- Location
- Northampton
The website still says £5...
(You had me worried as going there with friends later this month)
(You had me worried as going there with friends later this month)
I should have been in the public sector.I was musing about that when we were discussing SOLA and Ikoyi... seems hard to believe that between around 2000-2012 (after which there were grandchildren to get in the way) my parents - both public sector workers - were able to take their two children plus respective partners for tasting menus at The Ledbury, Maze, The Square, Ducasse, The Greenhouse, Tom Aikens, The Capital, The Landmark, Murano, Club Gascon, Galvin at Windows, Zuma, Orrery, Pollen St Social, A Wong and probably others I can't remember. We used to do it twice a year. That would be around £2-3000 a time now
I'll take screwcap then! ;-)Interestingly is only £5 per cork (format disregarded on Mondays, now says £25 per 75cl equivalent other days)
Enjoyable dinner this evening at Trullo. Fish carpaccio underdone but hake excellent and charmingly straightforward service. Good recommendation from sommelier of COS Frappato I'd never have thought of. Zero resistance to my request for decanting either.I forgot about Trullo!
I would have expected it to be entirely uncooked?Fish carpaccio underdone
Insufficiently dissolved.I would have expected it to be entirely uncooked?
Yes I was wondering what you meant!Insufficiently dissolved.
Overall a thumbs up. The chef is part Scottish and part St-Vincentian and the cuisine is international, eclectic and experimental. We did the five course menu. There is an eight course option too. His signature dish, an addition to the five course menu, is his spicey fried chicken, more than posh kfc, but his onion dish was the lowest ebb.Do report back, Ian, grim or grand.
???Insufficiently dissolved.
It’s rather good. You have to climb up one of the great London pub staircases to get to it, equalled only by the Seven Stars in Holborn. I had the feeling of being in a sort of luxury treehouse while eating plate after plate after absolutely perfectly executed cuisine bourgeoise. Tripes à la mode de Caen in particular having a perfume of ruminant digestion and cider which can best be described as life-affirming.Bouchon Racine is rather good…
Texture could have been bettered either by better fish or by applying a bit of chemistry (acid, or beaten and left in seasoned oil maybe). The absence of a softening process was what I meant.
So it was undercured, essentially??Texture could have been bettered either by better fish or by applying a bit of chemistry (acid, or beaten and left in seasoned oil maybe). The absence of a softening process was what I meant.
Tripe. Don't think I could stomach it.It’s rather good. You have to climb up one of the great London pub staircases to get to it, equalled only by the Seven Stars in Holborn. I had the feeling of being in a sort of luxury treehouse while eating plate after plate after absolutely perfectly executed cuisine bourgeoise. Tripes à la mode de Caen in particular having a perfume of ruminant digestion and cider which can best be described as life-affirming.
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Thank you for rescuing me from my own inexactitude.So it was undercured, essentially??
Did it have a proper squid-like slight resistance? nearly all UK tripe is grossly overbleached and softened, except that prepared for the Chinese market by Quick products of Wigan.It’s rather good. You have to climb up one of the great London pub staircases to get to it, equalled only by the Seven Stars in Holborn. I had the feeling of being in a sort of luxury treehouse while eating plate after plate after absolutely perfectly executed cuisine bourgeoise. Tripes à la mode de Caen in particular having a perfume of ruminant digestion and cider which can best be described as life-affirming.
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I didn’t enquire as to the sourcing and pre-preparation of the tripe, though I’m sure our extremely knowledgeable server would have been able to provide chapter and verse. The texture and aroma were just right for me; my previous London restaurant benchmark was Anthony Demetre’s reinterpretation of pieds et paquets at Arbutus.Did it have a proper squid-like slight resistance? nearly all UK tripe is grossly overbleached and softened, except that prepared for the Chinese market by Quick products of Wigan.
You perform a public service so don't feel bad.I should have been in the public sector.
My mistake… yep a fiver (and any bottle size)Are you sure? I thought Hawksmoor is £5 on Monday. Hope so, because the TWS Norf London Boozey Bordeaux Bunch are going there the week after next!
I have recently been of the view that vintage Piper is way better VFM than Charles.price. We shared glasses of Charles Heidseick 2012 which was nice but I'm not convinced it is better than their NV with 5-6 years bottle age.
If you'd have taken your own wine and paid corkage the restaurant would have made a better profit and been more sustainable. The worst of all things is to go and drink tap water! It completely contracits your earlier point!When I was a student I went to the Quatres Saisons and Tante Claire, ordered the set lunch and drank tap water. No one commented and on several occasions the Sommelier gave me a glass of wine.
Who exactly is obsessing over or insisting on corkage? I don't know of anyone on the forum who does or has posted that they do? I think you're misreading things. Perhaps have a read of the recent thread on corkage. At an estimate four out of five places we eat out at regularly we don't do corkage. I find your comments distasteful and inaccurate.I'm afraid that i find the focus/obsession with corkage rather distasteful. On the one hand we want a good winelist with reasonable markups. We need to support those restaurants that are seeking to achieve that rather than to insist on corkage.