Eat Out London!Reviews and related sites
Bob Bob Ricard, restaurant review: Are the good times still rolling at ...
food drinks desserts
A bloody Mary and a Martini – the most bog-standard of cocktails – are a good way of testing whether a bar/restaurant pays attention to detail.
If the Martini is tepid, if the Bloody Mary is tomato juice has a tinny taste, it's safe to say corners are being cut.
There are lots of scene-y places in Soho, after all, and guff like "elegant" dress code and a button at every table to summon champagne leave me, well, tepid.
But I keep hearing how reliably "good times" it is, and am attracted to the idea of visiting places that are neither old-school classics nor buzzing and new – once the sheen of novelty has worn off, do they still deliver?
The Martini weighs in at £16.50 (creating as big a gulp as when the oyster went down), so is Bob Bob Ricard a rich person's playground, where pouty girls push undressed salad round a plate while their dates wash down wagyu steak with Diet Coke?
Bob Bob Ricard - Wikipedia
drinks ambience
Bob Bob Ricard (or BBR) is a restaurant near Golden Square in London's Soho.
[3] Stephen Bayley, a British design critic and author, writing in The Observer in January 2009 has described Bob Bob Ricard's interior as "foreign and weird", "fastidiously executed to the wrong plan" and "a bizarre combination of Norman Rockwell-style American diner with banquettes, plus terrazzo, perhaps from a Cannes fish restaurant, antiqued mirror ceiling, real as well as metaphorical brass" destined for "the trashcan of history".
[4] In the same month Bob Bob Ricard was pronounced winner of Wallpaper (magazine) 2009 Global Design Awards,[5] while in September Time Out Magazine's Eating & Drinking Awards 2009 picked BBR as winner for Best New Design, citing that "working within a loose theme of Orient Express meets American diner, (David) Collins has brought polish and professionalism to this Soho restaurant, with exquisite finishes, intimate booth seating, marble table tops, theatrical drapes, wooden panelling, brass rails and an inlaid floor".
[6] In 2009 the Restaurant & Bar Design Awards awarded Bob Bob Ricard winner of the Identity category.
[7] At the same time BBC1 MasterChef's Gregg Wallace gave the restaurant "10 out of 10 for food" in his review for BBC's Olive (magazine), while the pundit for Metro Marina O'Loughlin declared "I'm prepared to dent any possible credentials by saying I love the deliciously daft Bob Bob Ricard".
Bob Bob Ricard — Википедия
ambience
Stephen Bayley), британский дизайн-критик и писатель, журналист газеты «Observer», в январе 2009 описал интерьер ресторана «Bob Bob Ricard» как «нетипичный и причудливый» (англ.
“fastidiously executed to the wrong plan”) и содержащий «причудливое сочетание американского ресторанного стиля Нормана Роквелла вкупе с банкетными залами, мозаичными полами, возможно из каннского рыбного ресторана, зеркальным потолком под старину» (англ.
“a bizarre combination of Norman Rockwell-style American diner with banquettes, plus terrazzo, perhaps from a Cannes fish restaurant, antiqued mirror ceiling”), созданный, чтобы попасть в «мусорную корзину истории» (англ.
В том же месяце «Bob Bob Ricard» стал победителем премии «Global Design Awards» журнала «Wallpaper»[11], а в сентябре ресторан был выбран победителем премии «Eating & Drinking Awards 2009» компании «TimeOut» в номинации «Лучший современный дизайн» (англ.
Best New Design) со ссылкой, что, «поработав с просторной темой „Восточного экспресса“, которая соответствует духу американских ресторанов, (Дэвид) Коллинз привнёс изысканность и профессионализм в этот ресторан, стоящий в районе Сохо, с его изысканной отделкой, уютными местами для сидения, мраморными столешницами, занавесками, подобными театральным, деревянными панелями, медными перилами и инкрустированными полами» (англ.
Review of London British restaurant Bob Bob Ricard by Andy Hayler ...
food drinks value
Indeed this is one of the kindest priced wine lists in London at the high end, with many diners attracted here just for that.
The policy is to have a fairly flat mark-up at the upper end of the list, so the top wines are relative bargains.
Rather cheekily, and to my personal delight, the list actually points out just how cheap their top wines are by quoting the exact price at other top London restaurants.
The venison was good, nicely seasoned (14/20).
Bob Bob Ricard has pleasant but unexceptional food, but the wine list is the star of the show, and worthy of note for that reason alone, especially in London.
Bob Bob Ricard, Soho: restaurant review | Foodism
food value menu drinks
You know the score at Bob Bob Ricard: shamelessly glam decor; 'Press for Champagne' buzzers on the tables; that lobster mac and cheese; Insta-baiting souffles.
Don't worry, you won't have to do any maths – the prices on the menu you'll be given will already include any discount (check out the off-peak, mid-peak, and regular menus out online).
You could call it egalitarian, but the off-peak menu still has a caviar section… You don't have to look hard for the blockbuster stuff here: press a button/doorbell at your table and you'll be topped up with champagne; plus they have Château d'Yquem – the name drop of all sweet-wine name drops – by the glass.
The lobster macaroni and cheese (£6 cheaper on the off-peak menu than the regular, FYI) is exactly as you'd hope, with a crisp topping, beautiful pieces of lobster and a sauce that draws out in cheese-fortified strings as you pull a fork from the dish.
Finish with a candy-striped strawberries-and-cream souffle, then you can kick back and ponder whether to hit that champagne buzzer one more time (you should).
Bob Bob Ricard - London Restaurant Reviews | Hardens
Bob Bob Ricard, restaurant review: Are the good times still rolling at ...
food drinks desserts
A bloody Mary and a Martini – the most bog-standard of cocktails – are a good way of testing whether a bar/restaurant pays attention to detail.
If the Martini is tepid, if the Bloody Mary is tomato juice has a tinny taste, it's safe to say corners are being cut.
There are lots of scene-y places in Soho, after all, and guff like "elegant" dress code and a button at every table to summon champagne leave me, well, tepid.
But I keep hearing how reliably "good times" it is, and am attracted to the idea of visiting places that are neither old-school classics nor buzzing and new – once the sheen of novelty has worn off, do they still deliver?
The Martini weighs in at £16.50 (creating as big a gulp as when the oyster went down), so is Bob Bob Ricard a rich person's playground, where pouty girls push undressed salad round a plate while their dates wash down wagyu steak with Diet Coke?
Jay Rayner reviews Bob Bob Ricard, London W1 | Life and style ...
food drinks menu staff location
Bob Bob Ricard 1 Upper James Street, London W1 020 3145 1000 Meal for two, with wine and service, £100 Cheaper options are available Set into the wall of every booth at Bob Bob Ricard - it is, if you care, named after its owners - is a button marked "Champagne", complete with appropriate icon.
There could be others: a button with an icon of somebody stifling a yawn for when their companion has become insufferably boring; another with a plane dropping cluster bombs for when the braying from the nearest table has become unbearable and something must be done; a third with a picture of a revolver for when the chef has completely overreached him- or herself and needs to be brought out into the dining room and shot as a warning to others.
There is much that is absurd about the place, from the waiters' pink, shiny-lapelled waistcoats, through to the ornate interior, designed to look like the dining car of some fine Edwardian train (all leather banquette, brass rail and lamp light), to the chrome toasters they bring if you order breakfast.
A jar of potted, confited middle white pork was served at room temperature with a generous pile of salty toast, dribbled with oil and a less than necessary jar of wobbly perry jelly.
They make much of their soufflés, and though the theatre that attended the arrival of our chocolate version, the sauce disappearing deep into its slit innards, was great fun, the example itself was rubbery.