Jamie O has never run a truly impressive upmarket restaurant, and this “cavernous” and “noisy” City BBQ looks unlikely to break the mould; the view (St Paul’s) may be “unbeatable”, and the vibe may be “fun”, but – for too many reporters – it’s a “vacuous” and “overpriced” operation that’s “worth giving a miss”.
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You’ve seen the faces, now taste the food that made them famous - so says a current promotion on toptable.com. It’s illustrated by pictures of Marco, Gordon and Jamie – the three British rest...
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Press Reviews (3)
John Lanchester (29th January 2011)
Adam Perry Lang is an American chef who has taken a clever route to the top. He trained at super-high-end gastronomic restaurants such as Daniel in New York and Guy Savoy in Paris, and then set out to reinvent not that kind of fancy food, but barbecue. He has gone from winning competitions (which are taken very seriously in the world of barbecue) to books, TV and the rest; he and his restaurants are now very famous in the US.
Edie Howse (22nd January 2011)
7/10
The idea of Ramsgate is so comforting it seldom seems necessary to enjoy the reality. Queen Victoria’s delight in memories of life at the seaside made her insist upon buying the racy William Powell Frith’s Ramsgate Sands, when its parasols, blacked-up minstrels and hitched-up skirts were the talk of the Royal Academy in 1854.
Fay Maschler (25th November 2010)
2/5 stars
Eating at Barbecoa, the question wouldn’t go away: is Jamie doing a Gordon? Only in terms of restaurant expansion, you understand. It struck me that Jamie Oliver’s new joint venture with American chef Adam Perry Lang, sited in a brand new shopping mall (full of familiar brands) opposite St Paul’s Cathedral, might well be a ploy too far.
John Lanchester (29th January 2011)
Edie Howse (22nd January 2011)
Fay Maschler (25th November 2010)
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