[Food] Restaurant thread 2021

Machiavelli said:

Given February is fast approaching, it's about time to kick things off, but understandable that it's taken this long

Congrats to Helene Darroze and Clare Smyth on getting three stars. These threads are so helpful that I went to the latter early on its life courtesy of a suggestion on an earlier iteration of this thread.

https://www.theguardian.com/food/20...helene-darroze-celebrate-three-michelin-stars

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Goldstone1976 said:

I see Andrew Wong got 2. Not impressed. Not yet been to the Connaught under Darroze; suspect it'll be tougher now!

Not at all surprised that Core got 3.

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Goldstone1976 said:

I see Andrew Wong got 2. Not impressed. Not yet been to the Connaught under Darroze; suspect it'll be tougher now!

Not at all surprised that Core got 3.

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Doonhamer7 said:

I’ve been to 3 Michelin star restaurants and wasn’t massively impressed with any of them, the food was delightful but it all felt a bit pretentious and way over priced. I’d rather go to a good gastropub

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Herr Tubthumper said:

I think I remember your review of Wong’s restaurant, and the subsequent debate. Is he the fella that had a chef by the neck?

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Doonhamer7 said:

I’ve been to 3 Michelin star restaurants and wasn’t massively impressed with any of them, the food was delightful but it all felt a bit pretentious and way over priced. I’d rather go to a good gastropub

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Doonhamer7 said:

I’ve been to 3 Michelin star restaurants and wasn’t massively impressed with any of them, the food was delightful but it all felt a bit pretentious and way over priced. I’d rather go to a good gastropub

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Cowfold Seagull said:

Is anyone familiar with Korean cuisine?

If so, what exactly in bibimbap?

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Herr Tubthumper said:

...
Think unpretentious, affordable comfort food with each dish having an element of the wild, whether it’s something I’ve foraged, wild game, or line caught fish. I want each dish to tell a story and for that story to start a conversation about exactly what “wild” means to our relationship with the natural world and to what extent we can draw upon it when evolving our broken global food system.

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Herr Tubthumper said:

Some very good, and very interesting news: The Evening Star will have a kitchen when it re-opens and Troll will move inside and start his new “Troll Goes Wild” concept.

Here’s the blurb:

I’ve decided to bring back the original Troll’s pantry concept (which was never supposed to be just about burgers) but now with a much bigger emphasis on wild ingredients.

Think unpretentious, affordable comfort food with each dish having an element of the wild, whether it’s something I’ve foraged, wild game, or line caught fish. I want each dish to tell a story and for that story to start a conversation about exactly what “wild” means to our relationship with the natural world and to what extent we can draw upon it when evolving our broken global food system.

“But will there be burgers?!?” I hear you cry.

The answer to that is “yes, sometimes”

The goal is to only use wild meats exclusively, which means it’s seasonal. I can hopefully source wild Longhorn beef for example for a few months late summer/early autumn and venison throughout the winter. So yes beef and venison burgers will return but it’ll likely just be one menu option. In the meantime there’s lots of classic trolls pantry dishes from the past which will return such as kebabs, hashes, waffles plus I’ll be trying some new ideas too. Think of it a constantly evolving seasonal test kitchen.

That’s all for now. Stay tuned for updates

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beorhthelm said:

i enjoy his lack of self awareness in describing their product as unpretentious, then stating it will be foraged or wild Longhorn beef etc. and starting a conversation about our food. very much looking forward to having one with pint of Hophead though.

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Tom Hark said:

Wish the boy all the best in his new venture, obviously, but it's clearly the polar opposite of the bit in bold above

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MattBackHome said:

That's the thing about the Troll, wherever he's been it has always been pretentious but oh so worthy of the effort (and expense). The Woodyard trailer was a gamechanger for Brighton, the shacks at Albert/Evening Star remain the finest way to start a matchday (pint of Hophead and a Smokey Mountain sat in the sun on Trafalgar St - take me back), and even at the weird temporary waffle thing and the ill fated Hobgoblin stint, you'd be guaranteed something utterly delicious.

It won't be cheap though, and there will be another Barberesque facebook post about why he's having to charge £18 for a toastie because he's milking local seagulls to make the butter.

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MattBackHome said:

That's the thing about the Troll, wherever he's been it has always been pretentious but oh so worthy of the effort (and expense). The Woodyard trailer was a gamechanger for Brighton, the shacks at Albert/Evening Star remain the finest way to start a matchday (pint of Hophead and a Smokey Mountain sat in the sun on Trafalgar St - take me back), and even at the weird temporary waffle thing and the ill fated Hobgoblin stint, you'd be guaranteed something utterly delicious.

It won't be cheap though, and there will be another Barberesque facebook post about why he's having to charge £18 for a toastie because he's milking local seagulls to make the butter.

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