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Everything posted by Lucrezia

  1. I had really a nice dinner at Edera this week. Fab presentation and flavours, wonderful service and reasonable prices. I will definitely go back again and recommend to others
  2. If you are willing to travel towards Green Park, I think that the 28th floor at the Hilton's has absolutely gorgeous views
  3. Thank you very much for the leads. I have also contacted the Wine & Spirit Education trust, and they should send me a prospectus with all the info and forthcomings workshops. I will keep you posted Txx
  4. I would like to do a wine course, on how to decant, taste and appreciate wine. Not one of those lenghty sommelier courses but more like a 1 days workshop on the subject. Any suggestions, tried and tested, or at least word of mouth? Ideally in central London Tx
  5. Bloated, I think you went to Paolo’s before they changed the menu, chef, and style (no more granite tables, they have white linen now). I have tried it both before and after the upgrade, and I prefer it now. I went to Paolo’s on Wednesday, and find out that their chef is from Stefano Cavallini’s School (Maurizio Morelli, from the Green Olive) that might explain the difference, and I agree with Rjs 1, it is difficult to beat their fish ravioli….. In regards with original topic, I agree with the fact that London restaurant should be more generous with the portions or charge less for the little they give. I remember a joke about bars, which can be translated to some of the restaurants’ philosophy in a way ‘What’s the difference between a barman and an Eskimo?’ ‘None, they both make their house with ice….’
  6. CLUB CHEF DIRECT, phone :01275 474707 and ask for Steve Downey
  7. I'm sorry, but is the Gourmet a magazine, a book or a website.?pls enlighten!!
  8. Had many memorable meals there. I think they deserve to be doing much better though…they are probably still too young and need be better known from the public. At the moment Paolo is like one of London’s best kept secrets
  9. A French friend of mine will be going to Rome in a few months time. She doesn't have much time to spend, and asked me about tips on the Rome eating scene. Couldn't be of much help myself (only been there once, a while ago). I was wondering if any of you experts could be so kind to make a list of typical restaurants 'not to be missed' from budget to mid-expensive and probably one to where to splurge. Thank you. PS. Of course, I will oblige to report on her behalf when she comes back!
  10. Thank you for the link Indiagirl, it was a very interesting article. I cannot open the first link (the actual website) though
  11. I don't really think a coffe would be more palatable if 'they work the Italian into the name', but simply if they use the word'espresso' or 'cappuccino', they should stick to the original meaning. Would you like to be served some Prosecco instead of the Champagne you asked for? They're both sparkling.....
  12. Wouldn't -- Fuck off! -- be more satisfying? Well, that's what I really thought of, but I just didn't want to be rude!
  13. I'm a real espresso lover, but in my experience in London's coffee shops I have only found deception. 90% of the time I leave my cup full, feeling robbed of the obscene amount of money I spend for some poison- tasting dirty water. First of all, why they call espresso a cup containing 1/2 liter of the vicious drink? It should be short, strong and with a top layer of 'cream', but is not, so again they are abusing the terminology of the Italian gastro-dictionary. Starbuck in not exception. They're cappuccino is albino, and you can only get a proper one after you ask for several shots of espresso. Not too mention their stupid terminology: where the hell are they getting it from? Not only it doesn't mean anything, but also makes even more confusing ordering a coffee with their unprofessional baristas-hell. I hate it. I should probably open my espresso bar, where people can only get medium size, half skimmed milk and avoid pointless queuing. And if someone asks me for an "extra-large skinny double espresso shot cappuccino with marshmallows" I will simply tell them to get a life.
  14. Loula, hi, if I'm not too late ( ), do you have any particular area of London in mind?
  15. Hi, you can try http://www.limoncello.co.uk/. Fratelli Camisa, my favourite deli in London, they are now online. Try their site on http://www.camisa.com, if they don't display what you're looking for, you can make suggestions on new products.
  16. I love pizza and have tried several places in London (including the so much loved Pizza Metro, which I didn't find all that special), and I agree with Charlene, Zuccato makes a good pizza, thin, well seasoned and is also good value. I also like the ambience, fresh and unpretentious. I tend to go there when I want a quick dinner before the cinema nearby -also very nice, same standard (if not better) of those in central London.
  17. Dear Gavin, I wish all the restaurants would apply a well thought price structure as you say. Sometimes I have the impression that some restaurateurs decide what prices to charge by simply going out to other places and just double up whatever they paid for their meal! How would you justify then £18-20 for a humble plate of pasta, which probably has £1 or £2 worth of ingredients, or £25 for a fillet of Seabass? (As you might have guessed, this was one of my last dining experiences!)... Well, I'm not going to continue down this line; otherwise I'm going to lose the thread of this topic! Going back to Steve P, and the comment about corkage: ' They don't charge for tap water and the service effort isn't that much different then wine', Well Steve, what you are saying makes sense, but these poor chaps have to charge for something, at the end of the day they run a business and not a charity.
  18. True. But your are not going to drink the wine from the bottle. Or bring your own glass and waiter to serve this for you. I think the restaurant has to make some profit as a way to compensate the service offered. Also, considering that restaurants price structure for drinks is selling them by multiplying the cost of the bottle by 3 or four times, if there was a wine that for example was paid, let’s say, £ 30, this will be sold at around £ 100 in the restaurant. So in this case they are loosing around £ 40-50 compared to what they would gain with £ 25 corkage
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