Bloomberg Arcade is a great example of how to curate a new development when it comes to restaurants (bravo, Mr Vines) and it’s just got better now that Brigadiers has opened its doors. The newest restaurant from JKS Group carries on the Indian theme – like Gymkhana and Trishna – but they’ve tweaked it for the City crowd with a dedicated pool room and hidden TV screens for when they want to show sport. The food is still on par with the quality of its sibling sites – pictured is the carabineros biryani.
The Dumbwaiter escaped the big smoke for 24 hours last weekend and enjoyed an overnight stay at chef Mark Sargeant’s restaurant with rooms in Kent. The Wife of Bath’s menu has a Spanish twist and after a plate of tapas to share, he enjoyed a large 12 year Galician sirloin steak washed down with a glass or two of red wine. Luckily it wasn’t far to go home – a short walk upstairs.
Now Ollie Dabbous has gone to work his magic in the kitchen at Hide, ECC have had a little reshuffle in the kitchen of their hotel and restaurant on Henrietta Street in Covent Garden. The menu has changed – with a focus on food from the Basque region. Although the annoyingly shaped furniture remains, the menu is far more appealing – especially to the lunch crowd with sharing plates. Pictured are the Getaria anchovies on toast.
On the hottest day of the year so far, Lazy Susan found herself taking refuge from the heat in Tratra at The Boundary Project. After a plate of Croque Monsieurs and charcuterie, Lazy Susan tucked into a sharing plate of grilled octopus and plenty of sides. All washed down with chilled rose and accompanied by a 3-piece jazz band. Delightful.
The Dumbwaiter was kindly invited to the preview of the Dandelyan’s Bombay Sapphire Suite at The Mondrian this week to try a number of cocktails. Highlights included a milk punch disco gin and a twisted negroni. Bacardi, apple, tarantulas and ants also left a lasting impression. The Dumbwaiter left slightly more lightheaded than on arrival…
The Dumbwaiter has noticed a rise in collaborations between restaurants, suppliers and producers in a move to shine a spotlight on the journey our food takes from farm to fork. As young people become less and less connected with the food they eat this can only be a good thing. This week Mac & Wild Devonshire Square played host to a fun-filled evening of butchery, great steak and a whiskey (or two…) in the safe hands of butchers HG Walter, suppliers MACDUFF and of course Andy and the team.