Eat Out London!Reviews and related sites
Chop'd, Horner Square, London | Restaurants/Cafes and Delis in ...
London Restaurant Guide | Restaurants | Selfridges
San Carlo are bringing their world renowned, chic Italian style to the roof.
The eagerly anticipated alto by San Carlo will offer a day to night menu of seasonal Italian dishes made using only the finest ingredients.
Expect spectacular seafood and an expertly curated wine list in a stunning Italian garden setting.
London Restaurant Guide | Restaurants | Selfridges
Chop'd - Canary Wharf
food
Chop’’d is on a mercy mission to bring fresh real food into real working lives.
All their salads and breakfasts are freshly made on site every morning.
Try a fruit muesli, one of our renowned ‘jerk chicken’ salads or design your dream lunch at our made to order section.
Chop’’d is open from 7am and looks forward to welcoming you.
Poke in London review: Tombo vs Black Roe vs the rest | The Picky ...
food menu ambience value desserts
Most of Ahi Poke’s preset poke (you can customise your own if you wish) substitute rice with other grain or vegetable bases which is probably just as well given the poor quality of the rice included with the Tuna Oahu.
Although a little unbalanced, there’s still enough to enjoy in Black Roe’s poke, especially the tuna and salmon variants, to make this Mayfair restaurant worth seeking out instead of the competition if you want a light yet filling meal.
All of Eat Poke’s salads used small grain rice that was a touch too firm, although it wasn’t bad as Ahi Poke in this regard.
Although the salmon poke used small cubes of unremarkable fish, this poke was still relatively pleasing thanks to the soft, malty rice, firm edamame and the double umami punch of seaweed and soy sauce.
Tuna poke was much the same as the salmon, but without the edamame and, of course, big meaty cubes of tuna taking the place of the salmon.
Chop'd | St Pancras International
food
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Suchef: restaurant review | Jay Rayner | Life and style | The Guardian
food value staff drinks
Or as they put it: “Why is it always the chef that gets all the credit for the food and never the hard-working, ball-busting sous chef?”
The majority of the food here is apparently cooked “sous vide” or literally “under vacuum”.
There are doubtless a number of Suchef’s competitors on the high street that use sous vide in one way or another; they’re just not claiming it as a marketing point.
Speaking as a nutritionist, I would say most of the food at Suchef is pants.
A price of £4.50 brings a pot of skinless chicken breast, cooked sous vide.