All reader reviews by miranda escobedo

Roast

Have been to Roast for breakfast and lunch in the past month. It's a great location with interesting views from the bar area and the main dining room, the staff are charming and highly accommodating -- no problems with menu flexibility -- and the food is top drawer ... but, it's true, something seems missing. What is mystery factor X that makes you feel you are in a brilliant restaurant?

Saturday, January 09, 2010
Overall rating
Food 8 | Service 9 | Atmosphere 7 | Value for money 7

The Giaconda Dining Room

I just love this restaurant and would like to go back endlessly. The wine list is also great, including the Basque fizzy wine (sorry, "slightly effervescent") and the Faugeres and .... Actually, it is not that cheap at all but, even so, I just wish it was open on Saturdays and Sundays. Also I like the "vegetarian menu" on the web site.

Saturday, January 09, 2010
Overall rating
Food 9 | Service 9 | Atmosphere 8 | Value for money 9

The French House

Agree with Jeremy R -- "a shadow of its former self". Also had the chateaubriand and, actually, it was perfectly cooked so did not have such a dramatic disappointment. Rather, it was just the conservative nature of the menu now, very safe, very unadventurous. Service was friendly, if somewhat overly unctuous.

Saturday, December 12, 2009
Overall rating
Food 7 | Service 7 | Atmosphere 7 | Value for money 6

Whitechapel Gallery Dining Room

I agree with Mark K. The food at Whitechapel is a mix of too bland and too bold (unsubtle) flavours -- but I'd add a third category: outre for the sake of it. Does the flavour of vanilla actually enhance or even go with fish?

The menu is of the kind that seeks to provide maximum information on ingredients but actually leaves out such key details (in the above instance, yes, I did knowingly order fish with a chestnut cream sauce -- already possibly dubious -- but the vanilla in the cream sauce went unmentioned.

There was a similar wong note in my co-luncher's meal which invoked tradition (brisket, barley) but then, it seemed that the wine marinade of the brisket had been added to the barley. Again: is wine and barley a good mix?

Saturday, December 12, 2009
Overall rating
Food 5 | Service 5 | Atmosphere 6 | Value for money 5