The Ritz Restaurant
| Address: | 150 Piccadilly, London W1J 9BR | |
|---|---|---|
| Tel: | 020 7493 8181 | |
| Email: | enquire@theritzlondon.com | |
| Website: | Visit The Ritz Restaurant website | |
| Price: £100.00 | Wine: £42.00 | Champagne: £70.00 |
| Opening Hours: | Mon-Sat 7-10.30am Sun 8am-11am Mon-Sun 12.30-2.30pm Mon-Sun 6-10.30pm (Sun 7pm-) | |
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Review of The Ritz Restaurant:
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As swooningly romantic as a Barbara Cartland novel, this baroque dining room is surely the place to make a marriage proposal against a backdrop of painted ceilings, sumptuous fabrics, flickering candlelight & the sound of a string quartet. The Ritz is the home of redoubtable classics such as Dover sole, chateaubriand & deservedly legendary crêpes Suzette, yet top-notch dishes such as terrine of foie gras & smoked eel with green apple & radish salad reveal a modern heart beating in the kitchen. Sadly, execution isn’t always up to scratch: an elaborate & expensive (£52) main course of tranche of turbot with parsley mousseline, fricassée of chicken oysters, girolles, beignets of frogs’ legs & Riesling jus was over-salted. Still, the occasional slip-up is mitigated by The Ritz’s unique sense of style: when a diner suffered from an asthma attack, we were told the hotel ‘arranged for an inhaler to be couriered to the restaurant & presented on a silver dish’.
Wine List: As you might expect, The Ritz’s cellars hold an excellent collection of wine that majors in Bordeaux & Burgundy. There’s a smattering of non-French wines, with Spain the pick of the bunch. You would hardly expect bargains here, but prices are extremely high (glasses start at £11 & there are no bottles under £40). Best Buy White 2005 Château Brown, Pessac-Léognan, Bordeaux, France, £65. Best Buy Red 2004 Rioja Reserva Roda, Rioja, Spain, £56.
Chef: John Williams
British chef John Williams took up the prestigious post of executive chef of The Ritz hotel in June 2004. The son of a Tyneside fisherman, he developed his passion for food at an early age. He studied catering at South Shields College & Westminster College after which he enjoyed periods at the Royal Garden Hotel, Le Crocodile in Kensington, the Berkeley hotel & Claridge’s, where he held the position of maitre chef des cuisines for nine years up until 2004. He also holds the highly influential post of chairman of the Academy of Culinary Arts. Williams is supported by Gordon Ramsay protege Frederick Forster, who is responsible for the restaurant at the Ritz.
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