I hate to give such a low rating to such a lovely - Dinner by Heston Blumenthal London - Buy Reservations
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🤢 2/5 - I hate to give such a low rating to such a lovely
By 👻 @W C., 11/06/2022 2:00 am
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I hate to give such a low rating to such a lovely restaurant and staff but if we were just basing this on the food, three stars would be generous. Let's start with the positives. I liked the restaurant and atmosphere. Located in the Mandarin Oriental hotel, it was classy but not at all stuffy. The staff were friendly and attentive without being overbearing or pretentious. The wine selection was great. The chicken liver parfait was good and the fries were excellent, the fries or 'chips' I should say, were some of the best I've ever had (even better than the duck fat fries at Stripsteak in Mandalay Bay). The plating was also beautiful and the pace was good. Now the bad: The beef was borderline terrible. It was chewy to the point of being sinewy. The sauce was delicious but this was a ribeye cut, with little to no fat. Even grass fed ribeye cuts I've had contain more fat and were far more tender than these slices. To the kitchen's credit, the beef was cooked to a perfect medium-rare. However, of course, the perfect medium-rare cooking only accentuated the terrible quality of the meat. Since the ribeye was our main course, this was a letdown. The remaining dishes were not particularly memorable. There was a quail dish with smoked consommé, the consommé had a sweetness and tanginess that tasted disjointed from the quail. Their famous tipsy cake was mostly good but really sweet, couldn't take more than a few bites. Decades ago, by some featured restaurant article that now eludes my memory, The Fat Duck was not only ranked the best restaurant in England but the world. I've wanted to try it ever since I first read about it. When I heard the same chef had opened this restaurant in London, which was way more convenient for a tourist such as myself to visit, I had to try it. If my bill were cut into half or a third, it wouldn't sway my opinions about how much I didn't enjoy the dishes. At 1/2 or 1/3 the price, it would merely incite bewilderment, I'd think, "how could they afford so much staff and time plating such delicious looking dishes at 1/2 or 1/3 what we paid in such a venue?" Conclusion? Maybe too much spent on ancillary benefits and not enough on the food.
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