“Just about the only choice is how you want it cooked!”; these Parisian “steak/frites factories” have a “simple” but “brilliantly-executed” formula, enhanced by a “delicious” secret-sauce (and free seconds); queues are “inevitable”, but they usually “move rapidly”.
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Rarely have the massed ranks of Britain’s finest national restaurant critics talked such unadulterated tripe as they did on the launch of London’s original outpost of a Parisian steakhouse, bac...
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