Foodle

Chicken and morels @noblerotsoho 😍
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One of my favourites. Was walking past the Noble Rot in Soho and decided to pop in for one of my favourite dishes. The roast chicken here is perfect. A whole HG Walter chicken, slowly roasted, carved and served with a rich, velvety smooth sauce made from vin jaune. It’s a distinctive, slightly oxidised wine from the Jura region. Lots of funky notes in this sauce. Spongey morels are scattered across the top and they just absorb the juices so perfectly. This thing comes with a fragrant pilaf rice but you should also order the crispy potatoes on the side too. Perfect for dunking into the sauce. Every time I come here, I order this - consistent and satisfying. Tender chicken, a rich, creamy sauce and the perfect sides to soak it all up. The morels add a real earthiness to this dish. Lots more on the menu here so go to town on the other bits too. I’ll be doing a recipe for this one soon. Stay tuned. #notoriousfoodie 🙅🏽‍♂️
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#chicken #roastchicken #london #londonfood #londonfoodie #soho #french #frenchfood #finedining Less

Dim sum lunch at @awongsw1 @a.wong_londonuk 😍
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Had an incredible lunch at A Wong the other day. They offer an extensive dim sum menu at lunch and so it’s a very good idea to visit during the day. It’s a place where you can experience refined Chinese cooking with so much depth of flavour. I’ve been coming here since they first opened and it’s nice to see lots of their iconic dishes still on the menu. The Shanghai dumplings here are some of the best you’ll find in london. Translucent skins and a delicate but flavourful warm broth packed inside. One of my favourites is the wonton with garlic, chilli oil and gooey poached yolk. An addictive plate - a perfectly balanced mix of spice and acidity with the rich gooey yolk almost emulsifying into the punchy sauce. Ordered two rounds of this it was just so delicious. That sauce goes great on the rice too. Crazy layers in this one. All of the dim sum is prepared so carefully. Nothing in there that doesn’t need to be and everything singing together for the perfect bite. The sweet and sour rib has long been a favourite of mine and still is, but this time the bbq pork crackling with prawn, plum and truffle stole the show this time. New on the menu for me was the garlic poached prawns with mung bean vermicelli and superior soy. Again, the sauce was so complex but balanced. Tender prawns and chewy vermicelli made it all the more satisfying. I pretty much ordered every single dim sum so can’t talk about them all - just go here for lunch and see for yourself. Great food, great service. Good to be back! #notoriousfoodie 🙅🏽‍♂️ Less

The warm prawns never disappoint @lpmlondon 🦐
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Can’t really go wrong choosing LPM for lunch or dinner. Although their menu stays pretty much the same all year round (bar a few flecks of truffle here and there when in season), you can count on things being fresh, tasty and consistent. The warm prawns are my favourite - split down the middle and simply served with olive oil, lemon and basil. Such pure flavours in this one. The perfect dish. The veal chop here (no photo) is the second favourite. Always with a wonderful crust and perfectly juicy, almost bouncy centre. When ordering, I would say to cook this to medium at least, otherwise it can be a little too rare. Very good on this visit. Lots of light sides and indulgent mains but save space for that vanilla speckled crème brûlée. One of the best in town #notoriousfoodie 🙅🏽‍♂️
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#london #londonfood #londonfoodie #londoneats #prawn #prawns #shrimp #mayfair #finedining Less

Dinner at @josephinebouchon @claudebosi1
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A solid addition to Marylebone. This is the second site of the very french bistro from Claude boisi - a nice takeover from the old Daylesdord site. On the menu here are lots of tasty Parisian classics that are thoughtfully put together. It’s a slightly different menu to Chelsea. To start, I had two favourites. Their very well seasoned steak tartare and the Camembert soufflé. The tartare was lovely - a hand chopped texture, with speckles of chopped shallot, parsley and caper throughout. Nice and sharp in parts and served with crispy, buttery, garlic croutons. Just add some Tabasco and this thing is on the money. The cheese soufflé was super indulgent and comforting. I liked this at Chelsea too, think it was a different cheese though. Rich and decadent but light in texture. For mains, the filet of beef with bordelaise and the Dover sole meunière. The sole had a nice pink bone and meaty but tender flesh. The top was covered in coarsely chopped shallot, caper, parsley and lemon. Delicious plate. The filet was also well cooked - golden all over and a well rested pink centre. Some serious sheen to the red wine sauce - tasty stuff, perfect for dipping the pommes duchesse into. Didn’t love the chicken with morels here - found the sauce a little much. A bit too reduced and thick to eat a lot of it as the sauce settled, would have preferred a more flowy consistency for the chicken. For dessert, the strawberry cake was a winner. Dangerously addictive! Saw Callum enjoying that banana split on the next table, will save that for next time! #notoriousfoodie 🙅🏽‍♂️ Less

Proper Basque Cooking @ibai_london @richardfoster_cook @mr_txuleta 🔥🥩
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My favourite steakhouse in London without a doubt. It had been a while since I visited and things have gotten even better. The selection of meat is vast and they really push the dry-ageing limits here more than most other places in london. Open flame grilling and really raw approach to Basque cooking - lots of interesting seasonal plates on the menu. The jamón and crisps is my favourite. So simple and so delicious with the wafer thin slices of Iberico melting over the salted crisps and the pickled peppers across the top. Their Croque Ibai is arguably the famous though - a crispy bite-sized Sando of carabinero prawns and melted mellow cheese. Off the menu, Richard sent out a test version of their new lunch time special tortilla. A dream of a bite. Perfectly cooked and addictive with the crisps tucked inside. Delicious. Now, for the beef, went for two cuts. The 120-day dry aged Galician Blond T-Bone and the dry-aged ribeye. Incredible stuff. All the steaks are very well tempered before being blasted on the grill. A lovely even cook on the beef with a beautiful Smokey crust. Tender, well rested and a little funky. You honestly only need sea salt on this beef but they had a special sauce of the day which was like a cowboy butter and it complemented very well. It’s a proper steakhouse with top quality beef and refined execution. For dessert, don’t hold back. Their Gateau Basque is my go-to, even over the basque cheesecake #notoriousfoodie 🙅🏽‍♂️ Less

Solid @santo.taco @santiago.perez 🔥🌮
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Santo Taco’s in NYC throwing out some great bites. The menu features 5 tacos: trompo, carne asada, carnitas, chicken Al pastor and a vegetarian mushroom option. Just order at the deli-style window and collect when your name is called, then go and grab a plate and fill it with chicharrón, salsa and onions. For me, the trompo was the winner without a doubt. The meat is layered döner style, with ultra thin slices of sirloin and NY strip layered on top of each other. These are then cooked on the vertically rotating spit before being sliced and served with avocado salsa and fresh corn tortillas. It’s a well put together offering here. The tacos hold up well to the juices and generally stay in tact as you eat which I love. I would have liked some heat in that salsa, but if that’s your thing, just add your own with their house habanero sauce. Their carne asada is great too - delicious char grilled ribeye with fried cubed potatoes scattered across the top. If you’re walking by, grab a taco or two for sure. Less

Lasagna a sugo @isodinyc
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Been meaning to dine at I Sodi for a while and finally managed to swing by on this trip to NYC. It’s a Tuscan-focused restaurant with lots of rotating specials on the menu so make sure you ask what’s on. The bar counter is a great spot for lunch. Ordered the lasagna al forno straight away, it’s one of their most famous dishes - 12+ layers of house made pasta with sugo Di carne, béchamel and parmigiano. The meat sauce was delicious. Rich, tomato-forward and nicely reduced. A crazy bite. They also had the most amazing fried artichokes on the menu - these things were ultra crispy and well seasoned. A solid dish. This was a quick lunch before another lunch but I managed to squeeze in two more dishes: the cacio e Pepe and steak tartare. The tartare was tender and fresh. A very simple tartare made from filet mignon. The cacio though, excellent. Perfectly emulsified and super creamy with lots of pepper and chewy spaghetti chitarra. This is proper Italian cooking using great produce. My kinda place. #notoriousfoodie 🙅🏽‍♂️ Less

I first reviewed @pitfirepizzadubai Pitfire back in 2017 and it was one of the first places that made me realise great food didn’t have to be backed by a massive corporation or imported in from abroad.

That perhaps the future of great gastronomy in the city was home grown.

Those garlic knots are proof that something simple, when done with care, can shape a city’s tastebuds.

Fast-forward 8 years and I’m so pleased to add Pitfire to the @tabaq54 family.

The Palm Pizza is Michele and Bill’s ode to the UAE - The Palm brings together the unexpected in a way only Pitfire can.

Pizza is a global food, and such, is unconstrainted by cultural borders.

The Palm replaces a traditional tomato base with olive oil - an ingredient that’s flowed through this region’s kitchens and trade routes for millennia – a thread connecting us all across time.

Generous ribbons of bresaola nods to desert preservation methods and dates, of course, need no explanation - they are the Emirates’ original sweetener, carried in pockets and offered in welcome.

Rosemary hints of a mountain breezes from Jebal Hafeet to Hatta and the gorgonzola and balsamic glaze is bold, unexpected and ambitious - perhaps the strongest nod to Dubai’s character.

Get this pizza a golden visa already. Less