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Randall & Aubin - review by MrB

Sun, 21 Sep 2008 16:31:45 +0000

Randall & Aubin - review by MrB

Rating: 4.7

Location: 16 Brewer Street, W1F 0SQ, London, United Kingdom

Phone: 020 7287 4447

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

I have dined here four times and on each occasion I have consumed, taken pleasure, and been impressed by the plate of food in front of me. The Lobster is wonderful, the date cake pudding is superb. Even the bread and olive appetiser (that appears free, until the cheque arrives) excites the tongue and increase the expectation of what is to come. The real bug-bear that I have with this place is the service level. The staff, mostly male, seem more concerned with their ability to look gorgeous around the proliferation of female clientele than they do with making sure our dishes arrive at the same time, and that we are happy with the food. It becomes a bit annoying that you have to have a pair of extended breasts to get attention from some of them, or a hugely inflated groin to attract the others. Please guys, leave that attitude at the door and get on with serving and attending to the customer. Service is added to the bill, and I have yet to pay this charge, as I have never once felt they had earned the 12% â¬Üdiscretionaryâ¬" payment.
The food is good though, but it is let down by the preening, narcissistic dunder-heeds who bring it to your table.

Roxy Bar & Screen - review by bron99

Fri, 19 Sep 2008 12:14:31 +0000

Roxy Bar & Screen - review by bron99

Rating: 4.3

Location: 128-132 Borough High Street, SE1 1NP, London, United Kingdom

Phone: 020 7407 4075

Website: http://www.roxybarandscreen.com

Tags: lively, good value

The Roxy on Borough High Street is possibly a perfect destination. In essence it is a bar with a full size cinema screen that has a varied and interesting programme and an audience that is interested in what's on and buzzy and chatty the rest of the time. The food they serve is okay, possibly the weakest thing, though both food and bar service is friendly and helpful. If you're looking for something interesting to do when you meet up for a drink check out the programme here.

Dollar Grills & Martinis - review by VickieMac

Thu, 11 Sep 2008 13:41:30 +0000

Dollar Grills & Martinis - review by VickieMac

Rating: 3.3

Location: 2 Exmouth Market, EC1R 4PX, London, United Kingdom

Phone: 020 7278 0077

Tags: lively, seafood, international, brasserie, expensive, romantic

I went here early on a Saturday evening for a special occasion meal and I was overwhelmed. First, it's beautiful inside. The upstairs has gorgeous lighting and the seats were super comfy. The downstairs is very plush and would be a great spot for a cocktail on a date. It has little alcoves that offer the right amount of intimacy for a public place. ;o)

But it wasn't the decor the sold me, it was the cocktails - A-M-A-Z-I-N-G! I had the pleasure of enjoying (among others) the Porn Star Martini and to this day have not found a drink I enjoyed more than this one. I take great pleasure in telling people that this is my favourite drink!

We also had food and although at the time I thoroughly enjoyed my fish soup thingy, it was only good enough to be remembered as a fish soup thingy. The cocktails simply stole the show.

I would definitely go here again and have but only for drinks. I'll have to try the burgers next time!

Randall & Aubin - review by SuperG

Thu, 11 Sep 2008 11:45:10 +0000

Randall & Aubin - review by SuperG

Rating: 4.7

Location: 16 Brewer Street, W1F 0SQ, London, United Kingdom

Phone: 020 7287 4447

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

Tags: lively, seafood, crowded, expensive

They don't take reservations here but it's worth going early or queuing a bit - the food is worth it.

The fish is fresh and expertly cooked, never too dry. The tuna steak is particularly good, as is the lobster. The fries can sometimes be a bit salty but that can happen anywhere. The menu is not the largest, but don't worry: the choice is good and everything is done well.

You eat on stools and the tables are little more than shelves, and you're crammed in together tightly, which means it's not very intimate but the atmosphere is fun and buzzy. There are lots of people having a good time here, and it shows. The staff are also friendly and knowledgeable.

Randall & Aubin - review by emmanx

Wed, 10 Sep 2008 11:12:03 +0000

Randall & Aubin - review by emmanx

Rating: 4.7

Location: 16 Brewer Street, W1F 0SQ, London, United Kingdom

Phone: 020 7287 4447

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

Tags: lively, seafood, good value, french

I love fish and I love this place - great atmosphere and service and good is always consistent. I popped in on my last birthday with some friends before we headed to the bar and they insisted on getting some bubbles to start off our evening buzz.

To our surprise, Randall has their own champagne label which is at house prices but probably beats most Â£60+ bottles of champers I've ever had. Do give it a go on your next visit, won't dent your pocket but will definately put you in the right mood.

Le Gavroche - review by allyclaxy

Sun, 07 Sep 2008 13:33:37 +0000

Le Gavroche - review by allyclaxy

Rating: 4.6

Location: 43 Upper Brook Street, W1K 7QR, London, United Kingdom

Phone: 020 7408 0881

Website: http://www.le-gavroche.co.uk/

Tags: french

We went for the set menu with a half a bottle of wine and water that they offer monday to friday - there was 2 of us and after 5 beautiful courses we had to agree that the Â£110 spent was the best ever. The wine was amazing (which we didnt expect) and the food and service impeccable. We also liked the fact that we were not rushed at all even though we were not purchasing off the full menu. There are 3 choices for each course so plenty to go on - we have booked again for october!!

Waxy O'Connor's - review by ocean0201

Wed, 03 Sep 2008 17:09:00 +0000

Waxy O'Connor's - review by ocean0201

Rating: 3.9

Location: 14-16 Rupert Street, W1D 6DD, London, United Kingdom

Phone: 020 7287 0255

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

Tags: friendly, traditional pub, young and fun, students

The first thing you notice about Waxy O Connors is that its huge. There is even a tree inside it. Its quite popular amongst the tourists and the young Soho crowd, and as a result its very very crowded. There are few bars with plenty of drink options (Irish and otherwise). They do show rugby games sometimes, but last time i went it was not on. The staff are friendly but the bouncers at front are strange ( you will asked to open your bag)
Overall, if you want peace of mind, stay away. if you like to get in the mood with the crowd, Waxy may be your type. For tourists coming to london, i would definitely recommend it.

Le Pain Quotidien - review by beckyfox

Wed, 10 Sep 2008 20:34:50 +0000

Le Pain Quotidien - review by beckyfox

Rating: 4.2

Location: Festival Terrace, Southbank Centre, SE1 8XX, London, United Kingdom

Phone: 020 7486 6154

Website: http://www.painquotidien.com

Tags: delicatessen

Went to le pain quotidien on the south bank for breakfast. It was very busy with lots of families and kids running around. Apart from that we only a small wait to be seated. the place is decorated like a massive farm house or barn really rustic. It has massive wooden tables and the bread is served on chopping boards. This place does the best bread and jam! also has a great selection for breakfast! The coffee is really good to. The staff are really friendly. You can also buy the jams and pickles they have a little shop they do a fab chocolate spread.

Waxy O'Connor's - review by izolda

Tue, 02 Sep 2008 14:56:26 +0000

Waxy O'Connor's - review by izolda

Rating: 3.9

Location: 14-16 Rupert Street, W1D 6DD, London, United Kingdom

Phone: 020 7287 0255

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

Tags: cool, modern pub, mature, cool & smart, different pub food, young and fun, students, trendy, friendly, relaxed

I have been here with friends on a Friday evening - the pub is huge and resembles more a club than a pub (barring the absence of a dancefloor). The place is so vast it's easy to get lost in, so if you've arranged to meet with friends try and meet them outside, as the mobile phone reception is not good in the lower decks of the pub). I had a fun time here and it's a great place to rub shoulders - literally - with other young student types, although the popularity of the place can mean it gets uncomfortably crowded at times. The food is also good, nachos were delicious and a very generous portion. Recommended.

Le Gavroche - review by Food_Snob

Thu, 28 Aug 2008 12:17:19 +0000

Le Gavroche - review by Food_Snob

Rating: 4.6

Location: 43 Upper Brook Street, W1K 7QR, London, United Kingdom

Phone: 020 7408 0881

Website: http://www.le-gavroche.co.uk/

Tags: romantic, good value, crowded, expensive, french

Illustrated Critique:

http://foodsnobblog.wordpress.com/2008/06/27/le-gavroche-london/

Text-only Critique:

The Le Gavroche. That is not an error that is emphasis. Londoners owe It a debt of gratitude. A huge debt. Before Its arrival, fine dining did not exist in the city. Eating well was not a priority/desire/care; â¬Üwe knew nothing of the British indifference to food because we had only ever cooked for the rich,â¬" Albert Roux has admitted. It was the sixties and Albert and younger brother Michel, already in London as personal chefs to the Cazelet and Rothschild families respectively, saw their opportunity. With their former employers turned patrons, Le Gavroche was established in 1967 and It changed everything.

Today such rudimentary ingredients as foie gras are taken for granted by luxury diners. However, when Le Gavroche first opened such foods were simply not available in England: Madame Roux herself would drive to France and smuggle foie gras and poulet de Bresse across the Channel and through customs. In fact, these selfsame diners should also be grateful to Le Gavroche for even having the choice to dine Ã la Michelin. It was the first English restaurant to be awarded a star, two stars and of course, the first to win three. Before Le Gavroche, London had no stars. Now, it has 45.

Although not Londonâ¬"s oldest, nor most expensive, no longer even the most starred - It only (only?) has two at the moment â¬ Le Gavroche is a hallowed name; a little ironic given that gavrocheâ¬"s literal translation is urchin (delightful French faux-modesty). It is arguably the single most influential, most monumental, most revolutionary restaurant to have ever graced Londonâ¬"s dining scene. To appreciate this, one has only to consider the many chefs who have worked their way through Its kitchen: Marco Pierre White, Gordon Ramsay, Marcus Wareing, Phillip Howard, the list goes on and on and on. Le Gavroche symbolises the best of the best, the finest of the fine, la crÃ¨me de la crÃ¨me â¬ just the thought of It makes me smile â¬ and it is for me, one of the greatest gastro-experiences London has to offer.

Understandably therefore, for a long time, I was almost too worried to dine here; too worried that I might waste such a precious experience. I was simply unable to bring myself to spontaneously dine at Le Gavroche; that would be disrespectful. Over time however, my timidity naturally cowered to my curiosity â¬ so much for self-discipline and control â¬ and I decided to make reservations for the soonest special occasion available: Mumsyâ¬"s birthday. Calling a week in advance, I booked dinner for three the following Friday. Nonetheless, just in case, I also rang Gordon Ramsay @ RHR and PÃ©trus, but only made it onto their waiting lists: at least this way, should one of these become available, I could still â¬Üsaveâ¬" Le Gavroche.

As bad luck would have it, the day before dinner and her birthday (subconscious ordering of priorities here â¬ I am a bad, bad person), Mumsy fell ill and though it was nothing too serious (so no need for well-wishing comments etc, she will be fine), it was enough to prevent her going to dinner. Dilemma: confirm for one or cancel? Give in or hold out? I am weak, I am selfish, I am a gourmand: I didnâ¬"t just bite the solid gold bullet, I ate the whole damn thing and confirmed. I shall not deny it, it felt good. (For the record, sneaky PÃ©trus did try and test me, offering me a table last minute, but taking PÃ©trusâ¬" someoneâ¬"s anyoneâ¬"s sloppy seconds over Le Gavroche would be insolence personified. I declined).

All Friday, I was as giddy as a schoolgirl. It was like Christmas Eve: I was full of nervous energy and had no way to expend it. Needless to say, the seconds past slower, the minutes lasted longer and the hours never ended: it was a long day.

Patience paid off and eventually I found myself outside 43 Upper Brook Street, a nondescript town house: humble, discreet, unpretentious, just like Its orphan tramp namesake and perfect for Le Gavroche. Scaffolding even hid the â¬ÜLe Gavrocheâ¬" name and only the symbolic fleur-de-lis, the Relais & Chateaux logo, was visible.

Once through the fey portal, one is transported into a small, posh salon where one can order an aperitif, enjoy some canapÃ©s and peruse the menu. When ready, one is escorted downstairs into the main dining room. The atmosphere is very gentlemanâ¬"s club; furnishings are very soft; lights are very dim; the ceiling is very low; it is all very French. As Spartan as the exterior is, the interior is Croesian. Between plush green walls, low-backed claret-fabric chairs surround generously-spaced tables, each draped in heavy, pristine-white napery upon which polished silver glistens. Tables are garnished with a sterling salt-holder offering both sel gris and regular salt, a brass candle-holder, a small wooden pepper grinder and even a sterling sculpture of some creature unique to each table (mine was a lovely big fish). The silverware is monogrammed with a little chef figure and the crockery carries a caricature of the young Michel Roux Jr. The room has not changed with the times, permitting critics to label it out-dated, faded, even run down (the nerve!). However, fashion is something Le Gavroche is supremely indifferent to. In todayâ¬"s times, when restaurants are designed by architects and minimalism is celebrated, It revels in being too decorated, too indulgent, too flowery and instead of posturing to fashions, It prefers to allow fashions to return to It, as they probably will, eventually.

After taking my seat along the comfy banquette, my senses swelled with the smell of sweet flowers; gladiola, pussy willows, orchids and rubrum lilies, whose large, fresh, (more) green, (more) red bouquets adorned the walls and intoxicated diners, were the first flavours of my dinner. There is no music â¬ it is almost too serious for that â¬ instead there is the gentle clinking of cutlery upon crockery. The staff, possibly outnumbering the guests, were formally dressed and French. Emmanuel, my serveur en chef, welcomed me. He was refined, slick, obliging; I felt in good hands. I warned him that I came to enjoy an obscenely indulgent meal, but needed help constructing a carte sur mesure. At once he set to work and after a lengthy discussion, wherein he demonstrated great patience and consideration, we settled upon a three-entrÃ©e-one-plat-principal-two-dessert menu. After dispatching my order (and probably as it was still early and quiet), I was offered a chance to see the kitchen which, after feigning only a polite curiosity for the staffsâ¬" benefit (I was totally tickled on the inside), I accepted.

Nervous and eager, I followed Emmanuel into the inner sanctum: I was about to pop my restaurant-kitchen cherry with the Casanova-Don-Juan-Romeo-all-rolled-into-one of restaurants. This was, after all, the Roux kitchen; a name that is the natural heir to Escoffier and CarÃªme and run by the very dauphin of the family, Michel Roux Jr. Michel is a real chefâ¬"s chef, preferring to lead his kitchen instead of running a business empire or making television programmes. He approached. He greeted me. I tried to act suave and cool. I barely managed to mumble something about what a pleasure it was to meet him. He continued asking me questions. I continued gushing barely coherent responses. However, his super-friendly, relaxed, easy manner meant this did not last long. He showed off his kitchen as we discussed topics from dining to football; it was all quite charming. Even his accent was disarming: he speaks like a typical Londoner, which coming from a man whose food is more French than most of that found in France, was unexpected. However, Michel was brought up an Englishmen; something that has not manifested itself in his cookery. Along with the cooking gene, he also inherited a love of and allegiance to classic French cuisine from his father, Albert. In fact, the food, probably a little lighter than it was, is now even more French. Anyhow, (gently refocusing the narrative on me) after Michel wished me bon appÃ©tit, I was returned to my table and the adventure was allowed to continueâ¬¦

Amuse Bouche 1: Millefeuille de Foie Gras. Two squares of foie came enrobed in wafer-thin layers of pastry. The very delicate, slightly sweet foie melted in the mouth, whilst une feuille simple ou deux of pastry teased the palate with a flaky, crunchy texture. As mentioned in previous posts, I am not overly keen on pÃ¢tÃ©s, terrines, rillettes and the like, but this was not at all bad.

Amuse Bouche 2: Fromage Bleu sur de Pain de Gingembre. A whip of blue cheese studied with candied fruit was served atop a thick gingerbread cracker. The formidable cheese, fridge-firm initially, yielded quickly enough, but the sticky cracker proved rather resistant, finally betraying only a weak taste of ginger. The mousse/crunch contradiction was brought into play once more.

Amuse Bouche 3: Rouleau de Printemps de Canard. A translucent spring roll of coarsely shredded duck, flavoured with oriental spices, was accompanied by compote of aubergine. The duck, springy almost in texture, was uncompromising in taste: the birdâ¬"s natural savour combined with the Chinese sauce to make it spicy, rich and sweet. The earthy aubergine complemented the spring roll well. This dish hinted at Chef Rouxâ¬"s proclivity for Oriental cuisine, surely picked up whilst working in Hong Kong in his earlier days.

Les Pains: After les amuses came and went, the bread basket arrived, offering four choices: country, cereal, brown and white baguette. Each was warm, each beautifully bucolic in appearance but, though decent tasting, lacked an essential lightness and fluffiness. I probably preferred the brown, which was rather dense and had a very organic taste. Both salted and unsalted butters supplemented the bread.

EntrÃ©e 1: SoufflÃ© Suissesse. Cheese soufflÃ© cooked on double cream. The menuâ¬"s translation does not do this justice. Arguably Le Gavrocheâ¬"s most famous dish, certainly its oldest, this has been on the menu since day one. An ethereal island of rich Gruyere cheese arrived floating upon a deep lake of bÃ©chamel and cream sauces. The initial savoury aroma of the baked cheese confection tantalised the taste buds. The appearance, grandiose and striking yet so delicate, almost prevents one from violating that gentle crust, but each ambrosial spoonful that follows brushes all regrets aside. Each moist, indulgent, buttery bite is a palpable step closer towards an early, but richly deserved, grave.

EntrÃ©e 2: Gratin de Langoustines et Escargots au Persil et Pimet dâ¬"Espelette. Three plump escargots lay with six lazy langoustines curled up in a heavenly waterbed of hollandaise sauce enlivened with Basque pepper and parsley. Each element came together perfectly, complementing and contrasting different flavours and textures, to seduce the eater. This inspired and original reinvention of the â¬Üclassicâ¬" surf-â¬"nâ¬"-turf combined deep, earthy, mushroom-like snails and their smooth, sweet, seafaring cousins, the candy-like langoustines. The introduction of pimet dâ¬"Espelette gave the dish a lovely Pyrenean-peppery heat and the sour lemon zest and unctuous eggy creaminess of the hollandaise provided a cooling balance. Each drowning petite prÃ©cieux, once rescued from the amber emulsion, oozed bubbling-warm buttery goodness from every orifice. This dish was a delicious wow.

EntrÃ©e 3: Escalope de Foie Gras Chaud et Pastilla Ã la Cannelle. A thick, generous lobe of foie gras and open pancake fat with thinly shredded duck came resting atop a berry coulis; this was another example of Rouxâ¬"s affection for the Orient. The exotic, sweet smell of warm cinnamon from the pancake was the first flavour hit; it enticed the eater in. My second taste was the pancake itself whose perfectly crafted, crisp pastry cracked to uncover rich, intensely-spiced, densely-packed canard laquÃ©. My attention and my knife then turned on the foie; upon piercing the lacquered burgundy seared skin, the blade literally fell through the milky, melting middle. The sour sweet berry coulis tempered the luscious meats. This was the best foie gras I have ever had and another wow.

Plat Principal: CÃ´te de Veau RÃ´tie aux Morilles, Chartreuse de LÃ©gumes et Pommes Mousseline. A whole rib of roasted French veal was carved tableside and plated with a carrot and haricot vert chartreuse and a helping of mashed potato, over which a creamy morel sauce was generously poured. The liberal rib cut, cooked until chocolate auburn outside, concealed a tender rosy pink core. Slicing open the cleverly constructed chartreuse revealed the lightest, airiest spinach puree. The pommes had great consistency; creamy and buttery with just a touch of palate-clinging stickiness to allow the serious savouring of any lingering sapour.

The star of the dish, however, was the magnificently ugly mushrooms. Each morel morsel was a taste explosion; a taste so distinct, yet so difficult to articulate. A mottled mix of earthy, nutty, smoky and sweet tones only offers a hint to their genuine flavour. These spongy, honeycomb enigmas swam in a thick bitter sweet jus that proved an excellent foil.

Dessert 1: SoufflÃ© aux Fruits de la Passion et Glace Ivoire. A perfect passion fruit soufflÃ© came served with luxurious white chocolate ice cream. The precisely and adeptly executed delicacy would not be confined to its white porcelain prison, rising to expose its crisp, but fragile lemon chiffon sugar-dusted skin. Upon presentation, this delicate skin was ruptured and warm passion fruit sauce was poured into the open wound, on top of which a thick scoop of ivory ice cream was nestled. The soufflÃ© had impeccable consistency; smooth, fluffy and mellow. The passion fruit gave a strong citric sweetness, which was cooled by the incredibly flavourful, balsamic ice cream; no small feat given that white chocolate is one of the harder flavours to instil and is so often lost. Passion fruit seeds, hidden like buried gems at the ramekinâ¬"s base, added an unexpected crunch. The soufflÃ©, as to be expected with passion fruit, was very rich and very intense, forcing me to enjoy second (and third) helpings of ice cream.

Dessert 2: La DÃ©gustation aux Framboises. This marathon meal was concluded in mini-epic manner with a raspberry-themed collection of mini-gourmandises: Beignet au Coulis; SoufflÃ©; Sorbet; and Millefeuille. The arrangement was delightful; a veritable feast for the eyes. Unfortunately, the one error in execution (that I observed anyway) happened during the final course: the beignet (â¬Üraspberry coulis with warm sugar-coated jam doughnutâ¬"), instead of light and fluffy, was heavy and hard. However, this is but a niggling point and can easily be overlooked. Next, I enjoyed another excellent mini soufflÃ©, followed by a refreshing sorbet, which rested upon a bed of dark chocolate embers. The shift from hot, soft, sweet soufflÃ© to cool, hard, sour sorbet manipulated textures, temperatures and tastes. Finally, I progressed to the refined and dainty millefeuille, crafted from thin dark chocolate wafers, ripe raspberries and scrumptious crÃ¨me Chantilly.

CafÃ© et Petit Fours: A collection of canelÃ©s, macarons de noix de coco, groseilles vertes sucrÃ©es and tuiles pavot sÃ©same accompanied my strong, creamy smooth espresso. The macarons had good texture and taste; coconut essence is also difficult to capture well. The groseilles (physalis), caramel-dipped and coconut-laced, had been transformed from soft fruit to hard-husked, molten-cored flavour grenades. The tuiles, made simply of sesame, poppy and corn syrup, were crunchy, light and sticky, but did not have me picking seeds indelicately out of my teeth (surprisingly and pleasingly). The best I saved till last: the canelÃ©s. Soft, tender custard centre; dark, thick caramelized crust; je les adore. Each breaking bite through that firm, crisp, tennÃ© coat, into the golden, mushy egg mush in the middle, made me happier and

Randall & Aubin - review by sparklepants

Thu, 28 Aug 2008 17:33:31 +0000

Randall & Aubin - review by sparklepants

Rating: 4.7

Location: 16 Brewer Street, W1F 0SQ, London, United Kingdom

Phone: 020 7287 4447

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

Tags: lively, seafood, french

I decided to give this place a go during 'gay pride', and what an amazing atmosphere!! The music was great (a selection of old school house). The staff were really friendly and very helpful in explaining the different varieties of Oyster, and the food was absolutely fantastic! I only had oysters but they were delicious, really fresh. They came with a selection of sauces including a red onion vinegar which was to die for! They also gave us some complementary bread and olives which was a nice touch seeing as we really didnâ¬"t order much. And the champagne was, of course, fabulous! Highly recommended!

Le Pain Quotidien - review by harrietfisher

Mon, 25 Aug 2008 17:59:58 +0000

Le Pain Quotidien - review by harrietfisher

Rating: 4.2

Location: Festival Terrace, Southbank Centre, SE1 8XX, London, United Kingdom

Phone: 020 7486 6154

Website: http://www.painquotidien.com

We had lunch here today, it serves good, continental style food and makes me feel a sort of comforting nostalgia for a life I have never led. Large, wooden, country house style tables on stone floors, breakfast items such as porridge, muesli and boiled eggs as well as a bread menu! Heaven.

The Tattershall Castle - review by Prosaic

Fri, 22 Aug 2008 23:38:49 +0000

The Tattershall Castle - review by Prosaic

Rating: 4.0

Location: Victoria Embankment, WC2N 5DJ, London, United Kingdom

Phone: 020 7839 6548

Tags: relaxed, friendly

This place has find memories for me, I took my now-wife here for our first date several years ago. i recently revisited it and it's lost none of it's appeal

The drinks are reasonably priced- not tourist driven at all, infact on a par with other places, and the inside bar is a nicely decorated place to sit and have a quiet drink. Next door is a nightblub area over the weekend and from my experience that tends to attract more of a tourist element, who are no doubt keen on the boat setting and its location smack bang opposite the London Eye

If the weather is nice it's lovely to go out onto the deck and sit and enjoy a drink and take in the Thames, with a nice view of the houses of parliament and watch the world go by

I haven't yet tried the food there but have friends who say the bar food they tried there was ok. From my visit it didn't look like they served food in the evening, so maybe a meal first somewhere then finish up there for a drink. Nice way to spend an evening- you might even get married out of it!

Randall & Aubin - review by Oriana

Fri, 22 Aug 2008 12:26:25 +0000

Randall & Aubin - review by Oriana

Rating: 4.7

Location: 16 Brewer Street, W1F 0SQ, London, United Kingdom

Phone: 020 7287 4447

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

Tags: lively, seafood, expensive

I had a wonderful anniversary dinner here. We started at Kettners for some bubbly and then came here. They don't take reservations, but we ordered a bottle of wine and enjoyed the buzzy atmosphere. The fruits de mer was excellent - really wonderful fresh seafood - the the place itself is really good fun. For great seafood in a lively central location - I definately recommend Randall & Aubin. Not cheap, but worth it.

Waxy O'Connor's - review by nispero

Thu, 21 Aug 2008 20:48:37 +0000

Waxy O'Connor's - review by nispero

Rating: 3.9

Location: 14-16 Rupert Street, W1D 6DD, London, United Kingdom

Phone: 020 7287 0255

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

Tags: live music, sport pub, different pub food, traditional pub, friendly

The Waxy OÂ´ConnorÂ´s is a pub that is located very near to Piccadilly Circus. The decoration of the pub is amazing: it has several rooms with different ambiences, I really like the forest one.
They have a good selection of beers and food and sometimes (like San Patricks, 4th of July) they have special theme food.
Usually is very crowded and the doormen are a bit rude asking to see your bag and to take out your cap, OMG itÂ´s a pub not a club!
But in general the pub is really nice but should be avoided on weekends because is very busy.