tag:blogger.com,1999:blog-86984790497523949432024-03-13T20:23:31.233+00:00Will Eat For MoneyIbzohttp://www.blogger.com/profile/15814551739006065436noreply@blogger.comBlogger46125tag:blogger.com,1999:blog-8698479049752394943.post-80034722836155288712011-05-18T09:02:00.001+01:002011-07-01T20:32:09.435+01:00Big Apple Hot Dogs, Shoreditch<div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Hi friends. I've been really really busy recently. In fact, I didn't really plan on posting on this blog pretty much ever again but I went to <b>Big Apple Hot Dogs</b> and Sam had her camera with her. It's really good, check out some pictures:</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://1.bp.blogspot.com/-MuVPO8fuko0/TdLZxXLoPsI/AAAAAAAAAx0/KDDZ6aAaGb0/s1600/IMG_5933.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="http://1.bp.blogspot.com/-MuVPO8fuko0/TdLZxXLoPsI/AAAAAAAAAx0/KDDZ6aAaGb0/s640/IMG_5933.JPG" width="640" /></a></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-JatcSYYnkVY/TdLaEsnQfkI/AAAAAAAAAyY/VDn2c3waEWU/s1600/IMG_5948.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="426" src="http://2.bp.blogspot.com/-JatcSYYnkVY/TdLaEsnQfkI/AAAAAAAAAyY/VDn2c3waEWU/s640/IMG_5948.JPG" width="640" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Abiye Cole, the main man behind BAHD, patrols this corner of Shoreditch decked out in red...looking suspiciously like LL Cool J. Ever see them in the same room together? Thought not.</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-nWJsO341g34/TdLaHQCBEaI/AAAAAAAAAyc/L1dSVB1b0no/s1600/IMG_5950.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="426" src="http://4.bp.blogspot.com/-nWJsO341g34/TdLaHQCBEaI/AAAAAAAAAyc/L1dSVB1b0no/s640/IMG_5950.JPG" width="640" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The cart itself is pretty cool, with a flat-top griddle nestled alongside some vats filled with water, which get the dogs up to temperature internally before being transferred to the griddle to finish them off and blister their snappy skins. Condiments sit out at the front for customers to help themselves.</span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-V4teixsdgdU/TdLaJxuGUaI/AAAAAAAAAyg/MPQUMqsoJus/s1600/IMG_5951.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="426" src="http://3.bp.blogspot.com/-V4teixsdgdU/TdLaJxuGUaI/AAAAAAAAAyg/MPQUMqsoJus/s640/IMG_5951.JPG" width="640" /></span></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-Fn4iBi_I6TE/TdLZzX1OvfI/AAAAAAAAAx4/L2KpN-Ko6xM/s1600/IMG_5934.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="426" src="http://1.bp.blogspot.com/-Fn4iBi_I6TE/TdLZzX1OvfI/AAAAAAAAAx4/L2KpN-Ko6xM/s640/IMG_5934.JPG" width="640" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The Big Frank (£3.50)</span></b></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Half beef, half pork frankfurter. Really excellent quality meat in a natural casing which is given a really good snap from the griddle, as expected.</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-EKPqYYKkTog/TdLZ1ojBrvI/AAAAAAAAAx8/964TNFlWn4w/s1600/IMG_5936.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="426" src="http://1.bp.blogspot.com/-EKPqYYKkTog/TdLZ1ojBrvI/AAAAAAAAAx8/964TNFlWn4w/s640/IMG_5936.JPG" width="640" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Other hot dogs are available, with varieties including an all-pork sausage, as well as an all-beef number.</span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-8X4ZShimnCY/TdLZ3h5FQNI/AAAAAAAAAyA/-FgOUGZEEHw/s1600/IMG_5937.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="426" src="http://2.bp.blogspot.com/-8X4ZShimnCY/TdLZ3h5FQNI/AAAAAAAAAyA/-FgOUGZEEHw/s640/IMG_5937.JPG" width="640" /></span></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-JiDTnAj0ZeA/TdLZ7h8nkXI/AAAAAAAAAyI/pvhqQnXjKzA/s1600/IMG_5941.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="426" src="http://3.bp.blogspot.com/-JiDTnAj0ZeA/TdLZ7h8nkXI/AAAAAAAAAyI/pvhqQnXjKzA/s640/IMG_5941.JPG" width="640" /></span></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-ZOU4h8m1Y3o/TdLaMGgh_WI/AAAAAAAAAyk/_zzZ3X08Ido/s1600/IMG_5952.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="426" src="http://4.bp.blogspot.com/-ZOU4h8m1Y3o/TdLaMGgh_WI/AAAAAAAAAyk/_zzZ3X08Ido/s640/IMG_5952.JPG" width="640" /></span></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-MN7bdSEj9hs/TdLZ9rw746I/AAAAAAAAAyM/Bex4Yfr-0eU/s1600/IMG_5942.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="426" src="http://4.bp.blogspot.com/-MN7bdSEj9hs/TdLZ9rw746I/AAAAAAAAAyM/Bex4Yfr-0eU/s640/IMG_5942.JPG" width="640" /></span></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-fPwFNs7wlwY/TdLZ_ilYBjI/AAAAAAAAAyQ/bK41YKw1dA8/s1600/IMG_5943.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="426" src="http://2.bp.blogspot.com/-fPwFNs7wlwY/TdLZ_ilYBjI/AAAAAAAAAyQ/bK41YKw1dA8/s640/IMG_5943.JPG" width="640" /></span></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-nEBj3ISihc8/TdLaBi60-AI/AAAAAAAAAyU/xszH6klFr-A/s1600/IMG_5944.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="426" src="http://1.bp.blogspot.com/-nEBj3ISihc8/TdLaBi60-AI/AAAAAAAAAyU/xszH6klFr-A/s640/IMG_5944.JPG" width="640" /></span></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Abiye sets up Tuesday to Friday on Old St, from around 12pm until 6pm, though follow him on Twitter (</span><a href="http://twitter.com/#!/bigapplehotdogs"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">@BigAppleHotDogs</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">) for updates. I understand he's just joined the eat.st collective, which can only be fantastic for him and </span><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">London's burgeoning street food scene</span></i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">. His hot dogs are honestly the best I've ever tried, though I couldn't claim to be any great authority on 'pimp steaks' - visits to Nathan's, Gray's Papaya, Papaya King and Crif Dogs in NYC are as far as my knowledge extends. BAHD is easily better than all of those. It's all about the quality of the dogs themselves; they don't actually need any condiments at all, but they're not any worse with some of his fantastic sauerkraut and a squiggle of yellow mustard. The buns (baked especially for BAHD, I believe) are also really soft and squishy and provide a decent vessel for the dogs.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">If you work or live anywhere near Old Street, pay BAHD a visit and see for yourself just how good they are.</span><br />
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</span></div><div style="text-align: center;"><a href="http://www.urbanspoon.com/r/52/1563741/restaurant/Shoreditch/Big-Apple-Hot-Dogs-London"><img alt="Big Apple Hot Dogs on Urbanspoon" src="http://www.urbanspoon.com/b/link/1563741/minilink.gif" style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; height: 36px; width: 130px;" /></a></div>Ibzohttp://www.blogger.com/profile/15814551739006065436noreply@blogger.com45tag:blogger.com,1999:blog-8698479049752394943.post-71400559462345081112010-11-12T21:00:00.001+00:002010-11-16T20:23:21.311+00:00Hawksmoor, Seven Dials<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 10px;"></span><br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">'You don't have to be (in to) Mad (Men) to eat here, but it helps!' </span></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span> </span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">This is the imaginary sign I've got in mind as I descend down the stairs of the new Hawksmoor restaurant, recently opened in London's Covent Garden. Comparisons of the design of the dining room and bar with the stylish TV programme have been plentiful, apparently, though some have also juxtaposed it with the Titanic; the refined and stylish elegance is obvious for anyone to see. Where the original Spitalfields location exudes a scruffy, laid-back charm, the Seven Dials follow-up is all wood and brass - a gentleman's club that serves the best steaks in town. </span></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span> </span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">Your choice of which bit of bovine to gnaw on is restricted to only a few cuts, though the team can get in any preferred steak - once again supplied by the fantastic Ginger Pig butchers - with 48 hours' notice. Among the ones we tried were the three larger cuts from the board, written out by weight and 'ideal for sharing'. The rendered and gooey fat made the bone-in prime rib our number one choice, but the porterhouse and chateaubriand (essentially a larger cut of the fillet) were also well liked. The D-rump - the cheapest steak on the menu at £19.50 - was also a delight. A minerally, beefy taste was ensured by the steak being aged for 55 days, while the cooking was spot on: a crusty exterior gave way to a slightly soft, slightly chewy red centre. Sides came in the form of beef dripping chips and triple cooked chips (go for the former), a moreish creamed spinach and the almost pornographic buttered vegetables. </span></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span> </span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">With gigantic steaks proving tempting on the main course front, there's the temptation to forego the starters; don't. The Tamworth belly ribs, in particular, proved an erudite choice. The wobbly fat on the ribs came in equal measures to sweet, tender flesh - seasoned with a simple but addictive dry rub of salt, pepper and sugar. Perfect with some of the spicy shredded red cabbage provided on the side. </span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span> </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">Drinks at the aforementioned bar include a tempting volume of cocktails and one of the best wine lists in town - reasonably marked up and charmingly housed in a dedicated storage area, behind a door with a pass code. </span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span> </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">Space permitting, desserts are also worth investing in: a cornflake ice cream sundae was what breakfast is probably like in heaven, while a sticky toffee pudding took the genre beyond expectations, with a rich toffee sauce and a deceptively light body to the pudding itself. </span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span> </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">The décor might have already invoked comparisons with the Titanic, though if the popularity of the restaurant during its 'soft launch' period and opening week is anything to go by, it'll stay afloat for some time yet.</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span> </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://www.thehawksmoor.co.uk/"><span class="Apple-style-span" style="font-size: small;">Hawksmoor</span></a></span></div>Ibzohttp://www.blogger.com/profile/15814551739006065436noreply@blogger.com9tag:blogger.com,1999:blog-8698479049752394943.post-54971797667244926962010-09-02T21:30:00.000+01:002010-09-02T21:30:45.240+01:00ThaT Burger, Watford<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I've not blogged in a while. I'll be honest: I was getting quite bored of it. Plus I wasn't really going out to eat that much, and if I was, I was showing up at places I've eaten hundreds of times before; nowhere new. A </span><a href="http://www.independent.co.uk/life-style/food-and-drink/features/british-street-food-real-meals-on-wheels-2066917.html"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">mention in the Independent</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> reminded me that I do have a blog and that I should perhaps update it - a cheap cash in for any new readers, or something.</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The Independent article in question was primarily focused on <a href="http://willeatformoney.blogspot.com/2010/04/meatwagon-peckham.html">The Meatwagon</a> and the fantastic burgers available from the mobile street food truck. I'm afraid I'll once again be writing about burgers in this post, at the risk of being typecast. Am I...the Michael Cera of the food blogging world??</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Anyway...</span></i></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">ThaT Burger recently opened in Watford (I'll spare you the shock now - it's in zone 8...yes, there is a zone 8) to little fanfare. Despite some Twitter buzz and a promisingly active Facebook page - fans were asked on their opinions of fries, deals and so on - hardly anyone else had picked up on it. After seeing that they would be opening in August at some stage, and they were giving away thousands of free burgers, I fired off an inquisitive email. I was introduced to Justin Davies, who, along with his brother, was opening ThaT Burger on Watford High St. They're no strangers to the restaurant business, having operated The Rotisserie and deli chain Delisserie previously. A phone call later and it was clear that Justin had a meticulous blueprint - this was a man who'd eaten burgers in the United States and wanted to bring the same level of fast-food to London.</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">After missing out on a pre-opening test run, Sam and I finally made our way over to zone 8 (eight). I would claim that we had other business to attend to there, but no, we made the trip specially. It was worth it:</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_WNBJQk8C0KA/TH68qae_kQI/AAAAAAAAAxA/xOT-pRtWE7U/s1600/burger.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="428" src="http://1.bp.blogspot.com/_WNBJQk8C0KA/TH68qae_kQI/AAAAAAAAAxA/xOT-pRtWE7U/s640/burger.jpg" width="640" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">ThaT Burger (£3.55)</span></b></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Taking inspiration from Five Guys, presumably, a ThaT Burger comes as a double as standard. With each patty weighing in at about 60g, it's not a lot of meat, which makes the fact you can request as many patties as you wish (75p per patty; £1.05 per patty with cheese) an appealing prospect. That's not the only thing you can modify, with the entire burger being customisable; each burger is cooked to order so requests are noted before they hit the griddle. The aforementioned patties, despite their diminutive size (the thinness allows quicker cooking) pack decent flavour. They're well seasoned with salt and pepper, but the meat's quality also shines through. Justin has expressed his desire to use prime quality beef in a fast-food setting - the same quality beef he'd use at one of his upscale deli or grill restaurants. It certainly makes a difference: a lip-licking greasiness (in a good way) that leaves you anticipating the next bite. If you choose to go for cheese, expect a classic American style slice, with a taste and feel reminiscent of Kraft. It obviously works incredibly well, as does the fresh salad (sliced pickles as standard) and the special sauce. A bespoke baked bun surrounds and does a good job of retaining the structure of the sandwich. A really enjoyable fast-food burger.</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://1.bp.blogspot.com/_WNBJQk8C0KA/TH7GUugWVBI/AAAAAAAAAxI/k5I1TetXc6w/s1600/fries.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/_WNBJQk8C0KA/TH7GUugWVBI/AAAAAAAAAxI/k5I1TetXc6w/s640/fries.jpg" width="414" /></a></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://1.bp.blogspot.com/_WNBJQk8C0KA/TH7GUugWVBI/AAAAAAAAAxI/k5I1TetXc6w/s1600/fries.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></span><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Fries (£1.25)</span></b></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Part of ThaT Burger's consultations with fans on their Facebook page was to find out how customers wanted their fries: with skins on or off. Some suggested that peeling the spuds would mean it was more authentic, while others were of the belief that keeping the skin-on would provide more flavour and make it seem more home-made, more natural rather than the frozen and reformed spindly numbers you'll find in the high street fast-food chains. I'm firmly in the skin-on camp. The twice-fried potato chips here are once again reminiscent of the effort by Five Guys. These are just as good. Piping hot and spilling out of the cup they come in, they're crispy and pack a great potato flavour. Sauces and cheese are available at a price, but they were good enough on their own; cajun seasoning is available if you require it.</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="text-align: center;"><a href="http://1.bp.blogspot.com/_WNBJQk8C0KA/TH7GZXx_wqI/AAAAAAAAAxQ/MZXAt4xA4XM/s1600/chicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="428" src="http://1.bp.blogspot.com/_WNBJQk8C0KA/TH7GZXx_wqI/AAAAAAAAAxQ/MZXAt4xA4XM/s640/chicken.jpg" width="640" /></span></a></div><div style="text-align: center;"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Chicken burger (£2.95)</span></b></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I was kind of against this - I thought it would detract from the cheeseburgers. I thought it would be a cheap afterthought, cashing in on those who are dim enough to dine at a cheeseburger restaurant and not wish to eat a cheeseburger. How wrong I was. The chicken burger from ThaT Burger may well be the best chicken sandwich I've ever tasted. Good quality chicken breast is breaded and deep fried so that juicy flesh hides below a crispy coating (which tastes like it's well seasoned with paprika as well as salt and pepper, but I'm just guessing from memory). The sandwich is constructed in the same way as a hamburger, which works incredibly well, somehow. The special sauce complements the fantastic fried chicken. Worth the trip to zone 8 alone.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">We also tried the cheesecake (baked at Delisserie - very good; dense) and the soft serve ice cream, which was great. If they can add a fried apple pie to the dessert menu and root beer to the catalogue of sodas, I'll be incredibly happy. As it stands, ThaT Burger is very promising. I understand there are plans to expand, and it seems like it's ready to roll out to a high street near you soon, but I just hope the same quality can be found at every potential store. The team clearly know what they're doing though, and their research shines through.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><a href="http://www.thatburger.co.uk/">ThaT Burger</a></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">15/17 The Parade</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Watford, Hertfordshire</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">WD17 1LQ,</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">United Kingdom</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>Keep up to date with ThaT Burger events and news via their <a href="http://www.facebook.com/ThaTBurger?ref=ts">Facebook page</a></i></span></div>Ibzohttp://www.blogger.com/profile/15814551739006065436noreply@blogger.com14tag:blogger.com,1999:blog-8698479049752394943.post-32577057306561570672010-07-06T17:00:00.001+01:002018-07-01T15:08:11.681+01:00Whole Spit-Roasted Lamb at the Red Lion and Sun, Highgate<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/_WNBJQk8C0KA/TDJL-UpsK-I/AAAAAAAAAvI/emDqreaHiao/s1600/wholelamb.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;"><img border="0" height="428" src="https://2.bp.blogspot.com/_WNBJQk8C0KA/TDJL-UpsK-I/AAAAAAAAAvI/emDqreaHiao/s640/wholelamb.jpg" width="640" /></span></a></div>
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<i><span class="Apple-style-span" style="font-size: x-large;"><span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;">“</span></span></i><a class="sqq" href="http://thinkexist.com/quotation/it_is_not_the_quantity_of_the_meat-but_the/157395.html" style="text-decoration: none;"><i><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: x-large;"><span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;">It is not the quantity of the meat, but the cheerfulness of the guests, which makes the feast</span></span></span></i></a><i><span class="Apple-style-span" style="font-size: x-large;"><span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;">”</span></span></i></div>
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<span class="Apple-style-span" style="font-size: x-large;"><i><span class="Apple-style-span" style="font-size: small; font-style: normal; line-height: 15px;"><b><span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;">Edward Hyde, 1st Earl of Clarendon 1609–1674</span></b></span></i></span></div>
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<span class="Apple-style-span" style="line-height: 15px;"><span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;">That's fair enough, Ed, old bean, but let's be honest, the meat also plays a part. Picture the scene: Jay-Z is round your gaff for a party, smiling like the Grinch on a ruined-Christmas morning cos he's showing off his new yo-yo, but you've only got enough meat for a Jay-Z-less shin-dig. No matter how cheerful he is, your feast is now more uncomfortable than a seal at Crufts. That won't happen at </span><a href="http://www.theredlionandsun.com/"><span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;">The Red Lion and Sun</span></a><span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;">, though (I got there in the end...). As well as being a generally ruddy good pub - the drinks are good, the staff friendly and the food well thought out and executed - they've also got a couple of tricks up their sleeves. Owner </span><a href="http://twitter.com/pubhobbit"><span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;">Heath Ball</span></a><span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;"> is no fool, and has realised the potential of having two beer gardens; a larger one out the front, and a more private, cosier space out the back of the pub. As well as inviting </span><a href="http://willeatformoney.blogspot.com/2010/04/meatwagon-peckham.html"><span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;">Yianni's Meatwagon</span></a><span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;"> and </span><a href="http://www.chocstar.co.uk/home.html"><span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;">Petra's Choc Star van</span></a><span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;"> over to pitch up in the front garden, Heath also allows patrons to hold parties in the back garden. For £350, you'll get a whole roasted lamb, a ridiculous amount of sides and more sauce than the top shelf of a newsagent. The ideal number is 20, which then works out at £17.50 per person, though you can have a smaller party if you desire (prepare for leftovers).</span></span></div>
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<span class="Apple-style-span" style="line-height: 15px;"><span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;">As to how myself and 19 others found ourselves tucking into a whole lamb? Well, let me take you back to a month ago. Heath </span><a href="http://twitter.com/REDLIONANDSUN/status/15545084117"><span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;">tweeted this</span></a><span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;">, which instantly grabbed my attention. </span><b><span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;">HOW MUCH? HOW DO I DO IT? GEE, THAT'S FOR SURE A WEIRD LOOKING CHICKEN, MISTER. </span></b></span></div>
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<span class="Apple-style-span" style="line-height: 15px;"><i><span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;">RELAX!</span></i></span></div>
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<span class="Apple-style-span" style="line-height: 15px;"><span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;">Price. Get twenty people. Choose a date. I knew what I had to do: I gathered twenty hungry meat fans and booked in for the evening of 4th July - America's birthday, my lamb day.</span></span></div>
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<span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;"><i>(Photo by Fiona Wong)</i></span></span></div>
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<span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;">By the time we arrived the lamb had already been on the (motorised, electric) spit for a couple of hours, and was looking fantastic. Smelling it, too.</span></div>
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</span> <a href="http://1.bp.blogspot.com/_WNBJQk8C0KA/TDL2slRW-yI/AAAAAAAAAvY/w5Zp_Jm5Mho/s1600/lambken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;"><img border="0" height="480" src="https://1.bp.blogspot.com/_WNBJQk8C0KA/TDL2slRW-yI/AAAAAAAAAvY/w5Zp_Jm5Mho/s640/lambken.jpg" width="640" /></span></a></div>
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<span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;"><i>(Photo by Ken Chu)</i></span></span></div>
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<span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;">The finished article. There were some grumbles questioning the size of our little friend, but it proved us wrong, the little soldier. The skin looked, on first glance, a little bit too cooked. Foolish human - the skin was delightfully crispy, whilst the fat hiding beneath had been rendered down and helped to baste the flesh as it turned.</span></div>
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<span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;">We decided to set it up so we would eat buffet style:</span></div>
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<a href="http://2.bp.blogspot.com/_WNBJQk8C0KA/TDL40EQBKyI/AAAAAAAAAvg/W8OFoMxVL9o/s1600/bitsoflamb.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;"><img border="0" height="428" src="https://2.bp.blogspot.com/_WNBJQk8C0KA/TDL40EQBKyI/AAAAAAAAAvg/W8OFoMxVL9o/s640/bitsoflamb.jpg" width="640" /></span></a></div>
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<span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;">Our fantastic host Paulo (pictured in the top picture, with the lamb) cut off huge chunks of lamb before handing them over to the chef, who further dissected the meat. It was visibly tender, with minimal knife motions needed to separate the flesh, before putting it into the tray.</span></div>
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<b><span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;">Potato salad. </span></b><span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;">A very nice potato salad, a worthy side to the magnificent lamb. The new potatoes were cooked until still crispy to the bite, while the mayonnaise and diced red onions provided the sharp and creamy flavours.</span></div>
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<b><span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;">Greek salad.</span></b></div>
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<span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;">SO MUCH </span><b><span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;">coleslaw. </span></b><span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;">Far too much. Very nice though, a real oniony kick which I enjoy.</span></div>
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<b><span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;">Skin-on chips. </span></b><span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;">Big fan of fries with their skin on; I dig the earthy flavour. Good, crisp fries.</span></div>
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<span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;"><i>(Photo by Ken Chu)</i></span></span></div>
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<span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;">Any place that gives you a ladle with your </span><b><span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;">gravy </span></b><span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;">is fine by me. It had a nicely alcoholic tang to it from the red wine.</span></div>
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<a href="http://3.bp.blogspot.com/_WNBJQk8C0KA/TDL8f6gvvzI/AAAAAAAAAwA/H7zWco-NDXg/s1600/plateoflamb.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;"><img border="0" height="428" src="https://3.bp.blogspot.com/_WNBJQk8C0KA/TDL8f6gvvzI/AAAAAAAAAwA/H7zWco-NDXg/s640/plateoflamb.jpg" width="640" /></span></a></div>
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<span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;">Sam's plate. Needs more meat, which was unbelievable...have I said how good it was already? Well honestly, the lamb was as tender as you'd expected after being cooked low and slow, though some bits were better than others. Rather predictably, the shoulder fared best, whilst the more expensive cuts (lamb loin/saddle) had unfortunately become a touch dry and flaky, though they were still delicious. The skin turned out crisp, caramelised and delicious, with not a lot added save for salt and pepper - the mint sauce (a little too vinegary) worked as the accompanying flavour, if required.</span></div>
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<span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;">There was a surprising amount of meat on the animal. Enough for some (I shan't name names) to have four plates of lamb! I went for a reasonable three. Thank you, Red Lion and Sun, I'm already planning the next one...</span></div>
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<i><span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;">Price: £350</span></i></div>
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<i><span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;">Party size: 20</span></i></div>
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<i><span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;">What's included: Lamb, mint sauce, gravy, sides, bread/butter</span></i></div>
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<i><span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;">Where: </span><a href="http://www.theredlionandsun.com/"><span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;">The Red Lion and Sun</span></a><span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;">, Highgate</span></i></div>
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<i><span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;">Phone number: 020 8340 1780</span></i></div>
Ibzohttp://www.blogger.com/profile/15814551739006065436noreply@blogger.com11tag:blogger.com,1999:blog-8698479049752394943.post-26004487441521810972010-06-24T17:31:00.003+01:002010-06-28T14:29:29.998+01:00Kooky Bakes, Shoreditch (Photoblog)<div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Some photos from the </span><a href="http://www.kookybakes.com/"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Kooky Bakes</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> stand at Sunday Upmarket. Look at the website for contact/opening info.</span></b></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_WNBJQk8C0KA/TCN1ivyQqOI/AAAAAAAAAuQ/LUAqzXd7_nM/s1600/DSC_0480.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="http://4.bp.blogspot.com/_WNBJQk8C0KA/TCN1ivyQqOI/AAAAAAAAAuQ/LUAqzXd7_nM/s640/DSC_0480.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div style="text-align: center;"><a href="http://4.bp.blogspot.com/_WNBJQk8C0KA/TCN1lK6aFTI/AAAAAAAAAuY/T2g4q3k5__g/s1600/DSC_0481.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="http://4.bp.blogspot.com/_WNBJQk8C0KA/TCN1lK6aFTI/AAAAAAAAAuY/T2g4q3k5__g/s640/DSC_0481.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I ate one of these. Very good indeed. The strawberry flavoured buttercream was nice and not overly sugary. The jam hidden deep inside was a nice touch. The actual cakey bit was well made.</span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: center;"><a href="http://4.bp.blogspot.com/_WNBJQk8C0KA/TCN1nnfoQqI/AAAAAAAAAug/N1vhQde_BSI/s1600/DSC_0482.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="http://4.bp.blogspot.com/_WNBJQk8C0KA/TCN1nnfoQqI/AAAAAAAAAug/N1vhQde_BSI/s640/DSC_0482.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I also had a 'Krazy Kid Slice'. </span><a href="http://www.scottcancook.com/"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Scott</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> who runs the stall explained that they were a childhood favourite. Rice krispies, fruit loops, fruity pebbles, sugar, fairy dust...probably. Delicious. Well priced, too!</span></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div style="text-align: center;"><a href="http://2.bp.blogspot.com/_WNBJQk8C0KA/TCN1w8Plp5I/AAAAAAAAAvA/C7cYRPBxSas/s1600/DSC_0486.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="http://2.bp.blogspot.com/_WNBJQk8C0KA/TCN1w8Plp5I/AAAAAAAAAvA/C7cYRPBxSas/s640/DSC_0486.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Well priced and well made sweet treats. Great looking stall too - it really stood out among the rather cupcake-saturated Upmarket. Top tip: eat one of their Krazy Kid Slices whilst playing </span><a href="http://games.adultswim.com/robot-unicorn-attack-twitchy-online-game.html"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Robot Unicorn Attack</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">. It'll have you bouncing off the walls.</span></div>Ibzohttp://www.blogger.com/profile/15814551739006065436noreply@blogger.com3tag:blogger.com,1999:blog-8698479049752394943.post-59533235720784230192010-06-20T00:17:00.000+01:002010-06-20T00:17:28.296+01:00The Spot, Kilburn<div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_WNBJQk8C0KA/TB0qRIslOII/AAAAAAAAAuI/wRHAWJRoOV0/s1600/friedchicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="426" src="http://1.bp.blogspot.com/_WNBJQk8C0KA/TB0qRIslOII/AAAAAAAAAuI/wRHAWJRoOV0/s640/friedchicken.jpg" width="640" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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</span></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">London is an unbelievable city to live in for a 'foodie'. It may not be as economically competitive as, say, New York City and it may not always have the </span><a href="http://en.wikipedia.org/wiki/Wabi-sabi"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Wabi-sabi</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> conceptualised sheen of Tokyo, but there's still numerous options all over the city. A large number of these are 'ethnic' restaurants, showcasing the food of migrants living in London, usually in suburban areas. Despite this, there are some holes that need to be filled: 'American' food. In particular, </span><a href="http://en.wikipedia.org/wiki/Cuisine_of_the_Southern_United_States"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">food from the South</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">. Sure, there's </span><a href="http://www.bodeansbbq.com/"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Bodean's</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">, but where's the cornbread? The chicken and waffles? Well, they're at </span><a href="http://thespotfood.com/"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The Spot</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> in Kilburn, apparently.</span><br />
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</span><a href="http://2.bp.blogspot.com/_WNBJQk8C0KA/TB0piUoBeoI/AAAAAAAAAt4/YAHignpbysc/s1600/DSC_0395.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="428" src="http://2.bp.blogspot.com/_WNBJQk8C0KA/TB0piUoBeoI/AAAAAAAAAt4/YAHignpbysc/s640/DSC_0395.JPG" width="640" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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</span><a href="http://3.bp.blogspot.com/_WNBJQk8C0KA/TB0pc4lsmJI/AAAAAAAAAtY/QC2giYnEFUY/s1600/DSC_0390.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="428" src="http://3.bp.blogspot.com/_WNBJQk8C0KA/TB0pc4lsmJI/AAAAAAAAAtY/QC2giYnEFUY/s640/DSC_0390.JPG" width="640" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Southern fried chicken with waffles and collard greens (£6). </span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Seriously good fried chicken. Crispy, tender and full of flavour - paprika and cayenne mainly. The fresh-made waffles are also very good. At the right level of sweetness, made even better when topped with a knob of butter and some maple syrup, provided. Goes surprisingly well with the chicken. The collard greens are perhaps my favourite item though. From the same family as the cabbage, these are traditionally cooked down with 'hog jowl', but considering The Spot is fully Halal, the pork is overlooked. Instead, they use coconut oil, which gives it a distinct flavour. It's absolutely delicious though: creamy, salty and moreish.</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><a href="http://1.bp.blogspot.com/_WNBJQk8C0KA/TB0peXwM6gI/AAAAAAAAAtg/8rkig68W2ZM/s1600/DSC_0391.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="428" src="http://1.bp.blogspot.com/_WNBJQk8C0KA/TB0peXwM6gI/AAAAAAAAAtg/8rkig68W2ZM/s640/DSC_0391.JPG" width="640" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Crispy catfish, biscuits and coleslaw. </span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The coleslaw tasted homemade...in a good way, of course. The biscuits were also very good: salty and buttery, but perhaps a touch too dry. The catfish was fantastic. Well seasoned, crispy and moist fleshed fish. Generous portion, too.</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><a href="http://2.bp.blogspot.com/_WNBJQk8C0KA/TB0pfsb0BJI/AAAAAAAAAto/LuDcprYhGjY/s1600/DSC_0392.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="428" src="http://2.bp.blogspot.com/_WNBJQk8C0KA/TB0pfsb0BJI/AAAAAAAAAto/LuDcprYhGjY/s640/DSC_0392.JPG" width="640" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Seafood gumbo, fries and waffles. </span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Probably the strangest combination of the three, but still very good. The seafood gumbo hid a pleasant spiciness in the liquid, whilst the bits of various seafood (prawns, squid, not sure what else) were well cooked and good tasting. The fries were great for frozen, perhaps because they were seasoned with chilli as well as salt.</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">There are a couple of problems with The Spot: the place only has about ten seats, while the food takes ages to come out (which suggests it's freshly cooked, but twenty minute wait for some fried chicken is a bit much when you're hungry). I'm a fan of the place though. They're passionate about the food they're cooking after various staff trips to </span><a href="http://www.amyruthsharlem.com/"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Amy Ruth's</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> and </span><a href="http://www.sylviassoulfood.com/"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Sylvia's</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> in NYC. It's also great fun trying to create the strangest 'combo' thinkable. I just wish I lived a little closer to Kilburn so I could take the food away when all the seats are taken...</span></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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<i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">See also: Matthew's </span><a href="http://london-food.blogspot.com/2010/05/united-states-of-america-southern.html"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">post</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> on The Spot, on the excellent </span><a href="http://london-food.blogspot.com/"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">It Ends With Dovi</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> blog.</span></i></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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</div>Ibzohttp://www.blogger.com/profile/15814551739006065436noreply@blogger.com17tag:blogger.com,1999:blog-8698479049752394943.post-23035820115157128372010-06-08T17:43:00.003+01:002010-06-09T21:18:28.742+01:00B&K Salt Beef Bar, Edgware<div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 20px;"><i><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><div style="text-align: auto;"><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Times; font-style: normal;"><span class="description"><hot beef?="" salt=""><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The only bad thing I can say about the B&K is ITS TO FAR FROM ME!!!! Im in Indiana</span></i></hot></span><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> </span></i></span></div></div></i></span><br />
<div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="line-height: 20px;"><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span> </i></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="line-height: 20px;"><i><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">the portions are as big as mikes chest ,plenty to grab hold of and the price is still to this day very very reasonable.</span></b></i></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="line-height: 20px;"><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span> </i></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="line-height: 20px;"><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">B&K is every bit as good as Schwartz's in Montreal & Carngie Deli in NYC.</span></i></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="line-height: 20px;"><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_WNBJQk8C0KA/TA0cbTnexzI/AAAAAAAAAsw/6aYSYQmlxjk/s1600/individualsaltbeef.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="428" src="http://3.bp.blogspot.com/_WNBJQk8C0KA/TA0cbTnexzI/AAAAAAAAAsw/6aYSYQmlxjk/s640/individualsaltbeef.png" width="640" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Above is three excerpts from reviews on </span><a href="http://www.london-eating.co.uk/3098.htm"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">London Eating</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">. We'll put the questionable spelling and grammar down to their excitement about this Jewish restaurant/deli in Edgware, north London. An area with a significant Jewish population, it houses a few Kosher and </span><a href="http://en.wikipedia.org/wiki/Kosher_style"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Kosher style</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> eateries - most are closed on Saturdays, of course, but a few like B&K ignore Shabbat and remain open. Along with the salt beef pictured here, they sell chopped herring, ox tongue, fish balls, matzoh ball soup and various salads, available to take away by weight or eat in as part of a meal. You can also take away the meats away as part of a sandwich. The big seller is the salt beef in rye bread, with a smear of mustard.</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_WNBJQk8C0KA/TA0cm-UTXII/AAAAAAAAAs4/hOgVPaoKJkE/s1600/4672095027_311e7f4ef6_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="428" src="http://2.bp.blogspot.com/_WNBJQk8C0KA/TA0cm-UTXII/AAAAAAAAAs4/hOgVPaoKJkE/s640/4672095027_311e7f4ef6_b.jpg" width="640" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Salt beef on rye bread (£4). </span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Brilliantly cheap, but I suppose we're in Zone 5 now, not </span><a href="http://londonist.com/2008/11/sandwichist_salt_beef_sandwich_from.php"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Selfridges</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">! For my money, the vast difference in price between this sandwich and the salt beef available at the Brass Rail can only be explained by location; the quality of both sandwiches is only notable in that the salt beef in Edgware is more enjoyable due to being about six pounds cheaper! That is to say, the salt beef from B&K is brilliant: it has the perfect half-way texture, between chewy and a softness the perfect distance away from mushy. The good quality meat also comes piled high in your sandwich, but not so much that you can't fit it into your mouth. Well judged.</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="text-align: center;"><a href="http://3.bp.blogspot.com/_WNBJQk8C0KA/TA0cuGtrifI/AAAAAAAAAtI/Wp088xUv6BA/s1600/4672762922_9379ebe6ec_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="428" src="http://3.bp.blogspot.com/_WNBJQk8C0KA/TA0cuGtrifI/AAAAAAAAAtI/Wp088xUv6BA/s640/4672762922_9379ebe6ec_b.jpg" width="640" /></span></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The rye bread is good. I can't help but think of the rye used at Katz's deli for their </span><a href="http://www.flickr.com/photos/samanthanewbery/3884169830/in/set-72157622100534761/"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">pastrami sandwich</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> - an imitation, more similar to cardboard than bread, its purpose similar to a fork, used to carry meat to your mouth. This bread is a million miles away and is delicious enough to eat on its own. Studded with caraway seeds, it's the appropriate level of soft and doesn't detract or distract from the meat.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I've been going to B&K Salt Beef Bar for a few years now so perhaps I'm biased, but I think it's one of the best salt beef sandwiches, if not the best, in London. The other options are good too, if you have space after eating one of their mega sandwiches.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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</span></div><div style="text-align: center;"><span class="Apple-style-span" style="line-height: 20px;"><span class="street-address"><i><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">11 Lanson House</span></b></i></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="line-height: 20px;"><span class="street-address"><i><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Whitchurch Lane</span></b></i></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="line-height: 20px;"><span class="street-address"><i><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Edgware</span></b></i></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="line-height: 20px;"><i><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="street-address"></span></span></b></i><span class="region"><i><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">London</span></b></i></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="line-height: 20px;"><i><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="region"></span></span></b></i><span class="postal-code"><i><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">HA8 6NL</span></b></i></span></span></div><div style="text-align: center;"><a href="http://maps.google.co.uk/maps?client=safari&rls=en&oe=UTF-8&redir_esc=&um=1&ie=UTF-8&q=b+and+k+salt+beef+bar&fb=1&gl=uk&hq=b+and+k+salt+beef+bar&hnear=City+of+London&cid=0,0,11916060525129140513&ei=hXIOTMrSEJ_80wTL-PmaDg&sa=X&oi=local_result&ct=image&resnum=4&ved=0CCUQnwIwAw"><i><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Google Maps</span></b></i></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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</div><div style="text-align: center;"><a href="http://www.urbanspoon.com/r/52/560684/restaurant/London/Edgware/B-K-Salt-Beef-Bar-Middlesex"><img alt="B&K Salt Beef Bar on Urbanspoon" src="http://www.urbanspoon.com/b/link/560684/minilink.gif" style="border: none; height: 36px; width: 130px;" /></a></div>Ibzohttp://www.blogger.com/profile/15814551739006065436noreply@blogger.com10tag:blogger.com,1999:blog-8698479049752394943.post-35633433755441881532010-06-07T09:24:00.001+01:002010-06-09T21:19:35.363+01:00Hereford Road, Notting Hill<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_WNBJQk8C0KA/TAl1lQxDbhI/AAAAAAAAAqw/lpvY2eli0b8/s1600/DSC_0449.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="428" src="http://4.bp.blogspot.com/_WNBJQk8C0KA/TAl1lQxDbhI/AAAAAAAAAqw/lpvY2eli0b8/s640/DSC_0449.JPG" width="640" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Note: I was dining with </span><a href="http://twitter.com/samanthanewbery"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">@samanthanewbery</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> and </span><a href="http://twitter.com/harrywilkinson"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">@harrywilkinson</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">. Follow them on Twitter cos they're ten out of ten nice.</span></i></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.herefordroad.org/"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Hereford Road</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> is by no means a new restaurant, as you may know. Opened nearly three years ago by </span><a href="http://en.wikipedia.org/wiki/Tom_Pemberton"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Tom Pemberton</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> (ex head chef of </span><a href="http://www.stjohnrestaurant.co.uk/"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">St John</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">) it aims to deliver more of the same, on the street of the same name. Locally sourced and seasonal ingredients, with offal playing a part in the starters and the main courses - calf's brains with tartare sauce, and lamb sweetbreads, for example.</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="text-align: center;"><a href="http://4.bp.blogspot.com/_WNBJQk8C0KA/TAl1tPpsrUI/AAAAAAAAAq4/O62PObkMqyA/s1600/DSC_0447.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="428" src="http://4.bp.blogspot.com/_WNBJQk8C0KA/TAl1tPpsrUI/AAAAAAAAAq4/O62PObkMqyA/s640/DSC_0447.JPG" width="640" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I was here to try out the </span><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">set lunch menu. </span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Seemingly a bargain - three courses for £15.50. All of the options also appear on the a la carte menu and there's no skimping on portion sizes. As well as the prix-fixe, there's a one-dish "express lunch": one main, a glass of wine and a coffee for £9.50.</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="text-align: center;"><a href="http://2.bp.blogspot.com/_WNBJQk8C0KA/TAl1xnOsLMI/AAAAAAAAArA/19CIwhIuonI/s1600/DSC_0446.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="428" src="http://2.bp.blogspot.com/_WNBJQk8C0KA/TAl1xnOsLMI/AAAAAAAAArA/19CIwhIuonI/s640/DSC_0446.JPG" width="640" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Home made bread and (not home made) butter. </span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Pretty good stuff: well made bread and high quality butter, at the appropriate temperature.</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="text-align: center;"><a href="http://4.bp.blogspot.com/_WNBJQk8C0KA/TAl16G3AlxI/AAAAAAAAArI/IIvznRSlEXY/s1600/DSC_0450.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="428" src="http://4.bp.blogspot.com/_WNBJQk8C0KA/TAl16G3AlxI/AAAAAAAAArI/IIvznRSlEXY/s640/DSC_0450.JPG" width="640" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Photo by me.</span></i></div><div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Grilled sardines, parsley and lemon.</span></b></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="text-align: center;"><a href="http://1.bp.blogspot.com/_WNBJQk8C0KA/TAl4dV7Ez6I/AAAAAAAAArw/inHrH_yVoUM/s1600/sardines.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="428" src="http://1.bp.blogspot.com/_WNBJQk8C0KA/TAl4dV7Ez6I/AAAAAAAAArw/inHrH_yVoUM/s640/sardines.jpg" width="640" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Photo by Samantha.</span></i></div><div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Grilled sardines, parsley and lemon. </span></b></div><div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Why do I even bother? Look at my photo, then look at Sam's. I might as well have drawn mine in Microsoft Paint. Anyway... The description I've given in bold is off the menu verbatim - the 'ingredients list' style is one of the simplistic features that Pemberton and Hereford Road employ, paralleling their menu with the style of cooking and perhaps even the greater mindset at the restaurant. On the fish, freshness is always the first issue that creeps into my mind. Flaking the flesh away from the spindly bones gave an early insight: the fish came away with the right level of ease, pulling apart but still retaining a firm, not mushy structure. The initial tasting note was of scorched flesh from the grilling, with the parsley and lemon zest complementing the fresh, oily fish. A squeeze of lemon completed a simple but good starter, despite the last sardine being overcooked and rather cottony in places.</span></span></b></div><div class="separator" style="clear: both; text-align: center;"><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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</span></div><div style="text-align: center;"><a href="http://4.bp.blogspot.com/_WNBJQk8C0KA/TAl_Pc0TuYI/AAAAAAAAAso/ThSUTlka2BM/s1600/sardinesdone.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="428" src="http://4.bp.blogspot.com/_WNBJQk8C0KA/TAl_Pc0TuYI/AAAAAAAAAso/ThSUTlka2BM/s640/sardinesdone.jpg" width="640" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Another reason I like eating sardines: they make me feel like a </span><a href="http://vetcare.co.nz/xgraphics/website/cartoon%20cat%20with%20fish.gif"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">cartoon cat</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> when I've finished with them.</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="text-align: center;"><a href="http://4.bp.blogspot.com/_WNBJQk8C0KA/TAl5EovWMZI/AAAAAAAAAsI/afBxrAkTzac/s1600/beetroot.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="428" src="http://4.bp.blogspot.com/_WNBJQk8C0KA/TAl5EovWMZI/AAAAAAAAAsI/afBxrAkTzac/s640/beetroot.jpg" width="640" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Harry's </span><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">beetroot, sorrel and cow's curd. </span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">He seemed to like it.</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="text-align: center;"><a href="http://4.bp.blogspot.com/_WNBJQk8C0KA/TAl5OpOK8kI/AAAAAAAAAsQ/aLvAuq-pEbQ/s1600/crispypork.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="428" src="http://4.bp.blogspot.com/_WNBJQk8C0KA/TAl5OpOK8kI/AAAAAAAAAsQ/aLvAuq-pEbQ/s640/crispypork.jpg" width="640" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Sam's </span><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">crispy pork, chicory and mustard. </span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">We all liked this one. Probably the best starter of the lot. Really well composed of complementary flavours. Plus it had bits of pork belly dotted about, which always makes everything better.</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="text-align: center;"><a href="http://4.bp.blogspot.com/_WNBJQk8C0KA/TAl2ASWvhpI/AAAAAAAAArQ/m4oMY3gwiLw/s1600/DSC_0451.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="428" src="http://4.bp.blogspot.com/_WNBJQk8C0KA/TAl2ASWvhpI/AAAAAAAAArQ/m4oMY3gwiLw/s640/DSC_0451.JPG" width="640" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Photo by me.</span></i></div><div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Onglet, chips and aioli.</span></b></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="text-align: center;"><a href="http://4.bp.blogspot.com/_WNBJQk8C0KA/TAl4qdYba_I/AAAAAAAAAr4/KPzWiI-XGO0/s1600/onglet.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="428" src="http://4.bp.blogspot.com/_WNBJQk8C0KA/TAl4qdYba_I/AAAAAAAAAr4/KPzWiI-XGO0/s640/onglet.jpg" width="640" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Photo by Samantha.</span></i></div><div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Onglet, chips and aioli.</span></b></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">(Much better composition, more sharp, better colours...) Sam and I both had the onglet as a main course. Otherwise known as a 'hanger' steak (due to its 'hanging' from the diaphragm of the cow) or 'skirt', it's an economical (cheap) and unforgiving cut - you can only cook it rare or take it to just medium-rare, otherwise it'll be tough, chewy and a waste of flesh. Apparently butchers used to keep this for themselves as no one else would take it or want it, but Hereford Road seems to be all about the unloved cuts of meat. The steak came out already pre-sliced against the grain, which some may not like but I do, and looked perfectly cooked; the exterior had caramelised and developed a crust, whilst the meat inside was rare, pushing medium-rare in places and as juicy as you'd expect. There were no problems with the tenderness of the meat, nor the flavour for that matter. Onglet is one of the stronger tasting cuts, similar to the neighbouring kidneys, and the meat shone with the right amount of seasoning added. It was equally good with some of the pungent aioli, the strong garlic matching the flavourful beef.</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="text-align: center;"><a href="http://1.bp.blogspot.com/_WNBJQk8C0KA/TAl2Jta7mhI/AAAAAAAAArY/lQrVcm_lz5U/s1600/DSC_0453.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="428" src="http://1.bp.blogspot.com/_WNBJQk8C0KA/TAl2Jta7mhI/AAAAAAAAArY/lQrVcm_lz5U/s640/DSC_0453.JPG" width="640" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The chips are triple cooked and nearly creep into roast potato territory, through size and structure- and taste-wise. Crunchy on the outside and soft on the inside, they were a touch too oily (perhaps the oil was too cold for the first fry?) but were still delicious.</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="text-align: center;"><a href="http://1.bp.blogspot.com/_WNBJQk8C0KA/TAl479heSoI/AAAAAAAAAsA/H9xePfZjWVY/s1600/mackerel.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="424" src="http://1.bp.blogspot.com/_WNBJQk8C0KA/TAl479heSoI/AAAAAAAAAsA/H9xePfZjWVY/s640/mackerel.jpg" width="640" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Harry's </span><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">mackerel, tomatoes and rocket. </span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">No messing about, give the lad a whole grilled fish. He seemed to enjoy it, once again.</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="text-align: center;"><a href="http://3.bp.blogspot.com/_WNBJQk8C0KA/TAl2PwL0xXI/AAAAAAAAArg/fX-p1kySVxw/s1600/DSC_0454.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="428" src="http://3.bp.blogspot.com/_WNBJQk8C0KA/TAl2PwL0xXI/AAAAAAAAArg/fX-p1kySVxw/s640/DSC_0454.JPG" width="640" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Photo by me.</span></i></div><div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Lemon and almond tart.</span></b></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="text-align: center;"><a href="http://3.bp.blogspot.com/_WNBJQk8C0KA/TAl_BQcS1FI/AAAAAAAAAsY/pZnawh4wFKE/s1600/tart.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="428" src="http://3.bp.blogspot.com/_WNBJQk8C0KA/TAl_BQcS1FI/AAAAAAAAAsY/pZnawh4wFKE/s640/tart.jpg" width="640" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Photo by Samantha.</span></i></div><div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Lemon and almond tart.</span></b></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">A pretty nice tart, which I can't remember too well to be perfectly honest. The crème fraiche worked nicely with the slightly bitter candied lemon zest.</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="text-align: center;"><a href="http://3.bp.blogspot.com/_WNBJQk8C0KA/TAl_IxNEHPI/AAAAAAAAAsg/rJ95FG6e2JI/s1600/caramelicecream.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="428" src="http://3.bp.blogspot.com/_WNBJQk8C0KA/TAl_IxNEHPI/AAAAAAAAAsg/rJ95FG6e2JI/s640/caramelicecream.jpg" width="640" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Caramel ice cream.</span></b></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Two generous scoops and two delightfully buttery shortbread-like biscuits. Smooth and almost stringy ice cream with minimal ice crystals, and a great burnt-caramel taste. Marvellous ice cream.</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="text-align: center;"><a href="http://3.bp.blogspot.com/_WNBJQk8C0KA/TAl2UgYB0QI/AAAAAAAAAro/KSXfx7lKO_0/s1600/DSC_0455.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="428" src="http://3.bp.blogspot.com/_WNBJQk8C0KA/TAl2UgYB0QI/AAAAAAAAAro/KSXfx7lKO_0/s640/DSC_0455.JPG" width="640" /></span></a></div><div style="text-align: center;"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The bill.</span></b></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Very good for a three course meal - about £22 including a beer and tip.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">We spent a couple of hours at Hereford Road, with the service being quite relaxed - perhaps it was because the restaurant was empty, save for two other tables dining inside (and two outside) on a Friday lunchtime. I'm not sure how busy it still gets in the evening, but nearer to opening I remember having to book a while in advance. Maybe people have forgotten about Hereford Road? The set lunch, whilst hardly pushing the boundaries of cooking or using top end ingredients, proves a good, budget-friendly option for the area.</span></div><div style="text-align: center;"><br />
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<div style="text-align: center;"><a href="http://www.urbanspoon.com/r/52/564752/restaurant/London/Hereford-Road-Bayswater"><img alt="Hereford Road on Urbanspoon" src="http://www.urbanspoon.com/b/link/564752/minilink.gif" style="border: none; height: 36px; width: 130px;" /></a></div>Ibzohttp://www.blogger.com/profile/15814551739006065436noreply@blogger.com5tag:blogger.com,1999:blog-8698479049752394943.post-82698713006115115342010-05-30T20:08:00.001+01:002010-05-30T22:02:06.904+01:00Lobsterfest at Belgo Centraal, Covent Garden (Photoblog)<div style="text-align: center;"><i>Note: I was invited to sample <a href="http://www.belgo-restaurants.co.uk/lobsterfest">Belgo's Lobsterfest</a> by Sally Bishop of <a href="http://www.relish-pr.co.uk/">Relish PR</a>, so therefore did not pay for any of the food or drink consumed.</i><br />
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Each year for the past decade or so, <a href="http://www.belgo-restaurants.co.uk/">Belgo</a> (who label themselves 'The World's greatest Belgian restaurants') have been running Lobsterfest. It's a month-long affair which celebrates all things lobster - with a Belgian twist, naturally. I've been a fan of the Belgo chain for a few years now, trying out their lobster dishes in past Lobsterfests and also being a regular consumer of their excellent express lunch: £7.95 for moules frites and a glass of Belgian beer? Not bad at all. The Lobsterfest event I was invited to gave me and a few others a chance to see Muir Picken, the executive chef at Belgo demonstrate some of the dishes that would be on the menu.</div><div style="text-align: center;"><i><br />
</i></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_WNBJQk8C0KA/TAKNY9-lQQI/AAAAAAAAAoo/m-2CWprC_SI/s1600/DSC_0451.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="http://1.bp.blogspot.com/_WNBJQk8C0KA/TAKNY9-lQQI/AAAAAAAAAoo/m-2CWprC_SI/s640/DSC_0451.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">The preparation area. The lobsters had been cooked before our arrival, just to save time and under the assumption we know what a pot of boiling water looks like.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: center;"><a href="http://2.bp.blogspot.com/_WNBJQk8C0KA/TAKNdziauCI/AAAAAAAAAow/G9R6HxAds8U/s1600/DSC_0453.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="http://2.bp.blogspot.com/_WNBJQk8C0KA/TAKNdziauCI/AAAAAAAAAow/G9R6HxAds8U/s640/DSC_0453.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">The cooked lobsters, complete with rubber bands holding their pincers together. Pictured on the left is some béchamel sauce, chopped peanuts, a Thai red curry sauce and some chopped leeks.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: center;"><a href="http://4.bp.blogspot.com/_WNBJQk8C0KA/TAKNjYB-R4I/AAAAAAAAAo4/Gja7E1EsVkE/s1600/DSC_0455.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="http://4.bp.blogspot.com/_WNBJQk8C0KA/TAKNjYB-R4I/AAAAAAAAAo4/Gja7E1EsVkE/s640/DSC_0455.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">After taking off the claws off the cooked lobster, Muir demonstrates how to cut <a href="http://en.wikipedia.org/wiki/Characters_from_Disney's_The_Little_Mermaid#Sebastian">Sebastian</a> in half, allowing you to scoop out the meat whilst keeping the shell in tact, for later presentation.</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div style="text-align: center;"><a href="http://4.bp.blogspot.com/_WNBJQk8C0KA/TAKQSOLPpzI/AAAAAAAAApg/j5NWdaV9cWU/s1600/DSC_0468.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="http://4.bp.blogspot.com/_WNBJQk8C0KA/TAKQSOLPpzI/AAAAAAAAApg/j5NWdaV9cWU/s640/DSC_0468.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div style="text-align: center;"><a href="http://4.bp.blogspot.com/_WNBJQk8C0KA/TAKQe23IKQI/AAAAAAAAApo/bKv9qKlx2p0/s1600/DSC_0469.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="http://4.bp.blogspot.com/_WNBJQk8C0KA/TAKQe23IKQI/AAAAAAAAApo/bKv9qKlx2p0/s640/DSC_0469.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div style="text-align: center;"><a href="http://1.bp.blogspot.com/_WNBJQk8C0KA/TAKQkC8AlAI/AAAAAAAAApw/KeH8dgWrH5I/s1600/DSC_0472.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="http://1.bp.blogspot.com/_WNBJQk8C0KA/TAKQkC8AlAI/AAAAAAAAApw/KeH8dgWrH5I/s640/DSC_0472.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div style="text-align: center;"><a href="http://3.bp.blogspot.com/_WNBJQk8C0KA/TAKQrCh68jI/AAAAAAAAAp4/AspgJKPEdkY/s1600/DSC_0473.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="http://3.bp.blogspot.com/_WNBJQk8C0KA/TAKQrCh68jI/AAAAAAAAAp4/AspgJKPEdkY/s640/DSC_0473.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">The Thai red curry lobster dish. Surprisingly, the curry topping didn't detract from the lobster at all, and instead the spicy sauce complemented the sweet lobster meat. A bit of a bargain at £8.95, if you ask me; you get a few good bites of lobster for your money.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: center;"><a href="http://4.bp.blogspot.com/_WNBJQk8C0KA/TAKRTSSKyXI/AAAAAAAAAqA/YYmAYTJ6b-U/s1600/DSC_0489.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="http://4.bp.blogspot.com/_WNBJQk8C0KA/TAKRTSSKyXI/AAAAAAAAAqA/YYmAYTJ6b-U/s640/DSC_0489.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">Lobster salad (£17.95). A whole lobster, chopped up and served with spring onions, green beans and carrots, then topped with a light port and lemon dressing. An unbelievable salad dish (and you'd expect so, from the price, I suppose). It's well worth it though, arriving in a main course sized portion. The dressing is a light and summery accompaniment to the lobster meat, working together and allowing the lobster to shine.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: center;"><a href="http://4.bp.blogspot.com/_WNBJQk8C0KA/TAKRa_R489I/AAAAAAAAAqI/cMSH5uEhhkc/s1600/DSC_0502.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="http://4.bp.blogspot.com/_WNBJQk8C0KA/TAKRa_R489I/AAAAAAAAAqI/cMSH5uEhhkc/s640/DSC_0502.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div style="text-align: center;"><a href="http://4.bp.blogspot.com/_WNBJQk8C0KA/TAKRgUiG8DI/AAAAAAAAAqQ/dTk_tQhmgN4/s1600/DSC_0500.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="http://4.bp.blogspot.com/_WNBJQk8C0KA/TAKRgUiG8DI/AAAAAAAAAqQ/dTk_tQhmgN4/s640/DSC_0500.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">The whole lobster (£17.95) preparation. Straighten the lobster's tail, knife through the head and all the way down, turn him and then cut in half. Simple. Perhaps, but I made a bit of a mess of mine to be honest. Luckily Muir saved it, and applied some garlic and Pernod butter on top before grilling.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: center;"><a href="http://1.bp.blogspot.com/_WNBJQk8C0KA/TAKRleIDG7I/AAAAAAAAAqY/N_83tFYF4lg/s1600/DSC_0501.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="http://1.bp.blogspot.com/_WNBJQk8C0KA/TAKRleIDG7I/AAAAAAAAAqY/N_83tFYF4lg/s640/DSC_0501.JPG" width="640" /></a></div><div style="text-align: center;"><i><br />
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</i></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_WNBJQk8C0KA/TAKRsarrnCI/AAAAAAAAAqg/__JTFOz093I/s1600/DSC_0503.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="http://1.bp.blogspot.com/_WNBJQk8C0KA/TAKRsarrnCI/AAAAAAAAAqg/__JTFOz093I/s640/DSC_0503.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">This preparation also comes as part of a 'surf and turf' (6oz ribeye steak) - half a lobster with steak is £17.95, whilst a whole lobster comes in at £24.95 if you fancy a bit of red meat on the side. Who doesn't?</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: center;"><a href="http://3.bp.blogspot.com/_WNBJQk8C0KA/TAKRyYXBX1I/AAAAAAAAAqo/GOKG71syfuU/s1600/DSC_0507.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="http://3.bp.blogspot.com/_WNBJQk8C0KA/TAKRyYXBX1I/AAAAAAAAAqo/GOKG71syfuU/s640/DSC_0507.JPG" width="640" /></a></div><div style="text-align: center;">The ever-reliable twice-cooked frites. Crunchy on the outside, pillowy potato inside - consistently great fries at Belgo, especially when dipped into some of their mayonnaise.<br />
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Of course, you may read this and consider that I didn't pay for any of the food, but in perfect honesty I can say that I'll be back soon for some more lobster and those delicious frites, as well as their great selection of beers.<br />
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<i>See also: <a href="http://londonist.com/2010/05/lobsterfest_through_june_at_belgo.php">Londonist</a> post on Lobsterfest</i></div><div style="text-align: center;"><i><br />
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</i></div>Ibzohttp://www.blogger.com/profile/15814551739006065436noreply@blogger.com3tag:blogger.com,1999:blog-8698479049752394943.post-13548906308846940482010-05-30T14:56:00.001+01:002010-05-30T16:56:33.798+01:00An Appearance on Radio 4's The Food Programme<div style="text-align: center;"><b>Click <a href="http://www.bbc.co.uk/programmes/b00shfqt">here</a> to go to the Food Programme's website and listen to the show.</b></div><div style="text-align: center;"><b><br />
</b></div><div style="text-align: center;">A couple of weeks ago I was emailed by <a href="http://britishstreetfood.co.uk/">Richard Johnson</a> asking if I would like to record a quick interview for Radio 4, on the same night as <a href="http://aht.seriouseats.com/archives/2010/04/the-meatwagon-food-truck-burger-review-london-uk.html">The Meatwagon's</a> appearance at <a href="http://willeatformoney.blogspot.com/2010/05/florence-herne-hill.html">The Florence</a>. Unaware of what the premise was, I agreed. It turned out that the subject was the much-debated "bloggers versus critics" - does the rise of bloggers mean that the influence and pull of 'traditional critics' has now diminished? Well, that's up to you to decide, but listen to the show for some of my thoughts.</div>Ibzohttp://www.blogger.com/profile/15814551739006065436noreply@blogger.com0tag:blogger.com,1999:blog-8698479049752394943.post-39463182172704720682010-05-21T14:02:00.002+01:002010-06-09T21:20:31.906+01:00The Florence, Herne Hill<div style="text-align: center;"><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Note: I didn't pay for this meal. I was a guest of the affable </span><a href="http://twitter.com/thepubgeek"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">@thepubgeek</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">.</span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></i></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I'll be honest: I had no idea where the hell Herne Hill was until Yianni and his </span><a href="http://willeatformoney.blogspot.com/2010/04/meatwagon-peckham.html"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Meatwagon</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> rocked up in the garden of </span><a href="http://www.capitalpubcompany.com/the-florence/"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The Florence</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">. Ten minutes from Victoria; fifteen minutes from Farringdon; not quite the arse-end of nowhere I thought it would be, and in fact quite a nice area with one big selling point - the aforementioned pub. The sort of pub that a lot of the people I went with for the first time agreed would be ideal as their '</span><a href="http://www.tehbus.com/2010/05/importance-of-local-florence-herne-hill.html"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">local</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">'. Despite inviting Yianni to turn on his cast-iron flat-top griddle (and allowing him a regular spot, Meatwagon fans) the Florence also employs a kitchen crew who cook up pub staples. As well as items 'in bread' - sandwiches, to you and me - they serve 'smalls' which are suitable for sharing, 'mains' which slightly larger plates and 'afters', oddly placed near the top of the menu - the belief that they will log into your memory as you're scrolling down plays a part, here. Another confession to make here: I have no idea what is on the menu apart from the things I tried. I came back to try two things in particular. The fried chicken - made to the </span><a href="http://en.wikipedia.org/wiki/Thomas_Keller"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Thomas Keller</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> recipe - and the burger, recently tweaked after a staff visit to the Meatwagon.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_WNBJQk8C0KA/S_Ww8ubFt6I/AAAAAAAAAns/_q_EvjslZ5A/s1600/DSC_0418.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="428" src="http://3.bp.blogspot.com/_WNBJQk8C0KA/S_Ww8ubFt6I/AAAAAAAAAns/_q_EvjslZ5A/s640/DSC_0418.JPG" width="640" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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</span><a href="http://4.bp.blogspot.com/_WNBJQk8C0KA/S_WxBrruRrI/AAAAAAAAAn0/lkUYUkaK6tg/s1600/DSC_0419.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="428" src="http://4.bp.blogspot.com/_WNBJQk8C0KA/S_WxBrruRrI/AAAAAAAAAn0/lkUYUkaK6tg/s640/DSC_0419.JPG" width="640" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Fried chicken (£6). </span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">You know that tired old quote about how 'pizza is a lot like sex'? Same applies for chicken, to be honest with you. Scrawny, battery-farmed chickens who are fed toenails and kicked about - pretty undesirable. Give them to my mate </span><a href="http://en.wikipedia.org/wiki/Colonel_Sanders"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Colonel Sanders</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> and you'll get some guiltily delicious chicken. Let's say you have two pounds in your pocket, a rumble in your stomach and a desire for multiple toilet visits the next day: go to </span><a href="http://www.samschicken.com/"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Sam's Chicken</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">. That isn't to say that you can't get good fried chicken though. You just have to use fresh chicken, have patience and follow the recipe of a 3* Michelin Chef. Inspired by the recipe from the fantastic volume </span><a href="http://www.amazon.co.uk/Ad-Hoc-Home-Family-Style-Recipes/dp/1579653774"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Ad Hoc At Home</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">, the team at the Florence put it straight on the menu. Crispy batter gives way to wonderfully tender chicken - juicy and perfectly cooked, spiced with paprika and seasoned well. A massive flick of the V at the poor old Colonel.</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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</span><a href="http://1.bp.blogspot.com/_WNBJQk8C0KA/S_W2v1D6zPI/AAAAAAAAAn8/FZbEuZVcQdU/s1600/DSC_0420.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="428" src="http://1.bp.blogspot.com/_WNBJQk8C0KA/S_W2v1D6zPI/AAAAAAAAAn8/FZbEuZVcQdU/s640/DSC_0420.JPG" width="640" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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</span><a href="http://3.bp.blogspot.com/_WNBJQk8C0KA/S_W21Bjr-KI/AAAAAAAAAoE/zmd1-5hBqgw/s1600/DSC_0424.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="428" src="http://3.bp.blogspot.com/_WNBJQk8C0KA/S_W21Bjr-KI/AAAAAAAAAoE/zmd1-5hBqgw/s640/DSC_0424.JPG" width="640" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">As would seem the trend these days, I was really here to try out the Florence's </span><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">burger (£7.50). </span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Two patties (about four ounces each, I would say), mature cheddar, lettuce, onions, </span><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">sliced </span></i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">gherkins and a couple of sauces on the side. An impressive sight, but I immediately noted that it was too tall. Burgers that are too large to fit in your mouth aren't pleasant, and even with a bit of squishing the burger was still vertically-disproportionate. </span><a href="http://www.tehbus.com/"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">@tehbus</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">, </span><a href="http://oh365.blogspot.com/"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Samantha</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> and I decided to dissect our burgers, going for some of the beef with a knife and fork. The 21 day aged chuck had a good beefy flavour, and it was seasoned well, with appropriate levels of salt and pepper. Surprisingly the patties also housed a crust, belying the capacity of the cooking method (chargrilled); a bite past the caramelised exterior led to 'noodled' beef mince, a hint beyond medium. The other components of the burger were of a varying standard, but mostly good. Despite being a Kraft Singles fan, the mature cheddar was a welcome accompaniment, working well with the aged beef - the musky notes complementing each other. The bun, a sesame seeded brioche from </span><a href="http://millersbakery.co.uk/"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Miller's Bakery</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">, is the right side of squishy and holds together well. The rabbit food on the whole is decent, though the lettuce is rather flappy and ultimately too large for the burger. Some shredded iceberg lettuce would suit better, but it's not a major point of consideration.</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><a href="http://2.bp.blogspot.com/_WNBJQk8C0KA/S_W2-2hv1pI/AAAAAAAAAoU/xpcVm_yht5s/s1600/DSC_0422.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="428" src="http://2.bp.blogspot.com/_WNBJQk8C0KA/S_W2-2hv1pI/AAAAAAAAAoU/xpcVm_yht5s/s640/DSC_0422.JPG" width="640" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Two sauces are provided on the side: a home-made </span><a href="http://en.wikipedia.org/wiki/Sriracha_sauce"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Sriracha</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> copy, and a </span><a href="http://en.wikipedia.org/wiki/Big_Mac#Special_sauce"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Special Sauce</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> knock-off. The Sriracha is the nice kind of spicy - it mellows out and tingles at the back of your throat, rather than landing an unexpected punch. It could do with some added vinegar or some sugar to give it another dimension, but it's a good effort, and the roasted pepper flavours are very nice indeed. The Special Sauce is also a great, playful attempt. Mustard, ketchup and mayonnaise mixed together is undeniably delicious, and it just works so well with a cheeseburger. I'm a big fan.</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><a href="http://2.bp.blogspot.com/_WNBJQk8C0KA/S_W3E1z7EtI/AAAAAAAAAoc/_14xr7xLli8/s1600/DSC_0425.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="428" src="http://2.bp.blogspot.com/_WNBJQk8C0KA/S_W3E1z7EtI/AAAAAAAAAoc/_14xr7xLli8/s640/DSC_0425.JPG" width="640" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Standard autopsy shot. I think that's with only one patty.</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_WNBJQk8C0KA/S_W26V9maiI/AAAAAAAAAoM/khr96PHNxVI/s1600/DSC_0421.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="428" src="http://3.bp.blogspot.com/_WNBJQk8C0KA/S_W26V9maiI/AAAAAAAAAoM/khr96PHNxVI/s640/DSC_0421.JPG" width="640" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">French fries (£2.50). </span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Good for frozen, unlike at </span><a href="http://aht.seriouseats.com/archives/2010/05/lucky-seven-diner-burger-review-london-uk.html"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Lucky 7</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">. The aioli provided was nice, with a mellow garlicky taste.</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">With great ales on tap, a superb beer garden and an amazing pub dog - named Barksdale, after the character in The Wire - the Florence is a firm favourite of mine already, despite being on the other side of London. Add to this list regular appearances from the Meatwagon, and I suspect they will be seeing a lot more of me, for some of that superior fried chicken, too.</span></div><div style="text-align: center;"><br />
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<div style="text-align: center;"><a href="http://www.urbanspoon.com/r/52/1469319/restaurant/London/Dulwich/The-Florence-Herne-Hill"><img alt="The Florence on Urbanspoon" src="http://www.urbanspoon.com/b/link/1469319/minilink.gif" style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; height: 36px; width: 130px;" /></a></div>Ibzohttp://www.blogger.com/profile/15814551739006065436noreply@blogger.com7tag:blogger.com,1999:blog-8698479049752394943.post-38286354700223649172010-05-18T11:35:00.002+01:002010-06-09T21:21:22.394+01:00Bar Boulud, Knightsbridge<div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: 11px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_WNBJQk8C0KA/S_GX_4bw1_I/AAAAAAAAAmc/mZXi8Xdxj4g/s1600/DSC_0445.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="428" src="http://3.bp.blogspot.com/_WNBJQk8C0KA/S_GX_4bw1_I/AAAAAAAAAmc/mZXi8Xdxj4g/s640/DSC_0445.JPG" width="640" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_WNBJQk8C0KA/S_GX7bLK8FI/AAAAAAAAAmU/pVg3wAuQO24/s1600/DSC_0443.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="428" src="http://3.bp.blogspot.com/_WNBJQk8C0KA/S_GX7bLK8FI/AAAAAAAAAmU/pVg3wAuQO24/s640/DSC_0443.JPG" width="640" /></span></a></div><div style="text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The excitement of </span><a href="http://en.wikipedia.org/wiki/Daniel_Boulud"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Daniel Boulud</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> opening a London outpost of his successful New York City restaurant </span><a href="http://www.barboulud.com/"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Bar Boulud</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> (beware of the horrific music) was evident when it was announced sometime last year. Twitter, as is the snowball nature of the medium, went into a frenzy. I only had one question on my lips: would Daniel be bringing his </span><a href="http://beefaficionado.blogspot.com/2007/09/db-bistro-moderne-burger.html"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">DB Bistro Moderne Burger</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> with him to London? Well, the answer to that is </span><a href="http://twitter.com/byronhamburger/status/14169393250"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">yes he will</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">, but for now he offers up three burgers on the </span><a href="http://www.barboulud.com/barbouludLondon.html"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">London menu</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> (once again, navigate to the bottom left to turn off the offensive music). The Yankee burger is a grilled beef patty with iceberg lettuce, tomato, sweet onion and pickle served in a sesame bun; the Piggie crucially includes BBQ pulled pork; the Frenchie goes gourmet and includes confit pork belly as well as other things that aren't suitable for a hamburger.</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://aintnopicnicburgers.blogspot.com/"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Marcus</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> and I decided to go for the £20 lunch prix fixe, to get a bit of scope from the menu. The prix fixe fortunately included the Yankee burger and I had to try the hamburgers which have garnered a lot of praise recently, in the midst of a sort-of 'hamburger renaissance' (or even a </span><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">naissance)</span></i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> in London. As Daniel himself once said: "I would like to think I may have been at the forefront of the burger renaissance". I assumed I would be in safe hands.</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="text-align: center;"><a href="http://2.bp.blogspot.com/_WNBJQk8C0KA/S_GYkzbnTFI/AAAAAAAAAnk/mvCvo0uqjNE/s1600/DSC_0435.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="428" src="http://2.bp.blogspot.com/_WNBJQk8C0KA/S_GYkzbnTFI/AAAAAAAAAnk/mvCvo0uqjNE/s640/DSC_0435.JPG" width="640" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The prix-fixe menu.</span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> It seems to have changed slightly since the first week or two of opening. Three options for each course, three courses for £20. Seems a good way to go at lunchtime.</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="text-align: center;"><a href="http://1.bp.blogspot.com/_WNBJQk8C0KA/S_GYEDHZ7DI/AAAAAAAAAmk/lu02cfGzG2I/s1600/DSC_0429.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="428" src="http://1.bp.blogspot.com/_WNBJQk8C0KA/S_GYEDHZ7DI/AAAAAAAAAmk/lu02cfGzG2I/s640/DSC_0429.JPG" width="640" /></span></a></div><div style="text-align: center;"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Soupe de pois. </span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Chilled pea soup, toasted croutons, carrots and peas as part of a 'spring fricasse', rosemary cream, mint garnish. A generous portion of refreshing soup to match the season.</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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</span></div><div style="text-align: center;"><a href="http://1.bp.blogspot.com/_WNBJQk8C0KA/S_GYIJXF05I/AAAAAAAAAms/H0Dr1CW_w5I/s1600/DSC_0431.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="428" src="http://1.bp.blogspot.com/_WNBJQk8C0KA/S_GYIJXF05I/AAAAAAAAAms/H0Dr1CW_w5I/s640/DSC_0431.JPG" width="640" /></span></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Enough about soup, I was here for the </span><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Yankee burger. </span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Usually £12 (add £1 for cheddar cheese; no Kraft available, unsurprisingly...) it falls under the same price range as </span><a href="http://www.goodmanrestaurants.com/"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Goodman</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> and is slightly cheaper than the burger at the </span><a href="http://www.thehawksmoor.co.uk/"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Hawksmoor</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">. Let's lift another quote once uttered by Daniel Boulud</span><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">, </span></i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">on what makes a great hamburger: </span><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">'1. Great bun, well toasted. 2. Great, juicy meat, well seasoned and cooked just right. 3. Fresh garnishes; the lettuce and tomato should be top quality.' </span></i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">In order: the bun here is great. It's utterly superb. One of the most aerated burger buns I've ever had the pleasure of holding/biting in to - air pockets for miles, a good structure and a taste that doesn't detract from or overshadow the burger. A good burger bun should be like Daniel's fellow countryman, </span><a href="http://en.wikipedia.org/wiki/Claude_Mak%C3%A9l%C3%A9l%C3%A9"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Claude Makelele</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">; you don't notice what it's doing, but it does the job well and keeps everything moving. That it is baked in-house is no surprise to me. In fact, most things here are made in-house, except the ketchup which I am informed they are "working on."</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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</span></div><div style="text-align: center;"><a href="http://2.bp.blogspot.com/_WNBJQk8C0KA/S_GYMOreVdI/AAAAAAAAAm0/9NgNz4JetYo/s1600/DSC_0432.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="428" src="http://2.bp.blogspot.com/_WNBJQk8C0KA/S_GYMOreVdI/AAAAAAAAAm0/9NgNz4JetYo/s640/DSC_0432.JPG" width="640" /></span></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The second element that Mr. Boulud claims is needed for a great burger is the quality of the meat. Good quality, of course, but it also has to be juicy, well seasoned, cooked 'just right'. I ordered mine rare. It came out medium/medium-well. Marcus ordered his medium. It came out well done. I tried the old 'squeeze test'. It failed. In fact, it was so cottony and dry, I envisaged a fly or some dust coming out, like I was in a cartoon. I suspect they are using meat which is slightly too lean, but I also suspect that attention wasn't paid to the cooking (chargrilled) of our burgers; they were close to burned on the outside - which provided a needed crunch, albeit an unpleasant one - and cooked too much in the middle. These weren't cooked 'just right', I'm afraid, and it was a struggle to finish the burger in all honesty, despite there being evidence of good, Aberdeen Angus meat (from Smithfield). On the final element, Daniel claims that the garnishes must be top quality. The lettuce here was crunchy and fresh, but the tomato was, as is commonly the case, flabby and watery.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Some may ask why we didn't send the burgers back. I'll say this: if a kitchen so well drilled can't get a burger right the first time it is sent out, then that's what I'll judge it on. If I sent it back and the replacement was perfect, the first attempt would still play on my mind.</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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</span></div><div style="text-align: center;"><a href="http://3.bp.blogspot.com/_WNBJQk8C0KA/S_GYPrLRw2I/AAAAAAAAAm8/0WT-l2qELHo/s1600/DSC_0433.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="428" src="http://3.bp.blogspot.com/_WNBJQk8C0KA/S_GYPrLRw2I/AAAAAAAAAm8/0WT-l2qELHo/s640/DSC_0433.JPG" width="640" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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</span></div><div style="text-align: center;"><a href="http://2.bp.blogspot.com/_WNBJQk8C0KA/S_GYUSBtDeI/AAAAAAAAAnE/XmsY-XEDiX8/s1600/DSC_0430.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="428" src="http://2.bp.blogspot.com/_WNBJQk8C0KA/S_GYUSBtDeI/AAAAAAAAAnE/XmsY-XEDiX8/s640/DSC_0430.JPG" width="640" /></span></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Unlike the disappointing burger, the </span><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">frites </span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">were outstanding. Thin, hot and crispy, they were some of the best fries I've ever eaten.</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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</span></div><div style="text-align: center;"><a href="http://3.bp.blogspot.com/_WNBJQk8C0KA/S_GYZ_hkVCI/AAAAAAAAAnM/j1wuyf25yFI/s1600/DSC_0438.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="428" src="http://3.bp.blogspot.com/_WNBJQk8C0KA/S_GYZ_hkVCI/AAAAAAAAAnM/j1wuyf25yFI/s640/DSC_0438.JPG" width="640" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Gateau chocolat-framboise. </span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Chocolate cake with raspberries: a bittersweet, high quality chocolate mousse; raspberry jam; </span><a href="http://www.patiss.com/recette/biscuits/sacher.html"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Sacher biscuit</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">; a scoop of raspberry sorbet. Unbelievable dessert. Haute cuisine seems to be all about taking a flavour and elevating it to levels beyond its capacity - using an ingredient at the peak of its life and concentrating the flavours into a package that is extraordinary to eat. The raspberries here were incredible, complementing the bittersweet chocolate mousse in an age-old marriage of tastes. The gateau was a success, falling on the right side of sweet, with the Sacher biscuit providing an enjoyable crunch at the base. The raspberry gelato, a somewhat refreshing aspect. It even had some fancy-schmancy gold leaf on it, just to show you they mean business.</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="text-align: center;"><a href="http://3.bp.blogspot.com/_WNBJQk8C0KA/S_GYdGyLy3I/AAAAAAAAAnU/lkqRHV5CQps/s1600/DSC_0441.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="428" src="http://3.bp.blogspot.com/_WNBJQk8C0KA/S_GYdGyLy3I/AAAAAAAAAnU/lkqRHV5CQps/s640/DSC_0441.JPG" width="640" /></span></a></div><div style="text-align: center;"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Fresh baked madeleines (£4). </span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Freshly baked and once again, exhibiting some true skill from the kitchen. Soft, light and a joyous accompaniment to an excellent </span><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">espresso (£2.50). </span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">A high note to end on.</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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</span></div><div style="text-align: center;"><a href="http://1.bp.blogspot.com/_WNBJQk8C0KA/S_GYgZoEqbI/AAAAAAAAAnc/BsWJblAL4Zo/s1600/DSC_0447.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="640" src="http://1.bp.blogspot.com/_WNBJQk8C0KA/S_GYgZoEqbI/AAAAAAAAAnc/BsWJblAL4Zo/s640/DSC_0447.JPG" width="428" /></span></a></div><div style="text-align: center;"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The bill. </span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Around £64 for the both of us, great value for the food on offer, despite a disappointing burger. The starters and the desserts were fantastic, and by all accounts the burger is usually good, so I suppose we were perhaps unlucky with a slip in concentration from the kitchen. I'll be back to try out the fabled DB Bistro Moderne Burger soon.</span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="http://www.urbanspoon.com/r/52/1523378/restaurant/Knightsbridge/Bar-Boulud-Mandarin-Oriental-Hotel-London"><img alt="Bar Boulud (Mandarin Oriental Hotel) on Urbanspoon" src="http://www.urbanspoon.com/b/link/1523378/minilink.gif" style="border: none; height: 36px; width: 130px;" /></a></div>Ibzohttp://www.blogger.com/profile/15814551739006065436noreply@blogger.com5tag:blogger.com,1999:blog-8698479049752394943.post-48335565077458693832010-04-25T21:40:00.004+01:002010-06-09T21:22:02.029+01:00Koya, Soho<div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">There are some incredible openings set for 2010, as you can see </span><a href="http://www.london-eating.co.uk/coming-soon/"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">here</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">. For me though, one of the most exciting restaurants debuted a couple of weeks ago, namely </span><a href="http://www.koya.co.uk/"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Koya</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> in Soho. Despite hearing about it and noting that it was next door to </span><a href="http://willeatformoney.blogspot.com/2010/01/moolis-soho.html"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Mooli's</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">, I sort of forgot about it until reading </span><a href="http://chowhound.chow.com/topics/702568"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">this thread</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> on Chowhound. The positive report there, and then from various Twitter users and bloggers oiled the hype machine and I had to go. I wasn't going to review this place originally, just post some pictures, but I might as well describe the food a bit.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span> </div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_WNBJQk8C0KA/S9QdY9uFXuI/AAAAAAAAAkM/UjktTF-bHxs/s1600/menu.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="426" src="http://3.bp.blogspot.com/_WNBJQk8C0KA/S9QdY9uFXuI/AAAAAAAAAkM/UjktTF-bHxs/s640/menu.jpg" width="640" /></span></a></div><div style="text-align: center;"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The menu. </span><a href="http://www.urbandictionary.com/define.php?term=irasshaimase"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Irasshaimase</span></span></a><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> indeed. A simple concept (they specialise in </span><a href="http://en.wikipedia.org/wiki/Udon"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">udon</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">) with quite a complex menu. Complex in the sense that it is double-sided, and as well as small-plate starters you have about thirty udon options (and then some extra toppings, if you wish). These are separated: hot noodles in hot soup (eaten mostly in Winter); cold noodles in hot soup; cold noodles in cold soup (a more Summery dish). Prices range from about £6.50 for a simple bowl to £11 or £12 for more extravagant udon.</span></span></b></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span> </div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_WNBJQk8C0KA/S9QfVa7ZMJI/AAAAAAAAAkU/9HGVv05XDEI/s1600/onsen.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="426" src="http://1.bp.blogspot.com/_WNBJQk8C0KA/S9QfVa7ZMJI/AAAAAAAAAkU/9HGVv05XDEI/s640/onsen.jpg" width="640" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><b><a href="http://japanesefood.about.com/od/egg/r/onsentamago.htm"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Onsen tamago</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> (£2). </span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Literally 'hot spring egg'. As </span><a href="http://en.wikipedia.org/wiki/David_Chang_(chef)"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">David Chang</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> explains in the (rather brilliant) </span><a href="http://www.amazon.co.uk/Momofuku-David-Chang/dp/030745195X"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Momofuku Cookbook</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">: </span><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">"The story I was told is that old ladies would bring baskets of eggs with them to the natural hot springs that are all around Japan - hot springs and public bathing are important national pastimes - and while they were there, the hot spring water cooked the eggs at a constant temperature of around 60 degrees C or 141 degrees F.) The technique produces eggs that, because they've been slowly coaxed into cookedness, are creamier and more unctuous than regular poached eggs." </span></i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">He's right. The </span><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">tamago </span></i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">here is oyster-silky, with the yolk and white sticking together and floating in the dashi. The soup complements the rumour of eggy flavour. A great dish and certainly a must-order at Koya.</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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</span></div><div style="text-align: center;"><a href="http://1.bp.blogspot.com/_WNBJQk8C0KA/S9QiL8038nI/AAAAAAAAAkc/sjMvgCnLu2c/s1600/kakuni.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="426" src="http://1.bp.blogspot.com/_WNBJQk8C0KA/S9QiL8038nI/AAAAAAAAAkc/sjMvgCnLu2c/s640/kakuni.jpg" width="640" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://en.wikipedia.org/wiki/Kakuni"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Kakuni</span></b></a><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> (£5.50). </span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Pork belly braised in apple cider, served with shallots and </span><a href="http://en.wikipedia.org/wiki/Karashi"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">karashi</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">. Not quite as tender and melt-in-your-mouth as it should be, but it still retained a good flavour and despite the slight bite, it was pleasant to eat.</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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</span></div><div style="text-align: center;"><a href="http://4.bp.blogspot.com/_WNBJQk8C0KA/S9QnrXig5FI/AAAAAAAAAkk/oo9qB3y4DII/s1600/saba.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="426" src="http://4.bp.blogspot.com/_WNBJQk8C0KA/S9QnrXig5FI/AAAAAAAAAkk/oo9qB3y4DII/s640/saba.jpg" width="640" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Saba udon (£9). </span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Smoked mackerel in a hot broth, with hot udon noodles. The </span><a href="http://en.wikipedia.org/wiki/Dashi"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">dashi</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> is made from scratch in the restaurant using </span><a href="http://en.wikipedia.org/wiki/Katsuobushi"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">katsuobushi</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> and is absolutely miles ahead of anything else I've tried in London. The mackerel was firm and the implied smokiness was decent, whilst the greens (</span><a href="http://en.wikipedia.org/wiki/Perilla"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">shiso</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> and others) wilted beautifully into the molten broth. The hand-made, fresh noodles were fantastic: chewy and slippery - all those good things.</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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</span></div><div style="text-align: center;"><a href="http://1.bp.blogspot.com/_WNBJQk8C0KA/S9QofmgYdRI/AAAAAAAAAks/JBmlDhG8SNY/s1600/niku.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="426" src="http://1.bp.blogspot.com/_WNBJQk8C0KA/S9QofmgYdRI/AAAAAAAAAks/JBmlDhG8SNY/s640/niku.jpg" width="640" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Niku udon (£8.50). </span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The thin slices of </span><a href="http://japanesefood.about.com/od/onepotdishes/ss/howtoshabushabu.htm"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">shabu-shabu</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> like beef look unappetising in this picture (they look like an OAP's ear) but they had a good flavour and were predictably tender. The noodles were once again brilliant and the stock worked well in this bowl, amongst the spring onions and masses of sweet, yellow onion.</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Tap water was placed on the table immediately as we sat down, which is always nice. For two people, the bill came to around £30 for everything; a decent price to pay for a seriously good lunch. My advice would be to go and sit down at the counter (space for four) and watch the team in action and speak to the approachable chef. In terms of noodle soup dishes in London, the bowls we tried here would probably rank above other favourites of mine: the beef brisket ho fun from </span><a href="http://www.timeout.com/london/restaurants/venue/2:14944/hk-diner"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">HK Diner</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">; the la mian from </span><a href="http://www.londonchow.com/2009/09/lanzhou-la-mian-handmade-noodles-cheap.html"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Zheng Zhong Lan Zhou La Mian Noodle Bar</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">; and the Asakusa udon from </span><a href="http://www.london-eating.co.uk/2679.htm"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Asakusa</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">. Koya has received a lot of early praise and will continue to do so. It deserves all the success it can get for offering something different and is a welcome addition to a foodie friendly Soho street.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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<div style="text-align: center;"><a href="http://www.urbanspoon.com/r/52/1523146/restaurant/Soho/Koya-London"><img alt="Koya on Urbanspoon" src="http://www.urbanspoon.com/b/link/1523146/minilink.gif" style="border: none; height: 36px; width: 130px;" /></a></div>Ibzohttp://www.blogger.com/profile/15814551739006065436noreply@blogger.com7tag:blogger.com,1999:blog-8698479049752394943.post-44107521120465594252010-04-23T10:53:00.007+01:002010-04-23T11:01:14.921+01:00Santa Maria, Ealing<div style="font-family: Georgia,"Times New Roman",serif; text-align: center;">On Valentine's Day of this year Ealing acquired a new patron saint; <a href="http://www.santamariapizzeria.com/blog/">Santa Maria</a> on the eponymous St. Mary's Road arose and ushered in a new era of culinary excellence. This pizzeria is the newest addition to a burgeoning list of gastronomic destinations in West London. But the owner's of this small eatery have designs on the whole city and for good reason: <b>the pizza here is excellent.</b> On my visit the display was adorned with copies of the latest edition of Time Out London which had conducted a tasting of London's best pizzas with Santa Maria heading the pile. On the pizzeria's website they say that they never had any doubt about being London's premier pizzeria but my pie did not arrive without fault. </div><div style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;"><a href="http://1.bp.blogspot.com/_JXMRc5i4_Vg/S9FiMU8gvNI/AAAAAAAAApQ/1Pb2JLyooSQ/s1600/santamaria1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="http://1.bp.blogspot.com/_JXMRc5i4_Vg/S9FiMU8gvNI/AAAAAAAAApQ/1Pb2JLyooSQ/s640/santamaria1.jpg" width="640" /></a></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: center;">The pizzeria is a well-designed and petite, reflecting the intricacies in the foundations of pizza. The stylish building has few seats indoors and two tables outdoors for those warmer days. The menu is single sided (always a plus point) and the pizzas begin at £4.50 (the Santa Maria Pie/Marinara). They recently acquired an alcohol license and serve beer, limoncello and other digestifs. An interesting addition to the menu is the inclusion of Gelato from Oddono's of South Kensington which is perfect in the run up to the British Summer. </div><div style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;"><a href="http://3.bp.blogspot.com/_JXMRc5i4_Vg/S9FiNOUHyfI/AAAAAAAAApY/tWEx2hEIiVY/s1600/santamaria2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="http://3.bp.blogspot.com/_JXMRc5i4_Vg/S9FiNOUHyfI/AAAAAAAAApY/tWEx2hEIiVY/s640/santamaria2.jpg" width="640" /></a></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: center;"> A single pizzaiolo shapes the pies and bakes them for <b>90 seconds in the wood-fired oven</b>. The oak gives a consistent smoky taste to the pies and the blistering heat of the Neapolitan built oven makes sure each pizza is cooked for just a minute and a half.</div><div style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;"><a href="http://1.bp.blogspot.com/_JXMRc5i4_Vg/S9FiOnpHr3I/AAAAAAAAApg/VBwFR6scu58/s1600/santamaria3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="http://1.bp.blogspot.com/_JXMRc5i4_Vg/S9FiOnpHr3I/AAAAAAAAApg/VBwFR6scu58/s640/santamaria3.jpg" width="640" /></a></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: center;"> The finished pies come out well blistered and in only one size (12 inch pie). </div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;"> <a href="http://1.bp.blogspot.com/_JXMRc5i4_Vg/S9FiQKelfXI/AAAAAAAAApo/ZLX07FdmWYA/s1600/santamaria4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="http://1.bp.blogspot.com/_JXMRc5i4_Vg/S9FiQKelfXI/AAAAAAAAApo/ZLX07FdmWYA/s640/santamaria4.jpg" width="640" /></a></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: center;"> I ordered the <b>Santa Margherita (£5.20)</b> - tomato, mozzarella, basil, olive oil and salt. The true test of any pizzeria is the strength of their Margherita and this <b>scored highly on several fronts. </b></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;"><a href="http://1.bp.blogspot.com/_JXMRc5i4_Vg/S9FiR73OxbI/AAAAAAAAApw/USbNsPGOwUc/s1600/santamaria5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="http://1.bp.blogspot.com/_JXMRc5i4_Vg/S9FiR73OxbI/AAAAAAAAApw/USbNsPGOwUc/s640/santamaria5.jpg" width="640" /></a></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: center;"> The dough was soft, springy and well charred with an excellent tasting <a href="http://slice.seriouseats.com/glossary/"> cornicione</a>. <b>The cheese:sauce ratio was very nearly perfect with tangy but sweet tomato giving way to creamy islands of mozzarella. The basil perfumed the pie consistently which heightened the eating experience. </b>The olive oil and salt adding the perfect finishing touches to a very good pie.</div><div style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;"></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;"><a href="http://1.bp.blogspot.com/_JXMRc5i4_Vg/S9FiTTAwS-I/AAAAAAAAAp4/FuzucGBTlqo/s1600/santamaria6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="http://1.bp.blogspot.com/_JXMRc5i4_Vg/S9FiTTAwS-I/AAAAAAAAAp4/FuzucGBTlqo/s640/santamaria6.jpg" width="640" /></a></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;"></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;"> The much fabled 'upskirt' shot provided a better insight into the strength of the oven. The base was well charred and gave a clean smoky taste. </div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;"><br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;"><a href="http://4.bp.blogspot.com/_JXMRc5i4_Vg/S9FiUs_urLI/AAAAAAAAAqA/xHKuui-2jng/s1600/santamaria7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="http://4.bp.blogspot.com/_JXMRc5i4_Vg/S9FiUs_urLI/AAAAAAAAAqA/xHKuui-2jng/s640/santamaria7.jpg" width="640" /></a></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: center;"> The side-on shot provided greater insight into the air pocket structure of the base and this is where the pie dropped some points. Although the base was light and springy <b>it lacked a certain 'lift' from the air bubbles that would have afforded the pie an even greater lightness.</b> The dough was well formed but this pie was still <b>susceptible to sogginess</b> in the middle.</div><div style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;"><a href="http://1.bp.blogspot.com/_JXMRc5i4_Vg/S9FiVxMmzAI/AAAAAAAAAqI/x1e7vOatqUQ/s1600/santamaria8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="http://1.bp.blogspot.com/_JXMRc5i4_Vg/S9FiVxMmzAI/AAAAAAAAAqI/x1e7vOatqUQ/s640/santamaria8.jpg" width="640" /></a></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: center;">The final bill provides another big plus in favour of this pizzeria. Pizza should be affordable and this is definitely wallet-friendly.. </div><div style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif; text-align: center;">On a whole this pizzeria impressed me on several fronts from the friendly owners to the well constructed pies and deserves all the success it will inevitably get. The pies were a great example of the Neapolitan sltyle but being only two months in after opening issues regarding consistency and longevity cannot be answered. If this truly is the <b>King of the London pizza scene</b> then it has a lot of competition that will be ready to usurp it should it ever falter. For the first time ever in London we have multiple options when it comes to great pizza and we should not take that for granted. Bon ap'!</div><div style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><br />
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</div>M. A. Salhahttp://www.blogger.com/profile/02838310455555522216noreply@blogger.com3tag:blogger.com,1999:blog-8698479049752394943.post-71333714205093337432010-04-18T10:45:00.001+01:002010-04-18T10:49:45.505+01:00Recipe: Slow Smoked Short Ribs of Beef<div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">A recipe! I didn't plan on doing recipes on this blog, really, but why not? It's getting hotter, people have started having barbecues and I had a camera handy whilst cooking up some short ribs.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span> </div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">You'll need:</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span> </div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_WNBJQk8C0KA/S8I879BXLzI/AAAAAAAAAiM/2O-zF9zOudI/s1600/DSC_0361.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="428" src="http://3.bp.blogspot.com/_WNBJQk8C0KA/S8I879BXLzI/AAAAAAAAAiM/2O-zF9zOudI/s640/DSC_0361.JPG" width="640" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Short ribs (2kg = four big pieces, the meat of which will shrink). </span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">These are cut 'English style', with the bone and flesh separated into individual chunks. A good butcher will cut them in different styles though, if necessary. Speaking of good butchers, I got my short ribs from </span><a href="http://www.thegingerpig.co.uk/"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The Ginger Pig</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">. They probably won't be on display so ask for them - they'll get out a beef forequarter that has been hanging and will expertly cut your short ribs off. Make sure to watch out for the butcher trimming the fat off the meat. It looks like jerky, due to the dry ageing, and smells incredible. Anyway they'll charge you £6.50 per kg for the short ribs; an absolute bargain for some well aged, well marbled meat from one of the best butchers in London, with the caveat being that they need to be cooked low and slow.</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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</span> </div><div style="text-align: center;"><a href="http://1.bp.blogspot.com/_WNBJQk8C0KA/S8I-kvv2DFI/AAAAAAAAAiU/opqT6_Xa9rM/s1600/DSC_0362.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="428" src="http://1.bp.blogspot.com/_WNBJQk8C0KA/S8I-kvv2DFI/AAAAAAAAAiU/opqT6_Xa9rM/s640/DSC_0362.JPG" width="640" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Spice rub. </span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">This will provide a Texas barbecue style dry rub, and ideally will be applied to the meat the day before you are going to smoke it. Just before is fine, but at least an hour will allow some of the flavours to permeate the flesh and give more flavour to the meat. The rub I use contains:</span></div><div class="separator" style="clear: both; text-align: center;"><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 tbsp salt</span></i></div><div class="separator" style="clear: both; text-align: center;"><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 tbsp black pepper</span></i></div><div class="separator" style="clear: both; text-align: center;"><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 tbsp garlic powder</span></i></div><div class="separator" style="clear: both; text-align: center;"><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 tbsp onion powder</span></i></div><div class="separator" style="clear: both; text-align: center;"><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 tbsp smoked paprika</span></i></div><div class="separator" style="clear: both; text-align: center;"><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 tbsp sweet paprika</span></i></div><div class="separator" style="clear: both; text-align: center;"><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 tsp cayenne pepper</span></i></div><div class="separator" style="clear: both; text-align: center;"><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 tsp cumin</span></i></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">You can just go for some salt, pepper and garlic, but I like the smokey and sweet flavours of the paprikas, and the hints of onion along with the spiciness of the cayenne. Grind together and put into a shaker if you have one, otherwise you can apply it simply with your hands.</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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</span> </div><div style="text-align: center;"><a href="http://3.bp.blogspot.com/_WNBJQk8C0KA/S8JAINKunaI/AAAAAAAAAic/85ZiZOjoxkc/s1600/DSC_0368.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="428" src="http://3.bp.blogspot.com/_WNBJQk8C0KA/S8JAINKunaI/AAAAAAAAAic/85ZiZOjoxkc/s640/DSC_0368.JPG" width="640" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Wood chips. </span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I used oak which was steeped in whisky for this recipe, which is fine, but I find hickory to be ideal for beef. You can purchase some hickory wood chips on a site such as </span><a href="http://socal.co.uk/"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">SoCal</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">. Make sure to soak for half an hour before putting on your coals, and then drain thoroughly, to increase the flavour.</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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</span> </div><div style="text-align: center;"><a href="http://3.bp.blogspot.com/_WNBJQk8C0KA/S8JAvhQgrDI/AAAAAAAAAik/RHhv6wW0hEg/s1600/DSC_0369.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="428" src="http://3.bp.blogspot.com/_WNBJQk8C0KA/S8JAvhQgrDI/AAAAAAAAAik/RHhv6wW0hEg/s640/DSC_0369.JPG" width="640" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">A smoker (or a normal barbecue with a lid). </span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I use this bullet smoker, burned body and all, which acts as a sort of smoky oven with a lid placed on top, and the racks provide a perfect indirect heat. You could just use a normal barbecue though, moving the coals to one side and placing a lid on top, though this looks more impressive, I suppose.</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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</span> </div><div style="text-align: center;"><a href="http://2.bp.blogspot.com/_WNBJQk8C0KA/S8JBP8WqF3I/AAAAAAAAAis/wxQB8WFq0ng/s1600/DSC_0370.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="428" src="http://2.bp.blogspot.com/_WNBJQk8C0KA/S8JBP8WqF3I/AAAAAAAAAis/wxQB8WFq0ng/s640/DSC_0370.JPG" width="640" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Meat thermometer. </span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Ideally you'd use one that cost more than £2, but as long as it vaguely lets you know the internal temperature, you'll be fine. You could even go without one, as the ribs should, if cooked correctly, fork apart easily.</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span> </div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Cooking method:</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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</span> </div><div style="text-align: center;"><a href="http://4.bp.blogspot.com/_WNBJQk8C0KA/S8JCCbt6EGI/AAAAAAAAAi0/bbYpnfN5s_c/s1600/DSC_0364.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="428" src="http://4.bp.blogspot.com/_WNBJQk8C0KA/S8JCCbt6EGI/AAAAAAAAAi0/bbYpnfN5s_c/s640/DSC_0364.JPG" width="640" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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</span> </div><div style="text-align: center;"><a href="http://4.bp.blogspot.com/_WNBJQk8C0KA/S8JCGYLeo1I/AAAAAAAAAi8/iXempirCrFw/s1600/DSC_0367.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="428" src="http://4.bp.blogspot.com/_WNBJQk8C0KA/S8JCGYLeo1I/AAAAAAAAAi8/iXempirCrFw/s640/DSC_0367.JPG" width="640" /></span></a></div><div style="text-align: center;"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Apply the rub. Tenderly massage the short ribs like you mean it; like no one is looking; like they're paying you for it. </span></b></div><div style="text-align: center;"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span> </b></div><div style="text-align: center;"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Set up the barbecue. </span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Light the coals. When they're white and settled, add some wood chips. If your barbecue has a built in thermometer, check it and make sure it reads 220 degrees fahrenheit. IMPORTANT: this heat has to be kept at a constant - this is the most important thing when smoking food, it would seem. Add the ribs with the bone facing the bottom of the grill (flesh side up). Optional: add a water bowl to the barbecue to keep the air moist. This can also be filled with whisky, vodka, beer, apple juice. Anything, pretty much.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span> </div><div style="text-align: center;"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Check the ribs regularly - once an hour, to be precise. Add more wood chips when needed (not that often). Bear in mind that the smoke is just flavouring the meat, and not cooking it - the heat is, so needs to be kept an eye on.</span></b></div><div style="text-align: center;"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span> </b></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_WNBJQk8C0KA/S8JEdpQyPmI/AAAAAAAAAjE/VzMUTD6_i4U/s1600/DSC_0408.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="428" src="http://1.bp.blogspot.com/_WNBJQk8C0KA/S8JEdpQyPmI/AAAAAAAAAjE/VzMUTD6_i4U/s640/DSC_0408.JPG" width="640" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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</span> </div><div style="text-align: center;"><a href="http://4.bp.blogspot.com/_WNBJQk8C0KA/S8JEjKfr3lI/AAAAAAAAAjM/iQtPdtcPRuw/s1600/DSC_0410.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="428" src="http://4.bp.blogspot.com/_WNBJQk8C0KA/S8JEjKfr3lI/AAAAAAAAAjM/iQtPdtcPRuw/s640/DSC_0410.JPG" width="640" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Don't worry if they look burned, that's how they're meant to look. The meat will have shrunk after about four hours, exposing some of the bone and will be easy to pull apart. Let it rest for about twenty minutes, before either gnawing on the meat like Fred Flintstone, or forking off to make 'pulled beef'.</span></b></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><br />
</b></span></div>Ibzohttp://www.blogger.com/profile/15814551739006065436noreply@blogger.com5tag:blogger.com,1999:blog-8698479049752394943.post-28745180844283209102010-04-15T17:00:00.002+01:002010-04-15T19:14:27.220+01:00Greenwich Union, Greenwich<div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Another week, another burger review. This time, </span><a href="http://www.greenwichunion.com/"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Greenwich Union</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">, on the recommendation of one of the guys from The Ginger Pig in Borough Market (read his unbelievably good blog <a href="http://butchershook.net/">here</a>)<span id="goog_2121237597"></span><span id="goog_2121237598"></span><a href="http://www.blogger.com/"></a>. Butchers know about meat, right? And meat is an important component of a burger, yes? To say I had high expectations would be an understatement; I had hopes that this burger would be better than Disneyworld on Christmas Day.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_WNBJQk8C0KA/S8YAMbg71II/AAAAAAAAAjU/kjpajsdAZKA/s1600/DSC_0360.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="428" src="http://1.bp.blogspot.com/_WNBJQk8C0KA/S8YAMbg71II/AAAAAAAAAjU/kjpajsdAZKA/s640/DSC_0360.JPG" width="640" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">As well as their evening menu, Greenwich Union offers up a lunch menu of one dish meals: risotto, lasagne, a burger and some good looking fish and chips.</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><a href="http://4.bp.blogspot.com/_WNBJQk8C0KA/S8YASjShBxI/AAAAAAAAAjc/ykziCGiHxG8/s1600/DSC_0361.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="640" src="http://4.bp.blogspot.com/_WNBJQk8C0KA/S8YASjShBxI/AAAAAAAAAjc/ykziCGiHxG8/s640/DSC_0361.JPG" width="428" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Meantime Helles (£3.40). </span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">One of the biggest pulls of the pub is the beers on tap (not to mention the respectable selection of bottled beers, including Sierra Nevada). With a small, exclusive selection including this Helles and a chocolatey-tasting Stout, there's obvious care taken into maintaining the pipes. I won't claim to know much about beer, but this is a pretty good pint, which went well with the burger.</span></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_WNBJQk8C0KA/S8YAg1ZCSNI/AAAAAAAAAjk/2srUASH6ydU/s1600/DSC_0365.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="428" src="http://2.bp.blogspot.com/_WNBJQk8C0KA/S8YAg1ZCSNI/AAAAAAAAAjk/2srUASH6ydU/s640/DSC_0365.JPG" width="640" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Homemade 28 day aged Angus burger, tarragon mayo and chips (£7.90).</span></b></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><a href="http://1.bp.blogspot.com/_WNBJQk8C0KA/S8YA2_i9UWI/AAAAAAAAAjs/iyJwCgzqwug/s1600/DSC_0363.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="428" src="http://1.bp.blogspot.com/_WNBJQk8C0KA/S8YA2_i9UWI/AAAAAAAAAjs/iyJwCgzqwug/s640/DSC_0363.JPG" width="640" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Homemade 28 day aged Angus burger. </span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">On arrival, everything looked up. Literally. A seriously vertically blessed burger; the bun was as tell as the enormous patty of beef and I'd guess it would weigh in easily at ten ounces. Additionally, it looked like the very good burger from <a href="http://willeatformoney.blogspot.com/2010/03/goodman-mayfair.html">Goodman</a>. I attempted to grab it and eat, but that was not going to happen. Even the squash and shove method (squash the bun, shove into gob) didn't prove successful. In the end I had to cut it across and work my way through it. The first bite - a long time coming - was a confusing one. The meat tasted good, but the burger was entirely dry and mealy. Ah, breadcrumbs, my old foe. I hate breadcrumbs. They don't belong in a burger at all. There's a reason the best hamburger patties contain just beef, salt and pepper. Another aspect of the patty was the mustard, cooked (grilled) into the beef, which was a nice touch but couldn't save a dry and tiresome burger. The bun did nothing to help either, being rather stale and overwhelming the meat inside; a real challenge to get through, despite it's sourcing from </span><a href="http://www.rhodesbakery.co.uk/"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Rhodes Bakery</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">. Steaming would soften this bun and make it more pleasurable to eat. The rabbit food (lettuce, onions, tomato) were fresh and supplied a crunch that was lacking due to the grilling, rather than flat-top griddling of the meat. This burger could easily be a lot better and it's an admirable effort, but too much has been done to it, too much messing around. Simple 80:20 chuck, salt and some pepper; steam the bun and you have yourself a good burger.</span></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_WNBJQk8C0KA/S8YA8GzdZBI/AAAAAAAAAj0/NHYrwyesXW0/s1600/DSC_0366.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="428" src="http://2.bp.blogspot.com/_WNBJQk8C0KA/S8YA8GzdZBI/AAAAAAAAAj0/NHYrwyesXW0/s640/DSC_0366.JPG" width="640" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Autopsy shot. </span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I requested it medium, which didn't matter as it came out well done and unfortunately seriously dry. If the burgers are going to be cooked to this temperature, then more fat is needed in the blend (75:25 or thereabouts) to allow more juice to run through.</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><a href="http://2.bp.blogspot.com/_WNBJQk8C0KA/S8YBAIARPrI/AAAAAAAAAj8/oet2m_Qd6aY/s1600/DSC_0367.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="428" src="http://2.bp.blogspot.com/_WNBJQk8C0KA/S8YBAIARPrI/AAAAAAAAAj8/oet2m_Qd6aY/s640/DSC_0367.JPG" width="640" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The remains. </span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">A serious amount of crumbs from the burger, which tried it's hardest to make me lose at Jenga. The tarragon mayo, in the little bowl, is seriously good though.</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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</span><a href="http://2.bp.blogspot.com/_WNBJQk8C0KA/S8YBIWyMZTI/AAAAAAAAAkE/lBB77Zsg59I/s1600/DSC_0362.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="428" src="http://2.bp.blogspot.com/_WNBJQk8C0KA/S8YBIWyMZTI/AAAAAAAAAkE/lBB77Zsg59I/s640/DSC_0362.JPG" width="640" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Chips. </span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Probably triple-cooked, from the texture, these proper Maris Piper, skin-on chips are a joy. Crunchy on the outside, fluffy and soft inside, they hid a taste and revealed a crunch that showcased a deft hand at frying.</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Despite the disappointing burger, I like Greenwich Union. If this was my local pub I'd be in there as often as possible: amazing chips, great beers on tap and free wi-fi. With some adjustments they could also have a great burger on their hands, for a decent price, but as it stands there's too many mistakes holding the burger back. This visit also came a few days after my first <a href="http://willeatformoney.blogspot.com/2010/04/meatwagon-peckham.html">Meatwagon</a> burger, which has somewhat ruined other London burgers for me - it's that good.</span></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span id="goog_1886340621"></span><span id="goog_1886340622"></span></span></div>Ibzohttp://www.blogger.com/profile/15814551739006065436noreply@blogger.com6tag:blogger.com,1999:blog-8698479049752394943.post-28229800719542572202010-04-10T11:24:00.003+01:002010-04-10T14:30:17.816+01:00The Meatwagon, Peckham<div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">My top three London burgers, as of 9th April, 2010, 1pm:</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1. Goodman</span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2. Hawksmoor</span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3. Byron (best widely available)</span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span> </i></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">My top three London burgers, as of 9th April, 2010, 1.05pm:</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1. The Meatwagon</span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2. [SIGH]</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><sigh></sigh></span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3. [SIGH]</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><sigh></sigh></span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span> </i></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_WNBJQk8C0KA/S79OrLK8I9I/AAAAAAAAAgs/ryEZ6Sf7Nvs/s1600/DSC_0339.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="428" src="http://2.bp.blogspot.com/_WNBJQk8C0KA/S79OrLK8I9I/AAAAAAAAAgs/ryEZ6Sf7Nvs/s640/DSC_0339.JPG" width="640" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The London burger scene is definitely getting better. I even wrote </span><a href="http://aht.seriouseats.com/archives/2010/04/london-uk-byron-burger-review.html"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">an article</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> saying as much on the quasi-biblical </span><a href="http://aht.seriouseats.com/"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">A Hamburger Today</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> hamburger blog. Additionally, I often write about burgers on here (namely </span><a href="http://willeatformoney.blogspot.com/2010/03/george-hamilton-at-byron-soho.html"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Byron</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> and </span><a href="http://willeatformoney.blogspot.com/2010/03/goodman-mayfair.html"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Goodman</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">, as recent examples). The banner for this blog features an image of a great burger; I like hamburgers, and I've started liking them in London a lot more than I once did. A visit to the highly elusive </span><a href="http://www.themeatwagon.co.uk/"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Meatwagon</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> on the </span><a href="http://twitter.com/metoffice/status/11883337738"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">hottest day of the year so far</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> has blown all competition out of the water, far exceeding my expectations and delivering a truly fantastic burger. London's best, in fact, and at a price which makes a gruelling 90 minute journey to an industrial estate in Peckham well worth it.</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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</span></div><div style="text-align: center;"><a href="http://4.bp.blogspot.com/_WNBJQk8C0KA/S79S59QrIkI/AAAAAAAAAg0/6a73hqk3_Io/s1600/Jf8Bb5.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="640" src="http://4.bp.blogspot.com/_WNBJQk8C0KA/S79S59QrIkI/AAAAAAAAAg0/6a73hqk3_Io/s640/Jf8Bb5.gif" width="428" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Yianni Papoutsis. </span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The half-Greek, half-Irish, carpenter/caterer with a desire to improve London's slowly blossoming street food scene. He knows about burgers, having travelled around the US of A on a search for brilliant food at low prices, in curbside locations, sampling some of America's best hamburgers en route. He cites the trucks in Los Angeles and San Francisco in particular, as big sources of inspiration. He pitches up with The Meatwagon whenever he has time off his day job, and plans to open more regularly in the longer days of summer. Here he is pictured with a six or seven ounce wad of chuck (just less than 20% fat; more on that later) just about to go on the grill. Also, note the </span><a href="http://en.wikipedia.org/wiki/Casio_F91W"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Casio F91W</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> on his left wrist, a classic watch (also worn by Sam of </span><a href="http://willeatformoney.blogspot.com/2010/01/moolis-soho.html"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Mooli's</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">).</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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</span></div><div style="text-align: center;"><a href="http://2.bp.blogspot.com/_WNBJQk8C0KA/S79WpaLnRNI/AAAAAAAAAg8/XOHwR8oFkqQ/s1600/DSC_0345.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="428" src="http://2.bp.blogspot.com/_WNBJQk8C0KA/S79WpaLnRNI/AAAAAAAAAg8/XOHwR8oFkqQ/s640/DSC_0345.JPG" width="640" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The cooking process. </span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Yianni places a ball of meat on the 30-year-old cast iron flat-top griddle and then squashes it down into a round patty with the palm of his hand. When asked how hot the griddle was exactly, he smiles and says "fucking hot." Good answer: the extreme heat of the cooking surface produces a crust that only griddle cooking can, skipping the charcoal-grilled taste for a superior crunch to the outside of the patty. The griddle can hold up to four burgers at a time, and all burgers are cooked "with a little bit of pink in the middle", though requests can be made for rare or otherwise. On the blend, Yianni bypasses the usual ratio of 80:20 in his freshly ground, locally purchased 28-day aged chuck in favour of a slightly leaner blend. He cites the reason that a fattier patty of minced beef will retain slightly unpleasant globules of uncooked fat if done rare, whilst his blend guarantees juiciness and a good eating experience no matter how it is cooked. Liberally seasoned with just salt and pepper after being squashed, Yianni flips the patties and then adds two slices of American cheese. Not </span><a href="http://en.wikipedia.org/wiki/Kraft_Singles"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Kraft Singles</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">, but better, and he isn't letting anyone on to his cheesy secret weapon.</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_WNBJQk8C0KA/S79ZBcMu5vI/AAAAAAAAAhE/QzZR_izpKso/s1600/DSC_0340.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="428" src="http://1.bp.blogspot.com/_WNBJQk8C0KA/S79ZBcMu5vI/AAAAAAAAAhE/QzZR_izpKso/s640/DSC_0340.JPG" width="640" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Steaming the cheese into the patty with a lid. </span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">A lid! I bloody love lids, I really do. No one else seems to do this in London, but it is an essential component to creating an environment where the cheese can steam and properly melt into the meat.</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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</span></div><div style="text-align: center;"><a href="http://1.bp.blogspot.com/_WNBJQk8C0KA/S79Zm2SYmiI/AAAAAAAAAhM/j9PBENkfpA8/s1600/DSC_0341.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="428" src="http://1.bp.blogspot.com/_WNBJQk8C0KA/S79Zm2SYmiI/AAAAAAAAAhM/j9PBENkfpA8/s640/DSC_0341.JPG" width="640" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The cheese in all its melted glory.</span></b></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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</span></div><div style="text-align: center;"><a href="http://3.bp.blogspot.com/_WNBJQk8C0KA/S79Z-NrFCEI/AAAAAAAAAhU/oytKNNd3P0U/s1600/DSC_0343.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="428" src="http://3.bp.blogspot.com/_WNBJQk8C0KA/S79Z-NrFCEI/AAAAAAAAAhU/oytKNNd3P0U/s640/DSC_0343.JPG" width="640" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The buns. </span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">A truly contentious issue with all burgers in London. A bit of meat this good needs a good bun, and Yianni has sourced the best burger bun available in London (well, for this type of burger, at least). A brioche bun would be absolutely wrong here. The bun is a soft sourdough, toasted and then placed on the meat for the final few seconds of the cooking process. A pleasure to eat, not distracting from the meat but complementing it and retaining its structure until the last bite. Hardly a surprise that Yianni and the local baker he sources the buns from took about three months to perfect the recipe.</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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</span></div><div style="text-align: center;"><a href="http://2.bp.blogspot.com/_WNBJQk8C0KA/S79dC3E18bI/AAAAAAAAAhc/qivqoFxyrd4/s1600/DSC_0342.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="428" src="http://2.bp.blogspot.com/_WNBJQk8C0KA/S79dC3E18bI/AAAAAAAAAhc/qivqoFxyrd4/s640/DSC_0342.JPG" width="640" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Ready for the rabbit food, gherkins and the sauces. </span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">You can ask for your burger without any of the toppings if you wish, but a cheeseburger with 'the works' comes with shredded iceberg lettuce, dainty rings of red onion, French's American mustard and Heinz ketchup. You need to make sure to ask for gherkins, as some strange people don't like them. Another plus point: no watery April tomatoes. Brilliant.</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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</span></div><div style="text-align: center;"><a href="http://2.bp.blogspot.com/_WNBJQk8C0KA/S79eCPv4oYI/AAAAAAAAAhk/ak1c5b-ciqM/s1600/DSC_0349.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="428" src="http://2.bp.blogspot.com/_WNBJQk8C0KA/S79eCPv4oYI/AAAAAAAAAhk/ak1c5b-ciqM/s640/DSC_0349.JPG" width="640" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The finished article, before being placed in some paper.</span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> If you want your burger for later, they'll wrap it in foil for you, otherwise a bit of paper and you're ready to go.</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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</span></div><div style="text-align: center;"><a href="http://2.bp.blogspot.com/_WNBJQk8C0KA/S79eRKDA7pI/AAAAAAAAAhs/ls_Cobfa36c/s1600/DSC_0350.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="428" src="http://2.bp.blogspot.com/_WNBJQk8C0KA/S79eRKDA7pI/AAAAAAAAAhs/ls_Cobfa36c/s640/DSC_0350.JPG" width="640" /></span></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">(Photo by me)</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_WNBJQk8C0KA/S8BMZya0ocI/AAAAAAAAAh8/dHUZQNGS3fc/s1600/burgersam.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="428" src="http://2.bp.blogspot.com/_WNBJQk8C0KA/S8BMZya0ocI/AAAAAAAAAh8/dHUZQNGS3fc/s640/burgersam.jpg" width="640" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">(Photo by </span></span><a href="http://www.flickr.com/photos/8769083@N06/"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">Samantha Newbery</span></span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">. Note the difference in the quality of the photos!)</span></span></div><div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Cheeseburger (£5). </span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Glorious, absolutely something else. The well-seasoned cast iron griddle gives the meat a good crunch, and the quality of the meat shines through. Slightly nutty and impossibly juicy meat enveloped by creamy and well-melted cheese, whilst the mustard and ketchup do not detract from the ground chuck whatsoever, instead adding welcome fruity and sweet notes. The onions and lettuce are crunchy and fresh, completing a delicious package. Note: the bun does look slightly too big for the meat in this picture, but it is perfectly proportioned. Each bite includes a bit of each component, all working wonderfully in synch.</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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</span></div><div style="text-align: center;"><a href="http://1.bp.blogspot.com/_WNBJQk8C0KA/S79fmmA5VeI/AAAAAAAAAh0/zW-MU6Z1fyg/s1600/DSC_0352.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="428" src="http://1.bp.blogspot.com/_WNBJQk8C0KA/S79fmmA5VeI/AAAAAAAAAh0/zW-MU6Z1fyg/s640/DSC_0352.JPG" width="640" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Autopsy shot. </span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Perhaps more well done than I would have liked, but even at medium-well it was still juicy and I had to dance like Michael Flatley to avoid the juices dripping all over my Air Force 1s. Seriously though, look at that goopy cheese. Amazing.</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Not pictured: 'Bobcat Burger' (£6). </span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">So called after </span><a href="http://www.bobcatbite.com/"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The Bobcat Bite</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> in New Mexico, which has a Green Chile Cheeseburger on their menu. Like a regular cheeseburger, except some freshly sliced green chilli peppers which are fried in butter are placed on top. Seriously good, with the flavours of the chilli overcoming the initial heat kick.</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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</span><a href="http://1.bp.blogspot.com/_WNBJQk8C0KA/S8BM-cKdQJI/AAAAAAAAAiE/59WhlHjgxNE/s1600/IMG_1476.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="428" src="http://1.bp.blogspot.com/_WNBJQk8C0KA/S8BM-cKdQJI/AAAAAAAAAiE/59WhlHjgxNE/s640/IMG_1476.JPG" width="640" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Philly cheesesteak (£6). </span><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Yianni, despite being a dab hand at making cheeseburgers, also dabbles in other American favourites such as cheesesteaks, tacos and even </span><a href="http://en.wikipedia.org/wiki/Korean_fried_chicken"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Korean Fried Chicken</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">! The cheesesteak here has a few points that would probably make a South Philadelphian shake their fist angrily. First of all, the bread: rather than a soft, sub type Italian roll, Yianni a chewy and soft baguette. The cheese: no </span><a href="http://en.wikipedia.org/wiki/Cheez_Whiz"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Cheez Whiz</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> here, instead more of that high quality American cheese, nicely melted with the meat. Speaking of meat, Yianni uses seriously good rump, from the same butcher he sources the chuck for the burgers, and slices it thinly from a large piece just before throwing them on to the griddle. They get a nice seared crust, whilst the middle of each sizeable slice is tender and juicy. The griddled peppers and onions add a welcome crunch and acidic sweetness to every mouthful. Insanely, this is only £1 more dear than the predictably poor effort from </span><a href="http://www.subway.co.uk/"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Subway</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">.</span></span></b></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The Meatwagon is probably the most exciting thing on the London food scene for me right now. Perhaps one thing that can be said about this operation, though, is that the elusive nature of Yianni's burgers aids the burger experience; the thrill of the chase, following him on Twitter and awaiting an announcement of an appearance, then going to an industrial estate in Peckham - they are all part of the Whole Burger Experience. Would a bricks and mortar Meatwagon be less exciting and would people be less inclined to trek there? Perhaps, but the proof is in the eating, and Yianni's burgers are the best around.</span></div><div style="text-align: center;"><br />
</div>Ibzohttp://www.blogger.com/profile/15814551739006065436noreply@blogger.com23tag:blogger.com,1999:blog-8698479049752394943.post-15164132606649258572010-04-07T18:59:00.003+01:002010-04-08T16:50:24.185+01:00Zucca, Bermondsey<div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">If you've ever read my blog before, or spoken to me about food at all, you'll know I'm a massive fan of </span><a href="http://maltingscafe.co.uk/"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The Maltings Cafe</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> (visited </span><a href="http://willeatformoney.blogspot.com/2010/02/maltings-cafe-southwark.html"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">here</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> and </span><a href="http://willeatformoney.blogspot.com/2010/02/another-visit-to-maltings-cafe.html"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">here</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">). In fact, I'd go so far as to call it London's best kept secret; a true gem for anyone who discovers it, with great food at unbelievably reasonable prices. There's one problem with Maltings, though, and that is the opening hours which are limited to say the least. Catering for a lunchtime crowd that work in the surrounding complex, there's not really a market for an evening, dinner shift in the immediate locale. That's where </span><a href="http://www.zuccalondon.com/"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Zucca</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> (Italian for pumpkin) comes in. Run by former </span><a href="http://www.rivercafe.co.uk/"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">River Café</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> employee Sam Harris, Zucca caters towards a more varied crowd on the busier Bermondsey Street and is open for dinner as well as lunch, including the weekend. With the affable Andrea Locci, a familiar face from Maltings, once again at the helm, would Zucca deliver? A positive write up on <a href="http://www.goodforlunch.com/news/14304">Good For Lunch</a> suggested so, and I had to check it out.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Note: Sorry for the awful quality of the pictures in this post.</span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></i></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_WNBJQk8C0KA/S7y5I6imcvI/AAAAAAAAAfc/Afh68Q-2xHw/s1600/DSC_0326.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="512" src="http://4.bp.blogspot.com/_WNBJQk8C0KA/S7y5I6imcvI/AAAAAAAAAfc/Afh68Q-2xHw/s640/DSC_0326.JPG" width="640" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The interior. </span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Similar in style to Maltings, but with larger tables (and more of them, of course). Large windows let in a lot of natural light, and the white tables and chairs allow a fresh feel to the space.</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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</span><a href="http://4.bp.blogspot.com/_WNBJQk8C0KA/S7y5Qom3LQI/AAAAAAAAAfk/yn1Kzukl-kE/s1600/DSC_0331.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="512" src="http://4.bp.blogspot.com/_WNBJQk8C0KA/S7y5Qom3LQI/AAAAAAAAAfk/yn1Kzukl-kE/s640/DSC_0331.JPG" width="640" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">There is also stools available so you can sit at the bar and enjoy some antipasti with a glass of wine, and watch the chefs in action in the open-plan kitchen.</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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</span><a href="http://2.bp.blogspot.com/_WNBJQk8C0KA/S7y5VmxlaZI/AAAAAAAAAfs/QiyQWI9sNp8/s1600/DSC_0332.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="512" src="http://2.bp.blogspot.com/_WNBJQk8C0KA/S7y5VmxlaZI/AAAAAAAAAfs/QiyQWI9sNp8/s640/DSC_0332.JPG" width="640" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">A pumpkin, next to a </span><a href="http://www.faema.com/eng/index.asp"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Faema</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> espresso machine, in the shadow of bottles of fairly priced wine from the Italo-centric list.</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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</span><a href="http://2.bp.blogspot.com/_WNBJQk8C0KA/S7y5afW2CgI/AAAAAAAAAf0/E62CaZUHkyw/s1600/DSC_0319.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="512" src="http://2.bp.blogspot.com/_WNBJQk8C0KA/S7y5afW2CgI/AAAAAAAAAf0/E62CaZUHkyw/s640/DSC_0319.JPG" width="640" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The menu. </span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Unlike at Maltings, there is a physical, paper menu at Zucca, which changes less often (about once a week, though some items come and go with availability of stock). The menu is also longer here, with a number of antipasti available, as well as two pasta dishes, three fish and three meat dishes. The food is somewhat more expensive than at Maltings, reflecting the more expensive ingredients used, such as halibut and swordfish instead of whiting and bream. One could also factor in there is no service charge tagged on at Zucca; there isn't even the option to add it on when paying with a card, as it is factored in to the price and the staff are paid a decent wage, in a somewhat similar fashion to </span><a href="http://www.perseny.com/"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Per Se</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> in New York City.</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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</span><a href="http://4.bp.blogspot.com/_WNBJQk8C0KA/S7y5fbo8nUI/AAAAAAAAAf8/matj-uHQm3A/s1600/DSC_0321.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="512" src="http://4.bp.blogspot.com/_WNBJQk8C0KA/S7y5fbo8nUI/AAAAAAAAAf8/matj-uHQm3A/s640/DSC_0321.JPG" width="640" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Bread: focaccia, baguette and grissini. </span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">All of the bread here is baked on the premises, and is offered free of charge, as well as </span><a href="http://www.maldonsalt.co.uk/"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Maldon sea salt</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> and </span><a href="http://www.planeta.it/ENG/inbreve.php"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Planeta olive oil</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">. The focaccia is unbelievable: appropriately oily and salty, with a slight crunch to the base providing a contrast to the puffy and springy centre and top. The other breads also prove a decent vehicle for the fruity olive oil and the Maldon sea salt - a significant improvement on the salt offered at Maltings.</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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</span><a href="http://4.bp.blogspot.com/_WNBJQk8C0KA/S7y5kmRvrXI/AAAAAAAAAgE/S3V3VgobANQ/s1600/DSC_0324.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="512" src="http://4.bp.blogspot.com/_WNBJQk8C0KA/S7y5kmRvrXI/AAAAAAAAAgE/S3V3VgobANQ/s640/DSC_0324.JPG" width="640" /></span></a></div><div style="text-align: center;"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Clams and samphire (£4). </span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Clams steamed in white wine, garlic and chilli, topped with fresh ground black pepper, on a bed of wilted, salty samphire. A well judged starter, the sweetness of the fresh clams stands out and works well with the flavour-packed broth.</span></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></i></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_WNBJQk8C0KA/S7y5p0k3WrI/AAAAAAAAAgM/-wjuKa05gAk/s1600/DSC_0325.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="512" src="http://1.bp.blogspot.com/_WNBJQk8C0KA/S7y5p0k3WrI/AAAAAAAAAgM/-wjuKa05gAk/s640/DSC_0325.JPG" width="640" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Buffalo Mozzarella, grilled courgettes (£3.95). </span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Delicately grilled slithers of courgette, accompanied by a generous mound of buffalo mozzarella. The silky and soft courgette offers a smoky contrast to the milky and delicate cheese, whilst the drizzle of olive oil rounds up a good dish.</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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</span><a href="http://1.bp.blogspot.com/_WNBJQk8C0KA/S7y516cPZ8I/AAAAAAAAAgU/EL6_bZuRvX0/s1600/DSC_0327.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="512" src="http://1.bp.blogspot.com/_WNBJQk8C0KA/S7y516cPZ8I/AAAAAAAAAgU/EL6_bZuRvX0/s640/DSC_0327.JPG" width="640" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Slow cooked lamb, aubergine </span><a href="http://en.wikipedia.org/wiki/Caponata#Sicilian_Caponata"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">caponata</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> (£12.95). </span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">A liberal amount of slow-roasted leg of lamb on an exemplary caponata, the creamy aubergine complementing the sweet-tasting new season lamb, with the tomato base providing an excellent platform for the rest of the dish.</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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</span><a href="http://4.bp.blogspot.com/_WNBJQk8C0KA/S7y57F_FnBI/AAAAAAAAAgc/1TyZjxgX_o0/s1600/DSC_0330.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="512" src="http://4.bp.blogspot.com/_WNBJQk8C0KA/S7y57F_FnBI/AAAAAAAAAgc/1TyZjxgX_o0/s640/DSC_0330.JPG" width="640" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Pappardelle with meat ragu, parmesan (£8.25 for a main course serving; £6.25 for a starter portion). </span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The home-made pappardelle has a pleasing bite, carrying the tangy beef, pork and veal ragu, before another dimension of richness in the form of the grated parmesan is introduced. The sauce is minimal, instead allowing the shredded and tender chunks of meat carry a more intense flavour.</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Not pictured: </span><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Chocolate and espresso cake (£3.25). </span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Incredibly rich and moist chocolate cake, without an unbearable sickly sweetness, with a good depth of flavour.</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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</span><a href="http://3.bp.blogspot.com/_WNBJQk8C0KA/S7y6GUEHJrI/AAAAAAAAAgk/6x45Hk6IO2M/s1600/DSC_0334.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="512" src="http://3.bp.blogspot.com/_WNBJQk8C0KA/S7y6GUEHJrI/AAAAAAAAAgk/6x45Hk6IO2M/s640/DSC_0334.JPG" width="640" /></span></a></div><div style="text-align: center;"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The bill. </span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">About £15 each, albeit without any alcohol. Incredibly reasonable, especially when you factor in there is no charge for service, the bread is free and replenished without question, and a carafe of tap water is placed on the table immediately. </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">As you may be able to tell, I'm a fan of Zucca already. The service is charming and warm, whilst the quality of the food easily exceeds the expectations one could place on it from the prices. Some people have said I'm too nice about restaurants on this blog, but when you're eating at places like Zucca, and seeing the hard work of the team involved is paying off, you can't help but be positive.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
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</div><div style="text-align: center;"><a href="http://www.urbanspoon.com/r/52/1518536/restaurant/Bermondsey/Zucca-London"><img alt="Zucca on Urbanspoon" src="http://www.urbanspoon.com/b/link/1518536/minilink.gif" style="border: none; height: 36px; width: 130px;" /></a></div>Ibzohttp://www.blogger.com/profile/15814551739006065436noreply@blogger.com2tag:blogger.com,1999:blog-8698479049752394943.post-21824724180568070922010-03-31T13:36:00.002+01:002010-03-31T13:43:27.859+01:00Brewed Boy, Soho<div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Walking down Brewer St before my visit to </span><a href="http://willeatformoney.blogspot.com/2010/03/george-hamilton-at-byron-soho.html"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Byron for the 'George Hamilton' burger</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">, I spotted the </span><a href="http://www.qype.co.uk/place/193165-Freebird-Burritos-London"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Freebird burrito stall</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> on Rupert St and nearly started weeping at the injustice of having to skip a tasty burrito for a tasty burger. That's when I spotted an awkward looking </span><a href="http://www.piaggioape.co.uk/"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Piaggio Ape</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> van with the word '</span><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">brewedboy </span></i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">espresso' painted on the side, and a man in wellington boots serving coffee from a </span><a href="http://www.fracino.com/"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Fracino coffee machine</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">. That man in wellies </span><a href="http://twitter.com/BrewedBoy"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Rob Lockyear</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">, otherwise known as BrewedBoy (a play on the term 'rudeboy', highlighting Rob's journalistic background). As I waited in the queue, I racked my brain as to where I had seen him before, finally placing him posing for a picture on </span><a href="http://greedydiva.blogspot.com/2010/03/brewed-boy-new-espresso-van-in-soho.html"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Greedy Diva's blog</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">. After some chatting about coffee, jealous local cafes attempting to sabotage his operation and how Rob ended up doing this (he spent eight years in Australia and fell in love with the coffee culture there) I ordered a long black.</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_WNBJQk8C0KA/S7GrnQ-pGTI/AAAAAAAAAe8/CHhfUq3SVVA/s1600/DSC_0305.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="480" src="http://2.bp.blogspot.com/_WNBJQk8C0KA/S7GrnQ-pGTI/AAAAAAAAAe8/CHhfUq3SVVA/s640/DSC_0305.JPG" width="640" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The van. </span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Rob admitted that he purchased it off a man and it was in a sorry state when he get a hold of it, but with a bit of </span><a href="http://streetknowledge.files.wordpress.com/2009/02/xzibit.jpg"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Xzibit</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">-inspired work, he got it looking like this. Certainly a job well done, but a cute look still won't endear the Piaggio to grumpy motorists within the congestion charge zone.</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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</span></div><div style="text-align: center;"><a href="http://3.bp.blogspot.com/_WNBJQk8C0KA/S7Grs1mcjDI/AAAAAAAAAfE/nEmUA8_hdus/s1600/DSC_0300.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="480" src="http://3.bp.blogspot.com/_WNBJQk8C0KA/S7Grs1mcjDI/AAAAAAAAAfE/nEmUA8_hdus/s640/DSC_0300.JPG" width="640" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Long black (£1.50). </span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">A bargain. Rob was, on my visit, still using the </span><a href="http://shop.squaremilecoffee.com/products/winter-espresso"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Square Mile Winter Espresso blend</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">, and achieving good results. A fruity and sweet tasting long black, perked up with half a teaspoon of brown sugar. I'm sure some people will get upset by the paper cups, but logistically it is impossible to serve the coffee in anything but. It doesn't detract from the flavour.</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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</span></div><div style="text-align: center;"><a href="http://1.bp.blogspot.com/_WNBJQk8C0KA/S7Grw5hKofI/AAAAAAAAAfM/hTMiQ2smZso/s1600/DSC_0301.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="480" src="http://1.bp.blogspot.com/_WNBJQk8C0KA/S7Grw5hKofI/AAAAAAAAAfM/hTMiQ2smZso/s640/DSC_0301.JPG" width="640" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Espresso.</span></b></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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</span></div><div style="text-align: center;"><a href="http://2.bp.blogspot.com/_WNBJQk8C0KA/S7Gr0T4ZnXI/AAAAAAAAAfU/ofS5-0psfho/s1600/DSC_0303.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="480" src="http://2.bp.blogspot.com/_WNBJQk8C0KA/S7Gr0T4ZnXI/AAAAAAAAAfU/ofS5-0psfho/s640/DSC_0303.JPG" width="640" /></span></a></div><div style="text-align: center;"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Flat white (£2). </span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Consumed by </span><a href="http://aintnopicnicburgers.blogspot.com/"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Marcus</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> who said: </span><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">"I'm not a big coffee drinker but this flat white was outstanding. Adequately strong with the espresso base still shining through beyond the initial hit of silky and creamy milk." </span></i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Rob says he plans to bring some more glass cups to serve the flat whites and espressos in, for those of you who prefer it.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Despite some early niggles and the fact the operation has only been running for less than two months, Rob is serving up good coffee at decent prices, adding yet another great option for fans of caffeine in Soho. He has plans to add a makeshift seating area for the summer and may appear at some festivals if all goes to plan. As well as selling coffee, Rob also has a 'book exchange' running from the back of his van, so bring a book you've finished with, do a swap and enjoy a long black from BrewedBoy.</span></div>Ibzohttp://www.blogger.com/profile/15814551739006065436noreply@blogger.com1tag:blogger.com,1999:blog-8698479049752394943.post-64236701874917601852010-03-29T17:54:00.004+01:002010-03-30T09:40:18.336+01:00The 'George Hamilton' at Byron, Soho<div style="text-align: center;"><b><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Note: My dining companion for this meal was Marcus, who writes </span><a href="http://aintnopicnicburgers.blogspot.com/"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Ain't No Picnic</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">, a blog dedicated to all things hamburgers. Keep track of his blog; he has plans of opening a proper burger van in London sometime soon.</span></i></b></div><div style="text-align: center;"><b><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span> </i></b></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The outlook is positive. Burgers in London are getting better. A culture seems to be developing and people are taking hamburgers more seriously. No longer will pre-ground, frozen and cheap meat on a crap bun with watery vegetables be accepted; it's an insult to all of those who dedicate their lives to making great hamburgers, documented by people like </span><a href="http://hamburgeramerica.blogspot.com/"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">George Motz</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> and written about daily on </span><a href="http://aht.seriouseats.com/"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">A Hamburger Today</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">. If you read </span><a href="http://willeatformoney.blogspot.com/2010/03/goodman-mayfair.html"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">my post on Goodman</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> which I published last week, you'll have read that I found what I would consider to be the best burger in London. That isn't to say though, that there aren't contenders (Hawksmoor being an one that comes to mind initially, for the price point). In fact, I'd be willing to state that one could separate the burgers in London and rank them by style, using the </span><a href="http://aht.seriouseats.com/archives/2009/09/a-guide-to-glossary-of-regional-american-burger-cheeseburger-styles-and-cooking-methods.html"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">AHT guide</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> as a point of reference. Goodman, therefore, would be the best Steakhouse/Fancy Pants burger in the city. Byron, which launched a two month trial of using 'American' (read: orange, plasticky, essential on a burger, 'Kraft Single' style) cheese would, in my opinion, come under 'Fast Food Style' and would easily come out on top. A regular visitor to Byron, I have enjoyed their burgers in the past, but moaned about the mealy and overly-floury bun to anyone who would listen. Using cheese supplied by </span><a href="http://www.hb-foods.co.uk/"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Cheese Cellar</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">, the 'George Hamilton' as it is colloquially known promised to make a good burger even better, but would it make up for the loss of the short-lived </span><a href="http://willeatformoney.blogspot.com/2010/01/new-premium-burger-at-byron-soho.html"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Big D</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">? I had to find out.</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_WNBJQk8C0KA/S7DF0IpoAXI/AAAAAAAAAeU/tkPZiCC4ChM/s1600/DSC_0306.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="480" src="http://3.bp.blogspot.com/_WNBJQk8C0KA/S7DF0IpoAXI/AAAAAAAAAeU/tkPZiCC4ChM/s640/DSC_0306.JPG" width="640" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Courgette fries (£3.00). </span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">This choice drew an excited exclamation of "good choice!" from our waitress. One bite and I couldn't believe I'd never tried them, despite visiting on numerous occasions. Clean taste of frying, the crispy and well seasoned courgette chips were a welcome side. A better bet than the skin-on chips or the meek fries on offer. Seriously moreish.</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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</span></div><div style="text-align: center;"><a href="http://3.bp.blogspot.com/_WNBJQk8C0KA/S7DF7-Chm_I/AAAAAAAAAec/eIPF6-sCe2g/s1600/DSC_0307.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="480" src="http://3.bp.blogspot.com/_WNBJQk8C0KA/S7DF7-Chm_I/AAAAAAAAAec/eIPF6-sCe2g/s640/DSC_0307.JPG" width="640" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Cheeseburger (£7.25). </span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The standard Byron patty comes topped with two slices of 'American' cheese, which is nicely melted and has a mild, creamy flavour. The good quality meat is well seasoned and has a nice charred flavour, but as Marcus pointed out, there's no way you will get an even cooking when using this technique. A flat-top griddle would insure this, but is it worth sacrificing the beautiful smoky flavour of the coals for a better crust? I'm not sure. One thing I am sure of - and I'm sorry for going on about burger buns so much - is that the bread is simply not a good enough match for the filling within. The quality of the meat demands a better bun, or at least one which is steamed after toasting, by putting a lid or an upturned bowl on the buns whilst they're on the grill. Ultimately, it's not enough to detract from a seriously enjoyable burger experience, but it's a gripe that is ever-present, though the average customer probably doesn't study types of burger buns (<a href="http://www.potatoroll.com/">Martin's Potato Rolls</a> would be exquisite with this burger).</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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</span></div><div style="text-align: center;"><a href="http://1.bp.blogspot.com/_WNBJQk8C0KA/S7DGAiS0IiI/AAAAAAAAAek/ieSmvNVP-fU/s1600/DSC_0308.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="480" src="http://1.bp.blogspot.com/_WNBJQk8C0KA/S7DGAiS0IiI/AAAAAAAAAek/ieSmvNVP-fU/s640/DSC_0308.JPG" width="640" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Oh yeah, and another thing: the pickle spear. Slice them so that they're round and put them in the burger. People that don't like gherkins can pick them out. They're essential.</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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</span></div><div style="text-align: center;"><a href="http://1.bp.blogspot.com/_WNBJQk8C0KA/S7DGGUaVBTI/AAAAAAAAAes/ZbreajoRs6k/s1600/DSC_0310.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="480" src="http://1.bp.blogspot.com/_WNBJQk8C0KA/S7DGGUaVBTI/AAAAAAAAAes/ZbreajoRs6k/s640/DSC_0310.JPG" width="640" /></span></a></div><div style="text-align: center;"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Autopsy shot. </span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Perfectly medium-rare, as requested and appropriately juicy. Good grilling skills on show from the kitchen.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_WNBJQk8C0KA/S7DGLOi7YMI/AAAAAAAAAe0/8fYK9GPzZlM/s1600/DSC_0311.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="480" src="http://2.bp.blogspot.com/_WNBJQk8C0KA/S7DGLOi7YMI/AAAAAAAAAe0/8fYK9GPzZlM/s640/DSC_0311.JPG" width="640" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">One last delicious morsel.</span></b></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The total bill for two burgers, two root beers, one shared bowl of courgette fries (I'm so glad they don't call them zucchini fries) and one espresso was £24.75, and we added £3.25 for the service, which we were told is distributed between the front of house and the team in the kitchen, quite sensibly. This brought the total up to £28 for the two of us, a few quid shy of the final bill at Goodman a few days earlier. Was the burger at Byron as good? No, but nearly. If they can sort the bun out and the issue with the gherkins, then it'll certainly be up there, and the introduction of the American cheese is definitely a step in the right direction. Right now, I will just repeat what I've said before: Byron is head and shoulders above anything else as widely available in the city, and is a good option at the price range.</span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="http://www.urbanspoon.com/r/52/1492974/restaurant/Soho/Byron-London"><img alt="Byron on Urbanspoon" src="http://www.urbanspoon.com/b/link/1492974/minilink.gif" style="border: none; height: 36px; width: 130px;" /></a></div>Ibzohttp://www.blogger.com/profile/15814551739006065436noreply@blogger.com11tag:blogger.com,1999:blog-8698479049752394943.post-75303015852801829702010-03-25T21:02:00.001+00:002010-03-30T09:41:11.400+01:00Goodman, Mayfair<div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_WNBJQk8C0KA/S6vKWt7dQ5I/AAAAAAAAAco/zM5moXX-LQg/s1600/goodman+card.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/_WNBJQk8C0KA/S6vKWt7dQ5I/AAAAAAAAAco/zM5moXX-LQg/s640/goodman+card.jpg" width="636" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><i><b>Note: The pictures in this blog post were taken by my friend </b><a href="http://www.flickr.com/photos/onedsm/"><b>Danny Morris</b></a><b> with his </b><a href="http://jackbaty.com/files/bronica_sq-a.jpg"><b>Bronica SQ-A</b></a><b>.</b></i></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">If you've ever read a London-based food blog before, you'll know all about <a href="http://www.goodmanrestaurants.com/">Goodman</a>, with their hamburger in particular garnering a lot of praise from foodies. For those of you who are die-hard Will Eat For Money fans, swearing that you'll never set eyes on another blog, then let me explain a couple of things. Goodman is located on Maddox Street, a side street branching off Regent St and is what some may call a 'steakhouse', whilst others prefer to avoid the <a href="http://www.angussteakhouse.co.uk/">Angus</a> trap and dub it a 'steak restaurant'. Whatever you wish to title this Russian-owned, American-inspired restaurant, it promises fantastic, USDA prime quality meat which is dry-aged in a specially built room in house. After attempting to make a reservation the night before and failing to get a table as they were apparently fully booked, we decided we would attempt a walk-in and found, to our surprise, that the restaurant was half-empty. Or half-full, with a 100% hit rate of men in suits. Feeling under-dressed and overly-indie in my customary checkered shirt, we sidled in to a table at the back of the dark-brown/leather heavy restaurant, perusing the a la carte and set lunch menus. The set lunch seemed a good value at £15 for two courses (with a £3 supplement if you wanted steak, so lets just say it was £18 for two courses) but we were here for burgers. Ordering a <a href="http://www.meantimebrewing.com/pilsner.html">Meantime Pilsner</a> (£4) from the waiter (who wore the same clothes as the chef that day, <i>how embarrassing</i>) we continued to pretend we were reading the menu before we each placed an order for a medium-rare burger with grilled onions and crispy bacon. The extras here are free of charge, and you have a choice of the aforementioned onions and bacon as well as sautéed mushrooms, a fried egg or some cheddar cheese. My recommendation would be to skip the temptation of ordering a burger with everything, as the meat speaks for itself and you won't want the unnecessary toppings hiding that flavour.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_WNBJQk8C0KA/S6vLh6Hr39I/AAAAAAAAAcw/bx4ELQie4aA/s1600/burger+main.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/_WNBJQk8C0KA/S6vLh6Hr39I/AAAAAAAAAcw/bx4ELQie4aA/s640/burger+main.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><b>The Goodman burger.</b></div><div class="separator" style="clear: both; text-align: center;"><b><br />
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</b><a href="http://4.bp.blogspot.com/_WNBJQk8C0KA/S6vL13GvkdI/AAAAAAAAAc4/leTmmIwf7zc/s1600/burger+autopsy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/_WNBJQk8C0KA/S6vL13GvkdI/AAAAAAAAAc4/leTmmIwf7zc/s640/burger+autopsy.jpg" width="636" /></a></div><div class="separator" style="clear: both; text-align: center;"><b>The Goodman burger autopsy shot.</b></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The burger was an unbridled joy, and halfway through I mumbled that the 50% of brioche bun and loosely packed, juicy meat sandwich I had just eaten was probably the best example of the genre I'd ever consumed. My dining partner, who had advanced in his eating, wiped down his nectar-drenched forearms and claimed that, without wanting to reveal anything, the other half was just as good. The 'rabbit food' (lettuce, tomato and [red] onion) were fresh and crunchy, working well with the luscious meat. Condiments included ketchup, mayonnaise and strong, sinus-clearing English mustard, sensibly served on the side. The burger did not need anything added, not even a smearing of <a href="http://americanfood.about.com/od/keytipstechniques/r/secsauce.htm">Special Sauce</a>, as it was perfectly seasoned and the prime offcuts spoke for themselves.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_WNBJQk8C0KA/S6vMFRunxVI/AAAAAAAAAdA/jeD0LcrV_GA/s1600/chips.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/_WNBJQk8C0KA/S6vMFRunxVI/AAAAAAAAAdA/jeD0LcrV_GA/s640/chips.jpg" width="634" /></a></div><div class="separator" style="clear: both; text-align: center;"><b>Goodman chips.</b></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The chips which accompanied the burger were huge, man-sized chips. With a crunchy exterior on about 30% of the chips, I wasn't thrilled by them, but they did retain a good flavour and the pillowy, white potato beneath the often limp skin was a pleasant enough accompaniment to the burger, and a good vehicle for the sauces on the side.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The final bill for two burgers, chips and two beers was £36 (including an already added-on, 'optional' service charge of 12.5%, at £4). We decided to skip dessert, to the surprise of our friendly waiter, who took a look at me and said "REALLY?" when I claimed I was full.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The question which arose when we were finishing up was not a new debate: is a burger meal ever worth £12, or £18 if you figure in the service and a pint of beer, with no starter or dessert? I was firmly in the 'yes' camp, claiming that it was basically a minced up steak, in which you could quite clearly taste the provenance of the meat and it was perhaps the best burger either of us had ever had. My friend couldn't agree, stating it is a burger, the food of the everyman and it simply should not cost £12. For comparison, a burger and some chips from <a href="http://www.byronhamburgers.com/story/">Byron</a> will cost you about £10, and that's just for the basic burger, as the price would slowly increase if you were to include extras such as cheese or bacon. The famed burger from <a href="http://www.thehawksmoor.co.uk/">The Hawksmoor</a> goes for £15, or £16.50 if you include some of the incredible smoked streaky bacon. </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Ultimately, Goodman now stands at the top of the London burger pile for me, and actually may surpass the stunners I had in New York City from <a href="http://www.flickr.com/photos/8769083@N06/3883407495/in/set-72157622100534761/">Shake Shack</a> and <a href="http://www.flickr.com/photos/8769083@N06/3881589798/in/set-72157622100534761/">Corner Bistro</a>. It's hardly a surprise though, as the burger was the culmination of two weeks of burger geekery in which I read through the <a href="http://www.amazon.co.uk/N-out-Burger-Unauthorized-Behind-Counter/dp/0061346713/ref=sr_1_1?ie=UTF8&s=books&qid=1269457815&sr=8-1">story of In-n-Out</a> and George Motz's superior volume <a href="http://www.amazon.co.uk/Hamburger-America-Cross-country-Odyssey-Burgers/dp/0762431024/ref=sr_1_1?ie=UTF8&s=books&qid=1269457848&sr=1-1">Hamburger America</a>, whilst also checking <a href="http://aht.seriouseats.com/">A Hamburger Today</a> religiously and keeping up with the <a href="http://aintnopicnicburgers.blogspot.com/">Ain't No Picnic</a> burger blog. Motz uses the term 'whole burger experience' to describe a great burger which is enjoyed in the right setting and I was completely in that mindset eating this burger. </span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="http://www.urbanspoon.com/r/52/1346251/restaurant/London/Goodman-Mayfair"><img alt="Goodman on Urbanspoon" src="http://www.urbanspoon.com/b/link/1346251/minilink.gif" style="border: none; height: 36px; width: 130px;" /></a></div>Ibzohttp://www.blogger.com/profile/15814551739006065436noreply@blogger.com9tag:blogger.com,1999:blog-8698479049752394943.post-35071070826377102332010-03-17T09:43:00.002+00:002010-03-30T13:03:01.357+01:00Tosa, Hammersmith<div style="text-align: center;"><i>Note: I visited Tosa in April 2009 (i.e. before I started this blog). I'm clearing my archives.</i></div><div style="text-align: center;"><i><br />
</i></div><div style="text-align: center;">Bit of a cheat post this, I gather, but someone mentioned <a href="http://www.timeout.com/london/restaurants/venue/2:2361/tosa">Tosa</a> to me the other day and I remembered that I quite enjoyed the place. Here are a couple of pictures:</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_WNBJQk8C0KA/S6CgbydTnHI/AAAAAAAAAbQ/koy03h3Vq3k/s1600-h/asparamaki.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="http://1.bp.blogspot.com/_WNBJQk8C0KA/S6CgbydTnHI/AAAAAAAAAbQ/koy03h3Vq3k/s640/asparamaki.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><b>Aspara maki (literally 'asparagus roll'). </b>Asparagus wrapped in smoky bacon and cooked on their <a href="http://www.clayovens.com/products,12,Robata-Flame-Grill.html">robata grill</a>. Absolutely delicious.</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><a href="http://4.bp.blogspot.com/_WNBJQk8C0KA/S6ChIWy8JUI/AAAAAAAAAbY/LLC_Vsh23Yo/s1600-h/yakitori%26tebasaki.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_WNBJQk8C0KA/S6ChIWy8JUI/AAAAAAAAAbY/LLC_Vsh23Yo/s1600-h/yakitori%26tebasaki.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="428" src="http://4.bp.blogspot.com/_WNBJQk8C0KA/S6ChIWy8JUI/AAAAAAAAAbY/LLC_Vsh23Yo/s640/yakitori%26tebasaki.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><b><a href="http://en.wikipedia.org/wiki/Yakitori">Yakitori</a> (foreground) and tebasaki (background). </b>Above average from what I can remember, but not dramatically better than other izakaya-type Japanese places in London. We also got torikawa (chicken skin) which was fantastic. Topped with salt rather than <a href="http://en.wikipedia.org/wiki/Tare_sauce">tare</a>.</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div style="text-align: center;"><a href="http://1.bp.blogspot.com/_WNBJQk8C0KA/S6CiBkVUnII/AAAAAAAAAbg/d9BQBFLb6hQ/s1600-h/tonkatsu.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="http://1.bp.blogspot.com/_WNBJQk8C0KA/S6CiBkVUnII/AAAAAAAAAbg/d9BQBFLb6hQ/s640/tonkatsu.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><b><a href="http://en.wikipedia.org/wiki/Tonkatsu">Tonkatsu</a> cutlet. </b>Served with <a href="http://en.wikipedia.org/wiki/Karashi">karashi</a> on the side and <a href="http://www.importfood.com/sabd1001.html">bulldog sauce</a> was also provided. A fine bit of fried meat, nothing more than average.</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div style="text-align: center;"><a href="http://4.bp.blogspot.com/_WNBJQk8C0KA/S6CihHT99RI/AAAAAAAAAbo/pcAkW4aPpKg/s1600-h/gyoza.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="http://4.bp.blogspot.com/_WNBJQk8C0KA/S6CihHT99RI/AAAAAAAAAbo/pcAkW4aPpKg/s640/gyoza.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><b>Gyoza. </b>Filled with pork and chives. Good gyoza: crispy skin at the bottom and generous and well seasoned filling, though rather expensive at £5.50 for 5 pieces.</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div style="text-align: center;"><a href="http://1.bp.blogspot.com/_WNBJQk8C0KA/S6Ci1o-8lHI/AAAAAAAAAbw/KvOByW1qH_0/s1600-h/unagi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/_WNBJQk8C0KA/S6Ci1o-8lHI/AAAAAAAAAbw/KvOByW1qH_0/s640/unagi.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><b>Unagi nigiri.</b> Ordered as an afterthought more than anything, just because I can never resisted a bit of grilled eel, the version at Tosa was good, with the smoky flavour from the grilling a definite advantage over other versions.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Not pictured: <b>grilled sea bass head</b>, which housed a surprising amount of fresh-tasting flesh.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">The final bill with two beers and service was £36, and we felt quite full, though a couple more items could have been added. A good choice if you're ever in the Stamford Brook end of King St, or if you're looking for a yakitori-ya to sate your appetite for <a href="http://www.babble.com/CS/blogs/famecrawler/2007/11/16-22/anthony_bourdain-cc.jpg">meat on a stick</a>.</div><div style="text-align: center;"><br />
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</div><div style="text-align: center;"><a href="http://www.urbanspoon.com/r/52/571141/restaurant/London/Tosa-Hammersmith"><img alt="Tosa on Urbanspoon" src="http://www.urbanspoon.com/b/link/571141/minilink.gif" style="border: none; height: 36px; width: 130px;" /></a></div>Ibzohttp://www.blogger.com/profile/15814551739006065436noreply@blogger.com3tag:blogger.com,1999:blog-8698479049752394943.post-78229694180296597712010-03-12T22:18:00.011+00:002010-03-30T13:03:01.343+01:00Chilango, Fleet St<div style="text-align: center;"><div style="text-align: left;"><div style="text-align: center;"><div style="text-align: left;"><div style="text-align: center;"><a href="http://www.chilango.co.uk/"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Chilango</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">: Ever since I tried the tacos at a </span><a href="http://en.wikipedia.org/wiki/Lucha_libre"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Lucha Libre</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> event at the Roundhouse in December of 2008 (where I was rewarded with a voucher for a free burrito) I've been a fan. They were, at the time, the best tacos I had tried in London, and they're still up there, along with the efforts by fella who has a stall on Lower Marsh in Waterloo, and those from </span><a href="http://www.daddydonkey.co.uk/"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Daddy Donkey</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">. Unashamedly spicy and full of flavour, they pulled no punches; a refreshing change from the myriad of bland and ultimately lazy tacos and burritos available in the city, pre the recent burrito-craze. Of course, restaurants such as </span><a href="http://www.taqueria.co.uk/"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Taqueria</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> and </span><a href="http://www.wahaca.co.uk/"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">wahaca</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> are attempting to bring a more 'Mex-Mex' (rather than Tex-Mex) slant to Mexican food in London, but Chilango's burritos remain a firm favourite. I've had a countless number of burritos from both the Angel and Fleet St stores; some have been paid for by myself, whilst others have been generously handed to me </span><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">gratis</span></i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">, either to say thank you for being a loyal customer or to entice me in and draw my regular custom (it worked). The burritos always taste incredibly fresh: the fillings are never meagre or bland, packing a punch in both the flavour and spiciness ranks on their own. The chicken, for example, is a recent favourite of mine with its hot and spicy chipotle marinade leaving a trail of fire on my lips. That's not to underestimate the chargrilled, tender steak, a firm fallback in any situation. Additionally, the other components of the burrito are also paid a great deal of attention it seems. The coriander and lime rice is probably the best example thereof in London, whilst the pico de gallo is delicious enough to eat on its own - zingy and fresh tasting. I like that they give away free burritos whenever a store opens, and that they're always willing to </span><a href="http://www.londonelicious.com/dining/2009/12/mexican-food-for-a-year-chilango.html"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">support a good cause</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">. The negatives for me are the usual in any burrito joint: you have to pay for guacamole (a mammoth 80p here!) and the tortilla wraps aren't as good as those at </span><a href="http://willeatformoney.blogspot.com/2010/03/luardos-barbican.html"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Luardos</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">.</span></div></div></div></div></div><div style="text-align: center;"><div style="text-align: left;"><div style="text-align: center;"><div style="text-align: left;"><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div></div></div></div></div><div style="text-align: center;"><div style="text-align: left;"><div style="text-align: center;"><div style="text-align: left;"><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">P.S. Have a look at a couple of pictures:</span></div></div></div></div></div><div style="text-align: center;"><div style="text-align: left;"><div style="text-align: center;"><div style="text-align: left;"><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_WNBJQk8C0KA/S5q9Piez_SI/AAAAAAAAAaw/mwXAgt9zXyU/s1600-h/steakburrito.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="426" src="http://2.bp.blogspot.com/_WNBJQk8C0KA/S5q9Piez_SI/AAAAAAAAAaw/mwXAgt9zXyU/s640/steakburrito.jpg" width="640" /></span></a></div><div style="text-align: center;"><div style="text-align: left;"><div style="text-align: center;"><div style="text-align: center;"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Steak burrito (£5.90)</span></b></div></div></div></div><div style="text-align: center;"><div style="text-align: left;"><div style="text-align: center;"><div style="text-align: left;"><div style="text-align: center;"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span> </b></div></div></div></div></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_WNBJQk8C0KA/S5q9ZMrvytI/AAAAAAAAAa4/3YOZfA3w9C0/s1600-h/aguafresca.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="640" src="http://4.bp.blogspot.com/_WNBJQk8C0KA/S5q9ZMrvytI/AAAAAAAAAa4/3YOZfA3w9C0/s640/aguafresca.jpg" width="426" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Agua Fresca (£1.60 - unlimited refills)</span></b></div><div style="text-align: center;"><div style="text-align: left;"><div style="text-align: center;"><div style="text-align: left;"><div style="text-align: center;"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span> </b></div></div></div></div></div><div style="text-align: center;"><div style="text-align: left;"><div style="text-align: center;"><div style="text-align: left;"><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div></div></div></div></div><div style="text-align: center;"><div style="text-align: left;"><div style="text-align: center;"><div style="text-align: left;"><div style="text-align: center;"><a href="http://www.urbanspoon.com/r/52/1426324/restaurant/Chancery-Lane/Chilango-London"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img alt="Chilango on Urbanspoon" src="http://www.urbanspoon.com/b/link/1426324/minilink.gif" style="border: none; height: 36px; width: 130px;" /></span></a></div></div></div></div></div>Ibzohttp://www.blogger.com/profile/15814551739006065436noreply@blogger.com4tag:blogger.com,1999:blog-8698479049752394943.post-4881350270474064602010-03-08T10:20:00.004+00:002010-03-30T13:03:01.364+01:00Hawksmoor, Shoreditch<div style="text-align: center;"><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Note: This menu launches on the 13th of March, as per Hawksmoor's new weekend, day-time opening hours.</span></i><br />
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<a href="http://www.thehawksmoor.co.uk/"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The Hawksmoor</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> on Commercial Street, Shoreditch: some have been known to get the meat sweats from just thinking about entering the place. A true meat-lovers paradise, serving up New York steakhouse inspired fare, with meats from the fantastic suppliers at </span><a href="http://www.thegingerpig.co.uk/"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The Ginger Pig</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">. Great steaks, a much talked about burger, and now a weekend brunch menu. You can either go for breakfast (which I did) or lunch. The latter is a traditional roast lunch, with a rib of beef available, as well as a fillet of beef roast. I wasn't sure if I was going to blog this occasion, as it was a sort of 'soft opening' for the brunch menu, and all items are under scrutiny so might be revised. Have a look at some pictures, anyway, courtesy of </span><a href="http://www.flickr.com/photos/8769083@N06/"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Samantha</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> once again.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_WNBJQk8C0KA/S5RDC5g3-1I/AAAAAAAAAZ4/wSMelPJhmyQ/s1600-h/hkmuffin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="426" src="http://1.bp.blogspot.com/_WNBJQk8C0KA/S5RDC5g3-1I/AAAAAAAAAZ4/wSMelPJhmyQ/s640/hkmuffin.jpg" width="640" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Sausage and Egg HkMuffin (£8). </span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Described on the menu as a 'guilty pleasure', this was quite simply one of the best things I've eaten so far this year. Incredibly playful take on the 'McMuffin', this went beyond my expectations. A beef, mutton and pork sausage (</span><a href="http://thegingerpighogblog.blogspot.com/2010/03/hawksmoor-sausage.html"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">devised especially for the Hawksmoor</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">) sits on top of two fried, free range eggs. A slice of </span><a href="http://www.nealsyarddairy.co.uk/cheeses/Ogleshield.pdf"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Ogleshield cheese</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> gently melted on top of the grilled meat completes the transformation. The sausage is a complete and utter joy, qualifying my idea that three animals minced together are better than just one; the eggs are fried competently, whilst the cheese adds a welcome creaminess, and some fruity notes. I'll be honest and say that I'd much rather have a </span><a href="http://en.wikipedia.org/wiki/Kraft_Singles"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Kraft Single</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> - or a gourmet take on the processed favourite - on the HkMuffin, but the Ogleshield works well. The only others issues are to do with the size, and how easy it is to hold the thing without it going all over the place, something the team are going to work on.</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="text-align: center;"><a href="http://2.bp.blogspot.com/_WNBJQk8C0KA/S5RDH9NQiiI/AAAAAAAAAaA/vVup6GElqzk/s1600-h/hkmuffin2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="426" src="http://2.bp.blogspot.com/_WNBJQk8C0KA/S5RDH9NQiiI/AAAAAAAAAaA/vVup6GElqzk/s640/hkmuffin2.jpg" width="640" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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</span></div><div style="text-align: center;"><a href="http://2.bp.blogspot.com/_WNBJQk8C0KA/S5RDM6-U8aI/AAAAAAAAAaI/amVVhr689F4/s1600-h/fullenglish.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="426" src="http://2.bp.blogspot.com/_WNBJQk8C0KA/S5RDM6-U8aI/AAAAAAAAAaI/amVVhr689F4/s640/fullenglish.jpg" width="640" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Full English Breakfast (£30 for two to share). </span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Not exactly the best picture, unfortunately, but have a look at </span><a href="http://www.flickr.com/photos/niamheen/4411918090/"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">this picture</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> by Niamh from the </span><a href="http://eatlikeagirl.com/"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">eat like a girl</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> blog, for a run down of the components. Good things: smoked bacon chop, gravy, short-rib bubble and squeak (genius), trotter beans, bone marrow, dripping toast, eggs, mushrooms and those Hawksmoor sausages. The only negatives for me were with items I just don't get on with: the black pudding and roast tomatoes. It may seem like a big price to pay for breakfast, though at £15 each, you do get a lot for your money. The smoked bacon chop, alone, would be worth a few quid - a hefty piece of meat, beautifully cooked to perfection, making a mockery of the rashers you're used to. A nod to the short-rib bubble and squeak too, which was absolutely delicious. A very good breakfast, so far removed from your average greasy-spoon effort, but not done with any great pretension. The ingredients are all good and cooked well, taken to another level but with traceable roots.</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Also on offer is a </span><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Vegetarian English (£8) </span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">which we didn't try, but comes with eggs (fried or poached), grilled mushrooms, roast tomatoes, bubble and squeak, and Heinz baked beans.</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="text-align: center;"><a href="http://2.bp.blogspot.com/_WNBJQk8C0KA/S5RDSy38v9I/AAAAAAAAAaQ/YWZOYYvJZW8/s1600-h/beans.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="426" src="http://2.bp.blogspot.com/_WNBJQk8C0KA/S5RDSy38v9I/AAAAAAAAAaQ/YWZOYYvJZW8/s640/beans.jpg" width="640" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Trotter baked beans.</span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> Part of the Full English Breakfast. Very nicely done, especially when put on some dripping toast.</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="text-align: center;"><a href="http://1.bp.blogspot.com/_WNBJQk8C0KA/S5RDXcB9aFI/AAAAAAAAAaY/q2YY8mSI8O0/s1600-h/orangejuice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="426" src="http://1.bp.blogspot.com/_WNBJQk8C0KA/S5RDXcB9aFI/AAAAAAAAAaY/q2YY8mSI8O0/s640/orangejuice.jpg" width="640" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Orange juice (£3). </span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Simply the most orange, orange juice I've ever seen in my life. Very odd, though not a bad drink. Far too much ice.</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="text-align: center;"><a href="http://3.bp.blogspot.com/_WNBJQk8C0KA/S5RDcIt8AuI/AAAAAAAAAag/C_8xCcd1fpk/s1600-h/bill.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="640" src="http://3.bp.blogspot.com/_WNBJQk8C0KA/S5RDcIt8AuI/AAAAAAAAAag/C_8xCcd1fpk/s640/bill.jpg" width="500" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The bill. </span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Of course, would have been a few quid more if it weren't for the 50% off. Would I pay full whack for brunch at the Hawksmoor? Absolutely, though it would obviously be a rare treat, as with their hamburger. I'm already dreaming of my next HkMuffin, quite honestly.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="text-align: center;"><a href="http://www.urbanspoon.com/r/52/564715/restaurant/London/Shoreditch/Hawksmoor-Tower-Hamlets"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img alt="Hawksmoor on Urbanspoon" src="http://www.urbanspoon.com/b/link/564715/minilink.gif" style="border: none; height: 36px; width: 130px;" /></span></a></div>Ibzohttp://www.blogger.com/profile/15814551739006065436noreply@blogger.com7tag:blogger.com,1999:blog-8698479049752394943.post-36804897423977099242010-03-05T10:38:00.001+00:002010-03-30T13:03:01.355+01:00Luardos, Barbican<div class="separator" style="clear: both; text-align: center;">I recently wrote about a disappointing burrito at <a href="http://willeatformoney.blogspot.com/2010/02/poncho-no-8-spitalfields.html">Poncho no 8</a> in Spitalfields. In that review I explained I had previously heard good things about <a href="http://www.luardos.co.uk/">Luardos</a>, a van selling Mexican street food on <a href="http://www.whitecrossstreet.co.uk/">Whitecross St</a>. I had to try it ASAP. A bright, sunny day (one of the first of the year) was all the convincing I needed: I'd phone <a href="http://oh365.blogspot.com/">Samantha</a> and get her to buy me a burrito. She's good to me. She said she couldn't see the front of the queue, and had heard from others standing there that the wait would be anything up to an hour and half. 90 minutes for a burrito! In the end, it was closer to about twenty minutes, though by the time she got to the ordering, there was only the chicken option available - they usually have slow-cooked beef, the aforementioned chicken and <a href="http://en.wikipedia.org/wiki/Carnitas">carnitas</a>. Additionally, there is a vegetarian option which comes with free guacamole. None of these are over a fiver.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_WNBJQk8C0KA/S5BEtDYTAPI/AAAAAAAAAZw/PfgTqgX1n6U/s1600-h/luardosburrito.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/_WNBJQk8C0KA/S5BEtDYTAPI/AAAAAAAAAZw/PfgTqgX1n6U/s640/luardosburrito.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><b>Chicken and chorizo burrito (£5). </b>The chicken burrito costs £4.50 usually, but add some chorizo for 50p extra to turn a decent burrito into a great one. The flour tortilla here is superlative, probably the best of any burrito joint I've tried in London, with good blisters and tasting homemade. The fillings were hit and miss: decent pico de gallo; great spiciness from the oily chorizo; good flavour but a dry and mealy texture to the chunks of chicken breast; fairly judged rice. They did work well together, and with the great flavour of the tortilla (something a lot of places don't pay enough attention to, I feel) it was a good burrito. I'd say that Luardos is one of the top burritos in the city, along with Chilango and Daddy Donkey, though you have to be quick to beat the queues and have a choice of filling.</div>Ibzohttp://www.blogger.com/profile/15814551739006065436noreply@blogger.com5