GEORGE & DRAGON PUB

GEORGE & DRAGON PUB LONDON - Restaurants by AccorHotels

Dine in style at La Table, stay connected with free Wi-Fi and pull up a stool in our traditional English pub, the George and Dragon.

They make sure all areas are consistently spotless, that your check-in and check-out experience is fuss free, and that you enjoy the best night's sleep you've had in ages.

https://restaurants.accorhotels.com

George Restaurant - 111C Queen St E Toronto

Part of the Verity Group of Companies — maximizing life with a touch of luxury — many rave that GEORGE is the best restaurant in Toronto.

Under the culinary leadership of renowned Executive Chef Lorenzo Loseto, GEORGE has become a top-rated and best restaurant for the city of Toronto’s fine dining.

Recently named the 2014 Canadian Culinary Champion, Chef Loseto is widely regarded as the best restaurant Chef in the country today.

GEORGE Restaurant is the ultimate Toronto destination for an elevated food experience.

Restaurant Review: Madame George, K Rd - Viva

Cuisine:ModernAddress:490 K RdPhone:(09) 308 9039Drinks:Fully licensedBookings acceptedFrom the menu:Carrot jerky $5, Kahawai sashimi $15, Cauliflower and parmesan $17, Braised beef $16, Salt baked cabbage $12, Oca and whey $12, Baked gurnard $28, Rib eye $40Rating:8.5/10It’s worth visiting Madame George just for the restaurant manager, whose affectionate service makes you feel like you’re eating in the living room of a friend — a friend, perhaps, who is one day hoping to take things a little further.He hurries about the dining floor spreading warmth and human kindness, resting his hand on your right shoulder and sharing an anecdote then vanishing, only to appear over your left shoulder with the punchline.He was very keen that I try the Pisco Sour, a cocktail from his home country that has been stolen a la the pavlova by a neighbouring nation.

Flying the hospitality flag in a street block otherwise unencumbered by excellence, Madame George is hopefully the future of this end of K Rd — fun, independent and full of personality.Picture / Babiche MartensThe fact that they also employ a chef of unique talent makes it one of my favourite finds of 2017.

The only time you see it is as texture in a coleslaw or as the probiotic basis of kim chi.But at Madame George it is salt baked, which breaks down the hard structure of the plant, browns the outer leaves and turns what is essentially a barely edible soccer ball into a tender comfort food.Beneath the vegetable were lumpy cheese curds, hidden like Easter eggs and supplying a stretchy tang to each mouthful.

If anybody tells you this beautiful New Zealand fish is no good to eat then tell them to try it raw straight off the boat, with a dipping sauce of lemon juice and soy.At Madame George they play with the condiments, replacing soy sauce with a mushroom-infused water and subbing mustard in for wasabi.RECIPE: Herb DressingIt’s hard to know what purpose the experimentations serve (the latter especially) but I will say that the menu as a whole was very elimination diet-friendly, so perhaps they’re avoiding soy and the nutritional baggage that comes with it, or maybe they’re just having creative fun, which is okay too.Cauliflower is very common on restaurant menus these days but they move it forward here, resisting the temptation to roast and instead serving it in steamed slivers with a good strong parmesan foam and soft egg.The oca, a kind of yam, was my favourite of the lot — cooked through until tender and finished in a pan with a spicy chili-whey sauce drizzled over it.

Since eating at Madame George I’ve run into several people who regard the place as their own incredible secret.

Jean-Georges at the Connaught, London W1, restaurant review ...

(In contrast, for my 21st in 1985, Dad took me out for gnocchi at Di’s favourite, San Lorenzo).

Still, the Connaught remained a place on which I looked very fondly anytime I passed through its doors for a Do – as opposed to a Di – or a cocktail.

And now here we both were, three and a half decades on, at the Connaught’s new take on “informal gourmet dining” (there are actual take-away pizzas) – though my ever-dapper dad was wearing a tie.

declared Dad of the chairs, while of the heavy curvy tables with large circular marble bases, “Look!

Le Cinq, Four Seasons George V, Paris: restaurant review ...

<br> The dining room was also full to the brim with a host of guests (including children) from the United States to Japan.

The George V has just opened its new marble courtyard and L'Orangerie restaurant, the latter of which is not headed up by Le Squer, but David Bizet, and serves a classic French menu.

This follows perhaps one of the biggest hotel reopenings of recent times: The Ritz Paris.

After a difficult period for the city, with reports last year that guest numbers were down in its luxury hotels, Paris's high-end properties are reinventing themselves in the hope of attracting an influx of guests.

Judging by the dining room on the night I dined, Le Squer's clan have come up with a recipe for success.

The George | Isle of Wight Hotel & Restaurant

Le Cinq, Paris: restaurant review

In terms of value for money and expectation Le Cinq supplied by far the worst restaurant experience I have endured in my 18 years in this job.

I chose Le Cinq, restaurant of Christian Le Squer, named chef of the year by his peers in 2016.

A dessert of frozen chocolate mousse cigars wrapped in tuile is fine, if you overlook the elastic flap of milk skin draped over it, like something that’s fallen off a burns victim.

Every single thing I ate at the restaurant Skosh for a sixth of the price was better than this.

Some readers may notice a difference between my description of the onion dish – “mostly black, like nightmares” – and the picture of it above, which is golden and rather beautiful.