The Covent Garden wine bar has rebranded its East Dulwich offshoot ToastED as a sibling branch of Terroirs.
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“It’s hard to navigate the wine lists, but they’re always exciting and full of interest” at this “handy pit stop near Charing Cross” which feels “French through and through”; and whose “really interesting, if simple, meaty and cheesy Gallic plates, and knowledgeable and friendly staff ensure it’s always buzzing”. (That it lacks the massive profile it once enjoyed has more to do with how far London has improved since it opened in 2009, than anything that’s much changed in itself).
“The kind of spot you’d get excited about if you chanced on it in Paris!” – this “buzzing”, subterranean bistro near Charing Cross station remains a well-known pioneer both of “honestly Gallic”, “rustic” dishes (with much charcuterie and cheese) and also “weird and wonderful biodynamique wines from owners Caves de Pyrene” – “organic, unfiltered, and with a heavy French accent… like the staff!”
“Bold” and “so, so tasty” Gallic tapas dishes help soak up the many “esoteric” and “fascinating” organic wines at this wildly popular, “casual” bistro, just off Trafalgar Square; both the main room and hidden-away sub-basement are “buzzing” and “great fun”.
“A weird and wonderful wine list with some corkers” (and “some like home brew!”) is the undoubted star at this “reassuring” Gallic bistro, near Charing Cross; its “strongly flavoured” small plates inspire more diverse reactions than they used to, though, and service can sometimes be “chaotic”.
Terroirs Restaurant Diner Reviews
"A good pre theatre/film stand-by despite being a bit thin on veg, what they do, they do well."
"A few years ago this was a very exciting place to eat. Full of genuine french tradition along with youngsters serving who had almost no English. Now it still has the latter but their interest in the customer is definitely more gallic. Don't go after the theatre: no 'dinner special' left; no more fresh bread. That puts such a downer on the atmosphere that it affects the view of the scallops swamped with pesto and the onglet"
"Less small plates now & more starters & mains. Food still very good. Interesting wine list"
"Sitting at the bar, eating terrine, eel salad, beetroot salad, smoked cod roe and interesting wine by the glass is an excellent after theatre experience - the bread is good, small plates excellent, service friendly and attentive."
"This has lost its way in recent years - time for a menu upgrade"
Just off Trafalgar Square, a pleasantly simple Gallic bistro of a type that's all too rare in London; owned by a wine merchant, it also offers a good choice of wines by the carafe and glass; a basement restaurant is scheduled to open in early-2009.
Find a re-emerging central restaurant location (Covent Garden), and locate premises not too far from an already successful basement wine bar (Bedford & Strand). Use as basis for a good basic food 'offer', in the no-nonsense style that's very quickly made a big name for the Giaconda Dining Room. Add a quality wine proposition closely modelled on that of Arbutus. Garnish with a soupÃ§on of Gallic joie de vivre. Et voilÃ . That, in short, is the recipe for this new bistro.
Basic, accessibly-priced non-ethnic (which is to say European) bistros of quality are still fantastically rare in London, and we are conscious that, in consequence, they sometimes attract a rather OTT critical reception. With this in mind, however, we'd have to say this is a pretty good place. Too many restaurants in recent years have tended to value décor and 'concept' over food, and it's always good to find somewhere that's got its priorities right.
That's not to say that everything here is perfect. This is not in our view any sort of destination for a blow out. We'd suggest it more for a savoury dish - perhaps an exemplary boudin noir with fried eggs, or a generous duck pie with flaky pastry - and a glass, or carafe, of vino. The place is owned by a wine merchant, and the list is impressive, and good-value. In comparison to the virtues on the savoury and wine front, puddings can be a distinct let-down.
Let's hope they get realisation more consistent across the board before they open up the fully-fledged basement restaurant, scheduled for the early days of the New Year.
|Number of Diners:|
|Monday||12 pm-11 pm|
|Tuesday||12 pm-11 pm|
|Wednesday||12 pm-11 pm|
|Thursday||12 pm-11 pm|
|Friday||12 pm-11 pm|
|Saturday||12 pm-11 pm|