Monday, 26 September 2011
When you add that fucking amazing HOT sauce into the equation you are walking into mouth sex territory. It’s filthy, filthy food porn basically.
Sticky, juicy, sexy, sweet and HOT! If you like pork and you like hot sauce you need a rib meat sandwich in your face.
Visit the web site, find out where he is going to be and go down and try it for yourself! If you need any more convincing read a more lucid review from Food Stories here.
Wednesday, 21 September 2011
With my finger firmly on the pulse as usual I've finally got round to checking out Spuntino... We went down with our friends from the North Goldie and Mr Mercedes on a sleepy Sunday after a little bit of window shopping round some of Soho’s more family friendly shops.
As we walked in at twelve and took our seats the place was full within minutes with people being turned away by quarter past. It wasn’t quite the trendy after work crowd you might normally expect of Spuntino as a family took up roost opposite us at the bar and the kids started colouring away while the parents chatted.
I started with a beer and then we had a bit of an argument as we made the painful decision of what could be shared...
The Egg and Soldiers came out first, very simple and delicately coated in a Savoury Scotch style crumb it was perfectly cooked. The Pea, Radish and Ricotta Crostini were fantastic. The earthy life giving richness of the peas was very welcome to my hung over frame.
The zucchini and mint pizzetti was crisp, fresh and delicious. Very good but after having the Pork Shoulder and Pickled Pepper version at Polpetto it sadly paled in comparison.
The Truffled Egg Toast was frankly mental, so rich and surprisingly moreish considering the heart clogging amounts of melted cheese. It was one to share and a fantastic dish for a lazy Sunday brunch.
Onto to the Sliders and I’ve got to say I was actually disappointed by the ground beef and bone marrow. I’ve had a lot of good burgers recently and for me it was a little bit over cooked and just wasn’t as juicy as it could have been.
The Pulled Pork was excellent though... Words escaped me as I took my first mouthful of juicy sweet pork and felt that welcome crunch of crackling as well. A smile just crept over my face as I quietly devoured it hoping no one would ask to try it.
Do I like the fact they don't take bookings? No and I probably won't be queuing up outside either but if I'm walking past and I spy a stool is free I think I could be easily tempted in again!
Wednesday, 14 September 2011
What was it all about? Well Niall basically wanted to showcase how good proper beef can be and has spent the last few months tracking down the perfect cow for the evening. He finally found one on the Isle of Mull.
A three and a half year old pure highland heifer, that’d spent its life wintered in the hills and summered on the low grass lands on the stretch of soil next to the beach. A stress free and idyllic existence before she got the chop in a local abattoir.
We started with a Tartare of Bavette (that could be wrong, it was tartare of something other than fillet) with amazing little cubes of potato cake cooked in beef dripping. The meat, simply treated, was delicious next to the crisp potato.
Meat course two was the fore quarter and short rib slow cooked over charcoal smoke on the barbecue. It came with a sauce made from the oxtail helping to make sure nothing was wasted.
Next was a rather safe Offal course in my books but very special all the same. Beef heart cooked for 50 hours in a water bath, seared in a hot pan and served with heritage tomatoes.
The meat was like butter, rich and smacked of iron but if there is a next time I think I’d want to see some braver choices on the offal front.
Onto the steaks and by this point the bar was full of smoke and the chatter of people eager for more meat. The platters placed before us held slices of possibly the best Rib Eye and Porterhouse I’ve ever had and this leads me to my only complaint of the evening.
There could have been more… Each course kept us wanting and the portions were small enough to allow us to eat the next but I felt like I’d just got in to my stride.
It was pure greed but with steak this good I couldn’t help wanting more MEAT. That said if Niall ever opens a restaurant of his own I’ll definitely be booking a table on opening night.
A nod must go to Raef of Gergovie wines, the matched wines worked extremely well with the menu and certainly helped the evening speed by in a slightly drunken fug!
Saturday, 3 September 2011
So rather than give up on the burger I’ve decided to only eat good ones and this starts with cooking my own at home!
For me a good burger is all about the meat. If you ask around people have quite different views of what meat makes a good burger…