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[Food] Restaurant 2019 Thread
- Thread starter Machiavelli
- Start date
Albion Prem
Active member
Please please promise me you two will opt for a nice bratwurst and sauerkraut, NOT a burger, however 'gourmet' it may be! . . . please, pretty please?
When reviewing restaurants please do not include those selling Burgers or Pizzias these are okay for a lunch but not for a evening meal,if there is a demand for this type of meal suggest they are included on a seperate list
First
That’s better.
Now. Clearly pizzas and burgers can be eaten at most times of the day. And clearly there is demand.
thedonkeycentrehalf
Retired
- Jul 7, 2003
- 8,616
I'm sorry. This is the Restaurant thread and there are restaurants that specialise in burgers and pizza just as worthy as those which serve other types of food. Would you exclude The Coal Shed reviews because someone chose to eat a burger from there rather than the steak? Many Italian restaurants serve Pizza so are they excluded as well?
This thread has been running for many years (long before you joined NSC) and covers food for all budgets and tastes. If you don't like that then just ignore the reviews but don't try to change something that has helped a lot of people find places to eat over the last few years.
Not sure if this is a piss-take or not.........
Beach Hut
Brighton Bhuna Boy
Just for you, NO
Machiavelli
Well-known member
- Thread starter
- #188
Casa do Frango
I've now been out to eat three times this week, and have already featured and bigged up Cin Cin on here. I will reveal where I ended up last night, but currently don't have the time to do so. Unfortunately I doubt I have the words to do so, but will give it a punt.
But for now, Casa do Frango. For some strange reason, we were in the Borough vicinity on Sunday and had imbibed the odd refreshment, and fancied a bite to eat. We went here, courtesy of the Jay Rayner review below. Delighted we did. Really good peri peri chicken at £9 for half a bird, but this was eclipsed by several sides and starters, especially a delightfully herb-dressed crunchy salad and, even more so, an octopus rice starter which was just extraordinary.
If you're in that part of the world, and want something tasty, cheap and informal, give it a go.
https://www.theguardian.com/food/20...delightful-piri-piri-chicken-joint-jay-rayner
I've now been out to eat three times this week, and have already featured and bigged up Cin Cin on here. I will reveal where I ended up last night, but currently don't have the time to do so. Unfortunately I doubt I have the words to do so, but will give it a punt.
But for now, Casa do Frango. For some strange reason, we were in the Borough vicinity on Sunday and had imbibed the odd refreshment, and fancied a bite to eat. We went here, courtesy of the Jay Rayner review below. Delighted we did. Really good peri peri chicken at £9 for half a bird, but this was eclipsed by several sides and starters, especially a delightfully herb-dressed crunchy salad and, even more so, an octopus rice starter which was just extraordinary.
If you're in that part of the world, and want something tasty, cheap and informal, give it a go.
https://www.theguardian.com/food/20...delightful-piri-piri-chicken-joint-jay-rayner
As an aside, Jay Rayner is celebrating 20 years as a food writer and penned this piece last week. I think many will find it interesting, especially his comments on pivotal moments in the food scene. Personally, I can’t get enough of the guy and love his views, reviews, thoughts and style of writing.
Jay Rayner: my 20 years as a restaurant critic
https://www.theguardian.com/food/2019/mar/17/jay-rayner-20-years-observer-restaurant-critic
Machiavelli
Well-known member
- Thread starter
- #191
Sushi Tetsu
I had the delight of spending an evening here with [MENTION=27447]Goldstone1976[/MENTION], who has declared Sushi Tetsu the best restaurant in the world. I haven't acquainted myself with that many restaurants around the world, but it's undoubtedly the best restaurant I've been to; it's just the most extraordinary mind-blowing experience. Impeccably sourced ingredients, such subtlety, lightness, precision, technical excellence and the most brilliant expression of the food of a distinctive culture. Despite the perfect integration of flavours, the thing that really stood out was the textures, with a real variety of mouthfeel to the range of different fish we ate, from melt-in-your-mouth tuna, to impeccable herring and way beyond, all contrasted with the chew of the rice.
This was the first time that I've been wowed by the charms of sake too.
A real treat. If you have the patience and good fortune to attend, go. I gather it took c650 phone calls on repeat to get a seating, but it really is worth the effort.
I had the delight of spending an evening here with [MENTION=27447]Goldstone1976[/MENTION], who has declared Sushi Tetsu the best restaurant in the world. I haven't acquainted myself with that many restaurants around the world, but it's undoubtedly the best restaurant I've been to; it's just the most extraordinary mind-blowing experience. Impeccably sourced ingredients, such subtlety, lightness, precision, technical excellence and the most brilliant expression of the food of a distinctive culture. Despite the perfect integration of flavours, the thing that really stood out was the textures, with a real variety of mouthfeel to the range of different fish we ate, from melt-in-your-mouth tuna, to impeccable herring and way beyond, all contrasted with the chew of the rice.
This was the first time that I've been wowed by the charms of sake too.
A real treat. If you have the patience and good fortune to attend, go. I gather it took c650 phone calls on repeat to get a seating, but it really is worth the effort.
Wow. Noted.
You raise a good point about textures. One of the things I like about Cin Cin (I know, I know, I go on to much about them too much) is they add texture to their dishes. Crisped breadcrumbs here, radish there. This does break a little with authentic Italian but it elevates their dishes and it tastes good which is surely the goal. And what is authenticity anyway.
So.
Fridat - Dinner at St John
Saturday lunch - Black Axe Mangel with [MENTION=12187]Uter[/MENTION], then catching up with Pops and Bro Tubthumper
Saturday tea time - Albion at Wembley
Saturday evening - craft and wine tour of London.
Does it get better than that?
Fridat - Dinner at St John
Saturday lunch - Black Axe Mangel with [MENTION=12187]Uter[/MENTION], then catching up with Pops and Bro Tubthumper
Saturday tea time - Albion at Wembley
Saturday evening - craft and wine tour of London.
Does it get better than that?
Machiavelli
Well-known member
- Thread starter
- #194
It is an overused and, at times, unpleasant concept. I'm now sufficiently well-versed enough in it to be really firm on such things, but I suspect Sushi Tetsu is an authentic expression of Japanese cuisine.
I managed to squeeze in a trip to St John on Friday and prematch was at Black Axe Mangel.
Starters were langoustines with mayonnaise, followed by the bone marrow and parsley salad. Main was ox liver with bacon and turnip. Finished off with Lancashire cheese and Eccles cake. I’m slowly getting into, and understanding, wine so I started off with some fizz, a Muscadet with the langoustine and then moving through the gears with 3 reds. I had quite a full bodied red with the ox liver; I am sure I had more hairs on my chest the next morning.
BAM was buzzing and we had a round of smoked pig cheek donut with prune. Squid ink flat bread with smoked cod roe and raw egg yolk and a Dexter cap, dripping bread, watercress and anchovies. And a couple of glasses of red.
A nice double header if you’re in the smoke.
Starters were langoustines with mayonnaise, followed by the bone marrow and parsley salad. Main was ox liver with bacon and turnip. Finished off with Lancashire cheese and Eccles cake. I’m slowly getting into, and understanding, wine so I started off with some fizz, a Muscadet with the langoustine and then moving through the gears with 3 reds. I had quite a full bodied red with the ox liver; I am sure I had more hairs on my chest the next morning.
BAM was buzzing and we had a round of smoked pig cheek donut with prune. Squid ink flat bread with smoked cod roe and raw egg yolk and a Dexter cap, dripping bread, watercress and anchovies. And a couple of glasses of red.
A nice double header if you’re in the smoke.
And here’s an article about the challenging times for a part of the restaurant sector.
Lean times even for Heston’s Fat Duck as rising costs hit restaurant industry
https://www.theguardian.com/busines...al-losses-double-british-restaurants-struggle
Lean times even for Heston’s Fat Duck as rising costs hit restaurant industry
https://www.theguardian.com/busines...al-losses-double-british-restaurants-struggle
Machiavelli
Well-known member
- Thread starter
- #197
Muscadet is one of the most underrated wines around, and great with seafood. Hope you enjoyed it. St John also specialises in regional French (ie from the less fancied areas) wine, many of which are full, rich and spicy.
Sounds like a great w/e.
It was recommended and went well with the langoustines. I also have to give special mention to the mayonnaise, it was very rich and very nice and I dredged it all with some bread when no one was looking.
Machiavelli
Well-known member
- Thread starter
- #199
Another Raynerism you share with me. Mayonnaise is not my favourite foodstuff and is horrendously calorific but, when done well, it is a thing of joy.
I'm going to Game Bird in June. Looks good. Anyone been?
Cowfold Seagull
Fan of the 17 bus
Having worked, for a good chunk of my working life, for MEA, the national airline of the Lebanon, l am, perhaps not surpringly, very keen on Lebanese cooking.
I know of two Lebanese restaurants in Brighton, Kambis, (which l tried many years ago), and another, Al Rouche, in Preston Street. Has anyone eaten at either establishment? Which did you prefer?
I know of two Lebanese restaurants in Brighton, Kambis, (which l tried many years ago), and another, Al Rouche, in Preston Street. Has anyone eaten at either establishment? Which did you prefer?