|
I have been a very lucky fellow and out for lunch again. I hadn't heard of Bob Bob Ricard before, but after this visit i will never forget it. Classed as a "Russian-Inspired serving modern English food" restaurant, this venue aims to please. Add to this, the excitement of a champagne button; well, what more could you want.  Before i had visited, a friend had also been and advised on a few dishes. The Black pudding and scallops was one he had sampled and recommended, so i had to have it too. Light, smooth and buttery (or juicy)- the scallops were cooked perfectly and like most scallops, they go too quickly. The black pudding added a nice contrast and a richness which filled the dish and gave it some earthiness next to the fishy scallops. LAND AND SEA.  The main course I had was baked sole stuffed with lobster and a champagne sauce. I have had a lot of meat recently and so went for the fish option and I was not dissaponted. The sauce was delicious and added an extra layer on the flakey fish. Most others went for the Fillet Mignon and they all loved it. I had some food envy from this, but it gives me a great excuse to go back.  By the time it came to desert, i was absolutely stuffed. My belly was full and my smile was wide. Delicate, tasty and exquisite. I think that is a good way to describe this venue. The meringue below came as a huge surprise. as a round ball came to the table, my friend forgot what she had ordered. Crack open the ball and the eton mess had come into show. What a show.  One Liner: A decadent experience with food to match Address: 1 Upper James Street, London W1F 9DF Phone: 020 3145 1000 
0 Comments
 When you go out for food, what words do you hear being used to describe it?
Fresh, filling, tasty, Quality? How about Homemade? This gets branded about a lot by restaurants and the public too. What I don't understand about this, is that if you wanted something homemade then wouldn't you just make it yourself at home? Are we really that lazy, or is it because our cooking is not that good? If it is the latter then to describe it as homemade is incorrect. Picture this: The chef making all the food at home, mixing ingredients in his own kitchen, getting into the van and then bringing it into the restaurant. Now that is what i call Homemade. But this is not the case in restaurants, cafes and pubs across the country. What has happened is that restaurants want to imply that there food is fresh and not from the freezer or of low quality. Therefore by implying it is homemade it makes you feel that the produce is local, fresh and handmade and these are all important because:
Homemade is the word used to describe all these three and to make us feel comfortable. I am all for good food which is tasty and fresh. There are many times when we don't want a fancy three set course dinner or small portions and extortionate prices. What we want is a pleasant relaxed meal which feels our little bellies. But please, don't call it homemade. Unless that is that you live in the restaurant. This is not a rant, but i'm just saying, let's be honest to the customer. If you can cook it yourself please do try because you never know, it may just be the best thing ever. To all the restaurants, keep on doing your thing because I am a big fan of restaurant made food. I probably shouldn't take this term as the literal meaning of what is happening, but everyone has their issues.
The Shard is now a symbol of London's growing skyline. A hotel, three restaurants and a splendid viewing tower to see the whole of London. As a christmas treat, off I went to Oblix for some fine dining and some nice views.
Focus on the pictures here and if you think they look nice it is because it was all nice. 
Tuna Tartar
Rib Eye Steak
Table full of treats
Dressed Lobster
One Liner: Classy establishment with good food but prices that hurt
Address: The Shard, 31 Saint Thomas Street, London SE1 9RY Phone: 020 7268 6700 
New York Cheesecake
GUEST review- from none other than my twin brother- Sherwin. A work outing last night led us to BRGR.CO. Never heard of this place before but a good find I would say. Located on Dean Street in Soho we stumbled inside after a few drinks and I was starting to drool. The smell of the patty was intoxicating. Surprisingly the place was quite empty as we walked in, everywhere else in Soho was packed. Four grown men sat down, four grown men were hungry yet eager for more alcohol too. Order of drinks were placed and onto the menu. Burgers were key but quite limited. I guess straight to the point then. The three of us went for the Butchers Cut. This was a 6oz patty which was served medium rare. Supposedly it is from all the best cuts the butcher usually keeps for himself. The extras you have to order separately. I just went for cheddar cheese and a side of crunchy fries. Finally came the burger, after a starter of crispy onion rings. GET THE ONION RINGS. They were very good, or maybe we were just very hungry. The burger came on a tray, with the chips and some salad to place on/in your burger if you choose to. The Bun was big and stood out straight away and underneath I saw the juicy patty. It was full of great taste and I was trying to make it last by eating chips in between. The meat was definitely medium rare as the redness was clear to see and juices were oozing. The slight let down from the juicy meat was that it made the bun at the bottom very soggy. Otherwise WINNER WINNER.
Service unfortunately wasn’t the greatest as our drinks orders had to be repeated. Price wise for the burgers, you are looking around £8 - £10 and then you still have to add the cheese or bacon and fries etc. Thanks brother. Great review and thanks for the invite (p.s im being sarcastic).
Welcome to London Bobby Chinn and House of Ho. Bobby has opened his first restaurant in London and this vietnamese inspired venue is all about sharing the flavours of Asia. I actually made a mistake here and thought I was booking bone daddies, which is around the corner in Soho. That was fully booked so we went to House of Ho and I was quietly confident it would be good. I am a big fan of Vietnamese food, the fresh exotic flavours take it beyond your normal chinese dishes and tickle all your taste buds. The small dishes are there to be shared and therefore you get to sample many delights. Unfortunately the delights here were limited.  To start with we went for the Noodle rolls, which we had with beef (above) and a separate one with Prawns (below). The beef was quite tasty and the dipping sauce with it added much needed flavour. The prawns on the other hand were very bland and lacking in flavour. The peanut dip didn't add much too it and the amount of prawn in each roll was minimal to say the least.   Prawn Rolls The service was quite slow which was surpising, especially as the restaurant wasn't busy. I think this was a sign of the popularity of the place. Bone Daddies round the corner was packed, here not so much. By the time we received our Squab we were very hungry. We ordered this for two reasons. One, we didn't know what else to order and we were intrigued by the name. Two, it came with a medicinal broth. The description wasn't appealing at all, but it was a challenge we had to face. Squab = young domestic pigeon. The portion size was very small again and it didn't leave me with a great feeling. If you lack in quantity you expect quality. This did not happen and the broth didn't seem to be a vital component to the dish either.
The best dish thankfully was saved until last, which left me feeling that this wasn't such a bad visit. The pork was very tasty and cooked well, although my friend thought it was a bit sickly and sweet.
Unfortunate I wasn't overly impressed with The House of Ho and judging by its sparse crowd I don't think too many others are either. I think the menu could be added to as the food doesn't seem to appealing in first glance. My advice from this trip is to book in advance at the place you initially wanted to go too. One Liner: not my favourite and lacks the class and freshness of other Vietnamese places in London. Address: Old Compton Road, Soho, London Website: http://www.houseofho.co.uk/ |
Archives
December 2019
|
RSS Feed