what the critics say
Jay Rayner
Sunday, April 19, 2009 - There is much that is absurd about the place, from the waiters' pink waistcoats, to the ornate interior, designed to look like the dining car of some fine Edwardian train (all leather banquette, brass rail and lamp light), to the chrome toasters they bring if you order breakfast. Happily, though, there is a steady hand at work both in the kitchen and front of house, which makes all of this more than acceptable.
Terry Durack - 14/20
Sunday, January 18, 2009 - To serve consistently good food from such a hugely eclectic please-all menu until 3am is both generous and hospitable, but also, I suggest, overly ambitious. Bob Bob won't ever get to the level of its personal idol, The Wolseley, but there is good business to be had by meaning a bit less to more people. I like the energy, ideas, accessibility and most of all, the sense of affordable fun – something we will all need in the year to come.
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what the bloggers say
An American In London
Tuesday, December 21, 2010 - The veal had been pounded a little too thin, I thought. So the breading-to-meat ratio was a bit too high. The truffled mashed potatoes underneath the veal holstein arrived lukewarm, and so much as I love the buttery-cream decadence of a mash, it was hard to enjoy the decadence when it had cooled and congealed somewhat. My friend's beef onglet was over-sauced, as if the kitchen were worried this cut of meat wouldn't be flavorful enough on its own. Jon's chicken kiev was the best of the mains we ordered.
London Eater
Monday, December 20, 2010 - The interior design was glamorous alright. Blue leather booths, polished brass, tiled floor, darkly lit, brown and very chic. Service came draped in a golden-hued tie, an off-pink blazer and an ear to ear smile...Finally, the food was - surprisingly - brilliant. I ordered the (much raved about) Veal Holstein, with qualis eggs, anchovies, truffled mash, capers and 'secret sauce', and was bowled over by how comforting this hearty, mushy, juicy dish was. A slither of Mark's juicy Chicken Kiev was equally pleasing.
Gourmet Chick - 9/10
Wednesday, July 28, 2010 - Russian salad was more up my alley, with lots of cream, potatoes and (this being Bob Bob Ricard) topped with black truffles. Incredibly luxurious the earthy flavour of the truffles shone in this dish...A main of tender, breaded veal was served with quails eggs, yet more truffle in the mashed potatoes and a rich, intensley reduced sauce that was hidden underneath the veal. I thought that was a theatrical dish but it had nothing on the dessert called 'chocolate glory' which was a chocolate sphere which disintegrated when hot chocolate was poured onto it to reveal chocolate mousse, a brownie and passionfruit orange jelly.
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@GaryMcDonald78 You need to get yourself to @PittCueCo @DukesJoint or @theribman!
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