Saturday, 8 February 2014
Wednesday, 5 February 2014
: a base of salted pretzels, baked with chunks of chocolate (dark and white), pecan nuts, dulce de leche and shredded coconut. This was great but unfortunately the piece I got was slightly overdone which slightly spoiled its great taste. That didn't stop me from eating all of it of course, a feat which did take a couple of days though. The other slice which should have been equally as good as it was essentially a marathon/snickers bar was less successful for some reason that eludes me.
Their menu is available on their facebook
page. Their new place is located on that strip with Shimla pinks, cookie and the Bungo all nearby. There is plenty of parking on the side streets and the venue itself is large and family friendly.
I ordered the double buddy with jalepenos, HI ordered the brisket sandwich and the Carolina poutine and out of curiosity 6 mega death wings. The good points were the burger. It was large and juicy. Doubling the patties is a good idea as they are thin and cooked through. I would ask for the lettuce and tomato to be on the side next time as I think they dilute the flavour. The overall taste was good although the bun a bit dry and bready for my liking. The brisket sandwich was ok, but compared to others especially roast it was dry and not flavoursome enough. The poutine was tasty but very rich and a perfect stoner/ hangover dish. I think there could have been more cheese curds and I think thinner or better cooked fries would work better. The wings were unfortunately coated then fried, something which was not made clear on the menu and is to my mind unnecessary. The nega death sauce as always very good.
The service was friendly and effiecient and our food came out promptly.
If I wanted somewhere to go with the kids or a large group of friends I would return and stick to the burgers, as they do these well. Places like burger meats bun or bread meats bread or smoak as rivals and have their own strong points. Roast in the West End to my mind is the best brisket and Philly cheesesteak in Glasgow.
Saturday, 25 January 2014
It was all very straightforward. No complicated booking system, no counting 60 days backwards, no deposit and no problem if you had to cancel (obviously giving as much notice to the restaurant as possible, as it's only polite). I came off the phone thinking I was obviously too used to London restaurants. I did phone a week before our trip just to check we did indeed have a booking as there was no confirmation text or email either.
It was quite a stress free day. The drive went well and Cartmel is indeed lovely. I liked the laid back atmosphere of the restaurant finding formal dining a bit of a bore these days. The staff were chatty and personable too.
The food was very pretty and there were quite a few herbs we had not tasted before. The combinations seemed designed to enhance the flavours of the main ingredient. The potato dish stood out, as did the hotpot and the venison tartare. I had made the mistake of asking for a substitution feeling a bit squeamish at the raw venison. How wrong I was. It was lovely.
The only disappointing dish was the fish ostensibly because it was cold. As you can see the herbed butter stayed solid and had it melted it would have obviously added flavour and richness to the whole dish.
I had a lovely time and there is no doubt about the exceptional level of technique, quality of ingredients and level of service we experienced.
Monday, 20 January 2014
The food came out on a big tray which is great for sharing. I was underwhelmed by the monkey fingers. The batter was too thick and greasy. Same for the fried pickles, the batter separated from the pickles in a greasy clump. The burgers were good and I probably liked it more than my patty and bun burger.
I had watched a programme where Yotam Ottolenghi made Shakshuka in Tel Aviv and was only a little disappointed that this Ottolenghi version didn't have any meat in it. Nonetheless it was delicious.
So too, was the cannellini bean stew with bacon and chorizo. Both hearty ways to start the day.
To contrast the cinnamon brioche was rich, buttery and decadent. Even more so when slathered with the house made hazelnut chocolate spread and two types of house made jam.