Dead Dolls House – Sunday Dinners

25 Mar
After a bit of a hiatus, call it research, I’m back and have lots to say!
Recently I went to Dead Doll’s House, don’t let the name fool you, it isn’t paying homage to a deathly childhood, or any such matter. It’s a very cleverly designed building, with lots of levels and separate rooms, littered with marker pen drawings all over the walls, an example being an entire fireplace complete with mantel piece and all the accessories artistically interpreted. Most of the tables are communal, with mismatching chairs and there’s a wonderful faux-grass roof terrace too, complete in the sense that it’s a perfect sun trap.-1What really inspired me after chatting with the creator, is that it isn’t a set restaurant, it has pop-ups and innovative ideas, like ‘Picnic In The Conservatory’. The offer is to prepay for your meal and then come to a sitting, so there’s no fuss on the day.

The ideas are great, the decor and the lighting are exceptional. A kitsch affair with secret rooms and a vintage cocktail feel. It’s in prime position on Hoxton Square and what they have accomplished in terms of innovation and ideas is formidable.

I therefore had high hopes when I signed up for their ‘Sunday Dinners’. I prepaid £25 for a four course set menu. They use a rotation system, so each Sunday a different meat is used. For the Sunday I attended, it was the beef menu. This particular pop-up is run by Checkon. A company managed by Terry Edwards & George Craig.

sunday dinners menuWe started off with The Cheesy Fingers, described above. It arrived in a small paper box, three large fingers and a little pot of sweet chilli to dip. The bread-crumbed outer layer was well executed, it was light, crispy and not too oily. All in all, very well maintained. The inside was a welcome comfort, and tasted very cheesy. Unfortunately I couldn’t really taste the jalapeno, pale ale or beef dripping, although you could sense there was something more than just cheese inside. It was enjoyable, however there was nothing not to like. It was a simple dish, like cheese sticks, but a little fancier. Comfort food, done well, but not out of this world.

cheesy fingersOnto the next course. This was the ‘Beef Leaves.’ Herefordshire beef, baby gem, chilli, ginger, coriander, cashew, spring onions and horseradish. The presentation was aesthetically pleasing. Filled with bright colours and a promise of an exotic taste, this was the bonus course, so my palate was expecting something of note. Unfortunately, a disappointment. The first thing was that the use of coriander was overbearing and all consuming, just too much to cope with, so much so that the diner to my left had to start picking it out, as it felt like a whole mouthful of coriander with each bite. The consistency of the beef wasn’t pleasant. It was chewy, slimy and if the other flavours were there, they were lost by the Goliath of coriander. My tongue was buzzing after this dish from the herb infusion. With expectations down, we were praying the third course could show signs of improvement.corainder beefThis was supposed to be the pièce de résistance, the main course, the big attraction. Roast sirloin of Herefordshire beef, yorkies, truffled roasties, greens, roast parsnips and gravy. I think I’m most disappointed by this dish as the beauty should have been in its simplicity. A roast is a wonder of comfort and simplicity, but done badly and it can be a mess of overcooked and under seasoned food. Here’s where I felt it went wrong. The beef was too thick, chewy, lacked taste and was presented badly. It felt precooked and reheated as it had a greyish hue to it, not evident with freshly roasted, browned beef. The parsnip (yes only one) was good, but not crispy on the outside. The Yorkshire pudding was a sorry attempt. It was flooded with oil at the bottom and as I took a bite I was essentially having a gulp of cooking oil. An oversight and a poor attempt. The greens, were chopped cabbage, ok but plain and a little bitter. The insult of the whole plate had to be the ‘truffled roasties’. This was worse than a school dinner. The potatoes tasted nothing short of stale. Overcooked, chewy, and for want of a better description, old. The gravy added to the school dinner effect and hammered home that little effort or thought had been put int the recipe, or cooking session and far more into the PR, as the description was far more appetising. A really awful attempt at a roast dinner. When you’re competing with every Tom, Dick and Harry of pubs, you need to pull off something better than that, or at least pull off something. The diners sharing our table had the same view as us, they were the ones that branded this as a haunting reminder of a bad school dinner.

roast beefWith an unsatisfied belly and the promise of a delicious sounding dessert, I felt a little hesitant to say the least. Mousse, hazelnuts, cake, milkshake, raspberry, mint and biscuits. I had wondered how that much would be incorporated into one plate. The presentation was faultless. Well thought out and looked minimalistic, modern and appetising. Once again, it didn’t even come close to the mark, I’m very sorry to say. The best part of it was a quenelle of chocolate mousse, it was adequate, nothing mouth-watering, but just ok. The (dried) raspberry and biscuits, perhaps the hazelnuts too, but I can’t be sure as I couldn’t taste any hazelnut, were crushed in a line and other than a twinge of flavour from the raspberry, it was pretty tasteless. The milkshake, was at room temperature, not chilled, which straight away made it quite off-putting, and it wasn’t sweet enough. It likened to just cocoa powder and milk. The cake seemed like a muted, factory sealed slice, that you can by from any Lidl with a lacklustre gloop on top. The freeze dried mint on top when eaten with anything else was nondescript and so I sampled some on it’s own and it was as if I had squeezed toothpaste into my mouth. An unwelcome end to a disappointing meal.
dessertAccompanying our meal and the best part of the whole experience had to be the cocktails. We chose Amaretto Sours, they were well made and tasted truly wonderful. If this had been a liquid lunch, this review would have been very different and I’m sure the photos a little blurry.
cocktailsI’m a huge fan of the space, the drinks and the ideas, I really am, but when you have the right lingo, the execution on promotion down to a tee, don’t for one second take your eyes off the prize, that being the food. It isn’t good enough, it wasn’t thought through and it didn’t taste good. And what an absolute shame, as in theory it is brilliant. I’ll be back to The Doll’s House, but not for Sunday Dinners.
Rate: 1.5
Dead Doll’s House
35 Hoxton Square, London, N1 6NN
Follow them on Twitter @DeadDollsHouse @DeadDollsClub

The Dead Dolls Club on Urbanspoon

Square Meal

Buffalo Chicken Dip – Recipe

6 Mar

A few years ago I was introduced to the wonder that is Buffalo Chicken Dip at a ’4th July American Extravaganza’ and after gladly consuming what can only be described as a large vat of this glorious stuff, I have never forgotten how unbelievably delicious it was.

And after a bit of practice, I’ve learned to make it myself. It’s a great thing to have at a party or as a grazing snack, it’s creamy and filling and you’ll use more dip than chip when eating it. It’s not particularly healthy, but it is damn good. Also it doesn’t photograph particularly well, whether this is because I was trying to scoff it at the same time, or just that this down right dirty dip isn’t too pretty, will be left to you to decide.

Ingredients (to make a lasagne dish size):

  • ingredients2 x free range chicken breasts
  • 1 x 300g tub of Philadephia (real, not light or extra light)
  • 1/4 cup Frank’s Buffalo Wings Sauce (US will be able to get this anywhere, UK this is sold at Tesco surprisingly. As a substitute you can use barbecue sauce too, but if you want a bit of a kick, a hot sauce is best. I used Frank’s because that is what is traditionally used, but next time I am going to use one of The Rib Man‘s sauces as it will make this dip off the scale in terms of deliciousness)
  • 1/2 cup Ranch Dressing (any type you like)
  • 2 x handfuls of grated cheddar (or a stronger cheese if you prefer)

And here is how you make it:

  • Pre heat oven to 170 degrees.
  • Grill the chicken, then with two forks, shred the chicken. The motion is simple and make sure you get the chicken as fine as possible and place in a mixing bowl.
  • chickenDollop the whole tub of Philadephia in.
  • philadelphiaPour in the hot sauce.
  • hot sauceFollowed by the ranch dressing.
  • ranchAdd one handful of grated cheese.
  • cheese pourMix it all together.
  • mixTransfer it to your dish and evenly spread it.
  • Top with the remainder of the grated cheese and bake in the oven for 20 minutes.
  • cheeseServe with crisps/veggies and enjoy. Best served warm.

after bake

dipEnjoy as once you’ve dipped into this, there really is no going back. Warning: You will most likely gain at least 3 pounds. However, it’s totally worth it.

La Noisette

19 Feb

When being enchanted by the glorious taste of a La Noisette cake, I felt as though someone had let me past the velvet rope and in on a secret that right now only few are privy to.

The beautiful and talented Barbara Werber has honed an old family recipe and made these undeniably perfect hazelnut creations. All cakes are gluten-free and for some reason when you magically demolish one of these in less than a few seconds, you just don’t feel that guilty. They taste as though you’re eating something healthy, but with all the mouth-watering stealth of indulgence.

I tried the Orange Drizzle which was heavenly. The consistency and flavour, so delicate and fresh I forgot there was anyone else in the room. I also had the fortune of trying the Classic Hazelnut and that is one of those rare cakes that you just never forget.

download download-1The presentation is meticulous and cakes are packaged with an acute attention to detail, very classically. Both a collection of small cakes or simply a large one would make a wonderful gift.

If you’re near one of La Noisette‘s stockists then trust me you need to get one of these. They are exceptional.

Rate: 5

La Noisette is currently stocked at:

Finch Cafe – 384 Mentmore Terrrace, London, E8 3PH
Tel: 07944 371 211

Street Coffee- Brick Lane157 Brick Lane, London, E1 6SB
Tel: 02077 292 667

Milk Bar- Flat White3 Bateman Street, Soho, London, W1D 4AG
Tel: 02072 874 796

Follow on Twitter @lanoisette_

Kurobuta Pop-Up Chelsea

11 Feb

The buzz has finally come over to the west side. Well I never! It’s always ‘Hoxton this’ and ‘Shoreditch that’ and whilst I love those places and all they have to offer, it’s nice to have something that doesn’t take me an hour and a half to get to.

Hearing quite a bit about the Kurobuta pop-up that is currently residing on The King’s Road, soon to be a permanent feature in Marble Arch, I decided to book myself in. It was far more casual on the inside than I had anticipated; temporary looking wooden tables and flyers pinned to the walls, it had a beach-side shack vibe to it. After a chat with the nice, but slightly over familiar waitress, about the menu, which involved her pulling up a chair and sitting next to us to tell us about it, we decided to pick a few plates to share.

First up BBQ Pork Belly in Steamed Buns with Spicy Peanut Soy. You get two buns and it’s at a pricey £13. I was really intrigued about this as I’ve sampled the delights at Momofuku in New York and more recently at Flesh & Buns in London. This style of bun has never been my favourite consistency, but when the meat is cooked to perfection and marinated really well, it makes it into a comfort food of sorts. This didn’t hit the spot for me. I found the meat to be a little too fatty than normal and it was flavourless. I’ve noticed from photos that our dish doesn’t look nearly as marinated as other people’s, it looks very pale, maybe ours missed the dip in the marinade pool? I really liked the chilli and pickled cucumber as that added a burst of spice and texture to the dish. The peanut soy dip was too concentrated and severe, it needed to be a little bit diluted for it to be appreciated.

pork bunsNext was Salmon Gravadlax and Avocado Tartare with Dill Mayo, Rice Crunchies and Fresh Yuzu Zest. This was a small dish, but worth every penny of the £11 it’s priced at. The creamy sauce drenched the finely chopped and full of flavour salmon and it was accompanied by diced avocado, sesame and a nice sharp tang of yuzu. The rice crunchies added a good solid base to the dish and there’s a strong taste of dill, but fortunately for me, I love dill. It was presented beautifully and tasted fantastic. I would order this over and over again. By far the best dish I tried.

salmon tartareAs more of an appetiser, but everything comes out when it’s ready, we chose the Sweet Potato and Soba-Ko Fries with Sauces. The fries were seasoned impeccably, they were chewy and crispy and had a strong, ripe flavour to them. The dish was accompanied by two dips; a green one that I wasn’t a huge fan of and an orange one that was delicious, it was thick and creamy and had an addition of lemon juice that gave it a burst of something extra. This was a simple, grazing dish, I just wish it had come out at the start.

sweet potato friesHaving a hankering for some sushi we opted for Spicy Tuna Maki Rolled in Tempura Crunchies. This one is cut into 6 pieces and is a relatively modest £8.50. The tuna itself was delectable. It was clearly of the best quality and tasted as such. The rice was soft and a touch warm, which I love, I feel it denotes a freshness and high calibre. However, the tempura crunchies ruined it for me. They didn’t have a crunchy consistency in the slightest, more the texture of cake crumbs and the taste was almost sweet, it didn’t contribute anything to the dish, in fact, if anything it just took away from it. This was a hit and miss dish for me.

tuna makiThe final dish, the second best, at £9.50: Tuna Sashimi Pizza with Trufle Ponzu, Red Onions and Green Chillies. A delightful, crispy tortilla base topped with very thin and beautifully flavoured slices of tuna sashimi. A dash of a light, cream sauce drizzled over it and a tonne of colourful tobiko. It was wonderful. I realise I sound like a spoiled brat when I say this, but the tuna pizza at Morimoto in Meatpacking is out of this world. I mean, like nothing you’ve ever tasted before. The most incredible, mouth-watering, innovative and delicious dish and whilst this one was pretty good, it just wasn’t ‘Morimoto good.’

pizzaAfter a good experience here, a couple of lacklustre dishes, but overall really nice, the waitress went and ruined it. She stepped way over the mark and the over familiarity of before was now just a distant memory; she just kicked us out of bed. Let me proceed in telling you the tale:

  • The bill arrived after being told it was coming, not after having requested it, even though we had been there for just under an hour and my reservation told me I was entitled to the seats for an hour and a half.
  • There is no subtotal and ‘service charge’ is bunged in there too. I’d like to point out the lack of the word ‘optional’ here. The service was at 12.5% and was £5.52. The total bill came to £51.52. I always pay service when I feel it is earned, however given that we had been there less than an hour and I wasn’t particularly taken with this waitress’ approach to serving us, I did hesitate slightly. However, I intended to pay it.
  • I popped £1.50 in change on the tray and then we decided to split the rest over two cards (£25 on each).
  • When she came over with the card machine I said, ‘Can we do £25 on each card and the rest is in change?’ This took her a moment to process. She replied ‘So £25 on each and did you say the rest was in cash, where is the rest?’ I replied that the rest was on the tray. At this stage I just wanted her to get on with it, I didn’t even have to put that £1.50 down, it was part of the service and think she had been given more than enough.
  • She then had the nerve to say ‘And the 2p? Where’s the 2p? Did you not have the 2p as you haven’t paid the full amount?’ Well that was a bit of a shock to the system. and she was pretty rude for asking. I replied that I did not have 2p to hand and it can come out of the service. IT’S TWO FRICKING PENCE. I left this one to Aky as I was so riled up by her audacity so he went to speak to the manager.
  • After a bit of a discussion the manager handed him back the £5.50 tip. Too bloody right. It’s just a shame there was a bit of a sour end to an otherwise good meal.

I felt that it was a delicious meal overall, some dishes I’d love to have again, but because of other ‘misses’ I wasn’t blown away and I think I expected a bit more from Nobu alumni.

Rate 3.7

Kurobuta Pop-Up

251 Kings Road, London, SW3 5EL

And coming soon to: 17-20 Kendal Street, London, W2 2AW

Follow them on Twitter @KurobutaLondon

Glazed & Confused

31 Jan

You hear a bit of buzz, you like doughnuts; that sugary, doughy treat that brings a warm fuzzy feeling…add the word ‘gourmet’ and right there they’ve got a following. Is that all it takes? Hold up a minute and let’s just focus. Whilst promotion and publicity are important, sure, the product itself needs to be perfected, from consistency, to presentation, to taste. It is paramount to receiving repeat customers and generating good publicity, because it was enjoyed.

I tried Glazed & Confused doughnuts willingly, by buying a big box and sharing them with my colleagues. The next day I got a call from Glazed & Confused and they offered me a selection box, so I could try some more. I also shared these with my office. It’s interesting, as when I normally do my reviews, it’s just from my perspective and it was enlightening to treat this more as a taste test/focus group on what people’s expectations were and what their reaction was to each and every one of these doughnuts.

Let me begin…

Mint Chocolate – This should not have been allowed past anyone’s lips. This is an atrocity to the doughnut family and should be avoided at all costs. The dough (for all of the doughnuts) is too thick. It resonates cheap, supermarket doughnuts, but has an off-putting consistency that makes going in for a reluctant second bite more of an arduous task, but with the hope that it couldn’t really have been that bad the first time round. The consistency of the glaze is like a solid crust, therefore when you bite into it, it inevitably falls to the ground, with this particular doughnut you won’t mind this in the slightest, because the taste of the glaze is quite positively foul. There was one person in the office that managed to swallow it, everyone else spat it out. It was not a sweet mint, peppermint or a sugary glaze à la After Eight, it can only be likened to neat mint sauce that is only appropriate with a lamb roast. The reaction of most when I asked if they would buy this doughnut was ‘Maybe to play a joke on someone.’ Enough said.

doughnut 3Sticky Toffee Pudding – This was the best of all 15 I tried. The consistency of the glaze on top was correct, it was gooey and moulded itself to the doughnut. The filling was the same consistency as the inside of a fig roll. It was definitely the most appealing in terms of flavour and texture, but I still had to largely ignore the actual base of it which was the doughnut itself.

doughnutBlackberry Eton Mess – On paper this sounds fantastic, in reality it was an epic fail. The cream was over whipped, so was very stodgy. There were very large, whole blackberries inside, which didn’t compliment the doughnut, as it became too bulky. The meringue was nowhere to be seen, as if you crumble meringue over whipped cream, unless eaten almost straight away, the meringue will disintegrate into the cream, because that’s what happens when it comes into contact with something wet. Therefore, when you put all this together and fill a doughnut with it (actually just cut in half and present like a sandwich, pictured in the above photo, bottom right), it just becomes an over mulchy, sickening mess. It should be filled with sweet vanilla cream, glazed with blackberry and sprinkled with hardened meringue pieces on top. That would have a) looked more appealing and b) tasted way better.

Chilli Chocolate – A direct quote from my colleague ‘It’s not so much that it’s spicy, it’s like someone’s thrown up in my mouth.’ This is a chocolate doughnut that tastes like a bland, bready cake with a chilli topping using one of my favourite retailer’s sauces; ‘Christ On A Bike’ by The Rib Man. Rib Man, you are the God of pulled pork and ribs and I love your food, but this is not a good partnership. A hint of chilli was all it needed, but when you have a sauce that is used primarily to be accompanied by meat, you can’t be pouring it all over. Mix only a third of a teaspoon to make a glaze and make this into an interesting, different doughnut and make the chocolate taste richer. To be so bold as to smother it in the sauce with nothing to offset it with is just plain wrong. It was pure comedy watching people bite into this, as it was beyond the realms of rancidness. Do not buy this.

doughnut 2Double Chocolate – This was a little bit better than most of the others as the chocolate filling was in the correct quantity and also tasted somewhat pleasing. Unfortunately the doughnut itself prevented this from becoming anything better than just mediocre.

doughnut 4I’m all for a winning idea and a formula that works, but attention to detail is key here. The quantities of fillings in most of the doughnuts are not right for starters. No one wants a mouthful of cream with no doughnut, it’s like having a burger with your ketchup, as opposed to the other way round. Equally you don’t want too little, like with the Peanut Butter and Jam Doughnut. The glaze has to not only look appealing, but equally be the correct consistency. The essence of the whole shebang is the dough itself. It needs to be light, air-filled, with a fluffy, freshly fried feel to it, take note from You Doughnut whose doughnuts are exquisite. For elegance and a ‘gourmet’ feel I would have gone for powdered sugar as opposed to a granulated/caster as it looks more appealing and creates a better texture.

At £2 a pop these are just not on a par with the sweet elite of London. Go back to the drawing board, rethink and execute this with an acute attention to detail, making sure that at the end of the day this tastes good, as right now it’s got a long way to go.


Glazed & Confused

Various stockists in London, to find out more follow them @GlazedLondon

Recipe – Midnight Mango Delight Cocktail

28 Jan

January is usually a time for honing in after indulging in decadent ways over December. Having been pretty good (mostly) for the most depressing month of the year, I got a bit creative in the kitchen in honour of the upcoming Chinese New Year on 31st January.

Chinatown GerrardI recently paid a visit to the wonderful Experimental Cocktail Club in the heart of Chinatown. It’s hidden among the sea of red lanterns that currently adorn the streets and it overlooks the bustle of restaurants and shops that are all preparing for the wonderful night this Friday. It got me thinking about exotic cocktails and the use of ingredients that are just a little bit different.

ChinatownWith that in mind, I chose to make Midnight Mango Delight; a welcome infusion to my diet trained taste-buds! Here’s what you’ll need and this should make two BIG glasses:

  • 2-3 cups of Barefoot Moscato
  • 7-8 frozen mango chunks
  • 6-7 frozen/fresh peach slices
  • Ice cubes

Here’s how you make it:

  • In a blender mix the frozen mango chunks, peach slices (saving a fresh one for the garnish) and Barefoot Moscato together.
  • Pour the contents into an ice filled glass.
  • Garnish with a fresh peach slice on the side.

Midnight Mango DelightThe taste is exotic, sweet, fresh and fruity. With a light and tropical flavour, it’s a wonderful cocktail to blow away all the cobwebs that January has left behind. I really like the Barefoot Wine range as this Moscato in particular has such a light floral aroma and is the perfect ingredient for this cocktail. A chilled glass on its own though is always fantastic!

Barefoot Moscato

Happy New Year and enjoy the cocktail!

The Barefoot Wine & Bubbly range has a RRP of £6.99 featuring 8 varietals: Pinot Grigio, Sauvignon
Blanc, Moscato, Merlot, Shiraz, White Zinfandel, Pink Moscato, Cabernet Sauvignon and Bubbly Pink
Moscato. Barefoot Wine & Bubbly is now available at Tesco, Sainsbury’s, Asda, Morrisons, Waitrose,

Jackson + Rye

7 Jan

We’ve been over this. Time and time again. The New York movement is upon us. Some of them work, some of them don’t. So, I read a great deal about the opening of Jackson + Rye and wanting to wait until the soft launch had passed and all the Christmas cheer, I held off. It is marketed as a New York brunch establishment. Of course most, if not all, New York brunch restaurants are open for breakfast, lunch and dinner also. This is no exception. But what it really stands for is the brunch. Much like Mogador, Extra Virgin & Cornelia, to name but a few in Manhattan, its strengths lie in that delightful time between breakfast and lunch.frontIn prime position on Wardour Street just passed Old Compton, lies the very thoughtfully designed Jackson + Rye. It looks like an East Village brunch spot, slow-moving ceiling fans and everything. We were greeted immediately and seated by the window. The place was packed, this being the first Sunday of the new year, I was quite surprised.

Having mentioned ‘The Nudge’ when the reservation was made, both me and my guest were given a free cocktail of our choice. You can use this offer until the end of January, as a heads up! I chose the Breakfast Sour – Buffalo Trace, lemon, egg white, apricot preserve, peach bitters. It arrived adorned with giant ice cubes in a no fuss, short tumbler. It was an interesting taste, a heavy tone of whiskey and a sharp bitterness to it. The whiskey hue smoothed this, but all in all it was too strong for me. Perhaps it’s old-fashioned of me, but cocktails that can be had with the first meal of the day shouldn’t be the same as the one you would choose last thing at night.

cocktailWe chose a dish each and one to share. There was just such an abundance of choice, we didn’t want to miss out. I went for the ‘Anglers’ (scrambled eggs, smoked salmon, country-style potatoes, grilled toast). The scrambled eggs were cooked to perfection with a creamy texture involving the yolk not quite hardened. Heavenly. The salmon was of very good quality and thinly sliced. The potatoes looked a little dry, but upon sampling them, they were nothing of the sort. They were seasoned excellently and combined with caramelised onions, a sprinkling of spring onions and a fluffy interior, they really completed the dish. It was not served with grilled toast as mentioned, but thick sliced rye bread. I tried this, but the potatoes gave me the carb infusion needed, so I didn’t feel the bread was really vital to the dish. All in all this was a perfect blend for brunch. anglersNext up was the Buttermilk Fried Chicken Sandwich. This says it comes with avocado and chipotle mayonnaise. The latter is true but there was no avocado in this burger, but a slaw instead. Served on a soft brioche bun it came open, I presume so you could add the chipotle mayo freely. chickenThe chicken was unbelievable! I know that must sound like an abrupt statement, but the slight crunch of the batter was bliss, followed by, quite possibly, the softest chicken I’ve had since visiting New Orleans. And let me tell you, it’s pretty daring to mention the deep south when talking about fried chicken. The brioche was a great choice and always a favourite when it comes to a chicken burger, it sweetens the dish and the softness of the bread works well when moulding around the awkward shape of the chicken. The slaw counterbalanced the brioche as it gave a splash of savoury to the burger. The chipotle added some spice and the end result was a pretty perfect burger. burger

Accompanying the burger we opted for some shoestring fries. I love the really skinny ones, because you can take a good fingerful all in one go. These were well seasoned, both fluffy and crispy and let’s just say chips off someone else’s plate don’t count towards calorie intake…ahem. friesThe sharing dish was The Buttermilk Pancakes. This was accompanied by ricotta and maple syrup. I haven’t yet tasted pancakes like they do in New York, I’m not sure I ever will, but let me tell you these were very, very good. I mean really delicious. The pancakes were exceptional, warm, fluffy and perfectly cooked. The cream was beyond amazing. It had a slight sourness to it, but this was balanced out by the syrup and the pancake. I wolfed it down so quickly, I could have ordered a second round. Seriously exquisite food. pancakesThis is the sort of place you want to catch up with friends at. A place full of bustle and warmth. The service is really good. Everyone was attentive and helpful and actually looked as though they wanted to be there. The food is cheap and of excellent quality and above all, taste. I will be going back every chance I get. Anything to stop the withdrawal of eating at an actual New York brunch restaurant. Until then…

Jackson + Rye

Rate 4.8

56 Wardour Street, London, W1D 4JG

0207 437 8338
Jackson & Rye on Urbanspoon
Square Meal


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