Latest favourites and wishlist by keynesian330

Freud - review by Niamheen

Mon, 01 Dec 2008 11:05:51 +0000

Freud - review by Niamheen

Rating: 3.8

Location: 198 Shaftesbury Avenue, WC2H 8JL, London, United Kingdom

Phone: 020 7240 9933

Tags: lively, underground, quirky, pub

When I first moved to London a friend brought me to Freud's. I was really impressed and became quite a regular. It's a nice place, tucked away at the bottom of a precarious staircase on Shaftsbury Ave. It's in the basement, with nice exposed stone walls and art from up and coming artists on display.

Expect nice cocktails and wine, I especially like that they serve the wine in glass tumblers. The food is reasonable pub grub: soup, salads and sandwiches, always pretty decent. The downside is that it gets so busy it can be impossible to get a seat, not to mind a few of them together.

Freud - review by Niamheen

Mon, 01 Dec 2008 11:05:51 +0000

Freud - review by Niamheen

Rating: 3.8

Location: 198 Shaftesbury Avenue, WC2H 8JL, London, United Kingdom

Phone: 020 7240 9933

Tags: lively, underground, quirky, pub

Freud - review by Niamheen

Mon, 01 Dec 2008 11:05:51 +0000

Freud - review by Niamheen

Rating: 3.8

Location: 198 Shaftesbury Avenue, WC2H 8JL, London, United Kingdom

Phone: 020 7240 9933

Tags: lively, underground, quirky, pub

Freud - review by Niamheen

Mon, 01 Dec 2008 11:05:51 +0000

Freud - review by Niamheen

Rating: 3.8

Location: 198 Shaftesbury Avenue, WC2H 8JL, London, United Kingdom

Phone: 020 7240 9933

Tags: lively, underground, quirky, pub

The Funny Side of Covent Garden - review by nip_and_nosh

Tue, 28 Oct 2008 18:35:00 +0000

The Funny Side of Covent Garden - review by nip_and_nosh

Rating: 4.7

Location: Downstairs at The Corner Store, WC2E 7BN, London, United Kingdom

Website: http://www.thefunnyside.info/

I have been to the Corner Store for their Funnyside comedy (downstairs) 3-4 times and typically, I have a sore stomach the day after... from all the belly-laughing. I have come here with a large group or with 1-2 others and have had loads of fun!

The food that they serve fills a hole more than tickles the tastebuds - but for a comedy night out, that suited my needs.

Lineups vary by night (typically quite an internationally diverse set) - you can go to their website (the comedy club is called Funnyside), check out the programme, and decide which night appeals. You can book online in advance, which is what I would recommend as many of their shows sell out.

The main bar, above the comedy club, is quite loud and boisterous.. and very crowded. I'd recommend that you go straight to the comedy when the doors open if you're looking for a little more relaxed envirnment.

Stuffed - review by yogiyoung

Sun, 21 Sep 2008 23:57:33 +0000

Stuffed - review by yogiyoung

Rating: 3.3

Location: 11 Silver Street, NN16 0BN, Kettering, United Kingdom

Tags: quick bite, good brew

Kettering really needs more places like this, chill zones that aren't part of the franchise walk and have some individual style about them.

The breakfasts here are special, the staff are nice and not at all typecast or working off a script. In fact you can even tailor the meals you have here to whatever you like - chances are the chef is in a good mood so it's all good.

In a plastic world with plastic cafes and plastic bars, it's a totally refreshing feeling to walk into a place like Stuffed. If only they played some nice loungey music or something that really set the place buzzing, it would be packed out day after day.

As it is it deserves your custom and a few brothers and sisters to set the daytime set of this rather monotonous town, buzzing.

Brick Lane Beigel Bake - review by foodbymark

Sat, 13 Sep 2008 12:32:35 +0000

Brick Lane Beigel Bake - review by foodbymark

Rating: 4.6

Location: 159 Brick Lane, E1 6SB, London, United Kingdom

Phone: 020 7729 0826

Tags: delicatessen, jewish history

Little remains of Brick Lane's Jewish past except for the famous two remaining bagel shops that neighbour each other at the end of the street. 24 hours a day you can satisfy your hunger with bagels filled with of mounds of soft delicious salt beef or smoked salmon and cream cheese, and again, 24 hours a day!

Late night drinking at Shoreditch house can often lead to a stumble to the busy bakery and waking up at home with 20 bagels and a shirt covered in English mustard (Have you ever tried to pay a cabbie in bagels... I am told I have more than once). The salt beef here is good, but certainly not the best in London. The Brass Rail Salt Beef Bar at Selfridges ranks highly as does B&K in Edgware. Harry Morgans chain not nearly as good as either but still quality. The staff are typically East London and I love it.

As far as a comparison between the two bakeries, I am a Beigel Bake man.

Freud - review by ben1982

Thu, 11 Sep 2008 13:30:27 +0000

Freud - review by ben1982

Rating: 3.8

Location: 198 Shaftesbury Avenue, WC2H 8JL, London, United Kingdom

Phone: 020 7240 9933

Down the treacherous steps is a small slice of New York style with an expansive drinks menu, including the significantly strong long island iced tea. Earthy decor, wine served in duralex tumblers, uplifting yet not generic house music and frequently updated art displays all help make this place a winner

Brick Lane Beigel Bake - review by Artemidor

Thu, 04 Sep 2008 16:31:32 +0000

Brick Lane Beigel Bake - review by Artemidor

Rating: 4.6

Location: 159 Brick Lane, E1 6SB, London, United Kingdom

Phone: 020 7729 0826

Tags: bargain

I love beigels. And this bakery is everything waiting for. The queues can be huge, especially at night. It is full of taxi drivers and late clubbers. But the foodâ¬¦ ah, the salted beef beigel is my best snack in London. The beef is absolutely tasty (not something that you can find elsewhere).

I would like to add that they also sell cakes. I tried a chocolate fudge cake and it almost melted in my hand. It was absolutely lovely. I think I saw some Jewish cakes (or similar), but I had no more cash at hand! So, my advice: go for a salted beef beigel and a cake.

Locanda Locatelli - review by Food_Snob

Thu, 04 Sep 2008 05:48:10 +0000

Locanda Locatelli - review by Food_Snob

Rating: 4.6

Location: 8 Seymour Street, W1H 7JZ, London, United Kingdom

Phone: 020 7935 9088

Website: http://www.locandalocatelli.com

Tags: italian, good value, crowded, lively

Illustrated Critique:

http://foodsnobblog.wordpress.com/2008/08/16/locanda-locatelli-london-the-return/

Text-only Critique:

It was Saturday night and signorina fancied some Italian. Therefore, as we had a very early flight out the country the next morning (I shall not be giving away the location just yet), we scheduled an early dinner at LL. It was a reservation for three as a friend of Wâ¬"s, C, joined us. In the taxi, I tried to recall the dishes that appealed to me the first time round, but which I had been unable to order (and Lord knows I did order a lot); a couple stood out in my memory, but I also hoped that the menu would have since been updated. The chances of this were somewhat slim, given that it had only been six or so weeks since my last visit, but in truth, I was not too concerned; after all, tonight I had the delightful company of two charming young ladies, so the food was to be only the facilitator/catalyst/grease for tonightâ¬"s entertainment and not the distraction itself.

Arriving at LL, I was delighted to be greeted by Daniele, the gentleman who took care of me before. He had been an invaluable source of suggestion when ordering and seemed to possess a good understanding of my tastes and preferences already. He promptly seated us at a large table under those large, latticed street windows in a corner booth that would have comfortably held a couple more. Shortly, a plate of bresola e rucola was delivered to our table together with that basket of bread.

Il Pane: Parmesan grissini, flavoured white bread (garlic, chilli and black olive), cornbread, focaccia (rosemary & olive oil, salt and onion), pizzette, brown bread and Pane Rosetta. The granaio, filled with its wide and tasty assortment of Italian breads, was as good as before. Today, the creamy, cheesy grissini and sweet caramelised garlic bread, which I had hyped up prior to arriving, proved most popular.

Antipasto 1: Bresola e rucola. An unexpected, but well-received dish of cured beef with rocket and goatâ¬"s cheese helped start the mental and tummy juices flowing as we deliberated over the menu. The beautifully marbled, crimson coloured slices of this air-dried salted beef were tender, almost sticky and flavourful; it also emanated a pleasantly sweet and musty odour. The meat was matched with a crisp, peppery rocket salad and a mild dressing of goatsâ¬" cheese and olive oil.

After much wheeling and dealing, our negotiations had eventually yielded some mutually agreed upon dishes. These were supplemented with a couple more recommended by Daniele to give us another two antipasti, a couple of plates of pasta, two fish dishes and three desserts.

Antipasto 2: Insalata estiva. The colourful and simple summer salad glowed with bright, fresh greens, whites, reds and oranges. It was an eclectic mix of cherry tomato, green, yellow and fresh bean, radish, white beet, pumpkin and green leaves, garnished with a sweet potato tuile and pomegranate dressing. Unfortunately, it looked more interesting than it tasted. Though the ingredients were firm and fresh, it was all a little dull with the supposed pomegranate completely undetectable.

Antipasto 3: Gamberi siciliani e borlotti, aglio e peperoncino. Pan-fried Sicilian prawns and borlotti beans with garlic and sweet chilli was another starter. Three succulent, still-shelled Mazara prawns came with almost translucent, plump, pale fallow borlottis in a shallow sea of spicy sauce. The prawns were cooked perfectly and juicy; the meaty beans, warm, nearly mushy and thoroughly enjoyed, especially by me; whilst the sauce was well-prepared with clean flavours that gave a refreshing kick, but did not overpower the shellfish.

Antipasto 4: Acciughe, peperoni, capperi di Pantelleria. A final antipasto of salted anchovies, peppers and capers was a surprise from the staff who, having seen me emasculated by my two female companions (not big anchovy lovers themselves) and ceding in favour of ordering other dishes, surely felt sorry for me. The anchovies came wrapped in between two layers of an interchanging yellow pepper and capsicum quilt with large caper halves and daubs of spinach furnishing the plate. The wealth of rich flavours was pleasing; the very salty fish and powerful, sour capers were balanced by the sweet, soft, almost molten peppers and herby spinach. Even the ladies â¬Sdid not hate it.â¬

Primo Piatto 1: Linguine allâ¬"astice. Linguine with lobster, garlic and chilli was the first of the pastas. Now, I always like ordering something different at the same restaurant, but I had no luck steering them away from this irresistible combination. The appetising looking dish again slightly disappointed me - actually, I had the same exact feelings this time as I did last; though the al dente paste was good and fat tomato slices nice, the lobster was again chewy and the dish a little oily. At least the kitchen is consistent then.

Primo Piatto 2: Ravioli di cipolla rossa, salsa al Chianti, ricotta salata. The next pasta of red onion ravioli, Chianti sauce and salted ricotta was one which had caught my eye before. Several sizeable ravioli, stuffed with shredded red onion and submerged in a Chianti sauce infused with veal stock and rosemary, came blanketed with a liberal grating of ricotta. The subtly sweet onions, encased within the excellent pasta shells, contrasted pleasingly with the salty cheese shavings, which soon melted into the rich, deep sauce. The subtle hint of rosemary came through especially well. This was definitely one of my favourite dishes of the meal.

Pesce 1: Nasello in scabeccio e insalata di finocchio. The mains started with this Giorgio Locatelli classic of steamed fillet of hake, garlic, parsley and fennel salad. A hunky chunk of hake, on a bed of fennel shards and in a hot olive oil, lemon and white wine vinegar sauce, was garnished with plenty of roughly chopped parsley and garlic. The pristine white of the flaky fish was highlighted stunningly against the parsleyâ¬"s leafy green and sauceâ¬"s bright lemon yellow. The hake, steamed, I believe, in a bag, was imbued with a rich herb and citrus sour tang, which balanced agreeably with the sharp vinegar. The candy-like crunch of the fennel also compared nicely with the soft fish. I found these flavours, though strong and not to everyoneâ¬"s liking, very enjoyable, however the dish was somewhat spoilt by the slight overcooking of the hake.

Pesce 2: Sogliola arrosto, macedonia di vegetali. The roasted Dover sole with risina beans and seasonal vegetables followed. Again, another substantial serving, but complain I dare not. The thick fillet of Dover sole (on or off the bone is offered), seared to a precious golden brown char and resting on a bed of peas, courgette flowers and risina beans, was dressed with a light drizzle of pesto. The fish was firm, if possibly again a little dry and overcooked, but still retained its mild, almost-buttery flavour. The legumes were good; the peas, slightly sweet and the colourful courgette added texture, as did the tasty, creamy Umbrian beans. The nutty and herby basil pesto brought with it intensity, moisture and an agreeable aroma.

Contorni: Zucchine fritte. A simple side dish of julienne courgettes came prepared in a very fine batter and lightly fried. The delicate vegetable had maintained its subtle, mild taste well and was left not at all greasy by the frying.

Dolce 1: More sciroppate, gelato allo yogurt. The main courses consumed, desserts commenced with confit blackberries and yoghurt ice cream. This ideal summer treat featured a coupe of dense, maroon blackberry jam topped off with a thick, milky ice cream of yoghurt. The zesty, sugary fruit confit was a superb foil for the sourness of the creamy yoghurt. This was refreshing, uncomplicated and moreish.

Dolce 2: Fondente di cioccolato al Gianduiotto, gelato al mascarpone. Having devoured our fruity dessert we were ready to assuage our cocoa cravings; this was attempted with a chocolate and Gianduiotto liqueur fondant with mascarpone ice cream. The petite sugar-dusted fondant came served with a dollop of ice cream upon a sugary biscuit cracker. This well-executed, chocolate classic contained a lovely, hot liquid core that oozed out liberally once the soft cakeâ¬"s coat was punctured. The fondant had a rich, nutty taste from the Bicerin di Gianduiotto liqueur - a 200 year old chocolate and hazelnut drink famous in Turin. The ice cream was indistinguishable as mascarpone, but it did have a good, smooth consistency.

Dolce 3: Selezione di sorbetti. Our two dolci were accompanied by a selection of sorbets. The presentation here was delightful; eight large scoops of sorbetti, each of a different flavour - prosecco, pistachio, earl grey, lime, dark chocolate, green apple, raspberry and passionfruit - were individually garnished with either a small tuile biscuit of different varieties (caramel nut, chocolate chip or plain) or frozen slice of apple, whilst the plate itself was brightened with decorative splashes of mango and strawberry coulis. All had excellent consistencies and flavours that were each distinct and clean, enabling us to quickly identify which sorbet was which. The dark chocolate and earl grey were unanimously agreed upon as the tastiest.

Petit Fours: Grappa chocolate truffles, amaretti, gelatina di albicocca e mango. The PFs were again dark chocolate and grappa truffles, almond amaretti and apricot-mango gelÃ©es. The fruit jellies were once more decent, but this time the truffles were not as overwhelmingly alcoholic as before and thus more agreeable. Even so, I still preferred the amaretti over both.

Throughout the night, service was exemplary; we were very well looked after by all the friendly and efficient staff; especially the again excellent Daniele. The food was good, but for me, did not reach the heights of my previous meal here; none of todayâ¬"s dishes even came close to rivalling the sardine alla griglia, panzanella (grilled sardines, bread and tomato salad) that I enjoyed so very much on that last occasion. My opinion of the desserts however, did improve as I thought that todayâ¬"s choices outdid those that I had tried before. All in all, a pleasant meal indeed, but unfortunately no wows this time.

An interesting piece of news we picked up over dinner was that Giorgio is imminently about to open Ronda Locatelli, his new branch in Dubai. He will be going back to basics and serving traditional pizza and pasta dishes in a massive 210-seat restaurant within Atlantis The Palm Dubai hotel. There he will join the illustrious company of Nobu, Michel Rostang and Santi Santamaria of Can Fabes. Congratulazioni e buona fortuna, Giorgio!

8 Seymour Street, W1H 7JZ
tel: 020 7935 9088
nearest tube: Marble Arch
www.locandalocatelli.com

Brick Lane Beigel Bake - review by abcjess

Tue, 02 Sep 2008 14:26:06 +0000

Brick Lane Beigel Bake - review by abcjess

Rating: 4.6

Location: 159 Brick Lane, E1 6SB, London, United Kingdom

Phone: 020 7729 0826

Tags: delicatessen, bargain

especially late at night, after a night out when theres about a million other places around trying to sell you absolute unconsumable rubbish. It's a nice feeling swallowing down their soft bagels knowing that you aren't gonna chuck that up in the morning - your stomach just wouldn't allow it!

I've heard alot about the salt beef here, but have yet to try it myself but I can comment on their quick service - i found it a bit dinner ladie lunch queue ish, which just brings feelings of nostalgia, good nostalgia. With such generous fillings (and prices that reflect how much change you'd probably have in your pocket at 3am) it deserves atlest 6 michelin stars.

Brick Lane Beigel Bake - review by shopaholcleo

Mon, 01 Sep 2008 00:54:15 +0000

Brick Lane Beigel Bake - review by shopaholcleo

Rating: 4.6

Location: 159 Brick Lane, E1 6SB, London, United Kingdom

Phone: 020 7729 0826

Tags: bargain

I love this place! Open day or night, it doesn't seem to be affected by the credit crunch and the bagels remain cheap. There can be a queue, but there are always so many people working here, so you'll always get served quickly. I always grab a dozen to freeze and they still taste good once defrosted. The cakes and pastries are also good, and reasonable, so a lunch could cost you less than Â£2, which is rare for London. Smoked Salmon and cream cheese is a must. It's always lively and has a real East End feel, and I shall be having many more visits.

Locanda Locatelli - review by Food_Snob

Thu, 04 Sep 2008 05:48:10 +0000

Locanda Locatelli - review by Food_Snob

Rating: 4.6

Location: 8 Seymour Street, W1H 7JZ, London, United Kingdom

Phone: 020 7935 9088

Website: http://www.locandalocatelli.com

Tags: italian, good value, crowded, lively

Illustrated Critique:

http://foodsnobblog.wordpress.com/category/restaurant-reviews/locanda-locatelli-restaurant-reviews/

Text-only Critique:

My very good meal at Lâ¬"Anima last week made me hungry for more Italian; so having whetted my appetite with somewhere new, I wanted to taste what Londonâ¬"s more established Italian restaurants had to offer. The obvious options were Locanda Locatelli, the River CafÃ© and Zafferano, but as the River CafÃ© is closed for refurbishment until August, it was really a choice between two. Both have a Michelin star and share a common past; Georgio Locatelli cut his teeth at Zafferano, earning it its star, before setting up LL and earning himself another. I figured I could not really go wrong with either and, probably attracted by its more glamorous reputation, I settled on LL - infamous favourite of the famous.

The restaurant occupies an unassuming annex of the Churchill Intercontinental (rather apt given that locanda is Italian for inn) and is accessible from both within the hotel and Seymour Street. A simple silver signage spelling out â¬ÜLocanda Locatelliâ¬", chiselled into the buildingâ¬"s steel faÃ§ade and backlit with bright white light, serves to signify Giorgioâ¬"s presence. Within, the dÃ©cor is, well, rather controversial; many hate it, many love it. Personally, I find it extremely difficult to define, but after much consideration, I have decided that it has the feel of an underwater seventies disco. Yes, you did read that right.

The interior, boasting the usual hallmarks of designer David Collins - upholstered couches, mirrors, good lighting - is at once modern and retro, chic and casual. Luxuriously deep, low, leather seating takes the form of cosy, comfy banquettes, curvy, swish swivel chairs and swanky, hemispherical centre booths. Circular, convex fish-eye mirrors, fittingly oversized, line the main wall and provide even those diners with their back to the busy dining space a hint of what is happening out in the crowd. The dining area, though large, is crammed with intimately-spaced tables. Its openness is further busied and broken up with floor-to-ceiling Tetris-block wooden pillars whilst booths are separated from each other by glass panels etched with seaweed-like squiggles. Large, latticed windows line the outside wall, but are really just for show; preventing hoi polloi from off the street seeing inside this exclusive eatery. The colour scheme is dominated by light, earthy, honey tones; creamy lemon-chiffon and beige benches, streaky wood-panelling of warm copper and ochre shades of brown; a main wall of dark algae green; dimmed amber lights; all offset by bright crisp white napery lying thickly on the tabletops. When full, which is always, there is a terrific buzz in the room. The chitter chatter of diners clearly enjoying themselves drowns out the gentle jazz that plays in the background. Mood lighting and strategic spotlights add to the busy, fun vibes emanating from the crowd, giving the restaurant a groovy ambience.

The seasonal menu is rustic Northern Italian, principally Piedmontese and Tuscan, and reflects Locatelliâ¬"s French training, native command of classic Italian cooking customs and passion for fresh, quality produce. The emphasis is on traditional fare, prepared simply, precisely executed and made with the best ingredients. His straightforward Italian style is polished with French technique, adding panache and sophistication, to create temptingly tasty dishes.

Let us beginâ¬¦

Stuzzichino: Olives & Taralli. A bowl of olives and Southern Italian savoury pretzels, taralli, were provided as bar snacks whist I waited to be seated. The fat, deep asparagus-green olives were juicy and pleasantly tangy. The wholesome and crunchy tricolour of taralli came in flavours of, as a guess, plain, garlic and fennel.

Il Pane: Parmesan grissini, flavoured white bread (garlic, chilli and black olive), cornbread, focaccia (rosemary & olive oil, salt and onion), pizzette, brown bread and Pane Rosetta. As this lengthy list suggests, breads are one of LLâ¬"s specialities, having been created by baking buff Dan Lepard. First to arrive were strikingly long breadsticks, grissini, that were enriched with creamy parmesan cheese and very crunchy. The breadbasket followed: the contents, continually changing, are all baked fresh on the premises. Moist, fluffy, milky white bread came with three different fillings - chilli, garlic and black olive. Each very tasty, the star was the best garlic bread I have ever eaten; sweet garlic cloves, roasted until molten, made this quite delicious. Pizzettes, crispy mini pizza crackers, were topped with anchovies, garlic, baby capers, cherry tomatoes and bagna caÃ´da (Piedmontese â¬Ühot sauceâ¬"). Roman Pane Rosetta, a big bread roll with hard crust and large air pocket inside, had a very mild taste. Focaccia, soft and airy, also came in three flavours: onion, rosemary and olive oil and salt). The cornbread was dense, crumbly and a little dry. My favourites were the garlic bread, pizzettes and caramelised onion focaccia. A light and fruity extra virgin olive oil was served alongside the bread.

Antipasto 1: Insalata di piedino di vitello, mostarda di Cremona. Deep fried calvesâ¬" foot salad with mustard fruit was the first starter. Golden rhombi of pickled, braised and crispy-crumb-coated calvesâ¬" foot were surprisingly light, creamy and not at all greasy. Each wedge sat atop a dollop of sweet, spicy, amber apricot mostarda di Cremona purÃ©e. FYI, mostarda di Cremona, aka mostarda di frutta, is candied fruit - originally of quince or grape, but now cherries, figs, plums, pears, peaches and apricots too - seasoned with essential mustard oil. This versatile mustard fruitâ¬"s syrup also featured in the simple lemon and olive oil dressing of the accompanying verdant rocket salad. The grainy condimentâ¬"s sugary piquancy matched well with both the savoury calvesâ¬" foot and the bitter leaves.

Antipasto 2: Insalata di calamari alla griglia. Char grilled squid with chilli and garlic followed. A serving of sizeable squid, slowly grilled until its criss-crossed surface gained a goldenrod char, was delightfully tender, woody and melted in the mouth. A salad of rocket and parsley, flavoured with garlic, lemon and vinegar, gave a faint tart contrast. The finely chopped red and green chillies added spice whilst crunchy chips of garlic offered textural variation.

Antipasto 3: Insalata di borlotti, tonno e cipolla rossa. A salad of borlotti beans, tuna and red onion was the simplest starter and the tastiest. Hefty hunks of seared tuna were soaked in vinegar and flash-fried until gently caramelised. The meaty fish complemented the meaty beans that, currently in-season, were creamy and almost mushy. Red onion, rocket and a salt, pepper, olive oil, sage vinaigrette delivered sweet, peppery sharp and sour flavours respectively.

Primo Piatto 1: Risotto allâ¬"ortica. A tasting of nettle risotto was the first of the pasta dishes. The gorgeous green risotto of firm, nutty Vialone Nano rice released a lovely garden aroma. A garnish of oven-dried nettle leaves added crunch and a hint of bitterness that went well with the shavings of parmesan.

A plentiful tasting-platter of mouth-watering pasta was then presented. There was malfatti di ricotta noci e melanzane; gnocchi di patate, robiolina di capra e tartufo nero; tagliatelle al ragÃ¹ di capretto; and linguine allâ¬"astice.

Primo Piatto 2: Malfatti di ricotta noci e melanzane. Homemade parcels of ricotta, walnut and aubergine were luxurious and intense. These soft, wholesome, fat ravioli filled with sweet, mellow cheese, woody nut and earthy aubergine came in a powerful, rich fig paste. Though very tasty, I was glad the portion was small as more could have been overpowering.

Primo Piatto 3: Gnocchi di patate, robiolina di capra e tartufo nero. Potato dumplings in goatsâ¬" cheese sauce with black truffle was my least favourite of the pasta. The small gnocchi, neither light nor stodgy, were only average whilst the warm sauce of cheese, broccoli, celery, carrot and onion was mild. The shavings of truffle, though liberally applied, were disappointingly tasteless.

Primo Piatto 4: Tagliatelle al ragÃ¹ di capretto. Homemade tagliatelle with kid goat ragÃ¹ and chilli was hearty and satisfying. Gamey, full-flavoured kid was finely shredded and melted into the rosemary-rich ragÃ¹. An aftertaste of chilli gave the dish spicy warmth. I could well imagine this as an ideal meal on a cold wintery day. This pasta was arguably my favourite, just edging out the malfatti.

Primo Piatto 5: Linguine allâ¬"astice. Linguine with lobster, garlic and chilli is a dish I always find it hard not to order. This classic combination of seafood and linguine was well-complemented by a white wine and tomato sauce infused with chilli. The al dente pasta was very good, but the lobster maybe ought to have been cooked a little less. Nevertheless, fat, meaty slivers of fresh tomato were a basic, but delightful addition.

Pesce: Sardine alla griglia, panzanella. After the pasta, the fish course of char grilled sardines, bread and tomato salad arrived. Deliciously charred, shiny silver sardines served simply with lemon and olive oil came with panzanella, a traditional northern Italian rustic bread salad. The rich fish were excellently cooked - their soft flesh encased in crispy skin - and had a wonderful aroma that conjured memories of the Mediterranean. The panzanella, made from crustless stale white bread, rocket, red onion and diced tomato and dressed with basil, white wine vinegar and olive oil, was excellent. The bread morsels, having become delectably moist with the salad dressing and lemon juice, were gorgeous. The familiar salty fish, peppery rocket and sour lemon composition perfectly balanced itself whilst the juicy tomatoes cut through the oily sardines. This traditional paesano dish was simple and glorious. I loved it.

Carne: Fegato di vitello allâ¬"aceto balsamico. The meat course of pan fried calfâ¬"s liver with balsamic vinegar, pine kernel and sultanas followed. A signature Giorgio Locatelli recipe, this is a fusion of French methods and Italian flavours. The dish looked great: a large, lush, gorgeous cherry-mahogany slice of liver sat atop deep myrtle-green Swiss chard in a rich balsamic vinegar reduction and with a garnish of golden pine nut nuggets and dark chocolate-coloured sultanas. The taste did not disappoint either. The tenderness of the thick, milky liver was complemented by the crunchy chard whose bitter taste contrasted well with the sweet sultanas and vinegar. This was probably the second best liver dishes I have ever eaten (the first being the arnavut ciÄxeri at Efes).

Dolce 1: Degustazione di cioccolato â¬SAmedeiâ¬. The first dessert was a â¬Ütasting of Amedei chocolateâ¬". A chocolate mousse tarufo lay atop a rich brownie. This was accompanied by white chocolate ice cream, sitting on biscuit crumbs and decorated with a swirly sugary tuile, a smear of chocolate sauce and spots of orange. The consistency of the mousse and brownie were both good, but I would have preferred darker chocolate. The ice cream was decent, but not noteworthy. Even though I am not generally a lover of oranges, it was actually the mildly sweet yet still punchy orange sauce that I enjoyed the most. In truth, I was a little disappointed with this dessert as, what with the use of luxurious Amadei chocolate, I had expected something a lot more indulgent.

Dolce 2: Spuma di crema catalana e frutti di bosco. The next dessert was Catalan cream foam with berries and ice cream. This light, sweet, citrusy offering was also decent, but nothing special. Strawberries, blackberries and raspberries were hidden under a milky brÃ»lÃ©e blanket of cream infused with orange, lemon zest and caramel. The acidity from the berries and lemon gave the sugary spuma a refreshing buzz.

Dolce 3: Mousse di tÃ¨ verde, pan di spagna al pistacchio, mela verde e sorbetto al prosecco. The final dish was green tea mousse, pistachio sponge, green apple and prosecco sorbet. A surprisingly light, delicate pistachio sponge was decked with an airy matcha mousse and matched with a pristine white granitÃ© of green apple, spiked with prosecco and embellished with a wafer-thin iced slice of apple. The nuttiness of the sponge went well with the smoky green tea taste of the mousse. The sorbet, although still sweet, had a nice sharpness from the sparkling white wine. Distinct flavours were underlined by diverse textures - crispy apple, icy sorbet, smooth sponge, bubbly mousse - giving the dish further contrast.

Petit Fours: Gelatina di albicocca e mango, amaretti and grappa chocolate truffles. The meal was finished off with an espresso and sweets of dark chocolate truffles infused with grappa, almond amaretti and apricot-mango gelÃ©es. The espresso was forgettable and the overpowering grappa made these bitter truffles far too strong for my liking. In contrast, the amaretti - Italian macaroons - were very nice with a sweet, sticky veneer protecting a soft, nutty middle. The jellies were creamy and flavourful.

Throughout the meal, service was prompt, efficient and considerate; I could not fault it. My waitress was sweet and adorably petite. I do not think she understood/heard all that I asked/said, but she comically thanked me profusely every time we spoke. I was impressed when, noticing I had brought my olives with me from the bar to the table, she found me a small plate for the pips; although only a minor gesture, it is always the smallest actions that speak the loudest. Special mention must also go to my waiter, Daniel, who was invaluable in helping me decide on which courses to order. In fact, some of the dishes were surprises he had chosen on my behalf, like the tasty tuna starter. He was also extremely knowledgeable about the menu, cooking methods and produce and was able to answer all the questions I had.

Restaurants crammed with celebrities are usually overhyped and food-wise, fail to deliver; all sizzle and no steak, as it were. LL has a big reputation and is notorious for celeb-spotting, but it deserves its fame: the food here is excellent. I ate so much that I could barely walk home afterwards. It is not fancy, pretentious food, just good, hearty dishes of simple, clean flavours. Some courses, like the gnocci, cioccolato and spuma, were forgettable, but these were overshadowed by others that were really enjoyable, such as the tonno, malfatti, tagliatelle and glorious bread. The best dish of the night, however, was the simplest; the sardines and panzanella. This was exceptional and still brings a smile to my lips. Locatelli has never looked to wow with intricate technique and wild innovation, instead his aim is to produce truly delicious dishes that people really want to eat; and he has done it. Bravo!

8 Seymour Street, W1H 7JZ
tel: 020 7935 9088
nearest tube: Marble Arch
www.locandalocatelli.com

Brick Lane Beigel Bake - review by trinity

Tue, 26 Aug 2008 01:34:22 +0000

Brick Lane Beigel Bake - review by trinity

Rating: 4.6

Location: 159 Brick Lane, E1 6SB, London, United Kingdom

Phone: 020 7729 0826

Tags: delicatessen

One of my favourite places to eat, 24 hour yummy, delicious Beigels. My fave is deffinatly the salt beef and mustard, altho My mum like chopped herring and cream cheese (blleurrghh) well each to their own. Great cakes too reccomend the carrot cake.

Freud - review by vexille

Mon, 25 Aug 2008 17:36:51 +0000

Freud - review by vexille

Rating: 3.8

Location: 198 Shaftesbury Avenue, WC2H 8JL, London, United Kingdom

Phone: 020 7240 9933

Tags: cosy, crowded, lively, cultured

It's one of those places where you feel like you're part of a special club when you walk in. With minimal signage outside it's always a joy to walk down the steps, through the double glass doors into a packed out, minimalistic bar. It's small, it's cosy and it does a great selection of cocktails (and a handyful of beers).

Price-wise it's about average, the drinks are great though and the bar staff certainly know their stuff. You'll find many friendly faces but not enough seats, which in all honesty, isn't a big problem at all.

Always a pupular choice everytime I'm out, and babies seem more than welcome too!