Eat Out London!Reviews and related sites
Luxury 5 Star Hotels Covent Garden, London
We use cookies to give you the best online experience.
By using our website you agree to our use of cookies in accordance with our cookie policy.
Restaurant review: Eneko at One Aldwych | Spectator Life
menu food staff drinks
I was excited, then, to see, that last summer Eneko opened in London at One Aldwych hotel, a transplant outpost of one of the region’s leading chefs, Eneko Atxa, whose restaurant, Azurmendi, outside Bilbao, has three Michelin stars and is No. 16 on the World’s 50 Best Restaurants List.
Kostas told me that he had wanted to bring something new and interesting to London and had found, in Eneko Atxa, a cutting edge chef who was excited to play with a less formal approach to his cuisine in a new location.
‘We started talking a year ago about dishes,’ Kostas explained, as he ordered me the cod tripe stew to try.
He admitted that translating Basque food to a London menu had been a challenge.
Elsewhere Basque ingredients like guernika peppers, corn talo (a kind of maize flat bread-taco) and txistorro, a spicy red sausage, appear to enliven standard restaurant dishes.
the one bull - The One Bull Bury St Edmunds
Our aim is simple – to serve good food and drink at sensible prices in a relaxed, friendly and clean environment.
We know that not everyone wants the same thing from a pub.
You might want a pint of our Brewshed beer at the bar… A glass of wine and a grazing board on the sofas… A meal in the restaurant… A really good coffee and a read of the paper… Take your pick.
We’re open from noon until late (closed Sunday evenings) and free wi-fi is available throughout the pub.
Plot, London: restaurant review | Jay Rayner | Life and style | The ...
food staff drinks cleanliness value menu desserts
Plot, Unit 70-72, Broadway Market, Tooting High Street, London SW17 0RL (020 8767 2639).
Meal for two, including drinks and service: £80 It would be a mistake to write about Plot, a sliver of a restaurant serving terrible cocktails and great food in one of south London’s traditional covered markets, without first rehearsing the arguments around gentrification.
High streets which were once full of shops selling things that people actually need become infested by men with beards making pulled pork.
It’s followed by a dainty salad of hanger steak, the pieces seared outside, while inside left the purple of the evening sky before darkness finally falls.
■ Native in London’s Covent Garden also tries to source everything from within the UK, but succeeds in spite of its rather grand claims about the value of wild foods, rather than because of them.
Sanxia Renjia, London: 'Enough excitement for a month ...
food menu location staff ambience
Sanxia Renjia is part of a three-strong group – the others are on Goodge Street in central London and in Bromley, southeast of the capital – celebrating the food of Sichuan and Hubei.
Dinner in a Sichuan restaurant is usually food as action movie.
There is a list headed “Adventurous dishes” which, like the best menu writing, has the quality of exquisite found poetry: there are fried chicken gizzards with wild chilli or boiled pork blood curd Chongqing style; there is Dongpo stewed pig’s joint and hot pepper fried pork tripe.
He insisted that, from this list, I try the dry fried pig’s intestines, with dried chilli and Sichuan peppercorns.
■ Billy Wright, 2016 MasterChef finalist, is to run a 24-hour supper club at Plum + Spilt Milk in London’s Kings Cross, in aid of Cancer Research UK, after he was diagnosed with a rare form of cancer.
Sabor, London W1 | Grace Dent's restaurant review | Life and style ...
staff drinks food busyness
If you know London only as a tourist, however briefly, you’ll have been within a whisker of this spot where chef Nieves Barragán Mohacho and front-of-house José Etura’s new place now sits.
When I think of Barragán, I’m transported back to circa-2007 and Barrafina’s tiny Frith Street original setting.
That’s the context behind camarones fritos topped with a runny fried egg; a plate that watches you with 1,000 shrimpy eyes and is available only at the bar.
Still, things cheer up once we’re seated at the dining counter proper and treading tipsily through glasses of Páramos de Nicasia 2014 and plates of pan con tomate with cecina.
But I’m less struck by the frit mariner, a puzzling plate of soft onion, aubergine and pepper with white fish and two prawns hiding sporadically in its midst and located only via autopsy.