"Mr Underhills provides a very enjoyable, relaxed dining experience at any time of year. However, the riverside gardens are a joy on a fine summers evening with a relaxing aperitif. Food and wine are excellent and well presented without being overly pretentious."
"Nozomi is hands down the best Japanese in London. I have been coming here for years with my family, friends and the bar is my go to impress hot dates with great cocktails. I have my birthday here every year and they make a big fuss over us! The DJ on weekends is super cool and they often throw Bank Holiday parties till late. It's pretty hard to find such a winning combination of cuisine and entertainment, but Nozomi has nailed it!"
"I love Nozomi! I have been here several times and the food is always fantastic (my personal favourite is the kobe beef tataki!) They also have a DJ playing great music every night which really adds to the atmosphere and makes it a really fun place to be - all round it is a great dining experience!"
"We have dined at the restaurant on countless occasions and have thoroughly enjoyed the whole experience. An amazing venue with very friendly staff and the food is second to none!"
"A great place to go to for a 'special' meal where the atmosphere matters more than perhaps the food itself."
"Great new burger restaurant which seems to take burger restaurants to a new level. There is a great deal of thought put into the local sourcing of both food and drink and the outcome is a great restaurant which seems to be full every evening, so suggest you book in advance! Recommend the scotch bonett chilli burger, which is fantastic!"
"We eat here regularly. Simple, authentic Italian. Good well chosen Italian wines at affordable price. A good restaurant du coin. Particularly good for family parties"
"Food very good indeed."
"Good idea to be able to have two "small plates " for lunch. Had the strangest wine I have ever tasted , an organic Sicilian white which was so cloudy it looked like old fashioned lemonade."
"One of the first things we noticed when having our aperitifs in the bar was an indicator of the kind of unschooled service we would not expect in a Relais et Chateaux establishment and which was unfortunately repeated in one form or another throughout the evening and at breakfast the following morning. Our fizz was inexpertly poured, resulting in drips down the outside of my wife's glass. No attempt was made to remove them. Although the wine flight looked reasonable, my eye was caught by one of the binends in the wine list, a Chapoutier Condrieu which would go very nicely with four of the first five dishes, we opted for that and a glass of Drouhin Oregon Pinot Noir for the lamb. Much to our surprise when we were shown to our table we saw that the wine had been decanted, without any reference to us as to our preference. It was clear that, having a "pre-starter" and the first course to come before starting on the Condrieu, and then a further three courses to be covered, the wine risked reaching an inappropriate temperature, so, to the evident and uncalled for disapproval of the wine waiter, we asked for the decanter to be put on ice. The so-called pre-starter was cleverly designed to tickle the tastebuds and please the eye with its good local goat's cheese mousse, pickled beetroot and beet ice cream topped wirh red-veined sorrel. Then came some lovely seared Angus beef with sensational roasted marrowbone, salsify done three ways, pickled, deep-fried and puréed, and trendy microherbs for extra tones of taste and colour. It was a generous portion for a starter, which worried us about our capacity for the rest of the menu. Domes filled with smoke are a bit passé, but the dehydrated mushrooms, duck liver parfait, morels and deliciously pungent shijimi made us forget the unnecessary theatrics very quickly. Decent crab followed with the interesting support of scallop roe in a cigar, fennel crisp, edible charcoal, dehydrated horseradish and pickled fennel, which actually added up to a dish that didn't really seem to know where it was going. The next course was also quite complicated but it worked better - sheep's milk ricotta with a gazpacho-style garlic and bread soup accompanied by acidulated tomatoes covering the whole range of tastes from sweet to sharp, tomato jelly, Tabasco pickled cucumber which remained remarkably mild, and the ubiquitous micro-herbs which seem to be a sine qua non for restaurants these days. For us char-grilling does no favours to halibut, a fish that needs no tinkering, and the Hollandaise sauce was then almost guaranteed to neutralise the taste of the fish, which was also served with trendy scorched little gem and sliced asparagus. The lamb cutlet that came next was rather better than some but suffered slightly from underseasoning, something that did not apply to the excellent lamb belly, and the Hispi cabbage was good; however, we did have doubts about the bitter turnip and the undercooked spring onion among the spring veg as well as the lamb crackling. The dessert struck us as having lost its way slightly with the dominant basil cream needing careful combining with the mango and blueberries, and the dish was only saved by the super coconut choc ice. Overall, perhaps a bit more focus on the macro and less on the micro would be of benefit. Typically, neither of the two Northcote "names" were in the kitchen for completely different reasons, but, with the provisos mentioned above, senior sous-chef Kirk Haworth did fill the gap competently."
Trending Restaurants 14–20 May 2015
Beer & Buns @Beer_And_Buns
Check this place out on Twizoo: http://r.twizoo.com/R297920/beer-buns
— Anthony P (@don_ants) May 20, 2015
Birthday feels at @Beer_And_Buns. Flavour of the food and frozen cocktails was top quality, along with the service👌🏼 pic.twitter.com/1FcA4X0o9G
— Elly (@ellythings) May 19, 2015
San Carlo Cicchetti @SC_Cicchetti
Check this place out on Twizoo: http://r.twizoo.com/R296926/san-carlo-cicchetti
— Alicia Grimshaw (@Alicia_Grimshaw) May 15, 2015
Had lunch at your Piccadilly restaurant today - everything was delicious and the service perfection. Lemon sorbet tops. @SC_Cicchetti
— Caitlin Mavroleon (@CaitMavroleon) May 14, 2015
Check this place out on Twizoo: http://r.twizoo.com/R089991/quaglinos
— melanie gordon (@mrspg09) May 15, 2015
Just decided that @quaglinos is my new favourite restaurant . It's stunning pic.twitter.com/RE52meDjIy
— Dr David Bull (@drdavidbull) May 14, 2015
Check this place out on Twizoo: http://r.twizoo.com/R012472/sushisamba
Consistently impressed with the food & service @SUSHISAMBA Foie Gras & Salmon Seviche, El Topo Rolls & the Yellow Tail Tiradito are amazing!
— Kiran Kaur (@K1ranK) May 19, 2015
Had a great night yesterday at @SUSHISAMBA food was delicious and the view was amazing #besttableinthehouse pic.twitter.com/FnkvPluJCK
— Emma Murray-Loxley (@applecrumbleyum) May 17, 2015
Check this place out on Twizoo: http://r.twizoo.com/R000211/kettners
— Kate (@GreatLadyJane) May 14, 2015
Love love LOVE @KettnersLondon!!! Afternoon tea is ace!! And bonus, every single bit of vintage crockery was COMPLETELY DIFFERENT..... Oooh!
— fiona (@grannyhewlett) May 17, 2015
Twizoo’s Techies Explain…
You’ve probably noticed on Twitter on the left hand side of your ‘Home’ page there’s a ‘Trends’ list. Twizoo has built the same thing, but solely for London restaurants. Our number crunching detects the rate of change of influential mentions on Twitter. For example, ‘Christmas’ is currently trending on Twitter, which means there’s been a spike of mentioning Christmas now compared with the rest of the year.
Applying this to Twizoo’s algorithms: if X restaurant usually gets on average 10 tweets per week, but this week it gets 32 tweets… that’s a pretty big change, so it’s a good indicator something notable is going on. The algorithm notes restaurants that have the highest rate of change and ranks them based on which places’ tweets are the most positive collectively and then it takes the top of those based on how influential the individuals are who tweeted. Simple see?
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