Latest reviews for Restaurants in Notting Hill, London, United Kingdom

Santo - Mmm Mexico by annabanana

annabanana — Thu, 04 Dec 2008 22:13:48 +0000

Review by annabanana

Rating: 3.00

Phone: 020 8968 459

Website: http://www.santovillage.com/

Really nice little mexican restaurant, friendly atmosphere and good music!
Try the Bohemia michelada, this spicy beer they do, together with some nachos with chili con carne and if you are still hungry choose and of the burritos. You'll be stuffed...yummy yummy :)Really nice little mexican restaurant, friendly atmosphere and good music!
Try the Bohemia michelada, this spicy beer they do, together with some nachos with chili con carne and if you are still hungry choose and of the burritos. You'll be stuffed...yummy yummy :)

Wine Factory - Great for a night out... by nat08

nat08 — Mon, 17 Nov 2008 19:19:39 +0000

Review by nat08

Rating: 4.00

Phone: 020 7229 1877

Website: http://www.brinkleys.com

Tags: italian, lively, good value

Wine factory is part of the Brinkley's wine merchants and as a result offer good quality and well priced wine. It's excellent value for money as usually it's the wine that really bumps up the bill.

Went last weekend and really enjoyed the meal. I personally went in to see them as my original reservation was for 7 but my party were struck down by some flu-bug spreading itself across London. So it was just me and my good friend who strolled down Westbourne Grove on that breezy and rainy Saturday evening.

They were very accommodating and as I was with a friend over from Hong Kong we literally chatting until they were putting the chairs on the table - a big hint...but they were charming and even offered us a free limoncello.....

It's a lovely restaurant with excellent service and I highly recommend it.Wine factory is part of the Brinkley's wine merchants and as a result offer good quality and well priced wine. It's excellent value for money as usually it's the wine that really bumps up the bill.

Went last weekend and really enjoyed the meal. I personally went in to see them as my original reservation was for 7 but my party were struck down by some flu-bug spreading itself across London. So it was just me and my good friend who strolled down Westbourne Grove on that breezy and rainy Saturday evening.

They were very accommodating and as I was with a friend over from Hong Kong we literally chatting until they were putting the chairs on the table - a big hint...but they were charming and even offered us a free limoncello.....

It's a lovely restaurant with excellent service and I highly recommend it.

Khao San Thai Restaurant - wonderful Thai food and very authentic! by alexp11

alexp11 — Mon, 17 Nov 2008 12:49:25 +0000

Review by alexp11

Rating: 5.00

Tags: thai

This is an excellent Thai restaurant, i have been there many times but also know some of the other Thai restaurants in the surrounding areas. Khao San is run by a very pleasent lady; Pan, and eating there with my wife last week we had the pleasure to chat with her half an hour. She and her brother prepare all the dishes individually; ie not using the same sauce base for different dishes. And no flavour enhancers are used such as MSG. Only the flavours of the wonderful fresh ingredients used. And it really shows. The food is very healthy eating, very light and fresh, very authentic... only she will reduce the hotness of the dish for some of us westerners unless we like to eat it as hat as the Thai's! The prices are very reasonable as well, eg a large freshly steamed sea bass is around Â£14. A homely atmosphere in this lovely little restaurant and well worth a visit.This is an excellent Thai restaurant, i have been there many times but also know some of the other Thai restaurants in the surrounding areas. Khao San is run by a very pleasent lady; Pan, and eating there with my wife last week we had the pleasure to chat with her half an hour. She and her brother prepare all the dishes individually; ie not using the same sauce base for different dishes. And no flavour enhancers are used such as MSG. Only the flavours of the wonderful fresh ingredients used. And it really shows. The food is very healthy eating, very light and fresh, very authentic... only she will reduce the hotness of the dish for some of us westerners unless we like to eat it as hat as the Thai's! The prices are very reasonable as well, eg a large freshly steamed sea bass is around Â£14. A homely atmosphere in this lovely little restaurant and well worth a visit.

Tootsies - Great burgers, location and service with a smile by Litro_K

Litro_K — Sun, 09 Nov 2008 15:00:07 +0000

Review by Litro_K

Rating: 4.00

Phone: 020 7229 8567

Website: http://www.tootsiesrestaurants.co.uk

Tags: american, lively, good value

Tootsies was buzzing on the Saturday afternoon we visited, and had a really lively, family-friendly ambience. It was a warm and welcoming respite from a cold grey day and although apparently a chain restaurant, it didn't really feel like one.

We were welcomed by attentive staff and seated quickly. The menu is fairly diverse and will cater to most tastes. I'm American-born and although I don't eat burgers very often, I do have pretty high standards when it comes to the beef, the bun, and the sides on offer. I went for the classic burger, which came with bacon and Monterey Jack cheese (something you don't see often enough on British menus!), and my fellow diner went for the jalapeno burger, which was full to bursting with onions, sour cream, jalapenos and guacamole. Both were cooked to taste and juicy. They came with chunky, decent chips and condiments came without us having to ask.

I can see why this place is popular with the W11 brunching crowd. It's an unpretentious hangout with a large variety of dishes and decent, welcoming service. I heard a few American accents there, which is proof of authenticity and high praise indeed for a burger restaurant in the middle of deepest US ex-pat London. I'd certainly recommend it to anyone either side of the pond!Tootsies was buzzing on the Saturday afternoon we visited, and had a really lively, family-friendly ambience. It was a warm and welcoming respite from a cold grey day and although apparently a chain restaurant, it didn't really feel like one.

We were welcomed by attentive staff and seated quickly. The menu is fairly diverse and will cater to most tastes. I'm American-born and although I don't eat burgers very often, I do have pretty high standards when it comes to the beef, the bun, and the sides on offer. I went for the classic burger, which came with bacon and Monterey Jack cheese (something you don't see often enough on British menus!), and my fellow diner went for the jalapeno burger, which was full to bursting with onions, sour cream, jalapenos and guacamole. Both were cooked to taste and juicy. They came with chunky, decent chips and condiments came without us having to ask.

I can see why this place is popular with the W11 brunching crowd. It's an unpretentious hangout with a large variety of dishes and decent, welcoming service. I heard a few American accents there, which is proof of authenticity and high praise indeed for a burger restaurant in the middle of deepest US ex-pat London. I'd certainly recommend it to anyone either side of the pond!

Nyonya - A nyo nyo for me by Litro_K

Litro_K — Sun, 09 Nov 2008 13:21:34 +0000

Review by Litro_K

Rating: 2.00

Phone: 020 7243 1800

Tags: good service, malaysian, great location

What a shame about our experience at Nyonya! The location is fantastic, near Notting Hill Gate and en route to the markets of Ladbroke Grove and Portobello Road. It's a stylish little place too, set on a corner and boasting large convex windows that allow for great people-watching opportunities.

However, the day we came (a Saturday, around 5pm, when they should have been gearing up for customers), the two staff members could not have been more disinterested in us. (The restaurant was empty save for another couple). We were vaguely waved over to a table, had menus thrown down haphazardly, and were then left to our own devices while our waitress stood chatting to the front of house man standing behind the serving counter. He went off for a cigarette a few minutes later (we could see him smoking outside the window) and she found a copy of Vogue to read while we waited, aghast, to have our orders taken.

Once we did order, food appeared quickly - almost oddly so, and although hot and spicy, our rice noodles in the Penang Char Kway Teow were flabby and overcooked and the large, appealing-looking prawns in both our dishes were actually pretty flavourless. Had our service been better, I'd probably have left feeling fairly satisfied, because nothing here costs too much.

Maybe we were just being overly fussy. Maybe watching too many episodes of 'The Restaurant' and hearing Raymond Blanc purr about customer happiness had made too great an impression on us. But I doubt it. They just weren't that interested in us. Never a good sign.What a shame about our experience at Nyonya! The location is fantastic, near Notting Hill Gate and en route to the markets of Ladbroke Grove and Portobello Road. It's a stylish little place too, set on a corner and boasting large convex windows that allow for great people-watching opportunities.

However, the day we came (a Saturday, around 5pm, when they should have been gearing up for customers), the two staff members could not have been more disinterested in us. (The restaurant was empty save for another couple). We were vaguely waved over to a table, had menus thrown down haphazardly, and were then left to our own devices while our waitress stood chatting to the front of house man standing behind the serving counter. He went off for a cigarette a few minutes later (we could see him smoking outside the window) and she found a copy of Vogue to read while we waited, aghast, to have our orders taken.

Once we did order, food appeared quickly - almost oddly so, and although hot and spicy, our rice noodles in the Penang Char Kway Teow were flabby and overcooked and the large, appealing-looking prawns in both our dishes were actually pretty flavourless. Had our service been better, I'd probably have left feeling fairly satisfied, because nothing here costs too much.

Maybe we were just being overly fussy. Maybe watching too many episodes of 'The Restaurant' and hearing Raymond Blanc purr about customer happiness had made too great an impression on us. But I doubt it. They just weren't that interested in us. Never a good sign.

Beach Blanket Babylon - Mouldy Chopsticks by Browners

Browners — Sat, 27 Sep 2008 11:22:04 +0000

Review by Browners

Rating: 1.00

Phone: 020 7229 2907

Tags: expensive, cool, pretentious

Beach Blanket Babylon is one of London's trendiest bars and has a buzzing restaurant. It is beloved by the Notting Hill set and typifices the idea of style over substance. Which is why we went there in the first place!

Your senses are blown away by the over the top decorations - it couldn't be more rococo if it tried.

No matter how trendy or posh you think your restaurant is... there are some basic catering rules that you can't break. Such as don't swear at the customers. Don't serve unhygenic food. Make sure there aren't any mouse-traps on show... etc. Common sense basically.

3 plates of perfectly good sushi arrived at our table along with some sets of chopsticks. The light wasn't great... but it was bright enough to detect a luminous green glow. On closer inspection we realised that the chopsticks were covered in a furry green mould. Gross! The elegant waitress simply took them back and didn't even consider apologising for it!

Our next course was very tasty... but sadly undermined by such a major lapse.Beach Blanket Babylon is one of London's trendiest bars and has a buzzing restaurant. It is beloved by the Notting Hill set and typifices the idea of style over substance. Which is why we went there in the first place!

Your senses are blown away by the over the top decorations - it couldn't be more rococo if it tried.

No matter how trendy or posh you think your restaurant is... there are some basic catering rules that you can't break. Such as don't swear at the customers. Don't serve unhygenic food. Make sure there aren't any mouse-traps on show... etc. Common sense basically.

3 plates of perfectly good sushi arrived at our table along with some sets of chopsticks. The light wasn't great... but it was bright enough to detect a luminous green glow. On closer inspection we realised that the chopsticks were covered in a furry green mould. Gross! The elegant waitress simply took them back and didn't even consider apologising for it!

Our next course was very tasty... but sadly undermined by such a major lapse.

Manzara - Not entirely Turkish by bellaphon

bellaphon — Mon, 22 Sep 2008 18:48:46 +0000

Review by bellaphon

Rating: 3.00

Phone: 020 7727 3062

Tags: turkish, lively, breakfast

Although billed as a Turkish restaurant on most sites, itâ¬"s also to all intents and purposes a greasy spoon cafÃ© for AM patrons like myself. In fact itâ¬"s probably the only non-greasy greasy spoon I know off, in terms of both cooking and hygiene.

Breakfast options include posh Eggs Benedict and Smoked Salmon Scrambled Eggs, Croque Monsieur, simple cornflakes and many more. But I come here for the fry-ups, the cholesterol inducing Full English and a perfect cup of tea. Apart from the ubiquitous kebabs for a quick lunch takeaway try a Spinach and Feta Cheese GÃ¶zleme (Turkish hand rolled pastry) instead, itâ¬"s deliciously filling and cheap. Organic burgers and organic wines are feted at this place as well; credit is thus deserved for this practice alone.

Service is friendly and efficient from the waiting staff that has been recruited from the â¬ÜUnited Colors of Benettonâ¬" ideology. Great value comfort food in Notting Hill methinks.
Although billed as a Turkish restaurant on most sites, itâ¬"s also to all intents and purposes a greasy spoon cafÃ© for AM patrons like myself. In fact itâ¬"s probably the only non-greasy greasy spoon I know off, in terms of both cooking and hygiene.

Breakfast options include posh Eggs Benedict and Smoked Salmon Scrambled Eggs, Croque Monsieur, simple cornflakes and many more. But I come here for the fry-ups, the cholesterol inducing Full English and a perfect cup of tea. Apart from the ubiquitous kebabs for a quick lunch takeaway try a Spinach and Feta Cheese GÃ¶zleme (Turkish hand rolled pastry) instead, itâ¬"s deliciously filling and cheap. Organic burgers and organic wines are feted at this place as well; credit is thus deserved for this practice alone.

Service is friendly and efficient from the waiting staff that has been recruited from the â¬ÜUnited Colors of Benettonâ¬" ideology. Great value comfort food in Notting Hill methinks.

Edera - fabulously authentic by sophietemples

sophietemples — Wed, 17 Sep 2008 15:14:35 +0000

Review by sophietemples

Rating: 4.00

Phone: 020 7221 6090

Tags: italian, toptable, bar

My husband's choice so I wasn't expecting much, ha! But everything about this little place was just great. Welcoming staff, we took the specials as they sold them so well. Everything tasted fantastically authentic, and not the usual dishes you see in all the Italians nowadays. As it is so local I can't wait to go back!My husband's choice so I wasn't expecting much, ha! But everything about this little place was just great. Welcoming staff, we took the specials as they sold them so well. Everything tasted fantastically authentic, and not the usual dishes you see in all the Italians nowadays. As it is so local I can't wait to go back!

The Ledbury - The Ledbury - 12.09.08 by Food_Snob

Food_Snob — Tue, 16 Sep 2008 06:49:29 +0000

Review by Food_Snob

Rating: 4.00

Phone: 020 7792 9090

Website: http://www.theledbury.com/

Tags: french, romantic, lively

Illustrated Critique:

http://foodsnobblog.wordpress.com/2008/09/12/the-ledbury-london

Text-only Critique:

Eheu! We are in menu limbo - one of those funny times of the year when one season sluggishly becomes the next. Have you updated your menus recently? Do you know when you will be changing them? I am getting tired of asking these questions, though probably less tired than those having to answer them.

I have spoken to a gaggle of receptionists over the last couple of weeks as my list of eligible dining destinations has been whittled down to those already showcasing their new fall menus (do not ask me why this has become important: maybe, what with such a copious choice of restaurants in the city, any additional parameter that helps make selecting one easier, is welcome; or maybe it is just my OCD acting up). One restaurant that fulfils this criterion happens to be one that has also been on my â¬Ülistâ¬" for as long as I have had a â¬Ülistâ¬". It is also one that I have never heard anything but praise for with an exciting chef of tremendously fast-growing reputeâ¬¦

Aussie Brett Graham has impressed all his life. He impressed at age 15 when he began his cooking career scaling fish at a local Newcastle (Australia) restaurant before moving to Sydney to work under the well-travelled Liam Tomlin. He made an impression here too, winning the 1999 Josephine Pignolet Award as Sydneyâ¬"s best young chef at only 19. This was the impetus for his leap across the seas to London, where he landed at the prestigious Square. He spent the next five years studying under Phil Howard, creating enough of a stir to be awarded Young Chef of the Year by the Restaurant Association in 2003 and being made sous chef in the same year. In 2005, thanks to his continued loyalty and not inconsiderable skill, Howard and restaurateur Nigel Plattâ¬"s-Martin offered Graham the chance to head their latest venture, The Ledbury. He accepted and has since, of course, continued to impress everyone, becoming the youngest Australian to ever win a Michelin star in 2006. Now leading an ambitious, young team of predominantly Aussie cooks (seven of thirteen kitchen staff), Graham is pumping out accomplished, serious, beautiful dishes. His passion, instinctive understanding of food and imagination has left critics and diners drooling and made The Ledbury, all the way out in W11 in what was once â¬Ücrack squareâ¬", a destination restaurant with a faithful foodie following. Graham, who shuns the spotlight, refusing even to table hop, is also respected by his peers: Howard reckons that his success â¬Scomes as no surpriseâ¬ as he is â¬San unusually talented chef with a phenomenal palate and a very gifted pair of handsâ¬; Bruce Poole describes him as â¬Sabsolutely outstandingâ¬; whilst Shane Osborn thinks â¬Sheâ¬"s going to go right to the topâ¬ and â¬Swill be two or three starâ¬.

Grahamâ¬"s modern French style is marked by the special consideration and importance he devotes to every aspect of the plate: flavour combinations are interesting; textures contrasted; presentation paramount; even aromas are cared for. The food is also heavily influenced by local, seasonal produce with Graham always keen to lay his hands on as much â¬Swild stuffâ¬ as he can. His labour-intensive kitchen is celebrated for its consistent delivery of imaginative, technically brilliant food that is adventurous without being silly; stylishly presented and full of flourish without sacrificing taste; and utilising all the much-loved modern methods - foaming, emulsifying, purÃ©eing, etc - whilst being purposeful, unpretentious, direct and maximising flavours.

With such spirited, glowing and unanimous tribute, I cannot explain why I had waited this long to see what all the fuss was about. However, it is never too late to correct oneâ¬"s mistakes; therefore, I made my booking (finally) and arrived at The Ledbury for what I hoped would be a memorable, satisfying experienceâ¬¦

Claire Nelsonâ¬"s classically elegant and refined (Â£1.5m-plus) dining room is awash with black and white. Tables, circle and square shaped, are swathed in crisp, thick, impeccable ivory napery and simply adorned with small black china vases filled with bright red flowers; black glass ornaments, transparent or opaque depending on their exposure to light; matching black and white condiment holders; and pristine white porcelain crockery. Around the tables themselves sit very comfortable leather chairs, each sporting a pattern upon its soft gray back unique to the others at that table. The 65-cover room is rather small, but from the well-spaced, well-sized tables, this is unnoticed and further disguised by the high ceilings and clever use of full-length mirrors, clothed in thick black drapes, along the restaurantâ¬"s back wall. Wide windows lining the far edge and the front side, formed of floor-to-ceiling latticed-window patio doors, allow natural light to flood in intensifying the openness of the interior. Within, black beaded chandeliers and long light-bars lining the ceiling supplement this already ample outside light. Two tall wood columns, each recessed with a small hollow holding a pink bouquet of gerberas within a large black vase, break up the room and match the polished chevron parquet walnut flooring. Smartly-dressed staff maintain the colour motif with senior serveurs in dark suits and juniors in black, band collared, untucked shirts.

Amuse Bouche: Foie Gras Parfait on Feuille de Brique. Along with the menu came a North African themed teaser of feuille de brique spread with two parallel lines of foie gras parfait and strewn with watercress and poppy seeds. Neatly presented upon an immaculate napkin, this incredibly crisp, feather-light feuille of warka pastry featured creamy foie gras texturally contrasted against stringy shoots and crackly seeds and seasoned with a spicy cumin mixture.

Les Pains: Sourdough; Brown Bread with Olive; and Bacon and Onion Brioche. Homemade breads were served oven-warm throughout the evening. The sourdough and brown were excellent, though frustratingly, I was unable to try - as I do not eat pork - the house speciality brioche. The white bread, with a porous, springy consistency, had a slightly chewy, gratifyingly tearable crust. The brown was something special: wholesome, crusty, infused with mild olive and unbelievably fluffy, this bread was made of enwrapped layers that effortlessly peeled apart. Unsalted butter, sourced from a small Somerset supplier, was sprinkled with salty crystals.

EntrÃ©e 1: Scallop Roasted on Liquorice with Fennel, Girolles and Roasting Juices. A caramelised scallop, spitted upon a stick of liquorice and haloed with a fried onion curl, sat upon a fricassee of fennel and girolles, alongside a smearing of fennel purÃ©e. The plump scallop, Ã la marshmallow on a stick, was expertly executed: the lustrous lovely ochre skin was delightfully bouncy whilst the almost-molten middle was soft and succulent. The fricassee was surprisingly sapid and provided an interesting textural mix of malleable mushroom and firm fennel. The celadon-coloured purÃ©e was effervescently light, but full of fennel flavour. The marriage of earth and sea worked well with a common sweet anise hint running through the fennel and liquorice and complementing the scallop.

EntrÃ©e 2: Beetroot Baked in Salt and Marjoram with Hazelnuts and a Chantilly of Eweâ¬"s Milk Cheese. A beetroot, baked for 24 hours in salt and marjoram, sat planet-like within cosmic rings of beetroot jus, whilst hazelnuts, croutons, girolles, beetroot crisps and a eweâ¬"s milk cheese Chantilly moon orbited around; a balsamic vinaigrette reduction was added tableside. The warm beet was soft and smooth with a salty-sweet savour whilst the reduction was pleasurably intense. The earthy eweâ¬"s milk cut through both of these whereas the crunchy nuts, crispy oven-baked crisps and crusty croutons made this a big play on textures.

EntrÃ©e 3: Flame Grilled Mackerel with Mackerel Tartare, Avocado and Shiso. A fillet of mackerel, soaked in its own roasting juices, lay conjoined by a crescent of avocado purÃ©e and was accompanied by mackerel tartare enwrapped within a transparent cucumber jelly; purple shiso leaves, croutons and wisps of persillade garnished the plate. My senses were immediately seduced by the rich aroma of mackerel, which was quickly followed by a fresh avocado after-odour. After this initial inveiglement, upon my first forkful of fish, my wits were entirely enamoured. Perfectly prepared and absolutely delicious, its crisp skin concealed a soft, flaky flesh with the marvellously moist mackerel simply melting in the mouth. The fishâ¬"s intense and oily richness was soothed by the creamy avocado; the croutons gave the dish some crunch; and the mackerel tartare and diced cucumber in a jelly pocket proved refreshing. The shiso - a herb of the mint family, grown throughout Asia and especially common in Japan - is another anise-flavoured ingredient and again worked well with the fish.

EntrÃ©e 4: Ravioli of Grouse and CÃ©pe with Elderberries and a VeloutÃ© of Toasted Bread. A grouse raviolo, topped with elderberries and toasted bread veloutÃ©, rested upon a bed of green cabbage and thyme foam. The raviolo, though dumpling may be more apt a name given its beautifully generous size, was tightly packed with grouse leg confit, cÃ©pes and a little foie gras. Its delicate, wafer-thin pasta gave way to a succulent gamey, creamy and subtly sweet stuffing which complemented very nicely the elderberry, each bead of which was a fruity burst and whose pretty purple juices dribbled off enriching the flavoursome and fragrant thyme jus. The cabbage gave some bite as did the toasted bread volutes some crunchiness.

Plat Principal 1: Roast Sea Bass with Cauliflower, Raisins and Sea Purslane. A roasted fillet of sea bass swimming in its own juices was served upon a garlic, onion and sea purslane base and bejewelled with raisons. Together came a slur of girolle purÃ©e and cauliflower prepared three ways - as a roasted garnish, purÃ©e and beignets. The roast cauliflower was strong and almost caramelised whilst the mousse was subtle and mild; the sweet raisons were delightful, but sparse, surprises; and the girolle purÃ©e, thick and earthy. However, on the other hand, the fish was flaky, but its skin not crispy; the purslane was rather bland; and the beignets a touch greasy with the fulsome smell of â¬Üfish and chipsâ¬". Overall, this course did not really come off for me and when asked what I thought of it, I replied honestly so. Immediately the staff showed a genuine and touching concern, culminating with the offer to try another fish dish (unfortunately I felt obliged to decline as I still had another course to go and was desperate to leave room for dessert!).

Plat Principal 2: Loin of Roe Buck Deer with Celeriac Baked in Ash, Sweet Potato, Douglas Fir and Pepper. Gorgeous deep cerise tenderloin of deer, sliced into sexy slivers, lapped over green cabbage and an aromatic ichor of thyme emulsion and roasting juices. The Berkshire-bred venison was liberally accompanied by a plump sausage, implanted with a sprig of Douglas fir; baked sweet potato and its purÃ©e; and ash-baked celeriac slices. The pan fried, medium rare meat was so tender it almost melted on the tongue whilst the sausage was soft and unctuous with a hearty, gamey flavour. These were complemented by creamy, nearly buttery sweet potato and the celeriacâ¬"s distinctively thick, celery-like, warm earthiness tin the woody, smoky ash still encrusting the individual pieces. Some spiciness was welcomed from the jus. Ã¬ propos, for those curious, the fir a.k.a. Christmas tree, had very faint, maybe citrus notes to it. A very satisfying dish.

(Continued in another post below)Illustrated Critique:

http://foodsnobblog.wordpress.com/2008/09/12/the-ledbury-london

Text-only Critique:

Eheu! We are in menu limbo - one of those funny times of the year when one season sluggishly becomes the next. Have you updated your menus recently? Do you know when you will be changing them? I am getting tired of asking these questions, though probably less tired than those having to answer them.

I have spoken to a gaggle of receptionists over the last couple of weeks as my list of eligible dining destinations has been whittled down to those already showcasing their new fall menus (do not ask me why this has become important: maybe, what with such a copious choice of restaurants in the city, any additional parameter that helps make selecting one easier, is welcome; or maybe it is just my OCD acting up). One restaurant that fulfils this criterion happens to be one that has also been on my â¬Ülistâ¬" for as long as I have had a â¬Ülistâ¬". It is also one that I have never heard anything but praise for with an exciting chef of tremendously fast-growing reputeâ¬¦

Aussie Brett Graham has impressed all his life. He impressed at age 15 when he began his cooking career scaling fish at a local Newcastle (Australia) restaurant before moving to Sydney to work under the well-travelled Liam Tomlin. He made an impression here too, winning the 1999 Josephine Pignolet Award as Sydneyâ¬"s best young chef at only 19. This was the impetus for his leap across the seas to London, where he landed at the prestigious Square. He spent the next five years studying under Phil Howard, creating enough of a stir to be awarded Young Chef of the Year by the Restaurant Association in 2003 and being made sous chef in the same year. In 2005, thanks to his continued loyalty and not inconsiderable skill, Howard and restaurateur Nigel Plattâ¬"s-Martin offered Graham the chance to head their latest venture, The Ledbury. He accepted and has since, of course, continued to impress everyone, becoming the youngest Australian to ever win a Michelin star in 2006. Now leading an ambitious, young team of predominantly Aussie cooks (seven of thirteen kitchen staff), Graham is pumping out accomplished, serious, beautiful dishes. His passion, instinctive understanding of food and imagination has left critics and diners drooling and made The Ledbury, all the way out in W11 in what was once â¬Ücrack squareâ¬", a destination restaurant with a faithful foodie following. Graham, who shuns the spotlight, refusing even to table hop, is also respected by his peers: Howard reckons that his success â¬Scomes as no surpriseâ¬ as he is â¬San unusually talented chef with a phenomenal palate and a very gifted pair of handsâ¬; Bruce Poole describes him as â¬Sabsolutely outstandingâ¬; whilst Shane Osborn thinks â¬Sheâ¬"s going to go right to the topâ¬ and â¬Swill be two or three starâ¬.

Grahamâ¬"s modern French style is marked by the special consideration and importance he devotes to every aspect of the plate: flavour combinations are interesting; textures contrasted; presentation paramount; even aromas are cared for. The food is also heavily influenced by local, seasonal produce with Graham always keen to lay his hands on as much â¬Swild stuffâ¬ as he can. His labour-intensive kitchen is celebrated for its consistent delivery of imaginative, technically brilliant food that is adventurous without being silly; stylishly presented and full of flourish without sacrificing taste; and utilising all the much-loved modern methods - foaming, emulsifying, purÃ©eing, etc - whilst being purposeful, unpretentious, direct and maximising flavours.

With such spirited, glowing and unanimous tribute, I cannot explain why I had waited this long to see what all the fuss was about. However, it is never too late to correct oneâ¬"s mistakes; therefore, I made my booking (finally) and arrived at The Ledbury for what I hoped would be a memorable, satisfying experienceâ¬¦

Claire Nelsonâ¬"s classically elegant and refined (Â£1.5m-plus) dining room is awash with black and white. Tables, circle and square shaped, are swathed in crisp, thick, impeccable ivory napery and simply adorned with small black china vases filled with bright red flowers; black glass ornaments, transparent or opaque depending on their exposure to light; matching black and white condiment holders; and pristine white porcelain crockery. Around the tables themselves sit very comfortable leather chairs, each sporting a pattern upon its soft gray back unique to the others at that table. The 65-cover room is rather small, but from the well-spaced, well-sized tables, this is unnoticed and further disguised by the high ceilings and clever use of full-length mirrors, clothed in thick black drapes, along the restaurantâ¬"s back wall. Wide windows lining the far edge and the front side, formed of floor-to-ceiling latticed-window patio doors, allow natural light to flood in intensifying the openness of the interior. Within, black beaded chandeliers and long light-bars lining the ceiling supplement this already ample outside light. Two tall wood columns, each recessed with a small hollow holding a pink bouquet of gerberas within a large black vase, break up the room and match the polished chevron parquet walnut flooring. Smartly-dressed staff maintain the colour motif with senior serveurs in dark suits and juniors in black, band collared, untucked shirts.

Amuse Bouche: Foie Gras Parfait on Feuille de Brique. Along with the menu came a North African themed teaser of feuille de brique spread with two parallel lines of foie gras parfait and strewn with watercress and poppy seeds. Neatly presented upon an immaculate napkin, this incredibly crisp, feather-light feuille of warka pastry featured creamy foie gras texturally contrasted against stringy shoots and crackly seeds and seasoned with a spicy cumin mixture.

Les Pains: Sourdough; Brown Bread with Olive; and Bacon and Onion Brioche. Homemade breads were served oven-warm throughout the evening. The sourdough and brown were excellent, though frustratingly, I was unable to try - as I do not eat pork - the house speciality brioche. The white bread, with a porous, springy consistency, had a slightly chewy, gratifyingly tearable crust. The brown was something special: wholesome, crusty, infused with mild olive and unbelievably fluffy, this bread was made of enwrapped layers that effortlessly peeled apart. Unsalted butter, sourced from a small Somerset supplier, was sprinkled with salty crystals.

EntrÃ©e 1: Scallop Roasted on Liquorice with Fennel, Girolles and Roasting Juices. A caramelised scallop, spitted upon a stick of liquorice and haloed with a fried onion curl, sat upon a fricassee of fennel and girolles, alongside a smearing of fennel purÃ©e. The plump scallop, Ã la marshmallow on a stick, was expertly executed: the lustrous lovely ochre skin was delightfully bouncy whilst the almost-molten middle was soft and succulent. The fricassee was surprisingly sapid and provided an interesting textural mix of malleable mushroom and firm fennel. The celadon-coloured purÃ©e was effervescently light, but full of fennel flavour. The marriage of earth and sea worked well with a common sweet anise hint running through the fennel and liquorice and complementing the scallop.

EntrÃ©e 2: Beetroot Baked in Salt and Marjoram with Hazelnuts and a Chantilly of Eweâ¬"s Milk Cheese. A beetroot, baked for 24 hours in salt and marjoram, sat planet-like within cosmic rings of beetroot jus, whilst hazelnuts, croutons, girolles, beetroot crisps and a eweâ¬"s milk cheese Chantilly moon orbited around; a balsamic vinaigrette reduction was added tableside. The warm beet was soft and smooth with a salty-sweet savour whilst the reduction was pleasurably intense. The earthy eweâ¬"s milk cut through both of these whereas the crunchy nuts, crispy oven-baked crisps and crusty croutons made this a big play on textures.

EntrÃ©e 3: Flame Grilled Mackerel with Mackerel Tartare, Avocado and Shiso. A fillet of mackerel, soaked in its own roasting juices, lay conjoined by a crescent of avocado purÃ©e and was accompanied by mackerel tartare enwrapped within a transparent cucumber jelly; purple shiso leaves, croutons and wisps of persillade garnished the plate. My senses were immediately seduced by the rich aroma of mackerel, which was quickly followed by a fresh avocado after-odour. After this initial inveiglement, upon my first forkful of fish, my wits were entirely enamoured. Perfectly prepared and absolutely delicious, its crisp skin concealed a soft, flaky flesh with the marvellously moist mackerel simply melting in the mouth. The fishâ¬"s intense and oily richness was soothed by the creamy avocado; the croutons gave the dish some crunch; and the mackerel tartare and diced cucumber in a jelly pocket proved refreshing. The shiso - a herb of the mint family, grown throughout Asia and especially common in Japan - is another anise-flavoured ingredient and again worked well with the fish.

EntrÃ©e 4: Ravioli of Grouse and CÃ©pe with Elderberries and a VeloutÃ© of Toasted Bread. A grouse raviolo, topped with elderberries and toasted bread veloutÃ©, rested upon a bed of green cabbage and thyme foam. The raviolo, though dumpling may be more apt a name given its beautifully generous size, was tightly packed with grouse leg confit, cÃ©pes and a little foie gras. Its delicate, wafer-thin pasta gave way to a succulent gamey, creamy and subtly sweet stuffing which complemented very nicely the elderberry, each bead of which was a fruity burst and whose pretty purple juices dribbled off enriching the flavoursome and fragrant thyme jus. The cabbage gave some bite as did the toasted bread volutes some crunchiness.

Plat Principal 1: Roast Sea Bass with Cauliflower, Raisins and Sea Purslane. A roasted fillet of sea bass swimming in its own juices was served upon a garlic, onion and sea purslane base and bejewelled with raisons. Together came a slur of girolle purÃ©e and cauliflower prepared three ways - as a roasted garnish, purÃ©e and beignets. The roast cauliflower was strong and almost caramelised whilst the mousse was subtle and mild; the sweet raisons were delightful, but sparse, surprises; and the girolle purÃ©e, thick and earthy. However, on the other hand, the fish was flaky, but its skin not crispy; the purslane was rather bland; and the beignets a touch greasy with the fulsome smell of â¬Üfish and chipsâ¬". Overall, this course did not really come off for me and when asked what I thought of it, I replied honestly so. Immediately the staff showed a genuine and touching concern, culminating with the offer to try another fish dish (unfortunately I felt obliged to decline as I still had another course to go and was desperate to leave room for dessert!).

Plat Principal 2: Loin of Roe Buck Deer with Celeriac Baked in Ash, Sweet Potato, Douglas Fir and Pepper. Gorgeous deep cerise tenderloin of deer, sliced into sexy slivers, lapped over green cabbage and an aromatic ichor of thyme emulsion and roasting juices. The Berkshire-bred venison was liberally accompanied by a plump sausage, implanted with a sprig of Douglas fir; baked sweet potato and its purÃ©e; and ash-baked celeriac slices. The pan fried, medium rare meat was so tender it almost melted on the tongue whilst the sausage was soft and unctuous with a hearty, gamey flavour. These were complemented by creamy, nearly buttery sweet potato and the celeriacâ¬"s distinctively thick, celery-like, warm earthiness tinged by the woody, smoky ash still encrusting the individual pieces. Some spiciness was welcomed from the jus. Ã¬ propos, for those curious, the fir a.k.a. Christmas tree, had very faint, maybe citrus notes to it. A very satisfying dish.

(Continued in another post below)

Bodean's BBQ - Average by misstravelbug

misstravelbug — Tue, 09 Sep 2008 22:34:08 +0000

Review by misstravelbug

Rating: 3.00

Tags: american, lively, good value

Typical american decor, typical american food. Nothing special, ribs were ok. Nice informal place to pop over for a quick filling meal. Wouldn't purposely go here unless I lived nearby. Good value for the portions.Typical american decor, typical american food. Nothing special, ribs were ok. Nice informal place to pop over for a quick filling meal. Wouldn't purposely go here unless I lived nearby. Good value for the portions.

Notting Hill Brasserie - Expensive by alexgjohnson

alexgjohnson — Sat, 06 Sep 2008 17:59:33 +0000

Review by alexgjohnson

Rating: 4.00

Phone: 020 7229 4481

Tags: live music, romantic, bar

The Notting Hill Brasserie is expensive, classic, and very good. It is what used to be called "International" in cuisine - they might call it "modern British" but I don't really know what that means - so a mixed classic menu with an extensive and expensive wine list with meat and potatoes however nicely put together forming the bedrock of the main courses. It is the preferred restaurant of the American hedge fund set, so the other diners are slightly older, well-dressed, and discreet. Nowhere in W11 requires a jacket but if they did, this would be the place. The food is excellently prepared rather than exciting per se, and the atmosphere so hushly understated it veers towards being slightly sterile - this is a place for that important business dinner; the reunion with old friends where one objective is to impress; or for celebrations where formality is what is required.The Notting Hill Brasserie is expensive, classic, and very good. It is what used to be called "International" in cuisine - they might call it "modern British" but I don't really know what that means - so a mixed classic menu with an extensive and expensive wine list with meat and potatoes however nicely put together forming the bedrock of the main courses. It is the preferred restaurant of the American hedge fund set, so the other diners are slightly older, well-dressed, and discreet. Nowhere in W11 requires a jacket but if they did, this would be the place. The food is excellently prepared rather than exciting per se, and the atmosphere so hushly understated it veers towards being slightly sterile - this is a place for that important business dinner; the reunion with old friends where one objective is to impress; or for celebrations where formality is what is required.

Osteria Basilico - Great Italian by alexgjohnson

alexgjohnson — Sat, 06 Sep 2008 17:50:26 +0000

Review by alexgjohnson

Rating: 5.00

Phone: 020 7727 9957

Tags: italian, romantic, lively

Osteria has been in Notting Hill forever and is the top end of the three restaurants in this group (the others are Mediterraneo and Essenza) with a classic Italian menu, and slightly surprisingly, a sideline in pizza including takeaway. I would avoid the pizza - it's not as good as Luna Rossa's across the street - and frankly if you come to a place like Osteria and have pizza you are wasting the opportunity to eat rather better. The wine list is great and the downstairs seats are particularly cozy in winter. It is definitely pone for romantic get-together. Like all the Italian restaurants in Notting Hill service is probably not why you come here.Osteria has been in Notting Hill forever and is the top end of the three restaurants in this group (the others are Mediterraneo and Essenza) with a classic Italian menu, and slightly surprisingly, a sideline in pizza including takeaway. I would avoid the pizza - it's not as good as Luna Rossa's across the street - and frankly if you come to a place like Osteria and have pizza you are wasting the opportunity to eat rather better. The wine list is great and the downstairs seats are particularly cozy in winter. It is definitely pone for romantic get-together. Like all the Italian restaurants in Notting Hill service is probably not why you come here.

Mediterraneo - Not as good as Osteria Basilico by alexgjohnson

alexgjohnson — Sat, 06 Sep 2008 17:42:57 +0000

Review by alexgjohnson

Rating: 3.00

Phone: 020 7792 3131

Tags: italian, crowded, vegetarian dishes

As the blurb says this is the sister restaurant to Osteria Basilico down the street. The menu is pretty similar but if there is a focus I'd say it is more fish and especially steaks like swordfish and tuna which are well done. The room is sparser though, and it can be too hot in summer and too drafty in the winter. Service too can be a little on the haughty side. In short, unless you live for fish steaks, put Osteria in your speed-dial and if they're full come to Mediterraneo as an adequate substitute, but a subsitute nonetheless.As the blurb says this is the sister restaurant to Osteria Basilico down the street. The menu is pretty similar but if there is a focus I'd say it is more fish and especially steaks like swordfish and tuna which are well done. The room is sparser though, and it can be too hot in summer and too drafty in the winter. Service too can be a little on the haughty side. In short, unless you live for fish steaks, put Osteria in your speed-dial and if they're full come to Mediterraneo as an adequate substitute, but a subsitute nonetheless.

Luna Rossa - Unrivalled Pizza by alexgjohnson

alexgjohnson — Sat, 06 Sep 2008 17:37:44 +0000

Review by alexgjohnson

Rating: 5.00

Phone: 020 7229 0482

Tags: italian, lively, comfortable

The good is very good; you won't find better pizza in London. And I don't mean some American stuff - this is the kind of pizza you don't get outside Naples. But the pasta dishes are good too - the Vongole is particularly good. Wines are cheap and drinkable and for W11, it's pretty good value. Although part of a group, a good sign is that real Italians don't just work here, but eat here - with their families. So yes it can be a bit chaotic, a bit noisy, and the service sometimes has a touch of Naples about it too. But in a funny way that just makes the Naples comparisons all the more apt, and it works. For what it is, it is the best.The good is very good; you won't find better pizza in London. And I don't mean some American stuff - this is the kind of pizza you don't get outside Naples. But the pasta dishes are good too - the Vongole is particularly good. Wines are cheap and drinkable and for W11, it's pretty good value. Although part of a group, a good sign is that real Italians don't just work here, but eat here - with their families. So yes it can be a bit chaotic, a bit noisy, and the service sometimes has a touch of Naples about it too. But in a funny way that just makes the Naples comparisons all the more apt, and it works. For what it is, it is the best.

Electric Brasserie - Great Fun by alexgjohnson

alexgjohnson — Sat, 06 Sep 2008 17:09:48 +0000

Review by alexgjohnson

Rating: 4.00

Phone: 020 7908 9696

Website: http://www.electricbrasserie.com

Tags: lively, brasserie, good value

A Notting Hill secret is that the Brasserie is better than the Electric Restaurant. The room is great - you move from the narrow crowded bar (at its best serving coffee on the pavement in the morning) past the open kitchen into a large slightly sunken space. It is buzzy, loud, and lots of fun. The menu is - being a brasserie - varied and changes often but offers choices from market-fresh fish to burgers and sandwiches to steaks to oysters. Service is efficient and while there is better food out there that's not why you come here: you come here to have fun, and you will. Prices are at the upper end of reasonable.A Notting Hill secret is that the Brasserie is better than the Electric Restaurant. The room is great - you move from the narrow crowded bar (at its best serving coffee on the pavement in the morning) past the open kitchen into a large slightly sunken space. It is buzzy, loud, and lots of fun. The menu is - being a brasserie - varied and changes often but offers choices from market-fresh fish to burgers and sandwiches to steaks to oysters. Service is efficient and while there is better food out there that's not why you come here: you come here to have fun, and you will. Prices are at the upper end of reasonable.

E & O - Brilliant by alexgjohnson

alexgjohnson — Sat, 06 Sep 2008 17:02:59 +0000

Review by alexgjohnson

Rating: 5.00

Phone: 020 7229 5454

Website: http://www.rickerrestaurants.com

Tags: cool, trendy, expensive

E & O is one of the best restaurants in London and certainly the best in Notting Hill. It is hard to categorise but lies between dim sum and Asian fusion, with Japanese influences and a menu heavy on seafood. The blackened cod is unbelievable - Nobu's is good but this is better. The rest of the menu changes quite frequently. The cocktail bar is lively and the staff very professional; the restaurant is buzzy and suitable for business dinners with people you already know; it is neither discreet nor quiet. The wine list is not extensive but the wines they have complement the food well. E & O is expensive but you get what you pay for.E & O is one of the best restaurants in London and certainly the best in Notting Hill. It is hard to categorise but lies between dim sum and Asian fusion, with Japanese influences and a menu heavy on seafood. The blackened cod is unbelievable - Nobu's is good but this is better. The rest of the menu changes quite frequently. The cocktail bar is lively and the staff very professional; the restaurant is buzzy and suitable for business dinners with people you already know; it is neither discreet nor quiet. The wine list is not extensive but the wines they have complement the food well. E & O is expensive but you get what you pay for.

Taqueria - Spicy hot, not hot hot by Lacrimosa

Lacrimosa — Thu, 04 Sep 2008 10:52:25 +0000

Review by Lacrimosa

Rating: 2.00

Phone: 020 7229 4734

Website: http://www.coolchiletaqueria.co.uk

Tags: mexican, good value, lively

I've just lunched with friends at Taqueria, lured by the special lunchtime menu (a selection all priced at Â£6) and impressed by the positive reviews here on Trusted Places. It's the sort of small, independent place I would have loved to have been able heap praise on, but unfortunately our experience fell a bit short.

We all ordered enchiladas: "Three corn tortillas dipped in a sauce of your choice and rolled around shredded chicken, more sauce, crema, fresh cheese and onion". Now, I'm a HUGE fan of hot, spicy, cheesy, saucy, tomato-y comfort food, so this sounded great. Our dishes arrived and we all tucked in, still deep in conversation - so deep, in fact, that it was a couple of minutes before I ventured to say "Err... is yours cold?". All three meals were no more than tepid, but no one had wanted to be the first to mention it. Now, I prefer my hot food to be sizzling hot, so, with the agreement of the others, went off in search of our waitress to ask for our meals to be reheated. To Taqueria's credit, they were apologetic and actually cooked the dishes again from scratch, although given that this was a weekday lunchtime it might have been a good idea to check whether we had time for this. Second time around it was warm but still not very hot, so I can only assume that authentic Mexican cuisine is supposed to be like that? If so, who am I to argue? Personally, though, I'd have enjoyed my food much more if it had scorched the roof of my mouth off, leaving me begging for mercy.

On the plus side, we enjoyed our drinks - jugs of tap water, Pacifico lager and some really yummy Clamato, which had been presented like a Bloody Mary with black pepper around the rim of the glass and a stick of celery. Meanwhile some chaps on the next table, who clearly knew what they were doing, had ordered a selection of smaller dishes from the regular menu. These looked a good deal tastier than what we had, although I could hardly shimmy over to their table and stick my elbow in their food to test the temperature.

Aside from us, there were very few others in the place during the couple of hours we spent there, and there seemed to be some maintenance work going on which might have been better left to outside opening hours. I'd try Taqueria again, as it seemed good value and all those excellent reviews are still ringing in my ears, but two strikes and it's out.I've just lunched with friends at Taqueria, lured by the special lunchtime menu (a selection all priced at Â£6) and impressed by the positive reviews here on Trusted Places. It's the sort of small, independent place I would have loved to have been able heap praise on, but unfortunately our experience fell a bit short.

We all ordered enchiladas: "Three corn tortillas dipped in a sauce of your choice and rolled around shredded chicken, more sauce, crema, fresh cheese and onion". Now, I'm a HUGE fan of hot, spicy, cheesy, saucy, tomato-y comfort food, so this sounded great. Our dishes arrived and we all tucked in, still deep in conversation - so deep, in fact, that it was a couple of minutes before I ventured to say "Err... is yours cold?". All three meals were no more than tepid, but no one had wanted to be the first to mention it. Now, I prefer my hot food to be sizzling hot, so, with the agreement of the others, went off in search of our waitress to ask for our meals to be reheated. To Taqueria's credit, they were apologetic and actually cooked the dishes again from scratch, although given that this was a weekday lunchtime it might have been a good idea to check whether we had time for this. Second time around it was warm but still not very hot, so I can only assume that authentic Mexican cuisine is supposed to be like that? If so, who am I to argue? Personally, though, I'd have enjoyed my food much more if it had scorched the roof of my mouth off, leaving me begging for mercy.

On the plus side, we enjoyed our drinks - jugs of tap water, Pacifico lager and some really yummy Clamato, which had been presented like a Bloody Mary with black pepper around the rim of the glass and a stick of celery. Meanwhile some chaps on the next table, who clearly knew what they were doing, had ordered a selection of smaller dishes from the regular menu. These looked a good deal tastier than what we had, although I could hardly shimmy over to their table and stick my elbow in their food to test the temperature.

Aside from us, there were very few others in the place during the couple of hours we spent there, and there seemed to be some maintenance work going on which might have been better left to outside opening hours. I'd try Taqueria again, as it seemed good value and all those excellent reviews are still ringing in my ears, but two strikes and it's out.

S & M Cafe - The Best Comfort Food In West London Bar None. by MSE_Eater

MSE_Eater — Wed, 03 Sep 2008 23:58:29 +0000

Review by MSE_Eater

Rating: 5.00

Phone: 020 8968 8898

Website: http://www.sandmcafe.co.uk

Tags: lively, good value, family & home feel

You will have to excuse first impressions as you approach the S&M Cafe; the surroundings near the Westway flyover on London's Portobello Road are slightly grimy, the lack of parking is a pain (the nearest car park is 20-25mins away so get the Tube) and the exterior of the cafe itself is unassuming and slightly worn, but that is not what this place is about. Likewise, the interior is also functional and basic - tables and chairs are mix and match, even tatty on occassions, yet for some reason this purely adds to the very genuine and homely feel when you first walk through the door - it may not be acceptable virtually anywhere else. For a split second you may think twice, but then the atmosphere and the amazing smell hits you.
The S&M Cafe doesn't pretend to be something it is not. It is about simple, hearty home cooked comfort food at very reasonable prices - mostly under a tenner - with genuinely warm, chatty service. When I say the food choice is simple perhaps that is slightly misleading; you have the choice of a minimum of nine different sausages plus daily specials and vegetarian options, four varieties of mashed potato and three types of gravy, plus veg and extra sides, if for some unearthly reason you need them. Add to that a mug of PG, or a bottle of wine or a beer if you prefer, plus a large bowl of hearty fruit crumble with Bird's custard and you have one of the most brilliant comfort food experiences in London. (Disclaimer: other meals are available if you don't like sausages!)
It is great to hear that a branch has opened at the o2, but you should try Portobello Road to see where it is really at.You will have to excuse first impressions as you approach the S&M Cafe; the surroundings near the Westway flyover on London's Portobello Road are slightly grimy, the lack of parking is a pain (the nearest car park is 20-25mins away so get the Tube) and the exterior of the cafe itself is unassuming and slightly worn, but that is not what this place is about. Likewise, the interior is also functional and basic - tables and chairs are mix and match, even tatty on occassions, yet for some reason this purely adds to the very genuine and homely feel when you first walk through the door - it may not be acceptable virtually anywhere else. For a split second you may think twice, but then the atmosphere and the amazing smell hits you.
The S&M Cafe doesn't pretend to be something it is not. It is about simple, hearty home cooked comfort food at very reasonable prices - mostly under a tenner - with genuinely warm, chatty service. When I say the food choice is simple perhaps that is slightly misleading; you have the choice of a minimum of nine different sausages plus daily specials and vegetarian options, four varieties of mashed potato and three types of gravy, plus veg and extra sides, if for some unearthly reason you need them. Add to that a mug of PG, or a bottle of wine or a beer if you prefer, plus a large bowl of hearty fruit crumble with Bird's custard and you have one of the most brilliant comfort food experiences in London. (Disclaimer: other meals are available if you don't like sausages!)
It is great to hear that a branch has opened at the o2, but you should try Portobello Road to see where it is really at.

The First Floor - Rather disappointing by WB1

WB1 — Wed, 03 Sep 2008 16:15:25 +0000

Review by WB1

Rating: 2.00

Phone: 020 7243 8701

Tags: expensive, traditional british, vegetarian dishes

The First Floor is conveniently located on the Portobello Raod in Notting Hill. The restaurant, as the name would suggest, is on the first floor and if you request a window seat you can gaze out at the busy portobello road during your meal. The room is decorated in old-style grandeur with ornate furniture, lighting and decorations. Unfortunately that's as good as it gets. The food was ok but only ok and some of the menu sounded quite unapetising. Both food and wine were very overpriced for what they were and it felt like we were paying for the setting rather than the food and service. The staff were friendly but over-attentive and rather intrusive and the place was almost deserted despite it being a Saturday night. Certainly not my favourite Notting Hill haunt.The First Floor is conveniently located on the Portobello Raod in Notting Hill. The restaurant, as the name would suggest, is on the first floor and if you request a window seat you can gaze out at the busy portobello road during your meal. The room is decorated in old-style grandeur with ornate furniture, lighting and decorations. Unfortunately that's as good as it gets. The food was ok but only ok and some of the menu sounded quite unapetising. Both food and wine were very overpriced for what they were and it felt like we were paying for the setting rather than the food and service. The staff were friendly but over-attentive and rather intrusive and the place was almost deserted despite it being a Saturday night. Certainly not my favourite Notting Hill haunt.

El Pirata de Tapas - Good tapas but not the best atmosphere by WB1

WB1 — Wed, 03 Sep 2008 12:20:32 +0000

Review by WB1

Rating: 3.00

Phone: 020 7727 5000

Website: http://www.elpiratadetapas.co.uk/

Tags: spanish, crowded

El Pirata de Tapas is a fairly new addition to the Westbourne Grove restaurant collection. The restaurant itself is nothing special and has no real Spanish feel. My main complaint would be that the tables are far too close to each other and no matter how hard you try you just can't help overhearing your neighbours' conversations. Having said that, the food was good and definitly worth a try. The set menus offer good value and include some more unusual dishes to try. This would be a great place to go with a group of friends but not so good for an intimate dinner or any conversations you don't want to be overheard!El Pirata de Tapas is a fairly new addition to the Westbourne Grove restaurant collection. The restaurant itself is nothing special and has no real Spanish feel. My main complaint would be that the tables are far too close to each other and no matter how hard you try you just can't help overhearing your neighbours' conversations. Having said that, the food was good and definitly worth a try. The set menus offer good value and include some more unusual dishes to try. This would be a great place to go with a group of friends but not so good for an intimate dinner or any conversations you don't want to be overheard!