|
Everyone can make a sandwich right? Until last week I would say Laura made the best but I may have changed my mind now. Please don't tell her i said this. Her sandwiches are still amazing and if she had these ingredients they would be just as good.
The idea here is simple and a good one too. Sandwiches in the early evening and drinks too. Takeaway is there for you and a nice relaxed vibe. Sit in, have a drink and have a beer. These hearty sandwiches will fill you up and tickle all your cravings and wants too. The ingredients cover a wide range of favourites from Ham Hock, Braised Beef Brisket and Sweet onion Croquettes. These core ingredients are then supplemented by much more with kimchi, piccalilli, gravy mayo and mustard mayo. Al the combinations work and when encased inside the beautiful and sturdy Focaccia then it truly becomes a lovely package.  The Spaniard- Croquettes? I've also stated that i feel a burger is the same as a sandwich. It is all about the package and who the patty works with the rest of the ingredients to make the best burger. Here the package is all important and the mouthful which you get from every bite makes it a sandwich to remember.  Amazing Focaccia. So for a nice relaxed sandwich to excite your taste buds, pop on down to Crouch Hill. Come and say hi too as I only leave a 5 minute walk away. I'm readily excited by it all, with Lulu's Caribbean last week and now Max this week. Home is not only where the heart is but is also where all the food is too.
One Liner: Great sandwiches, open late with drinks. Address: 19 Crouch Hill, London N4 4AP Web: not yet ready but follow @lunchluncheon
0 Comments
Ladies and Gentlemen, welcome to Lulu's. Caribbean Cuisine done right goes a long way to making me happy. 
A new owner but the food has remained the same as it was when in its previous guise of Hummingbird. All the classics are there when you think of Jamaican Food such as Jerk Chicken, Curried Goat, salt fish and chocolate rum cake. How could it not be so good?
 Sticky Baby Baked Lamb Ribs  Jerk Chicken with rice and Fried Plantains When cooking with meat still on the bone, it makes sure that there is so much extra flavour. This was done for all of our meat main courses with the Curried Goat, the Ox Tail and the the Jerk Chicken above. The spicy flavours on the chicken were amazing, it definitley had a kick but when the flavour wins you gladly except the added heat. My brother went for the fish, which was also just as good and the effort put in for all was definitely evident in the flavours of the food.  Chocolate Rum Cake This was a special occasion for me and my friend. It is his restaurant now and a new adventure for him and his wife. I was happy to share it with him and i hope we weren't a burden on his first night. For the special occasion i even went and got myself a desert too. The Chocolate Rum Cake was a perfect way to end the evening for me. Rich, plentiful and a lot of alcohol. The rum tickled my taste buds and i tried to share this with Laura but i just couldn't do it. Even with three pieces of cake I only managed to leave her a tiny mouthful.  It just looks cool We all love traveling the world but most of us take London for granted. The diversity of cultures, the great juxtaposition of modernity and history and the amazing food make London the place to be. So much happening and going on- and the places to see in the next few months are the Christmas Market in Hyde Park, The Poppies whilst they are around and any food market and restaurant possible. The Poppies over at Tower Bridge just give more justification to my claim above. The idea alone added to the thousand of people who have gone to see it make you understand the wonder of London. As the capital of England it will get extra attention and rightly so. The number of people who have moved to London not only from abroad but nationwide is testament to the possibilities and excitement here.   Getting ready for Christmas too and the spectacles continue; lights turning on across the city and special Christmas Markets coming up mean there is a lot to see and even more to do. I am a huge fan of the rest of the UK and love going to Cardiff, Liverpool and elsewhere but the place to be is LONDON.  Christmas lights on Oxford Street  Good food markets especially are a new love of mine. I haven't been to many this year but they are great places to visit. Sites such as Visit London, Time Out and The Nudge all try and keep us informed. The best thing to though is to get out and walk around and you will be amazed at what there is. I love being a tourist in my own city and others love to be here. The NFL coming to Wembley has been a great example and my brother was lucky enough to attend yesterday.  Welcome to London Sometimes writing a blog does pay off. I was invited to Kouzu - a new Japanese restaurant in Belgravia. Kouzu opened in November 2014 and aims to offer a new dining experience l. The chef Kyoichi Kai, previously of Zuma heads up the restaurant and here he looks to introduce Japanese cuisine as an art form.  As I was being treated, I thought it was only fair to treat Laura too, so she was my plus one. The entrance to the Grade II listed building entices you in and once inside we were greeted with a loud orchestrated hello- which was lovely and a bit strange at the same time.  The food we had was lovely and the recommendations by our waiter were very helpful. I didn't get his name, but he Italian waiter was very helpful all night and a credit to the restaurant. We shared everything we ordered and these were: yellow tail with truffle dressing, prawn tempura and spicy mayonnaise salad, black cod, beef fillet steak, spicy tuna roll and a piece of nigiri each. The stand out dishes here were he yellow tail and the black cod. Both lovely and light with great added flavours that tickled and delighted our taste buds. The fillet steak could have been better but maybe I'm just being picky. An interesting take also on the spicy tuna roll was that the tuna had been crushed to resemble a tuna tarter. This mushy texture was strange for me but Laura enjoyed it. You just can't please everyone.
The food here is good, the service is good and to be treated every so often is even better. It may not go down as one of my favourite Japanese restaurants in London, but if you are in the area do visit. I arrived very early and as i left the restaurant was packed upstairs and down. With Chef Kyoichi there i am sure that this place will become more and more popular and the emergence of Victoria will definitely help. One Liner: Good food, great service and a lovely evening Address: 21 Grosvenor Gardens, Belgravia, London, SW1W 0JU Phone: 020 7730 7043 This is a restaurant review which includes many colourful pictures (strange lighting) and burlesque. Privee is a Middle eastern restaurant in the basement of a Knightsbridge street.  The stage was set
This was more of an experience than a typical restaurant outing. To be honest the food wasn't amazing but it did its job of filling my belly. I had warned Laura that this was the case and that the show must go on. So we ate from our limited set menu and then enjoyed the magic, comedy and burlesque.  Crispy bread, spiced dip and popcorn  Beef tenderloin and salad and bread on Halloumi cheese Each course felt quite stodgy. The lighting in the venue kept in changing from blue to red, from red to green and on again. It made it feel like something was coming up and nothing did. Staring at the food was also confusing as i couldn't tell what was on the plate.  Salmon with taglirtelle  Disappointing desert. Poor presentation.  A night of burlesque The entertainment after the food was funny, light hearted and enjoyable. He host provided some cheesy but funny jokes. There was magic added to this and then the burlesque and a bit of belly dancing.
Thank you to Zomato for the offer and it was a great date night and Saturday for Laura and I. It was an experience and entertaining; not my first choice for food but you only live once One Liner: food to fill you up and burlesque. Address: 2 Beauchamp Street, London Phone: www.privee-knightsbridge.co.uk/ |
Archives
December 2019
|
RSS Feed