It’s been a while since The Dumbwaiter was in Tower Bridge for dinner, however the opening of Tom Simmons’s new British-French restaurant looked too good to miss. The Brixham crab with mackerel and beef short rib were standout dishes, and there was also a nod to Tom’s Pembrokeshire roots, notably an excellent leek butter and cockle popcorn that brings back fond memories of fighting over scraps from the local fish and chip shop.
To Corrigan’s for a mid-week lunch and a catch up with a friend. Despite his best efforts The Dumbwaiter couldn’t resist a quick cocktail from the lovely Dickie’s bar before settling into a lunch of duck liver terrine with sour strawberries and wild sea trout with razor clams, pickled pears and salsify.
The Dumbwaiter has been walking past Ikoyi most days and itching for it to open. The West African restaurant in St James’s Market is now just that. The cosy space is has a concise menu with three snacks, three first courses, three main courses, and two rice and vegetable dishes. After some buttermilk plantain and smoked scotch bonnet, The Dumbwaiter enjoyed chicken, benne and okra and a jollof rice with smoked bone marrow.
The Connaught in Mayfair has teamed up with chef Jean-Georges Vongerichten to open Jean-Georges at the Connaught. The Dumbwaiter went along for dinner on Wednesday for a preview of the new restaurant. The room has been beautifully redesigned and there’s a strong emphasis on the space to be a neighbourhood restaurant which is matched in both the style of seating and the offering on the menu with dishes such as a truffle and fontina pizza, shrimp salad, tuna tartare and a hamburger with brie. Photo credit: @gourmet_guy
The Dumbwaiter’s visit to Monty’s Deli has been long overdue but after a top notch Shabbat dinner there this week, he’ll be back in no time. The Hoxton Street address emanates the warmth of Mark Ogus and Owen Barratt’s hospitality and love for what they’re doing. It was chopped liver and freshly baked challah rolls to start, then onto chicken soup with kneidlach before the main event of a whole roast chicken carved at the table.