The Pigalle Club

Sunday, November 15, 2009 - The food itself is bizarrely patchy. A smoked salmon terrine was accomplished dinner-party food, as long as the dinner party was held in 1974...However, a plate of bresola, served at the correct temperature and cut generously so you got the big, sweet, meat-on-the-turn flavour, came with lots of fresh, peppery green herbs...They have it in their grasp to be so much better. All they need is some charming door staff, cold tap water and uniformly good food. Is that such an unreasonable thing to expect?