Notorious Foodie

Dinner at @nycprimerib 🔥🍔
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Always a nice vibe in here. Dim lighting and only a handful of covers makes for a very intimate dinner service but I love that about 4 Charles. Staff are always friendly and on top of everything from wine to food. Bone marrow to start was knockout. I love it - grilled sourdough, onion jam and parsley on the side as accompaniments. Very deep bones filled with caramelised, buttery marrow. It’s a super flavoursome bite when you stack it all onto the toast. French dip is solid too. The beefy au jus and horseradish make for a very well balanced sandwich and the baguette is crusty enough so that it’s not one big soggy mess. The fully loaded burger is usually my favourite but this time it was the French dip that won me over. Didn’t find the burger quite as flavoursome as before! Prime rib was beautifully cooked, perfect medium rare and ultra tender. It cut with ease and had a nice full flavour - a very mild funk and super moreish overall. Paired this with a 2015 Chateau du Margaux. Wine was interesting, full bodied and full of dark berries but not much of a finish - expected a bit more from it. Probs needs a few more years. Butter lettuce salad is a must on the side as is that creamed spinach. For dessert, the chocolate cream pie is the winner for me. It’s like pure chocolate ganache with a crispy Oreo base - one bite is never enough! #notoriousfoodie 🙅🏽‍♂️
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#newyork #newyorkcity #nyc #nycity #nycfood #nycfoodie #nyceats #4charles #westvillage #brooklyn #soho #finedining Less

Welcome back Endo-San @kazutoshi.endo 🍣
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Probably one of the most anticipated re-openings of the year. Endo at the Rotunda is back and better than ever, with a refreshed dining room and even more creativity worked into the omakase. 20 courses, 10 seats and 1-Michelin star (for now). Great to back here. There’s nothing quite like it in London. As the lift opens, you walk into the most amazing space. Panoramic views, that incredible ceiling installation, the omakase counter on the left and a new matcha area on the right. As before, it all starts with Endo-san’s business card: binchotan-kissed nori, sushi rice, wasabi, Cornish otoro, soy and caviar. There are few things more enjoyable than starting the evening with a bite like this. Loved the Japanese yellowtail with monkfish liver and caviar - an incredible combination of flavours and texture - this was one of my favourites from the night. Yellowtail had some bite, liver was like uni in texture, creamy but with lots more umami. The scallop nigiri was buttery smooth too, but it was the chopped oyster nigiri that really did it for me, just insane. In total, around 20 courses with plenty of complex nigiri and a variety of intricate small plates. The finale was the A4 Wagyu from Miyazaki. Cooked to perfection over binchotan. Buttery, beefy and served with a duo of sauces - the yaki sauce was so rich and delicious. The fig and umeshu cocktail was crazy too - bitter sweet and well balanced. For me this is the best omakase in London. Every detail and each part of the evening is so carefully thought out. Food, ambience, service - nothing falls short. #notoriousfoodie 🙅🏽‍♂️
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#london #londonfood #londonfoodie #omakase #finedining #eeeeeats #endo #sushi #omakase #japan #japanese #sushilovers #wagyu #finedining #michelinguide #michelinstar #nigiri #otoro #caviar #seafood Less

Beef Wellington of dreams @45parklane @chefcalum @elliottgrover @wolfgangpuck 🥩😍
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Lots of fun in the kitchen for this very special pop-up. The most incredible pies and a sensational Wagyu beef wellington is on the menu at CUT for just one week. There really is no one better at pies than Callum - he’s mastered the craft of pie making and somehow creates these intricate beauties with ease. They almost look too good to eat. It was great getting in there with the guys yesterday but even better tasting right off the pass. The Australian wagyu beef wellington was sublime. A perfectly blushing pink centre and a golden, buttery puff pastry encasing the beef. Lots of depth to the duxelles too - deep, punchy, earthy flavours in there. Served with luscious red wine jus. The dauphinoise potato and yoredale cheddar pie was stunning too. A tower of creamy, cheesy potatoes tucked under that golden dome of pastry. It’s dishes like this you won’t find anywhere else. There are also lobster, lamb and chicken pies on the menu for the week. Elliot, Callum and Wolfgang’s specials’ are not to be missed! #notoriousfoodie 🙅🏽‍♂️
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#wellington #beefwellington #london #londonfood #londoneats #mayfair #wolfgangpuck #eeeeeats #chef #finedining #pastry #pastrychef #eeeeeats #wagyu #steak #beef #steakhouse Less

Kaiseki at @maru__london @yasuocha @taiji_maru 🇯🇵🇬🇧
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One of London’s best kaiseki restaurants. 10 seats and 22 impeccable courses. The team here is led by two very accomplished chefs, Yasuhiro Ochiai and Taiji Maruyama. Yasuhiro, previously head chef at 2 Michelin starred Tsukumo in Nara Japan now takes the lead at Maru and he’s incredibly skilled at what he does. The offering is a sort of hybrid kaiseki / omakase, with a farm-to-table approach that focuses on serving ingredients at the peak of their season. Lots of intricate small plates in and amongst the nigiri which creates a nice flow for the dinner. Nothing quite like watching the team craft and prepare each course in front of you. Some of my favourites included their homemade cold soba with truffle - chewy, light, fragrant and packed with umami. The ice bath aged squid with oscietra caviar was lovely too - a super unique texture to their squid which is so creamy compared to typical ika I’ve had before. Loved the 10-day dry-aged otoro - this was sliced and placed on a 45 degree Himalayan salt slab to very gently season and render the fat. An unbelievable texture to the otoro after hitting that stone for just a few seconds. Their Hasun is the main kaiseki basket, which comes with 5 small plates. The sweetcorn and peach palette cleanser from this was crazy. A super interesting pairing of ingredients - sweet, savoury and fresh with ultra ripe peach. To be honest it’s crazy to me that Maru doesn’t have a star yet - the attention to detail in every aspect of the restaurant, from the ambiance, serveware, drinks, food and post-dinner treats is so meticulous. It’s only a matter of time for these guys. Go before they get that 🌟! #notoriousfoodie 🙅🏽‍♂️
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#london #londonfood #omakase #sushi #caviar #mayfair #japanese #japanesefood #sashimi #nigiri #finedining #michelinguide #michelinstar #squid #sushilovers #kaiseki #japan Less

Haddock and Chips @thegeorgepublichouse 😮‍💨
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Sunday sessions at The George. It’s a proper pub but with lots of good food too. Welsh rarebit croquettes, Thai red curry pork crackling, black pudding scotch eggs, fish and chips + a few Sunday roast options with all the trimmings. The beer battered haddock and chips was beautiful. An impressive piece of ultra golden and crispy haddock sat upon a mound of fluffy chips. Perfectly cooked and served with mushy peas and a homemade tartare sauce. The batter maintained its crisp even after a dousing of vinegar. Rarebit croquettes are a must, get them - super crispy and moreish with a sharp and punchy Worcestershire sauce on top. The Sunday roasts here are pretty good too tbh. It’s either beef rump, roast chicken or lamb shoulder to share. Solid roast potatoes. Crispy, fluffy and well seasoned. Ordered a side of bone marrow gravy to cover everything in which was lovely. I wouldn’t go as far as saying it’s my favourite Sunday roast but very enjoyable nonetheless #notoriousfoodie 🙅🏽‍♂️
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#london #londonfood #londonfoodie #londonlife #pub #fishandchips #sunday #sundayroast #english #eeeeeats #fitzrovia #marylebone #scotchegg #egg #roastbeef #british Less

The most insane mille-feuille @bardespreslondon @cyril_lignac 😍😮‍💨
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Hadn’t been here for a while! It’s a restaurant that fuses together Japanese and French cuisine with seasonal ingredients, flavours and techniques from both. Run by Cyril Lignac, a master pastry chef from France who is so skilled at what he does. Precise execution of dishes here and a lovely list of desserts too. The langoustine ravioli is one of my favourite mains - al dente parcels of egg yolk pasta filled with naturally sweet, chopped langoustines and served in a langoustines bisque. It’s the perfect balance of sweet, salty and creamy - loads of depth in the bite. Couldn’t get enough of it! The truffled wagyu katsu sando is one that’s difficult to resist. Cut in to three slices and gone in three bites. Buttery soft A4, a crispy panko coating and a hint of black truffle on the inside of the toasted brioche. It melted in the mouth - very rich, but very good. Their signature avocado and crab galette is a dream - almost like a tostada. Fresh, acidic, and nicely dressed with a crispy shell underneath - it really cuts through all of their rich dishes. Thee seared chutoro with white ponzu is also nice and sharp. If you skip the Sando, a good option is the filet of beef with sushi rice on the side - it’s a combination that’s hard to beat tbh - seasoned sushi rice and with perfectly tender and medium rare beef. For dessert, get the mille feuille. It’s phenomenal. Three pieces of super buttery, ultra crumbly puff pastry. Two layers of vanilla bean crème pâtissière and a drizzling of caramelised pecan praline. Nothing more satisfying than cracking through this thing it’s sensational #notoriousfoodie 🙅🏽‍♂️
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#london #londonfood #londonfoodie #eeeeeats #finedining #pastry #pastrychef #millefeuille #french #frenchfood #paris #france #mayfair #vanilla #patisserie #japanese #japanesefood #wagyu #wagyubeef #knightsbridge #belgravia Less

Dinner in the grill room @thehero_w9 🔥🥩
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A stunning space. Set on the first floor of The Hero in Maida Vale is their newly opened Grill Room. Ultra high ceilings, dim lighting and a warm, cozy mood all made for a really pleasant meal. The focus is of course on the grill here, with all the usual suspects on the menu + some creative new dishes. For starters you need to order the raw beef hash brown. One of my favourites from the evening - crispy potato hash brown, chunky beef tartare - exploding with flavour. Tender beef, tastefully dressed and just a really solid bite. This was too good and it went fast. The clams were incredible too. Highly recommend - smokey notes in a sauce that was so well emulsified. It really coated the mouth and had such an addictive, oceany, umami packed taste to it. I spooned up the sauce once the bowl was done - a delicious plate of clams!Langoustines were good but nothing notable, prefer the ones at the Devonshire tbh - similar style but elevated with that special sauce. Beef was knockout - a 1.3kg bone-in ribeye. Beautifully marbled, and the perfect temp on that thing. The crust, the texture and an ultra beefy dry-aged flavour. The beef reduction surrounding the steak was rich and addictive. I love a steak with beef jus on the side for dipping and dragging. The chilled Chateau Cambon Beaujolais was tremendous with this! Brown butter brill, cooked beyond perfect, just lacked any flavour. The sauce didn’t do too much but damn was that thing soft. Pork T-bone also didn’t quite do it for me but I’m not a huge pork lover, so don’t go off my comment. All in all, a great place for dinner. That dining room has such charm and there are some great bits on their menu #notoriousfoodie 🙅🏽‍♂️
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#london #londonfood #londonfoodie #maidavale #steak #ribeye #txuleta #beef #pub #eeeeeats #finedining #londonlife #marylebone #mayfair #steakhouse Less

Cip sessions @ciprianilondon 😮‍💨
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Paccheri alla Genovese. A dish that brings so much to the table and the first thing I order every time. It’s not typically on the menu here, but ask and you may receive! It’s a sauce that’s made by slowly simmering beef shanks with mounds of sweet onion. Braised for hours till the flavours become one, till the meat falls apart and till the onions are oh so sweet. At Cip though, they strain out the sauce so that you’re essentially having a pasta that’s tossed and coated in a rich and glossy demiglace. One that’s infused with lots of onions. An incredible depth of flavour and perfectly al dente pieces of paccheri. It’s so good. I have two other favourites here. First is the veal al limone with rice. Thin slices of rose veal, seared in butter and finished in a limone sauce that’s so rich, sharp and addictive. Spooning that sauce over the individual grains of rice is a great feeling. The risotto al salto is top tier here too. Try it, but try it with a side order of their tomato marinara for a flavour overload. Best gelato and meringue cake in town.. uffff #notoriousfoodie 🙅🏽‍♂️
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#london #londonfood #londonfoodie #pasta #pastalover #carbs #mayfair #cipriani #eeeeeats #finedining #italian #italianfood #cake #pastafresca #londonlife #londonfashion #michelinguide Less

Decisions decisions.. @nijulondon 🥩😍
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Popped back in to Niju for dinner the other night and had some excellent plates. It’s a restaurant that elegantly blends home-style Japanese cooking (katei-ryōri), with incredible steak and sushi. These are the three core pillars of their menu, so there’s something for everyone. If you’re thinking steak, they’ll bring out this board to show you the different cuts and varieties available on the day. This rotates but you’ll be sure to find an incredible Wagyu and Kobe selection - some Japanese, some Australian and some cross-bred British. Amazing stuff. I ordered the Japanese A5 chateaubriand in the centre - cooked over binchotan charcoal till medium. Amazing flavour profile and texture. Smokey, well seared and ultra tender. The fat melted as I ate it, but more than anything, it was the combination of a hard sear and rendered fat that made this taste so good. The sushi and sashimi here is top-tier too, led by @david.sushi.london . Loved the aburi toro and Wagyu nigiris, but the scallop nigiri was a sensational bite too. Buttery soft, sweet and with firm, warm grains of sushi rice. Definitely try this. A4 tartare with house made shokupan for starter is also a must. Lots on the menu here so go with what stands out to you! #notoriousfoodie 🙅🏽‍♂️
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#london #mayfair #londonfood #londonfoodie #wagyu #beef #wagyubeef #steak #steakhouse #carnivore #omakase #japanese #japanesefood #kobe #finedining #eeeeeats #michelinguide #michelinstar Less

Went for the bao, stayed for the soft serve @bao_london 😍🍦
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Finally back in London! Was seeing a lot about Bao’s famous peanut milk soft serve so had to go and check it out for myself. First up, a couple of short rib and classic bao’s to get things going. Pillowy soft and flavoursome as always. You can’t really go wrong here. On to dessert though. I’ve always loved their house made peanut milk, it’s an insane creation, so turning it into a soft serve is the best thing that could have happened. The same moreish, sweet, salty, creamy flavours but in edible form. Served just a few notches above melting point so that when you eat it, it’s has the perfect delicate texture. It’s damn good and the homemade cones are a bonus! Only served at Bao KX. The banoffee choc ice was also great - a smart bao-style take on an ice cream sandwich. My favourite though was that soft serve. Unfortunately didn’t like the ice cream cake though, way too hard and just not quite the right texture. A little difficult to eat, but go get that soft serve! #notoriousfoodie 🙅🏽‍♂️
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#bao #shortrib #beef #steak #kingscross #baobao #icecream #softserve #london #londonfood #londonfoodie #londonfoodies #londonlife #eeeeeats Less