.
29 July 2014

Restaurants & Bars

Find and book great restaurants

Find a Restaurant

Square Meal Selections

Register here for your Square Meal Guides

 
 

Restau-RANT: our columnists get their teeth into London dining

(menu)

Food Fight: no-choice menus - Restau-RANT: our columnists get their teeth into London dining Food Fight: no-choice menus

To choose or not to choose? Isaac McHale and Fay Maschler go head to head on no-choice menus.

Restau-RANT: why can’t menus tell it straight? - Restau-RANT: our columnists get their teeth into London dining Restau-RANT: why can’t menus tell it straight?

There’s nothing wrong with a bit of flowery language, says Lucy Mangan, but why can’t menus tell us what we really need to know?

Restau-RANT: are tasting menus just chefs' vanity? - Restau-RANT: our columnists get their teeth into London dining Restau-RANT: are tasting menus just chefs' vanity?

What’s your ultimate nightmare? For food writer Tanya Gold, it doesn’t get any worse than the restaurant tasting menu – a minefield of foam, slime and exploding brains.

Restau-RANT: why can’t more local pubs offer a decent wine list? - Restau-RANT: our columnists get their teeth into London dining Restau-RANT: why can’t more local pubs offer a decent wine list?

Forced to choose between a rancid white and a tannic red, Nina Caplan would go for the coffee. Why can’t more local pubs offer a decent wine list?

Restau-RANT: what’s the point of foraging? - Restau-RANT: our columnists get their teeth into London dining Restau-RANT: what’s the point of foraging?

Vegetables? Good. Weeds? Bad. Guest columnist Marina O’Loughlin has had enough of restaurants raiding the hedgerows and serving up piles of unidentifiable green sludge.

RestauRANT: is it too much to expect a restaurant to make you feel welcome? - Restau-RANT: our columnists get their teeth into London dining RestauRANT: is it too much to expect a restaurant to make you feel welcome?

Is it too much to expect a restaurant to make you feel welcome? Simon Hoggart rails against grumpy staff who treat diners as an annoying inconvenience.

RestauRANT: why do some sommeliers derive such pleasure from belittling diners?  - Restau-RANT: our columnists get their teeth into London dining RestauRANT: why do some sommeliers derive such pleasure from belittling diners?

Why do some sommeliers derive such pleasure from belittling diners? Don’t they know their job is to serve us? Tim Atkin MW, who knows a thing or two about wine, puts these supercilious killjoys in their place.

RestauRANT: why don’t restaurants pay as much attention to ambience as they do to food? - Restau-RANT: our columnists get their teeth into London dining RestauRANT: why don’t restaurants pay as much attention to ambience as they do to food?

Tired of shouting at your dining companion or afraid to utter a word in an echoey, church-like restaurant? Carl Wilkinson isn’t afraid to speak up.

RestauRANT: why do so many restaurant critics write about themselves rather than their meal? - Restau-RANT: our columnists get their teeth into London dining RestauRANT: why do so many restaurant critics write about themselves rather than their meal?

Sick of reading cliché-ridden twaddle about the writer and his actress dining companion as they enjoy the first service in a newly opened gastropub? Joe Warwick launches his campaign for better restaurant writing.

RestauRANT: what’s so special about the Michelin guide? - Restau-RANT: our columnists get their teeth into London dining RestauRANT: what’s so special about the Michelin guide?

In the wake of the latest round of stars, Joe Warwick lets the air out of Michelin’s tyres in an effort to halt its drive for world domination

Archive