Adam & Eve

The Adam & Eve in Westminster dates back to the 1700s and is one of the oldest pubs in the area. The pub is situated just short walk away from Westminster Abbey

Greene King Local Pubs | Adam & Eve pub in St James

The Adam & Eve in Westminster dates back to the 1700s and is one of the oldest pubs in the area.

The pub is situated just short walk away from Westminster Abbey so why not pop in for a drink after visiting one of London's finest examples of Gothic architecture

https://www.greeneking-pubs.co.uk

Adams Cafe

Adam Platt on NoMad -- New York Magazine Restaurant Review

Many of these delicate calculations are on display at Daniel Humm’s posh, coolly impersonal new restaurant, NoMad, which opened recently off the lobby of the NoMad Hotel on Broadway.

NoMad has clearly been designed as a �casual� bookend to Eleven Madison Park, which Humm and his partners purchased from Danny Meyer last year after Humm helped turn it (in the estimation of this bilious critic) into the finest restaurant in the city.

If you wish to sit with your bespoke cocktails and French wines and pick at casual snacks, you can do that in the Library, and if you’re looking for something more intimate, there’s the Parlour, which is appointed, like a Victorian sitting room, with burgundy-colored rugs and velvet chairs trimmed with gold.

The full menu is available in the Atrium and Parlour rooms (snacks only in the Library and at the bar)�all of it carefully calibrated to suit every taste.

There are fancy vegetable entrées for New Age vegivores (the carrot entrée costs $20), old-fashioned French classics for the traditionalists (foie gras torchons, bone-marrow gratinée), surf and turf dishes for the business/hotel crowd ($36 for the beef, $39 for the lobster), and a seven-course tasting menu for fancy gourmets ($125) comprising all of the above.

Ichimura: NYC Restaurant Review

But these days, thanks to a new generation of globe-trotting gourmands who prefer the sinful joys of fatty tuna belly to foie gras or a good cheese soufflé (or even a first-class steak), and thanks to the growing reputations of chefs like Masa Takayama here in New York and Jiro Ono in Tokyo, the wise old sushi master is king.

Ichimura’s new omakase now costs $300 (including tip), and the elaborate spirits list includes a lively selection of western trophy wines, along with a $1,650 bottle of sake infused with the holy water of a 1,200-year-old Japanese temple.

Ichimura is known for his mastery of subtle pickling and curing techniques from the old, pre-refrigeration days, when raw fish was sold from pushcarts around the fish markets of Tokyo, and several examples of this — slices of cool, fried whiting soaked in vinegar; pearly, vividly orange dots of salted salmon and cod roe — are served to start off the show, along with slivers of crunchy octopus and abalone sashimi, which we all sprinkle reverently with little mounds of artisanal sea salt.

Both the meal and the setting lack the buzz and charisma of Nakazawa, in the West Village, and the next-wave inventiveness of Nick Kim and Jimmy Lau’s excellent Union Square establishment, Shuko, and although the quality and range of the sushi might be better than the very satisfying $57 omakase dinner I enjoyed at the new Greenwich Village branch of the Park Slope favorite Sushi Katsuei, it’s certainly not six times better.

Ideal Meal: As with any classic chef’s tasting, omakase ingredients may vary from week to week, but pay attention to those great totems of the sushi experience: silvery gizzard shad, the Hokkaido uni, and the fattiest otoro.

NYC Restaurant Review: Ato in Soho

They’re part of the $125 omakase menu, although if you want the chef’s full attention, you can plunk down $160 for a classic Japanese-style tasting extravaganza at the counter.

It pains me a little to report that this sushi portion of the omakase is not available on the modestly sized à la carte portion of the menu, but if you choose wisely, it’s possible to dine well without shelling out the usual treasure (and time) for the ritual tasting experience.

I counted three other bento-style don options on the menu (if you want to sample the day’s selection of sashimi, call for the “kaisen don,” loaded with slices of tuna and Hokkaido prawn), which you can complement with a medley of sautéed mushrooms (chanterelles and king oysters on my visit), or raw oysters that the chef gets from Coos Bay, back in Oregon, and serves with wasabi and a spritzing of yuzu in a great pearly-white shell.

If you happen to visit the spare little dining room at lunch, you’ll find Shen and his team behind the counter brushing slices of maguro tuna with soy and grilling fat slices of freshwater eel (unaju), which are served, like all the lunch dishes, with steamed rice, a bowl of rich egg-drop-miso soup, and pickles on the side.

Ideal Meal: The $125 omakase tasting menu, or, if you’re dining à la carte, the grilled botan prawns, the ikura uni rice box, and oysters.

DaDong: NYC Restaurant Review

The house fried rice is tossed with Wagyu beef instead of shreds of recently unfrozen shrimp; the chef’s signature roast duck comes with a supplement of caviar, if you wish; and, in deference to local tastes, the cold noodles are flavored, radically, with avocado.

“This feels like the Disneyland of duck restaurants,” one of my daughters declared as we inspected our long, tapering chopsticks, each pair bound with identical little tassels of red silk, and peered out from our window table at the hordes of frozen tourists shuffling up and down 42nd Street.

As tastes in the booming country evolved, he evolved, too, inventing a proprietary method for preparing the duck; launching ever more DaDong outlets, with all sorts of gourmet flourishes on the menu; and eventually winning coveted Michelin stars for two of his restaurants in Shanghai.

But DaDong New York is the first venture outside China for the towering chef (da means “big” in Mandarin); according to the company’s voluminous press materials, several of his specially designed, round, wood-­burning ovens have been shipped over for the occasion, and his group of duck experts have spent two years developing the perfect Peking-style roasting bird in tandem with a farm in Indiana.

Before we tasted Chef Dong’s vaunted duck, however, our little team of eaters had to chew through a series of elaborate dishes, many of which combined the overwrought elements of Michelin-fueled ambition and style with the clunky, Disney­fied overtones of a random corporate restaurant chain.

Frog by Adam Handling restaurant review: This joint has legs | The ...

If you won – or became a runner-up – of MasterChef, The Great British Bake Off or anything else food-related on TV then you’re more than likely to end up with a cookbook deal, open your own restaurant, design a cookware range, or at the less desirable end of the scale, be the “name” at a food and drink event somewhere around the country.

That was the case for Adam Handling in both MasterChef: The Professionals in 2013 and the British Culinary Federation’s Chef of the Year awards in 2014.

For the final courses, there’s a choice of a rather underwhelming blackberry sponge with cucumber and honey that’s covered in white chunks of frozen honey (again by a chef at your table), or a dark chocolate mousse filled with raspberries with a vanilla cream to the side that's much more interesting.

There’s an incredible number of staff on the floor and still the chefs serves most of the dishes, adding a sauce at the last minute or explaining a dish, which makes me wonder how they have time and how the kitchen is able to remain so calm and quiet.

It’s complicated food – much more so than Adam’s MasterChef days – that’s incredibly rich, and despite the cost of the combined tasting course and wines, the bang is still worth the buck.

Frog by Adam Handling, Covent Garden: restaurant review | Foodism

After having left his successful self-titled restaurant at St Ermin's Hotel a few years ago (more on that later), it feels like Scottish chef and restaurateur Adam Handling is now the master of his own destiny.

Frog by Adam Handling follows his first solo venture (and Foodism 100 winner) The Frog E1, building on the playful and at-times poetic food and service that has seen him become one of the key players in modern London fine dining.

Tucked away below the restaurant, it carries a cheffy ethos into the drinks: the Calypso Deep is a twisted martini built with Ford's Gin, olive oil, vinegar and sherry.

The sourdough with chicken butter, one of the first dishes, is up there with Typing Room and Roganic as some of the best bread and butter dishes in London; and there are some harks back to Handling's first restaurant at St Ermin's, including 'Mother', a combination of celeriac, apple, raisin, cheese and truffle he once improvised when his mother visited, and smoked mussel served on a bed of dry ice (a trick he still can't resist).

"Baked potato" – a hula hoop of gorgeous potato served with caviar (or truffle for the vegetarian option), with 'barbecue ash' and a slick of luscious chive cream – is a triumph, as is our last savoury course: a cube of lip-smacking salt beef served simply with pickles and mayo, which recalls Handling and his team's trips to Beigel Bake after service at The Frog E1.

Frog by Adam Handling restaurant review: This joint has legs | The ...

If you won – or became a runner-up – of MasterChef, The Great British Bake Off or anything else food-related on TV then you’re more than likely to end up with a cookbook deal, open your own restaurant, design a cookware range, or at the less desirable end of the scale, be the “name” at a food and drink event somewhere around the country.

That was the case for Adam Handling in both MasterChef: The Professionals in 2013 and the British Culinary Federation’s Chef of the Year awards in 2014.

For the final courses, there’s a choice of a rather underwhelming blackberry sponge with cucumber and honey that’s covered in white chunks of frozen honey (again by a chef at your table), or a dark chocolate mousse filled with raspberries with a vanilla cream to the side that's much more interesting.

There’s an incredible number of staff on the floor and still the chefs serves most of the dishes, adding a sauce at the last minute or explaining a dish, which makes me wonder how they have time and how the kitchen is able to remain so calm and quiet.

It’s complicated food – much more so than Adam’s MasterChef days – that’s incredibly rich, and despite the cost of the combined tasting course and wines, the bang is still worth the buck.

Adam's Brasserie | Luton Hoo

That is to say at the Adam’s Brasserie you can dine under the gaze of their photographs that line the walls, together with other stars of the silver screen, who have all appeared in films that were partly shot at the hotel.

Located within the Country Club at Luton Hoo Hotel, Adam's Brasserie offers a relaxed and informal dining experience.

Overlooking the courtyard of the former stables, the restaurant is light and airy, with leather booths lining the walls and nests of tables available for both intimate dinners and larger gatherings.

With a fantastic atmosphere suitable for family outings and business dinners alike and a menu featuring a range of imaginative dishes and traditional favourites, Adam's Brasserie is the perfect restaurant for both hotel guests and those looking for a great local restaurant or new place to eat in Hertfordshire or Bedfordshire.

Please note for groups of 7 or more and for special dining events, our Reservations Team may ask for a deposit to secure your booking.

Adam's, Birmingham, restaurant review - Telegraph

It concerns a term that appears on the website of Adam’s, a newish restaurant in Birmingham, as on so many others.

That dread term is “fine dining” – or as one always hears it in the mind, since its twee pretension hints so strongly at an Edwardian shopgirl manufacturing artificial diphthongs in the doomed quest to wow Modom with her sophistication, “faine daining”.

With that whine out of the way, let it be stated that the daining at Adam’s was among the fainest I have experienced in a long while, and that Stokes is a young chef who should eventually snaffle more than the lone star with which Michelin saw fit to reward him soon after he and Natasha, his business partner and wife, opened for business last spring.

The daining at Adam’s is far, far better than faine – and that should be allowed to speak for itself.

Tasting menu £50 for five courses (£85 with matching wines); or £80 for nine (£135 with wine).