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24 April 2014

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Blog Reviews from WINE FOR SOUL

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IT IS AN ERROR TO SUPPOSE THAT WINE WHICH WILL KEEP LONG SHOULD ONLY BE DRUNK WHEN IT WILL KEEP NO LONGER


  1. Published : Wednesday, 31st July 2013

    Zuma | Zuma London and the spirit of Guy Bourdin

    Around 11 years ago a German chef - Chef Rainer Becker, and his Indian business partner opened a super trendy & Modern Japanese restaurant – Zuma. Rainer Becker spent six years in Tokyo where he studied the secrets of Japanese cuisine. Was he in search of the secrets of Japanese cuisine? or its place in Japanese culture maybe? what I would call “The Tao of Japanese cuisine” (道- Dô. or the term Tao means “The Way”, “path” or “principle”). Did he find Enlightenment? Or rather the principles that fuse the esthetics and basic principles of Japanese cuisine with modern western culinary demands, a “needs” for Japanese food with a modern twist to fit contemporary tastes of modern restaurant goers. (As a matter of fact Zuma is now established as a global brand, with openings in Hong Kong, Dubai & Istanbul). Zuma is about fashion, see and be seen, glamour, and celebrity, but above all it is committed to top notch cooking which they call: contemporary Japanese food....

  2. As we ordered our starters and main dishes we were advised that one of the desserts takes a long time to prepare The Tipsy Cake (c.1810) requires 3 “visits” to the oven and takes about 40 minutes to make/bake obviously we ordered one (to be on the safe side) that was a great mistake cause even 2 orders would have been devoured by our small group, a real gem to which we will return in details later...

  3. We are sitting for lunch @ Dinner by Heston Blumenthal now already relaxed as we already had our starters, We ordered our champagne and wine for the meal, at the beginning, switching to the Hubert Lamy Saint-Aubin 1er Cru Les Frionnes 2009, after the “opening toast” took place, I like having 2 wines in 2 separate glasses on the table to “perform” my own personal pairing with the dishes served…

  4. Conceived by Heston Blumenthal and his right-hand man Ashley Palmer-Watts, Dinner by Heston Blumenthal excavated ancient recipes that go as far back as the 14th century to the beginning of the 20th century and reintroduces them using contemporary cooking techniques. (we’ll talk about it later…) They say: “Dinner” is not about delicate combinations or table theatrics, but gutsy dishes that will remain at the forefront of your memory bank for years to come.”...

  5. Restaurant Story resides in a sort of a modern “Traffic Island Pavilion” close to Tower Bridge. A “Pavilion” is basically a free-standing structure, whose architecture makes it an object of pleasure. Large or small, there is usually a connection between the structure and the idea of relaxation and pleasure in its intended use (from Wikipedia), Restaurant Story follows the above IMG_0257architectural definition to the letter, including the fact that a pavilion is built to take advantage of the surrounding view glazed all around with the Shard in the background. The interiors feel warm and inviting, the open plan kitchen compact yet specious enough for all concerned, around the walls with 2 separated center “Islands” which surprisingly allows enough work space from all sides...