Posted 27 March 2002 - 07:03 AM
I think I must be psychic because about a year ago, I ended my review of Hush with these words :
"Henry Harris remains one of London's best chefs, but Hush simply doesn't do his food, or the price charged for it, justice. I don't suppose that ticket from Knightsbridge to Mayfair was a return?"
Apparently the answer was yes!
Posted 29 March 2002 - 03:40 AM
Posted 29 March 2002 - 04:32 AM
Posted 29 March 2002 - 06:42 AM
Posted 30 March 2002 - 02:53 AM
I had lunch at The Fifth Floor, Henry's first restaurant as head chef, on 30/01/93, soon after it opened. I still have the bill which came to £69.19. A 3 course lunch was £18.00, house white was 9.50. At the table next to us was Jose Carreras, which was ironic as I had been trying to get tickets to see him at The Royal Opera House but had failed. I felt like asking him to give us a tune, but restrained myself.
In any case, I returned to the Fifth Floor on a number of occasions, both to work in the kitchens, eat in the restaurant and just to drink at the bar. Henry Harris has always been a wonderfully inventive cook and there is a joy and generosity of spirit to his food that is very infectious. Certainly his kitchen was one of the best humoured I have experienced.
Things got really amusing when Dave Miney, Henry's sous chef, controlled the pass (which if you don't know involves calling the orders as they come in and making sure that they go out at the right time). Dave had generated a number of "call and response" routines with the brigade, so that, for example, when an order for Henry's signatue dish of Lobster Noodles was called, the entire kitchen would chant "Nooodles, Nooodles" in the manner of the crowd at a Frank Bruno fight, who would shout Brooono, Brooono.
The most suprising routine was whenever someone smashed a glass or dropped some crockery, everyone would shout in perfect unison "Who the fuck was that?" without being prompted.
Although Hush has been another success for Henry, it sounds as though this new venture will suit his style far better and be much more about the food and the restaurant experience, which can only be good news.
It opens in May by the way.
Posted 31 March 2002 - 12:08 PM
So, it is back to the drawing board to choose a name, a task that is not as straigthforward as one would hope.
Posted 31 March 2002 - 01:27 PM
Perhaps we could do a Blue Peter and get eGullet members to name the restaurant for you. On the other hand, you might end up the proud owner of a restaurant called Goldie.
Posted 01 April 2002 - 01:44 AM
Blue Peter viewers were once asked to name a baby monkey which had recently been born at some zoo or other. The winning name, by a considerable margin, was "Spank" but of course this was quietly ignored in favour of Mickey (or some such).
Posted 01 April 2002 - 02:35 AM
P.S. I want to know when you open this holy shrine to Paris gastronomique! :)
Posted 21 May 2002 - 10:25 AM
The restaurant is to be called Racine, as Henry and Eric are going back to their roots! The interior of the main dining room and bar will be decked out with mocha leather banquettes and darkwood venner walls, whilst a small back room will seat around 14 on side by side banquettes (i.e. couples will sit next to each other rather than opposite) with gold painted anaglypta wall covering.
The kitchen is large in proportion to the dining room which should make for a relaxed working environment which can only be good for brigade and punters alike.
Henry plans to open after the June Bank Holiday. I dont think they are taking bookings just yet, but the number is 0207 584 4477.
Posted 21 May 2002 - 11:35 AM
Posted 12 June 2002 - 06:52 AM
Posted 16 June 2002 - 08:37 AM
Posted 16 June 2002 - 10:03 AM
I am going to have to delay my meal at Racine on Tuesday for a bit due to family illness but will report back as soon as I have been.
Tim - if you dont mind me asking, how did you find out about Racine, was it through eGullet or other means?
Posted 17 June 2002 - 01:29 AM
Posted 17 June 2002 - 07:32 AM
Posted 17 June 2002 - 07:49 AM
I have to say that although I really like Henry's cooking and that he's a very nice chap, I wouldn't go as far as saying that I love him. I think he might be as preturbed by that suggestion as I am. If you have any further questions regarding this matter I would be more than happy to respond to them.
Posted 17 June 2002 - 08:53 AM
But am not having a wild LML-type go, I am really interested in your faith in HH and why you rate him so. I remain bizarrely unconvinced by tim's post, 'promising' house champagne, excellent fowl, poor desserts or no.You both seem madly keen to like Racine, come what may. But perhaps that is an article of faith in itself? But I want to like it, too - its near my London home - and will be there this week. Post as soon as you can after your visit!
Posted 17 June 2002 - 09:25 AM
You used the word Love, I didn't. I'm sorry this is too silly to respond to. I will however be very interested in your report.
I did read the beginning of the thread, naughty Mr A, so I do understand how you KNOW Mr Harris and your brief history together. However, I do not understand why or how you LOVE him so. And you mentioned the L-word first!
But am not having a wild LML-type go
When LML has a go, it is usually done in a very considered manner, designed to get to the heart of the matter. I haven't in the past been particularly pleased to be on the recieveing end of some of his posts, but the last thing they are is "wild".
Posted 17 June 2002 - 01:53 PM
Posted 17 June 2002 - 11:22 PM
Would you be kind enough to post an indication of prices at this new venture? Just the food element would be great.
Posted 18 June 2002 - 04:18 AM
Posted 18 June 2002 - 05:21 AM
Posted 18 June 2002 - 06:48 AM
Road rabbit followed (the waiter pushed that). It came with perfect mash, green beans & bacon(all excellent) - the rabbit was more OK than great (a bit tastelss) .
puds - liquorice ice cream. It certainly wasn't lacking in punch - made me feel a bit like I'd just had a puff on a ciggy - similar contraction to the throat.
Approx 27 quid - which is a bit ott for a simple lunch with no wine (for another fiver I could have gone to Capital). There is a set lunch menu which I'll try this week & report back.
(Andy - when your next slobbering over HH & cupid's all aflutter, can you suggest he tries adding some lime syrup as an accompanyment to liquorice ice cream - it will (should/may?) transform the dish into something quite stunning & other worldly - in humble opinion, of course).
Posted 18 June 2002 - 07:10 AM
BLH, I'll mention the lime thing to Henry if i see him when I go.
Posted 18 June 2002 - 07:15 AM
I assume that this is a typo...or is there really a recipe for "pavement pizza"
Road rabbit followed (the waiter pushed that).
Posted 18 June 2002 - 07:18 AM