“Safe for steak and chips”, but “not in the same class as the original Black Door” (a fine-dining restaurant) – that’s the verdict on this brasserie in a former biscuit factory, which benefits from service that’s particularly “prompt” and “friendly”.
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“The atmosphere was buzzy and informal. But the food was overpriced for what it was, and the chef should look to his laurels” – the critic is unimpressed by the standards at this locally-celebrated brasserie, located in a former biscuit factory.
Tim Auld (2nd November 2009)
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