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Square Meal Review of Barbecoa ?

Jamie Oliver’s bustling temple to flame and meat is a maelstrom of Texas pit smokers, tandoors, fire pits, robata grills and wood-fired ovens in a dramatically modern setting, complete with panoramic views of St Paul’s Cathedral. Sprawling leather banquettes hog the best of the views, and the quietly revamped seating fits well with Barbecoa’s funky original design and triangular tables. Starters range from courgette and dandelion salad to salmon and coconut ceviche, while brined chicken breasts, lamb skewers and pulled pork suit those who don’t want beef. Nevertheless, a barbecue stands or falls by its steaks and Jamie’s versions (dry-aged in-house for up to 70 days) have their fans, though there are plenty of gripes about erratic cooking (‘undercooked’ chicken wings and chips with ‘no real flavour’). Others feel the food is simply overpriced. If some remain immune to Barbecoa’s smoky charms, service has ‘moments of supreme efficiency and charisma’.

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  1. On part of my BBQ journey around London we stopped in at Barbecoa, Jamie Oliver's restaurant in St Paul's. I'd heard a lot of good things about it and knew where it was but had never really noticed it because I hadn't ever really looked up; the restaurant is on the first floor of One New Change shopping centre. We got a perfect table with an unbeatable view of St Paul's Cathedral. The restaurant is huge and on the Tuesday night when we visited, it was totally packed and buzzing with leather booths occupied by suited men, small groups of friends and tourists alike...
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  1. It took me ages to try Barbecoa as it’s been open a while. I have no idea what took me so long, it’s just one of those places that I’ve always known I’ve wanted to try, but never really got round to it. Last week, I was in the area and decided to skip the rush hour commute and pop in for an early dinner.

    Barbecoa was founded by Jamie Oliver and focuses predominantly on meat/steak dishes. It has it’s own in house butchers (open to the public too) and they handpick some of the best meat in Britain, and dry age it for up to 70 days. They do serve some fish and vegetable dishes for those that aren’t particular to meat and the cooking methods vary between texas pit smokers, tandoors, fire pits, robaba grills and wood fired ovens...
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  1. Barbecoa

    I first visited Jamie Oliver’s Barbecoa shortly after it first opened and found the experience to be, at best, a rather mixed one. I revisited Barbecoa with the help of The Euro Hedgie...
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  1. Published : Tuesday, 4 September 2012

    Ross eats :: Barbecoa

    Barbecoa is a joint restaurant by Jamie Oliver and American BBQ expert Adam Perry Lang. Described as providing ‘a completely unique grilling concept in London’ the initial reviews were full of ‘must try harders’ so having been open for a year and in the mood for a bit of BBQ action, and as it now seems much easier to get a table, I popped in for a dinner to see what all the ‘fuss’ was really all about.

    I’m always a little bit cautious of the Jamie Oliver branded restaurants as they seem to focus more on simple cooking done well, and while that’s all well and good I can do that pretty well myself at home; also my initial joy at the ‘Jamie-isms’ plastered all around the menu, decor and staff lips have finally waned. I was therefore rather pleased that this didn’t really feel like a Jamie restaurant at all, not a ‘pukka’ in sight. The staff were all very keen to entertain, we received endless chat, amusing stories and a visual tour of the various BBQ’ing implements in the kitchen – this is probably as ‘Jamie’ as it gets and thankfully that’s the one bit of the brand that will forever work as they did their very best to ensure that everyone has a fun dining experience, and indeed we did...
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