfectly with the sake. The real focus of the afternoon, though, was the sake. Bottles you almost never see in America. Each poured with intention and paired with the food. Experiences like this remind me how underappreciated sake still is outside of Japanese restaurants. Of course it works with Japanese food. It’s perfect in that arena, but it also has the range to pair with so much more. Sake is versatile, layered, and delicious. More beverage directors should be putting it on their lists and treating it with the same respect as wine. Huge thanks to Joyce for the invite. Hopefully I was well behaved enough to earn a seat at the next one. 2025-09-02 22:53:30 I was lucky enough .. 0 - 12 -51%
BAR 109 LOS ANGELES, CA Bar 109 is the front half of what will eventually become Corridor 109, the tasting menu restaurant from Brian Baik. Opening a cocktail bar with snacks as the entry point to a fine dining concept is a smart move. It builds anticipation while standing on its own. The room is small, clean, and minimal, with a straightforward menu of drinks and a few dishes. We ran through five cocktails and one non alcoholic, along with a couple plates. The drinks lean on classics with slight tweaks. Flavor additions here and there. None were bad, but a few lacked follow through. When a menu says Szechuan peppercorn, I want to feel it. Same with sansho. Both give that tingling effect, but with different flavor profiles. If it’s listed, it should be noticeable. A couple shaken drinks also suffered from weak aeration, which can leave them feeling flat. Snacks were solid. The smoked fish “dip” tasted good, but was more of a smoked salmon salad. Naming matters when you set expectations. The wagyu beef dog hit the spot. I’m always down for a proper glizzy. That said, a split top bun buttered and toasted on the sides would give it textural contrast and a more polished look. Small tweaks. Overall, I like what’s happening here. Brian Baik is a skilled chef and I’m looking forward to Corridor 109 once it finally opens in its permanent home behind the bar. Bar 109 is a smart play, with good potential. A few refinements on execution and it could become a regular stop. For now, it’s worth visiting to see the foundation of what’s to come. 2025-08-23 01:00:03 BAR 109 L.. 0 - 10 -59%
KOJIMA LOS ANGELES, CA Upstairs in the Sawtelle complex that houses Nijiya sits Kojima, a $200 kaiseki style experience. The chef has a kind, calming presence, though he doesn’t speak English. Service came through his one staff member. The restaurant just opened, so consider this an early look. Some people knock me for reviewing places too soon, but I can usually see through the growing pains if there’s potential. And here, I see it. The food itself was thoughtful and mostly executed at a high level. A nice range of dishes came out, flavors balanced and product strong. There were minor misses: abalone tempura with perfect flavor and batter but texturally needed some tenderizing, and a kegani crab dish that came with too many shell shards. Small adjustments, but worth noting. Where Kojima really needs work is on service and pace. My meal lasted 3.5 hours, not because I was lingering, but because that’s just how long it took. Long meals are fine when they flow naturally, but this one dragged. With only one staffer helping, the chef scrambled at times, leaving his station less tidy than you want to see. Add another set of hands, dim the lighting a touch, and service could feel seamless instead of strained. At $200, Kojima represents real value in today’s LA dining gouge fest. With sharper pacing and a little support, this could easily earn a regular spot in my rotation. For now, it’s a place worth checking out, both for what it is and what it’s clearly becoming. I’d recommend going and watching its evolution, it’s only going to improve from here. 2025-08-21 22:05:14 KOJIMA LO.. 0 - 15 -39%
Grateful to once again be recognized by the Los Angeles Business Journal as a Leader of Influence in residential real estate. It’s an honor that never gets old. Looking ahead, here’s to a stronger 2026. One where both our city and our market can thrive again. Los Angeles has always shown resilience, and I’m hopeful to see it return to the city I’ve always known and loved. 2025-08-19 20:24:40 Grateful to once .. 0 - 29 +18%
NOZAWA BAR BEVERLY HILLS, CA There’s a new chef at Nozawa Bar, Sada-san. So it felt like the right time to revisit. My last meal here, over three years ago, left me underwhelmed. Fish variety was limited and the apprentices were visibly green. This time was different. The quality and range of fish were impressive. Always a treat to start with Kama Toro, a rare treat. Other standouts included Akamutsu, Tachiuo, Sawara, Iwashi, Ankimo, and a proper shabu shabu course. The pacing was quick but never felt rushed. Sada-san works like a machine, but keeps the energy relaxed and playful. His presence adds levity. Now the gripes. I still don’t love the one piece per plate setup. Each nigiri arrives on its own tiny dish, done assembly line style. It doesn’t affect the flavor, but it kills the rhythm. I prefer when the chef drops each nigiri on a single beautiful vessel. It feels more intentional. The rice had great texture and temperature, but I wanted more vinegar, or at least a more complex blend in the shari. Not wrong, just not my style. Lobster showed up too often. Would like 2 of those swapped for something else. And for the beverage people: no corkage. You’re locked into three sakes, three wines, and two beers. That’s the full list. For many, that’s a dealbreaker. For me, it’s just annoying. I like pairing interesting bottles with sushi, and that’s not possible here. Still, Nozawa Bar is definitely back in the conversation. This was a high quality omakase that felt polished and worth the ticket. Not perfect, but absolutely worth visiting. Even if you’re a beverage snob like me, suck it up. Go enjoy the ride. 2025-08-08 00:34:03 NOZAWA .. 0 - 20 -19%
SHUNJI SANTA MONICA, CA Shunji, my sweet, sweet Shunji. I’ve been wrapped in the warmth of Shunji and Yuko’s hospitality for over 12 years. Watching him evolve as a shokunin has been a privilege. They are two of the kindest, most gracious people in the business, and it shows in every detail of the experience. When you talk about top tier LA sushiyas, Shunji has to be in the conversation. People will always have their personal favorites, but objectively, he’s on LA’s sushi Mount Rushmore. Much is made about shari these days, and his is exceptional. He uses three kinds of akasu vinegar, which give the rice its darker color and deep, layered flavor. His nigiri is elite, but don’t sleep on the otsumami either. The man cooks. It’s all thoughtful, balanced, and distinctly his own. Now let’s talk about the elephant in the room: michelinguide . You awarded him a star in 2019. Then he moved to a smaller, more intimate, more controlled, frankly better space. Then you took it away. Why? There are starred sushi places in LA that can’t hold a candle to what Shunji is doing nightly. You’re an inconsistent, confusing organization, expanding rapidly because the money keeps flowing. But what you’ve done here is disrespectful. Shunji is still that guy. More than ever. Go. Sit at his counter. Eat his food. Feel the love. We’re lucky to have him. 2025-08-05 01:13:16 SHU.. 0 - 31 +26%
CASA DANI CENTURY CITY, CA I’ve been waiting for this to open because I genuinely hoped Dani García, an actual respected Spanish chef, might pull off something decent. We don’t have Spanish food in LA. I was simply hopeful. SBE took over two huge spaces in Century City. The old RockSugar is now Katsuya. The old Gulfstream is now Casa Dani. Dani got the low ceilinged, cavernous space. 350 seats. It already feels beat up. Scuffed walls, exposed outlets not centered, just lazy contractor work all around. Service issues are expected early on, so I’ll let that slide. But the menu is all over. There’s a pasta section for no reason. They’re selling Sofia Vergara empanadas. Two things have truffle oil. I tried to stay focused and order things that should work. Oxtail brioche was solid. Rich and satisfying. Fried calamari was bland and the aioli had zero flavor. Needed acid badly. Gamba frita wrapped and fried scratched the shrimp itch. That’s about it. Porterhouse tuna carpaccio was fun. You get the whole tuna quarter of lean, medium fatty, and fatty. But it needed acid and they should warn people off the bloodline. Not pleasant. The paella looked promising. A thin rice layer like you want for socarrat. But it was undercooked. No socarrat. The seafood flavor was there, but after a few bites it got heavy and tiring. Hot food was fired before the raw stuff, which made no sense. Cocktails were a joke. Imbalanced, sloppy. Wilted flower and dried citrus garnishes doing absolutely nothing. And again, this place already looks run down. SBE is cooked. I don’t know why they keep launching these bloated concepts that fall apart on day one. It’s not the early 2000’s anymore. Time to evolve, bud. Dani, you’ve got restaurants I like. This isn’t one of them. You got the bag. Good for you. I’m out. Don’t go here. 2025-08-01 22:32:27 .. 0 - 69 +180%
SUSHI K BEVERLY HILLS, CA Albacore sashimi w/ garlic ponzu Miso soup and seaweed salad Kinmedai Nodoguro Aji Kamasu Toro Kohada Akami Ikura Shima Aji Uni Unagi Toro taku hand roll Yuzu sorbet Sushi K is on Robertson Blvd in South Beverly Hills, in a space that’s seen a lot of sushi turnover over the years. I noticed the new signage, checked the site, and saw they offer an omakase including sashimi, 10 nigiri, and a hand roll for $78. I waited to see pics trickle in. The nigiri looked solid. Let’s face it, in LA, you’re either dropping hundreds for proper sushi or gambling with mediocrity. Sushi K finds that rare middle ground. The fish quality is way higher than you’d expect at this price point. The chefs are warm, friendly guys too. That said, this wouldn’t be a Bubbles review without some critique. The pacing was intense. I was still chewing when the next piece hit the nigiri plate. Definitely need to slow things down. And my nodoguro got hit with butane taint, which was a letdown. It’s a special fish, and all I tasted was torch gas. Also, I prefer more vinegar in my rice, this leaned subtle for my tastes. Still, for the price? This is a steal. If you want to scratch the sushi itch without blowing your credit limit, Sushi K is worth a visit. 2025-07-21 21:04:46 SUSHI K BEVER.. 0 - 28 +13%
BARCELONA BARS (and a San Seb one) BOADAS Had the vintage Negroni with 1960s-era ingredients. I like drinking old things and this was good. Located just off La Rambla, which is ratchet. Worth it if you’re into old spirits and drinking in the “oldest bar in Barcelona.” Otherwise, skip that area. DR. STRAVINSKY Always liked this place. They make 85% of what goes in their drinks. Some are over the top, but if it sounds good, it usually is. I had: NO OTHER WHEY – Santa Teresa 1796, grilled pineapple, agricole rhum, wasabi sake, green Chartreuse, plum, Empirical Spirits lime, cherry & citrus perfume. CRACK THE BEET – Mijenta tequila, Tres Tribus mezcal, fat-washed with cheese, beet root & sea buckthorn cordial, Palo Cortado, yogurt cracker. Drank a lot of Gin & Tonics in San Sebby ARRAUN Drinks feel like chaos in a glass. Chose the least ridiculous one, which came with a doll head of me frozen in the ice: R.I.P. MAGALLANES – Filipino kumquat rum, overproof rum, black tea liqueur, Amaro del Capo, pepperoncino, mezcal, Jerry Thomas bitters. MONK From the Paradiso team. I dislike Paradiso. Monk isn’t bad if you order right, just beware of the sponsor spirits. KUSAMA NEGRONI – Roku gin w/ galangal, yuzu liqueur, umeshu, eucalyptus Campari, agave. VIVA GODARD! – Patron blanco, Vida mezcal, yuzu, smoked citrus liqueur, rhubarb, lime, sugar. TWO SCHMUCKS Not the same since the founders left for NYC, but the drinks are still clean and well-executed. TOUCH MY BANANA – Dark rum, Campari, banana, chocolate. POMELO ANDERSON – Mezcal, dry vermouth, grapefruit, rooibos, pink peppercorn, black salt. MARIPOSA NEGRA Cool looking space. They make their own ceramics. Drinks are too involved. Hard to pick even one, but what I had was solid. Just not a place for more than one unless you want a sugar coma. JOAQUÍN CHILLY – Banhez mezcal, toasted coconut butter, house jaffa liqueur, scorpion chile liqueur, orange and lemon juice. Didn’t hop around too much, I’m elderly and fragile. Sips and Paradiso are letdowns. That said, Barcelona is a solid cocktail city. I’d also recommend Dry Martini, Hemingway, and Negroni Cocktail Bar scratches an itch. 2025-07-18 21:49:18 .. 0 - 5 -80%
DOS PEBROTS BARCELONA, SPAIN Piparras with garum Cured dry-aged beef Marine foie toast “Ajoblanco” with mackerel Asparagus “escabeche” Vitello tonnato Squid “all i pebre” Mullet “suquet” Dry-aged beef kofta Duck with pears Raval garden Chocolate doughnut Another day, another El Bulli alum. This time it’s Albert Raurich. I liked his first restaurant, Dos Palillos. A Japanese forward concept, so I figured I’d check out his other project, Dos Pebrots. This one pulls from the broader Mediterranean: Greece, Rome, Persia, Catalonia. Not just Spain. Each dish arrives with a little legend explaining its historical origin or inspiration, which I found fun and actually interesting without being heavy handed. I sat at the kitchen counter, right in front of the Josper grill. The woman running that station was an absolute beast. I was impressed. The food was varied, properly seasoned, and intentional. I didn’t love every dish or every component (the monkfish liver really didn’t need literal raspberries), but as a full meal, this was super enjoyable. Thoughtful cooking that actually integrates cultures without feeling fusion. The wine list is deeper than you’d expect. My server was knowledgeable and on top of shit. At €85, this tasting menu feels like a steal, especially at lunch. If you’re in the mood, hit Dos Palillos for dinner and make it a Raurich bang bang. 2025-07-18 02:20:38 .. 0 - 11 -55%
COME BARCELONA, SPAIN COME is the Michelin starred Mexican tasting menu restaurant from Paco Méndez. Sometimes, you just need a shift from jamón and pan con tomate. This scratched that itch. The experience starts in a botanas room, where you’re welcomed with a cocktail and a few small bites before being led to your table. The space is playful, dotted with Mexican touches, and the service is attentive, warm, and dialed in. Now, before we get into the food, a quick qualm: Patrón is the tequila of choice in the cocktails. It feels like a sponsorship, and if so, I get it. It’s a product I can’t back. There are far better, more artisanal tequilas that don’t taste like corporate agave jacked up on hormones. As for the food: this is high level cooking. Méndez has El Bulli roots, and while he uses molecular techniques, they’re never gimmicky. Always there to enhance flavor, not distract from it. That said, not everything landed. The squid with coconut and caviar was almost all coconut on the palate. Squid texture, no caviar presence. The Nogada dish had good intentions but ate like grapes and nuts in cream. I’m used to Nogada involving chile and contrast. Maybe it was meant as a palate cleanser? Either way, it got lost. But those misses aside, the rest of the meal presented beautifully. Dishes were well seasoned, layered with texture, and fun to eat. The ‘Al Pastor’ Iberian pork main was perfect. Complex, bold, and served DIY style with tortillas, salsas, and garnish for building your own taco. If you’re looking to sidestep the parade of Spanish classics and want something vibrant, creative, and thoughtfully executed, COME is absolutely worth your time in Barcelona 2025-07-17 01:58:37 COM.. 0 - 3 -88%
ESTIMAR BARCELONA SPAIN Marinated Anchovies Butter Toast with Caviar Langoustine Carpaccio with Caramelized Onion (“Tribute to elBulli 1995”) “La Rubia Gallega” Cecina Warm Pickled Razor Clams from Ría de Arousa John Dory from Roses Natural Tomato Salad Torrijas This is the original Estimar, hidden in the alleys of El Born. I’ve been to both locations, Barcelona and Madrid. While the Madrid outpost is a tad more luxe, I prefer the intimacy and tucked away feel of the BCN location. It just feels right for this kind of food. Estimar comes from the mind of Rafa Zafra, a former elBulli chef. But rather than chasing avant garde ideas, Rafa went the opposite route: product over concept, simplicity over spectacle. Specifically, seafood. Some of the best you’ll find anywhere. His partner, Anna Gotanegra, comes from a long line of seafood distributors in Roses. Her family supplies elite kitchens across Spain. So yeah, they get first dibs on the good stuff. And it shows. I’ve followed Zafra’s many openings over the years, so I was surprised to see him working a Tuesday lunch service. That kind of presence matters. The food reflects it. This is a temple to seafood and restraint. The product shines, and the hands that touch it know how to get out of the way. The langoustine carpaccio with caramelized onion is a callback to a 1995 elBulli dish. Delicate, nostalgic, and still delicious. I also had to get the Rubia Gallega cecina, because I’m not tasting beef like that again anytime soon. Honestly, you can’t go wrong here unless you’re ordering against your own preferences. Estimar, along with Ultramarinos Marin, are two of the absolute must visits in Barcelona if you want to taste what great product, and respect for it, really means. 2025-07-16 01:44:20 ES.. 0 - 19 -23%
MUKA SAN SEBASTIÁN, SPAIN GRILLED BREAD Carrot & cumin / spinach yoghurt / aubergine & pine nuts TOMATO AND TOMATADA CRISTAL PEPPER, PIL PIL SAUCE MINI COURGETTE, SALTED ANCHOVY, DRESSING MARINATED ANCHOVIES, LEMON, GARUM RAZOR CLAMS, GREEN SAUCE, SPICY RADISH QUISQUILLAS FROM ALMERÍA WHITEFIN TUNA AND TOMATO MARINATED LUMAGORRI CHICKEN BROCHETTE IBERIAN TSUKUNE-TSUKUNA Muka is the casual restaurant from the mind of Mugaritz’s Andoni Aduriz, located right along the Urumea River near the Zurriola bridge. The concept is seasonal vegetables and simple proteins, all centered around the fire. Sounds like my kind of thing. Now if you know me, you also know I’ve criticized Mugaritz for years. It’s a painfully abstract restaurant that leaves you feeling kind of violated. But this isn’t that. This is supposed to be his “approachable” concept. I wanted to see if Andoni could make straightforward food… actually taste good. A slight disclaimer: I only went here because Ganbara and Casa Urola were closed for the holidays. Let’s start with the wine list. Heavy on the natural side, so, not for me. I dug up a Laurent Tribut Chablis and called it a day. The service? Inattentive and very green. I had to pause after ordering each dish while the server hunted through the POS system to ring things in. Now, the food. A mix of: • completely flavorless • not bad • good only because the product itself was good when they bought it The grilled bread was actually the best part because of the bread. The dips had zero flavor or seasoning. The courgette with anchovy had potential, but the sauce turned it to mush. Razor clams came filled with grit. Leeks were fibrous and undercooked. Chicken brochette had decent flavor but was dry. Same with the tsukune. Best dish? The quisquillas from Almería. grilled shrimp with salt 🤷🏻‍♂️ San Sebastián is a city loaded with great food, from bare-bones pintxo bars to temples of fine dining. A chef of this stature opening a casual spot that can’t execute what nearly every other restaurant in the city does effortlessly? Pass Unless you’re an Andoni disciple who wants to support everything he touches, skip Muka. It’s simply not good enough. 2025-07-15 01:46:45 .. 0 - 0 -100%
COCINA HERMANOS TORRES BARCELONA, SPAIN Let’s skip the preamble and get straight to it: Cocina Hermanos Torres strikes the perfect balance between 3-star precision and, wait for it, fun. The dining room is built around the kitchen like a stadium. You’re watching the show while being part of it. The Torres brothers bounce from station to table, tasting every sauce, checking every dish, talking to guests, and making sure the seasoning is right all night long. It’s electric without ever feeling chaotic. This place just feels right. There’s whimsy and modernity in the plating and ideas, but pull back the veil and it’s all grounded in classic technique and saucework. That’s what makes it special. It’s not just concept. It’s execution. Service is what you’d expect at this level, but what’s rare is how relaxed and natural it feels. They read the room. No stiffness, no performative gestures. Just genuine, dialed hospitality, led by one of the best in the business: pablosacerdotte Now, I’m not here to say every single dish was a home run. But many were. Dishes that haven’t left my head: — the smoked anchovy bonbon — langoustine with bone marrow sauce — aged Rubia Gallega with eggplant and escalivada broth — the brill — and the aged suckling lamb I’ve said this before: most 3-star restaurants bore me to death. CHT excites me to death. It’s a gem. A restaurant with a soul. Run by people I really like, doing food I really respect. Happy to call Cocina Hermanos Torres home when I’m in Barcelona. 2025-07-13 22:26:44 .. 0 - 24 -3%
ENIGMA BARCELONA, SPAIN Where does one even begin. This is the restaurant of a culinary legend. He and his brother changed the way the world looks at food. They inspired an entire generation of chefs to question everything and create without limits. Enigma opened in 2016 Closed during the pandemic in 2020 Reopened in late 2022 I actually ate here right before the closure, and I had some thoughts at the time. Cut to now, my thoughts mostly remain the same. The creativity and technical ability behind the dishes is undeniable. You can feel the brainpower. That said, out of 30+ bites, I could mentally recall maybe 3. After going through photos, I added 2 or 3 more. So maybe 6 dishes stuck with me, and I’m famous for my food memory. Let me be clear: nothing was bad. Not one bite. But the sheer amount of effort going into each dish feels like it’s in service of concept over pleasure. I would’ve loved to see that same level of detail put toward creating a few great dishes that I crave, instead of 24 that fade quickly. I know some will say I’m missing the point That it’s about exploration, experimentation, the art of questioning it all, and not satisfaction. That may be true. But where I’m at in my journey, I just want to feel joy when I eat. I want to remember something because it was THAT good, not just because it was clever. That said, the service was fantastic. Xavi has built a sharp and warm FOH team. Albert was incredibly gracious and kind to me, which I’ll never forget. I looked at him, and still do, as a god in this world. So here’s the takeaway: Enigma is worth a visit if you’re chasing innovation and want to see boundaries pushed. If that’s no longer what excites you, it’s okay to skip 2025-07-11 23:02:47 ENI.. 0 - 24 -3%
NARRU SAN SEBASTIÁN, SPAIN Tuna and Tomato Anchovies AGUR Tomato salad Salmorejo, tuna belly Spider crab and crispy bread Ox ravioli, foie and seasonal mushrooms Grilled sole Pluma (iberico pork), chesnuts puree Piquillo peppers I went to Narru for the first time two years ago and was genuinely surprised by the level of product and execution for an all day hotel restaurant. The food is good. well sourced, well cooked, no frills but solid. The wine list has some great bottles on it, but pricing is inflated. Case in point: Selosse Initial was listed here for 300€ more than Selosse VO at Etxebarri. Selosse VO is the more expensive cuvée, and Etxebarri is, well, Etxebarri. It just doesn’t add up. We did hit a few snags with service, which seems to be a theme at a lot of places lately. I’m generally pretty forgiving unless there’s attitude involved, then it starts to get under my skin. All that said, Narru is still a good option if you want a quality meal in the city center. 2025-07-10 22:36:13 NARRU SAN SEBAS.. 0 - 5 -80%

On average, Maximilian Shapiro gets 0 likes and 25 comments per post. (Historical)

Post Stats Chart

Trends for likes, comments, and caption length from the last 30 posts.

Chart
Maximilian Shapiro Instagram Profile Picture

Maximilian Shapiro can charge up to $1 USD per Instagram post.

Typical range: $0 – $1 USD
Share earning estimate
X LinkedIn Facebook
Maximilian Shapiro Profile Picture
Maximilian Shapiro
Up to $1 USD / post · RateXYZ

Related Instagram Accounts

View all
Tracked since Oct 12, 2025
Updated: Oct 12, 2025
Time Zone: Asia/Kolkata

Not found? Add account

Find profiles fast. Paste a full URL or type a @username.

Tip Press / to focus search