"I work locally, so find myself in here regularly. It's become an absolute staple of my week. I love the chicken rice box - the chicken itself is freshly grilled on a 'green egg' which gives it a lovely smokey note. Their cucumber salad is also exceptional. The absolute opposite of what you might expect from a kebab shop. Delicious but also feels healthy."
"Amongst the best food in the City"
"For a run-of-the-mill brasserie, SOS Dining Room is absolutely fine. Wide menu choice and efficient enough service. A safe choice."
"Like many hotel restaurants, the atmosphere was somewhat lacklustre. However, the CCC turns out plate after plate of delightful, well-balanced Chinese food. Was very pleasantly surprised! Service was quiet and attentive. All in all, a good choice."
"The draw here is not the food (which is fine, if unremarkable) or the service, but the wine list. Stunning selection of wines, all available by the glass thanks to the Coravin system. Many a happy evening will begin, end or be spent in its entirety here. Food to accompany wine is good; jolly good italian meat/bread/cheese platter!"
"Good food (though rather small portions). interesting wine list aided by a talkative sommelier. For me, the draw here is the stunning views over the interior of the delightful Royal Exchange."
"Beautiful food, very good service, but utterly devoid of atmosphere. Granted, it was a quiet lunchtime, but still. Still v. expensive, so best if someone is picking up the bill"
"Buzzy, busy French bistro serving steak and chips and nothing else. Particularly enjoyed the efficient, yet utterly perfunctory and miserable Parisian service - hilarious. Jolly tasty dinner though; washed down with a delightful brace of Haut Medoc. Annoying no reservations policy, but there we are!"
"Nice enough newcomer in the D&D stable, though unremarkable."
"Relaxed and agreeable Sunday lunch after Tate Modern. Bright,airy room,service very good despite the place being full; excellent bavette and frites, fresh and flavoursome crab on toast. a good standby in the area."
The Observer's critic-in-chief heads to Manchester to try out the new Hawksmoor and stumbles across a veggie dining room, 1847, serving great food – well, apart from the desserts. Read our roundup of restaurant news in Manchester and enter our Hawksmoor Manchester competition.
Meanwhile the Guardian's Marina O'Laughlin pays a visit to the much gushed about Kitty Fisher's
Everyone else love, love, loves it but Marina can't help but feel she's ended up at a house party she wasn't quite invited to, particularly as the restaurant staff seem allergic to answering the phone. We can attest to that having called them on at least 10 occasions without success.
The award for most ferocious review this week has to go to The Sunday Times's A A Gill
The critic has a thing or two to say about Mayfair's 'ridiculously overpriced' Mexican, Peyote, including: “...fiddly, neurotic preparation with pale, polite taste and silly, parsimonious sharing plates that aren’t bounteous or fun and are more like eating the catering pitch for a drug cartel’s wedding.”
Over at The Times, Giles Coren gives his opinion on Russian-imported pizza chain Bocconcino
“Bocconcino isn’t a bad restaurant. It just isn’t a necessary restaurant.” At £202 for pizza and pasta it's not hard to see why Mr Coren might feel that way – mind you, a £46 bottle of wine probably helped nudge the bill up.
And last but not least, Ms Maschler reviews Brindisa's new Morada Asador
The Standard's long-standing critic heads to the latest outpost of this tapas chain (in Soho) and finds the meats are the reason to flock here – from the 'delectable' milk-fed lamb to the Secreto Iberico.
The show's co-presenter and restaurateur Simon Rimmer says he understands why chains use central kitchens to produce food off-site, including maintaining consistency and quality across multiple sites. However he believes restaurants should be more upfront with customers.
Harden's co-founder Peter Harden, who was interviewed by Channel 4 and appeared on Tricks of the Restaurant Trade this week, agrees and says outsourcing is understandable in order to run a profitable chain.
We'd like to know if customer expectations are in line with industry practices. Please take a couple of minutes to answer the questions below and you could win a £50 wine voucher for Berry Bros & Rudd. Your name and email address will not be made public or shared with any third parties.
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