Contradictions
Expense doesn't necessarily mean quality when it comes to dining.
In early November New York City's Serendipity 3 restaurant was noted by the Guinness Book of World Records for having the planet's most expensive dessert (a $25K chocolate sundae, featuring, among other delicacies, edible gold flakes).
By mid November all had changed, the city's Department of Health had ordered Serendipity 3 closed after inspectors found a live mouse in the kitchen, along with mouse droppings, fruit flies, house flies and more than 100 cockroaches.
Don't fall for the hype of an overpriced restaurant.
Showing posts with label New York. Show all posts
Showing posts with label New York. Show all posts
Wednesday, January 02, 2008
Wednesday, October 10, 2007
Ramsay Rated by Michelin
Ramsay Rated by Michelin
Gordon Ramsay has become one of the two most Michelin starred chefs in the world, after his New York restaurant (Gordon Ramsay at the London) was awarded two stars in its first year.
This is a welcome change of fortune for the restaurant, which received poor reviews when it opened earlier this year. There have also been reports of arguments between the restaurant's staff over tips, and neighbours of restaurant complained about noise and other irritations.
The 2008 Michelin guide awarded the London two stars, signifying "excellent cuisine, worth a detour", it praised its consistency in food and service and singled out its seven-course Menu Prestige.
Ramsay now has 11 Michelin stars.
Gordon Ramsay has become one of the two most Michelin starred chefs in the world, after his New York restaurant (Gordon Ramsay at the London) was awarded two stars in its first year.
This is a welcome change of fortune for the restaurant, which received poor reviews when it opened earlier this year. There have also been reports of arguments between the restaurant's staff over tips, and neighbours of restaurant complained about noise and other irritations.
The 2008 Michelin guide awarded the London two stars, signifying "excellent cuisine, worth a detour", it praised its consistency in food and service and singled out its seven-course Menu Prestige.
Ramsay now has 11 Michelin stars.
Friday, September 15, 2006
A Tasty Takeaway
A Tasty Takeaway
Those of you who enjoy an Indian takeaway may balk at the price being paid by Steve Francis, a New York dance music producer for Stush Music.
He is paying over £8K for a takeaway meal consisting of; 1 fish bhuna (using 2 extra large Bangladeshi tiger fish), 12 vegetable birianis and various other side dishes.
The reason that this meal is so expensive, is that it is being flown from the Indie Spice restaurant in Belfast to New York.
Seemingly Mr Francis once sampled the food of the Indie Spice, when he was at a music festival in England.
Well, they do say that curries are addictive!
Those of you who enjoy an Indian takeaway may balk at the price being paid by Steve Francis, a New York dance music producer for Stush Music.
He is paying over £8K for a takeaway meal consisting of; 1 fish bhuna (using 2 extra large Bangladeshi tiger fish), 12 vegetable birianis and various other side dishes.
The reason that this meal is so expensive, is that it is being flown from the Indie Spice restaurant in Belfast to New York.
Seemingly Mr Francis once sampled the food of the Indie Spice, when he was at a music festival in England.
Well, they do say that curries are addictive!
Tuesday, August 15, 2006
Odin's
Restaurant
Odin's
27 Devonshire Street
London
W1
Phone:- 0207 935 7296
Website www.langansrestaurants.co.uk
Overview
Eva and I went up to London the other day to try out one of the Langan's chain of restaurants, Odin's. It was founded by the late bon viveur Peter Langan, who partied hard, as per the New York Times:
"Langan was burned in a fire at his home in October 1988 and died on the 8th of December 1988 at the age of 47.
Mr. Langan, whose Langan's Brasserie in Mayfair was a favorite with entertainers, was co-owner with the actor Michael Caine."
Odin's tries to stay true to his memory by serving indulgent food in a relaxed atmosphere.
Odin's serves hearty 2 and 3 course set meals that are English and French in inspiration. It is rumoured to be well liked by celebrities, keen to avoid the unwanted attention of the public and paparazzi.
You should note that it is not open at the weekends.
Ambience
The restaurant is a joy in itself to visit, as it houses a remarkable collection of artwork copiously hung throughout the walls of the restaurant. The walls are adorned with pieces by Hockney and Patrick Proctor, in fact the walls are positively groaning under the weight of the artwork hanging there.
The restaurant is luxurious, yet cosy and intimate, the tables are laid with linen cloths and napkins, and the seats soft and comfortable. Indeed our table was furnished with two rather fine low back armchairs, which definitely encouraged one to linger.
We had booked for 8:30PM, the restaurant was not that busy and indeed seemed a little "hushed". However, as the evening progressed a few more people entered and the mood livened up.
Menu
The menu offered an excellent range of French/English cuisine which can be taken in the form of two or three set courses. The dishes are changed regularly. However, on the evening that were were there the menu included; roast duck, stuffed guinea fowl, grilled seabream, veal, smoked eel and sausage and mash.
Service
The staff were highly professional and efficient. However, they were at first a little stiff not smiling as naturally/genuinely as they could have done. They did "loosen" up as the evening progressed, and managed to smile more warmly towards the end.
Food
I started with the tortellini with prosciutto ham in a tomato and garlic sauce. This was a highly enjoyable dish, small parcels of tortellini wrapped around delicately flavoured ham accompanied by an exquisite tomato and garlic sauce. A perfect combination of taste and texture, not overpowered by the sauce. I was more than pleased with this as a starter.
I chose the roast duck for my main course. This was undoubtedly, and I do not exaggerate here, one of the best ducks that I have had in a long time. The duck had been well cooked so that no blood oozed forth when I cut into it, yet it was still moist and flavoursome, the skin crispy and moreish.
I would also emphasise that the duck portion was a very good size indeed, consisting of; leg, thigh and a very large breast. A far cry for some of the dry disappointments that have been served to me in other establishments. It was accompanied by a very generous portion of home made sage and onion stuffing and apple sauce; these were ideal accompaniments for this noble bird.
Eva started with the seared scallops in saffron sauce. She was absolutely delighted with her choice, as the scallops were tender and beautifully complimented by the delicate sauce.
She chose the breast of guinea fowl, stuffed with bacon and tarragon in a Madeira sauce for her main course. A true delight, the breast had been cooked to perfection and the taste when combined with the stuffing was unctuous.
Our main courses were accompanied by paprika potatoes and carrots.
Rather unusually I decided also to have a dessert, and went for the date and ginger pudding. This was superb, a strong ginger flavour matched by an unbelievable sweetness.
Eva had the creme brulee which was a real treat, a crispy caramlelised top contrasting against the moist decadent underside.
The meal, which included a bottle of Chablis and liqueurs, came to £131 including service.
Opinion
A first class restaurant which is well worth a visit. We are more than happy to recommend it.
Odin's
27 Devonshire Street
London
W1
Phone:- 0207 935 7296
Website www.langansrestaurants.co.uk
Overview
Eva and I went up to London the other day to try out one of the Langan's chain of restaurants, Odin's. It was founded by the late bon viveur Peter Langan, who partied hard, as per the New York Times:
"Langan was burned in a fire at his home in October 1988 and died on the 8th of December 1988 at the age of 47.
Mr. Langan, whose Langan's Brasserie in Mayfair was a favorite with entertainers, was co-owner with the actor Michael Caine."
Odin's tries to stay true to his memory by serving indulgent food in a relaxed atmosphere.
Odin's serves hearty 2 and 3 course set meals that are English and French in inspiration. It is rumoured to be well liked by celebrities, keen to avoid the unwanted attention of the public and paparazzi.
You should note that it is not open at the weekends.
Ambience
The restaurant is a joy in itself to visit, as it houses a remarkable collection of artwork copiously hung throughout the walls of the restaurant. The walls are adorned with pieces by Hockney and Patrick Proctor, in fact the walls are positively groaning under the weight of the artwork hanging there.
The restaurant is luxurious, yet cosy and intimate, the tables are laid with linen cloths and napkins, and the seats soft and comfortable. Indeed our table was furnished with two rather fine low back armchairs, which definitely encouraged one to linger.
We had booked for 8:30PM, the restaurant was not that busy and indeed seemed a little "hushed". However, as the evening progressed a few more people entered and the mood livened up.
Menu
The menu offered an excellent range of French/English cuisine which can be taken in the form of two or three set courses. The dishes are changed regularly. However, on the evening that were were there the menu included; roast duck, stuffed guinea fowl, grilled seabream, veal, smoked eel and sausage and mash.
Service
The staff were highly professional and efficient. However, they were at first a little stiff not smiling as naturally/genuinely as they could have done. They did "loosen" up as the evening progressed, and managed to smile more warmly towards the end.
Food
I started with the tortellini with prosciutto ham in a tomato and garlic sauce. This was a highly enjoyable dish, small parcels of tortellini wrapped around delicately flavoured ham accompanied by an exquisite tomato and garlic sauce. A perfect combination of taste and texture, not overpowered by the sauce. I was more than pleased with this as a starter.
I chose the roast duck for my main course. This was undoubtedly, and I do not exaggerate here, one of the best ducks that I have had in a long time. The duck had been well cooked so that no blood oozed forth when I cut into it, yet it was still moist and flavoursome, the skin crispy and moreish.
I would also emphasise that the duck portion was a very good size indeed, consisting of; leg, thigh and a very large breast. A far cry for some of the dry disappointments that have been served to me in other establishments. It was accompanied by a very generous portion of home made sage and onion stuffing and apple sauce; these were ideal accompaniments for this noble bird.
Eva started with the seared scallops in saffron sauce. She was absolutely delighted with her choice, as the scallops were tender and beautifully complimented by the delicate sauce.
She chose the breast of guinea fowl, stuffed with bacon and tarragon in a Madeira sauce for her main course. A true delight, the breast had been cooked to perfection and the taste when combined with the stuffing was unctuous.
Our main courses were accompanied by paprika potatoes and carrots.
Rather unusually I decided also to have a dessert, and went for the date and ginger pudding. This was superb, a strong ginger flavour matched by an unbelievable sweetness.
Eva had the creme brulee which was a real treat, a crispy caramlelised top contrasting against the moist decadent underside.
The meal, which included a bottle of Chablis and liqueurs, came to £131 including service.
Opinion
A first class restaurant which is well worth a visit. We are more than happy to recommend it.
Thursday, August 11, 2005
Trans Fats To Be Banned
Trans Fats To Be Banned
New York City Health Department has asked all city restaurants to voluntarily stop serving food containing trans fats. They argue that the chemically modified ingredient significantly increases the risk of heart disease, and should not be part of any healthy diet.
Scientists and nutrition experts agree that trans fat is America's most dangerous fat, and recommend the use of alternatives like olive and sunflower oils.
A survey by the department's food inspectors found that 30%-60% of the city's 20,000 restaurants use partially hydrogenated oil in food preparation.
Trans fats are mainly used in baked goods, frying oils and breads.
Changes to the ingredients will be expensive, and change the taste of familiar products.
Many of New York's more expensive restaurants already avoid using the fats.
New York City Health Department has asked all city restaurants to voluntarily stop serving food containing trans fats. They argue that the chemically modified ingredient significantly increases the risk of heart disease, and should not be part of any healthy diet.
Scientists and nutrition experts agree that trans fat is America's most dangerous fat, and recommend the use of alternatives like olive and sunflower oils.
A survey by the department's food inspectors found that 30%-60% of the city's 20,000 restaurants use partially hydrogenated oil in food preparation.
Trans fats are mainly used in baked goods, frying oils and breads.
Changes to the ingredients will be expensive, and change the taste of familiar products.
Many of New York's more expensive restaurants already avoid using the fats.
Friday, August 05, 2005
Cooking At Google
Cooking At Google
Normally staff canteens do not rate that highly in the world of gastronomy.
However, as with many things, Google aims to be a world leader; and in respect of providing its employees with good food, for free, it aims to be the best.
Google's chef, Charlie Ayers who once cooked for the Grateful, has left Google to start his own chain of restaurants.
Google are now looking for two new chefs, and have advertised as such. They say that the chefs would oversee menus "from vegan entrees to pad Thai, grilled burgers, and wood-fired pizza all while using organic ingredients whenever possible."
Google said it would sponsor a cook-off between its top four applicants, selecting the best two out of the four.
Standard Google fayre includes sweet potato jalapeno bisque with corn, and grilled petite New York sirloins seasoned with Creole spices.
Better than many restaurants in my view.
Normally staff canteens do not rate that highly in the world of gastronomy.
However, as with many things, Google aims to be a world leader; and in respect of providing its employees with good food, for free, it aims to be the best.
Google's chef, Charlie Ayers who once cooked for the Grateful, has left Google to start his own chain of restaurants.
Google are now looking for two new chefs, and have advertised as such. They say that the chefs would oversee menus "from vegan entrees to pad Thai, grilled burgers, and wood-fired pizza all while using organic ingredients whenever possible."
Google said it would sponsor a cook-off between its top four applicants, selecting the best two out of the four.
Standard Google fayre includes sweet potato jalapeno bisque with corn, and grilled petite New York sirloins seasoned with Creole spices.
Better than many restaurants in my view.
Wednesday, August 03, 2005
Stunning Statistic
Stunning Statistic
There are nearly 18,000 restaurants in New York City, according to www.nycvisit.com.
That's about one restaurant for every 40 people who live there.
New York is currently celebrating Restaurant Week, a bi-annual dining promotion that offers deals on gastronomy with bargain three-course prix fixe-lunches and dinners.
It's worth a visit, Eva and I have always enjoyed our trips there.
There are nearly 18,000 restaurants in New York City, according to www.nycvisit.com.
That's about one restaurant for every 40 people who live there.
New York is currently celebrating Restaurant Week, a bi-annual dining promotion that offers deals on gastronomy with bargain three-course prix fixe-lunches and dinners.
It's worth a visit, Eva and I have always enjoyed our trips there.
Tuesday, May 24, 2005
Poker and Food
Poker and Food
In what I would say it a novel innovation, New York may be on the verge of legalising the playing of poker in bars and restaurants.
State Senator John Sabini has introduced a bill that would expressly legalise poker for businesses, that are licensed by the state alcohol beverage control law, provided that these businesses apply for a new "social poker" license.
The bill would limit stakes to being no more than $50 buy in, and a winnings cap of no more than $100.
Don't hold your breath though, there is still a long way to go.
In what I would say it a novel innovation, New York may be on the verge of legalising the playing of poker in bars and restaurants.
State Senator John Sabini has introduced a bill that would expressly legalise poker for businesses, that are licensed by the state alcohol beverage control law, provided that these businesses apply for a new "social poker" license.
The bill would limit stakes to being no more than $50 buy in, and a winnings cap of no more than $100.
Don't hold your breath though, there is still a long way to go.
Tuesday, April 26, 2005
Restaurants May Be Sued For Making You Fat
Restaurants May Be Sued For Making You Fat
It seems that the march of the compensation culture in the USA has reached new heights of stupidity.
People are trying to sue restaurants and food outlets for serving them food that makes them fat.
Has it not occurred to these people, that if they eat too mauch and don't exercise then they will get fat?
They only have themselves to blames.
A state legislator in Pennsylvania is taking no chances, Rep. Douglas Reichley wants to add Pennsylvania to the list of states that protect the food industry from these lawsuits.
He introduced the bill last month to protect the state's agriculture and food industries, because he doesn't think that they should be sued for "making food that tastes good."
In New York two fat teenagers, clearly on the make, filed a suit against McDonald's for allegedly making them fat by serving them burgers and fries.
Pathetic!
Lower courts in New York have dismissed the case twice, but a federal appeals court reinstated part of it earlier this year.
A handful of similar suits have been thrown out since the New York case was filed in 2002 and there are no other known cases pending, legal experts said.
In the last two years, 16 states have enacted laws prohibiting such obesity lawsuits; in New Mexico, lawmakers approved a "right-to-eat-enchiladas act."
It seems that the march of the compensation culture in the USA has reached new heights of stupidity.
People are trying to sue restaurants and food outlets for serving them food that makes them fat.
Has it not occurred to these people, that if they eat too mauch and don't exercise then they will get fat?
They only have themselves to blames.
A state legislator in Pennsylvania is taking no chances, Rep. Douglas Reichley wants to add Pennsylvania to the list of states that protect the food industry from these lawsuits.
He introduced the bill last month to protect the state's agriculture and food industries, because he doesn't think that they should be sued for "making food that tastes good."
In New York two fat teenagers, clearly on the make, filed a suit against McDonald's for allegedly making them fat by serving them burgers and fries.
Pathetic!
Lower courts in New York have dismissed the case twice, but a federal appeals court reinstated part of it earlier this year.
A handful of similar suits have been thrown out since the New York case was filed in 2002 and there are no other known cases pending, legal experts said.
In the last two years, 16 states have enacted laws prohibiting such obesity lawsuits; in New Mexico, lawmakers approved a "right-to-eat-enchiladas act."
Wednesday, March 23, 2005
Ramsay To Open In New York
Gordon Ramsay, one of Britain's leading chefs, is to open a restaurant in New York.
He currently runs seven restaurants in in London and one in Dubai.
He will open at the five-star Marriott Rihga Royal Hotel next April. The venture will include a 100 seat restaurant, and a less formal dining area and bar.
Ramsay is quoted as saying:
"It's the burning ambition of every top chef in the world to succeed in New York. To be there among the best in the world is so exciting..I thrive on competition, and New York has restaurants from all the top chefs in the world, from Thomas Keller to Jean-George Vongerichten."
Last year, Ramsay reportedly sent an employee to work as an "undercover" chef at a top New York restaurant to check out the competition.
Blackstone, the investment bank and previous owner of the former Savoy Group of hotels, is leasing the restaurant site to Ramsay; he plans to set up a New York headquarters for the group.
Tim Zagat, the chief executive of the New York-based Zagat Survey, is quoted as saying:
"If anyone can hit a home run it is Ramsay, especially with the powerful backing from Blackstone. He is well known among the sort of New York restaurant customers who think nothing of traveling between New York and London...These are the sort of people who eat out for lunch and dinner on a day-to-day basis and who will go to his new restaurant..The challenge now is to see if he can transfer the personal cooking he is known for to a group of sous chefs. That is always a great risk, but if anyone can do it is Ramsay."
Ramsay also intends to open a restaurant in Miami.
Fox will be running a series shortly, which is described as a cross between Hell?s Kitchen and a sort of "Chef Idol", with the winner getting the keys to a restaurant worth over £1M.
Ramsay is also launching a restaurant in Tokyo
He currently runs seven restaurants in in London and one in Dubai.
He will open at the five-star Marriott Rihga Royal Hotel next April. The venture will include a 100 seat restaurant, and a less formal dining area and bar.
Ramsay is quoted as saying:
"It's the burning ambition of every top chef in the world to succeed in New York. To be there among the best in the world is so exciting..I thrive on competition, and New York has restaurants from all the top chefs in the world, from Thomas Keller to Jean-George Vongerichten."
Last year, Ramsay reportedly sent an employee to work as an "undercover" chef at a top New York restaurant to check out the competition.
Blackstone, the investment bank and previous owner of the former Savoy Group of hotels, is leasing the restaurant site to Ramsay; he plans to set up a New York headquarters for the group.
Tim Zagat, the chief executive of the New York-based Zagat Survey, is quoted as saying:
"If anyone can hit a home run it is Ramsay, especially with the powerful backing from Blackstone. He is well known among the sort of New York restaurant customers who think nothing of traveling between New York and London...These are the sort of people who eat out for lunch and dinner on a day-to-day basis and who will go to his new restaurant..The challenge now is to see if he can transfer the personal cooking he is known for to a group of sous chefs. That is always a great risk, but if anyone can do it is Ramsay."
Ramsay also intends to open a restaurant in Miami.
Fox will be running a series shortly, which is described as a cross between Hell?s Kitchen and a sort of "Chef Idol", with the winner getting the keys to a restaurant worth over £1M.
Ramsay is also launching a restaurant in Tokyo
Monday, May 24, 2004
Restaurant
Ozer
5 Langham Place
London
Phone:- 0207 323 0505
Website www.sofra.co.uk
Overview
Eva has spent time working with Turkish immigrants in Sweden, and has picked up a taste for Turkish cuisine.
We therefore decided to check out Ozer, one of London’s top Turkish restaurants, on Friday.
Ozer is a lively, bright and stimulating Turkish restaurant near Oxford Circus. It is open 7 days a week, 10:00am to midnight.
Ambience
Ozer consists of a large bar where you can sit and just have a drink, or have a bite to eat as well from an extensive menu of bar snacks (akin to having tapas).
Ozer was absolutely packed with people; the buzz and atmosphere rather resembling some of the New York restaurants we have dined in.
We were warmly greeted, and although we had not booked and it was busy, we were asked to have a drink at the bar and told that a table would be ready for us in 10 minutes. They were as good as their word!
The décor was chic and modern, there were no “Hubble bubble” pipes or rugs anywhere. The walls of Ozer on one side were white marble, whilst on the other side they were red marble. The lighting was a combination of discrete lights, and an ornate central spiral light fitting; recessed into the ceiling.
The tables were laid with linen cloths and napkins, decorated with a bowl containing a red rose floating in water. Additionally, placed on each table, was a small sign that promised starters would be served in 5 minutes; if this did not happen you were invited to phone the owner, David Ozer, who helpfully displayed his phone number on the sign. There’s a brave man!
The table also had bowls of freshly prepared humus, olives and warmed flat bread. All of which were alarmingly tempting and tasty.
Menu
The menu was extensive, offering an effusion of hot and cold meze, steaks, chicken, lamb and fish dishes.
Service
There was an army of black shirted waiting staff on duty to cater to everyone’s whim. Despite the fact that Ozer was full, the service was very efficient, prompt and friendly.
Even though they had worked a long day, there was no attempt by the staff to rush us out despite the fact that we stayed long past the midnight closing time.
Food
Everyone in the restaurant seemed to be having the mixed meze as a starter. Following the principle “when in Rome” we followed suit.
We were not disappointed. We were each served nine “tastes” of Turkey on a glass plate. These included cheese, bulgur, meatballs, squid and chicken.
With the exception of the cheese, which in consistency resembled a pencil rubber, these were delightful; and afforded us an excellent way to sample a range of the cuisine on offer.
I chose the mixed grill (known as Vincent’s Style) for my main course. This was not the usual burnt, tough offerings so readily served by other establishments. Rather this was a medley of gently cooked, flavoursome 3 inch cuts of meat including; chicken, lamb, steak and meatballs.
The meat, and I make no exaggeration, was as tender and as tasty as I have ever eaten in a restaurant; or indeed cooked myself at home. Absolutely superb.
The dish was accompanied by a bowl of rice, which pleasantly complimented it. Those preferring more traditional accompaniments could opt for French fries.
Eva chose purely kebab, stewed lamb in a tomato based sauce, for her main course. This was served on a bed of mashed potatoes, and tasted (in our view) unctuous.
I chose the baklava for my desert. This was a perfect combination of sweetness and pistachio nuts, complimented by a scoop of ice cream. Fantastic!
The meal, which included a good bottle of Chablis, cocktails and numerous liqueurs, came to £118 including service.
Overall Opinion
A splendid establishment, make sure you go there; we will definitely be back again.
Ozer
5 Langham Place
London
Phone:- 0207 323 0505
Website www.sofra.co.uk
Overview
Eva has spent time working with Turkish immigrants in Sweden, and has picked up a taste for Turkish cuisine.
We therefore decided to check out Ozer, one of London’s top Turkish restaurants, on Friday.
Ozer is a lively, bright and stimulating Turkish restaurant near Oxford Circus. It is open 7 days a week, 10:00am to midnight.
Ambience
Ozer consists of a large bar where you can sit and just have a drink, or have a bite to eat as well from an extensive menu of bar snacks (akin to having tapas).
Ozer was absolutely packed with people; the buzz and atmosphere rather resembling some of the New York restaurants we have dined in.
We were warmly greeted, and although we had not booked and it was busy, we were asked to have a drink at the bar and told that a table would be ready for us in 10 minutes. They were as good as their word!
The décor was chic and modern, there were no “Hubble bubble” pipes or rugs anywhere. The walls of Ozer on one side were white marble, whilst on the other side they were red marble. The lighting was a combination of discrete lights, and an ornate central spiral light fitting; recessed into the ceiling.
The tables were laid with linen cloths and napkins, decorated with a bowl containing a red rose floating in water. Additionally, placed on each table, was a small sign that promised starters would be served in 5 minutes; if this did not happen you were invited to phone the owner, David Ozer, who helpfully displayed his phone number on the sign. There’s a brave man!
The table also had bowls of freshly prepared humus, olives and warmed flat bread. All of which were alarmingly tempting and tasty.
Menu
The menu was extensive, offering an effusion of hot and cold meze, steaks, chicken, lamb and fish dishes.
Service
There was an army of black shirted waiting staff on duty to cater to everyone’s whim. Despite the fact that Ozer was full, the service was very efficient, prompt and friendly.
Even though they had worked a long day, there was no attempt by the staff to rush us out despite the fact that we stayed long past the midnight closing time.
Food
Everyone in the restaurant seemed to be having the mixed meze as a starter. Following the principle “when in Rome” we followed suit.
We were not disappointed. We were each served nine “tastes” of Turkey on a glass plate. These included cheese, bulgur, meatballs, squid and chicken.
With the exception of the cheese, which in consistency resembled a pencil rubber, these were delightful; and afforded us an excellent way to sample a range of the cuisine on offer.
I chose the mixed grill (known as Vincent’s Style) for my main course. This was not the usual burnt, tough offerings so readily served by other establishments. Rather this was a medley of gently cooked, flavoursome 3 inch cuts of meat including; chicken, lamb, steak and meatballs.
The meat, and I make no exaggeration, was as tender and as tasty as I have ever eaten in a restaurant; or indeed cooked myself at home. Absolutely superb.
The dish was accompanied by a bowl of rice, which pleasantly complimented it. Those preferring more traditional accompaniments could opt for French fries.
Eva chose purely kebab, stewed lamb in a tomato based sauce, for her main course. This was served on a bed of mashed potatoes, and tasted (in our view) unctuous.
I chose the baklava for my desert. This was a perfect combination of sweetness and pistachio nuts, complimented by a scoop of ice cream. Fantastic!
The meal, which included a good bottle of Chablis, cocktails and numerous liqueurs, came to £118 including service.
Overall Opinion
A splendid establishment, make sure you go there; we will definitely be back again.
Monday, December 08, 2003
The Hard Rock Café
Sveav. 75
113 50 Stockholm
Sweden
Phone:- 08 545 49400
Website www.hardrock.se
Overview
Eva and I found ourselves out rather late in Stockholm the other evening. As many of the restaurants were closing we went to the Hard Rock Café, which stays open late. Hard Rock Café is an American themed bar and restaurant, serving steaks, burgers and assorted American cuisine.
Ambience
Hard Rock Café is a lively, brash and cheerful American themed bar and restaurant. Everywhere you look there are TV monitors playing rock videos at a boisterous volume. You cannot escape the omnipresent video, even in the urinals; they have miniature screens built in at eye-level.
Those of you wishing to have a souvenir of the Hard Rock Café can buy T shirts and assorted apparel from the shop, conveniently situated near the door.
Menu
The menu offers a good selection of burgers, chicken and steak dishes. Starters include platters of baked potatoes, fajitas or combos for people to share.
They have a list of interestingly titled cocktails such as “Slippery Nipple” and “Purple Hooters”.
Service
The staff, from the doorman through to manager and waitresses, were all very welcoming and friendly. We were promptly seated, and menus and drinks brought instantaneously.
The service was very efficient, and when I asked for two fried eggs (not on the menu) to be served with my steak, the order was readily accepted. I was even asked if I wanted them sunny side up. Top marks!
Food
We started with the platter of baked potato skins to share. This consisted of eight skins, generously filled with potato, cheese and bacon. They were topped off with chopped spring onions and a sour cream dip on the side.
The skins were very tasty. However, they could have been a little warmer.
I chose the 12oz New York strip (with two fried eggs) for my main course. This came with a choice of baked potatoes, fries or sauté potatoes. I opted for the fries.
The steak was tender, and had been cooked rare to my specification. Rather incongruously it came with cauliflower florets as a vegetable accompaniment, they were a little underdone.
That being said, I cleared my plate and sated the “inner man”.
Eva had a cheeseburger with fries for her main course. This was definitely a cut above the sad soggy specimens served by high street fast food outlets. It had been freshly made, and was served “open topped” rather than squeezed together between the two halves of the bun. Eva was pleased with her choice.
The meal, which included cocktails, a bottle of Chardonnay and Irish coffees, came to around 1200SEK.
Overall Opinion
We enjoyed the meal and the atmosphere of the restaurant. Maybe not a place for an intimate evening. However, worth visiting if you are out late one night in Stockholm and are feeling hungry.
Sveav. 75
113 50 Stockholm
Sweden
Phone:- 08 545 49400
Website www.hardrock.se
Overview
Eva and I found ourselves out rather late in Stockholm the other evening. As many of the restaurants were closing we went to the Hard Rock Café, which stays open late. Hard Rock Café is an American themed bar and restaurant, serving steaks, burgers and assorted American cuisine.
Ambience
Hard Rock Café is a lively, brash and cheerful American themed bar and restaurant. Everywhere you look there are TV monitors playing rock videos at a boisterous volume. You cannot escape the omnipresent video, even in the urinals; they have miniature screens built in at eye-level.
Those of you wishing to have a souvenir of the Hard Rock Café can buy T shirts and assorted apparel from the shop, conveniently situated near the door.
Menu
The menu offers a good selection of burgers, chicken and steak dishes. Starters include platters of baked potatoes, fajitas or combos for people to share.
They have a list of interestingly titled cocktails such as “Slippery Nipple” and “Purple Hooters”.
Service
The staff, from the doorman through to manager and waitresses, were all very welcoming and friendly. We were promptly seated, and menus and drinks brought instantaneously.
The service was very efficient, and when I asked for two fried eggs (not on the menu) to be served with my steak, the order was readily accepted. I was even asked if I wanted them sunny side up. Top marks!
Food
We started with the platter of baked potato skins to share. This consisted of eight skins, generously filled with potato, cheese and bacon. They were topped off with chopped spring onions and a sour cream dip on the side.
The skins were very tasty. However, they could have been a little warmer.
I chose the 12oz New York strip (with two fried eggs) for my main course. This came with a choice of baked potatoes, fries or sauté potatoes. I opted for the fries.
The steak was tender, and had been cooked rare to my specification. Rather incongruously it came with cauliflower florets as a vegetable accompaniment, they were a little underdone.
That being said, I cleared my plate and sated the “inner man”.
Eva had a cheeseburger with fries for her main course. This was definitely a cut above the sad soggy specimens served by high street fast food outlets. It had been freshly made, and was served “open topped” rather than squeezed together between the two halves of the bun. Eva was pleased with her choice.
The meal, which included cocktails, a bottle of Chardonnay and Irish coffees, came to around 1200SEK.
Overall Opinion
We enjoyed the meal and the atmosphere of the restaurant. Maybe not a place for an intimate evening. However, worth visiting if you are out late one night in Stockholm and are feeling hungry.
Tuesday, February 04, 2003
Restaurant
Christopher’s
Thistle Victoria
Buckingham Palace Road
Victoria
London
Phone:- 0207 976 5522
Website www.christophersgrill.com
Overview
Christopher’s is an independently operated American grill restaurant situated in the Thistle Hotel Victoria station.
Eva, Victoria (Eva’s niece) and myself, had a jolly Sunday evening there.
Ambience
The restaurant is stylish, and is set in a splendid high ceilinged room interspersed with pillars decorated in the manner of an ancient Egyptian palace. In addition to the main dining room, Christopher’s sports a trendy cocktail bar which is sleek and comfortable; ideal for pre or post dinner “quaffing”.
Menu
The restaurant’s theme is that of an American grill, as such there is a good selection of grilled meats on offer. In keeping with the American theme, the menu also includes American inspired dishes such as; pumpkin soup, crab cakes and pecan pie.
Service
The service was attentive and efficient, our pre dinner cocktails were swiftly despatched; enabling us to stimulate our appetites whilst perusing the menus.
Fresh baked bread was offered twice; before the meal, and with the starters.
Food
I started with fettuccine which was combined with meatballs, Chorizo and spinach. In my opinion the meatballs, although firm in texture, lacked any discernible taste. I would recommend that the chef adjusts the seasoning accordingly; basil, garlic and black pepper should do the trick.
As a main course I had a 10oz new York strip, rare, with French fries and bernaise sauce. This was succulent and tender; seared on the outside, to seal in the flavour, red and juicy on the inside. The fries were tasty, and the portion generous. The Bernaise sauce, served in a bowl, complimented the steak.
I finished the meal with a couple of Irish coffees, which were very well constructed; the cream being decorated with coffee beans.
Victoria started with pumpkin soup, which was spicy and flavoursome. I regretted not choosing this myself.
Eva had the crab cakes and rocket salad for her starter. The cakes were moist and had a well balanced seasoning.
The ladies both opted for corn fed chicken breast with mashed potato, they were pleased with their choice.
Victoria finished her meal with the satsuma terrine, which bore a passing resemblance to a thick slice of smoked salmon. However, I am happy to say it did not taste like salmon! This served as a refreshing and tangy closing dish to the meal.
Eva finished with the pecan pie, which she thoroughly enjoyed.
The overall meal, which included a bottle of Chablis, a bottle of water, champagne cocktails and Irish coffees, came to £174 including a £20 service charge.
Overall Opinion
We enjoyed our evening, and will return again at some point in the future.
Christopher’s
Thistle Victoria
Buckingham Palace Road
Victoria
London
Phone:- 0207 976 5522
Website www.christophersgrill.com
Overview
Christopher’s is an independently operated American grill restaurant situated in the Thistle Hotel Victoria station.
Eva, Victoria (Eva’s niece) and myself, had a jolly Sunday evening there.
Ambience
The restaurant is stylish, and is set in a splendid high ceilinged room interspersed with pillars decorated in the manner of an ancient Egyptian palace. In addition to the main dining room, Christopher’s sports a trendy cocktail bar which is sleek and comfortable; ideal for pre or post dinner “quaffing”.
Menu
The restaurant’s theme is that of an American grill, as such there is a good selection of grilled meats on offer. In keeping with the American theme, the menu also includes American inspired dishes such as; pumpkin soup, crab cakes and pecan pie.
Service
The service was attentive and efficient, our pre dinner cocktails were swiftly despatched; enabling us to stimulate our appetites whilst perusing the menus.
Fresh baked bread was offered twice; before the meal, and with the starters.
Food
I started with fettuccine which was combined with meatballs, Chorizo and spinach. In my opinion the meatballs, although firm in texture, lacked any discernible taste. I would recommend that the chef adjusts the seasoning accordingly; basil, garlic and black pepper should do the trick.
As a main course I had a 10oz new York strip, rare, with French fries and bernaise sauce. This was succulent and tender; seared on the outside, to seal in the flavour, red and juicy on the inside. The fries were tasty, and the portion generous. The Bernaise sauce, served in a bowl, complimented the steak.
I finished the meal with a couple of Irish coffees, which were very well constructed; the cream being decorated with coffee beans.
Victoria started with pumpkin soup, which was spicy and flavoursome. I regretted not choosing this myself.
Eva had the crab cakes and rocket salad for her starter. The cakes were moist and had a well balanced seasoning.
The ladies both opted for corn fed chicken breast with mashed potato, they were pleased with their choice.
Victoria finished her meal with the satsuma terrine, which bore a passing resemblance to a thick slice of smoked salmon. However, I am happy to say it did not taste like salmon! This served as a refreshing and tangy closing dish to the meal.
Eva finished with the pecan pie, which she thoroughly enjoyed.
The overall meal, which included a bottle of Chablis, a bottle of water, champagne cocktails and Irish coffees, came to £174 including a £20 service charge.
Overall Opinion
We enjoyed our evening, and will return again at some point in the future.
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