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Member Since 16 Mar 2006
Offline Last Active Aug 14 2009 08:14 AM

Posts I've Made

In Topic: Lupa

16 November 2006 - 04:57 PM

Crostata di Ricotta
Pork Lard Crostata with buffalo Ricotta
Passito Di Pantelleria Ferrandes 2001
(we went nuts for this dessert - it was a tart made with lard in the dough, topped with glorious ricotta and sprinkled with lemon thyme)

That sounds fantastic. I'm jealous.

In Topic: Funky meat in London and Edinburgh

25 October 2006 - 10:51 AM

Is anyone doing the Koffman -- MPW stuffed trotter anywhere in London? That was a good dish.

I'm pretty sure Trotters Koffman featured on the ALC at l'escargot not so long ago, but seemed to have disappeared when I was there a few weeks back.

I wonder if they'd do it for you if you called ahead? I'd love to eat that dish.

Arbutus' pieds et pacquets is pretty good if you can get in.

In Topic: WD-50

27 September 2006 - 02:55 PM

Thanks for all of your help - very much appreciated. I'm over for a week (for the first time) and very excited about it.

In Topic: WD-50

27 September 2006 - 08:53 AM

Hi all

I posted the below on (god forbid) another board a few weeks ago, and was met with no response. Any thoughts here? I fly out on Tuesday...

I'm visting New York for the first time in early October, and WD-50 is a dead cert for a visit. Having read the thread from top to toe, it seems that tasting menu with considered substitutions is the best course of action.

Firstly, how willing are they to do this? Secondly, is it still possible to switch in some of the older 'classic dishes'? I'm thinking of the following in particular:

Scallops w/chorizo flan
Lamb w/goat's cheese
Cod/halibut w/smoked mash
Slow-cooked egg w/parmesan

Needless to say, I'm excited about the trip and am keen to experience as many hits as possible.



In Topic: Pied a Terre

18 July 2006 - 08:16 AM

I had lunch last week, and 2 weeks before that. Previous to that I did a tasting dinner in March. That first dinner was ok, but not 2* standard. Since then my meals have steadily improved.

A couple of weeks ago I had sweetbreads followed by roast breast of poulet noir with lasagne of foie gras. Nicely conceived and flawlessly executed.

Last week, pork belly with smoked eel and goats cheese beignets, then roast plaice with peas and broad beans. Playful combinations in the former; sticky belly and great depth of eel flavour. The latter was as delicate as it sounds.

Oh, and a mention of dessert - sesame seed nougat with lychee jelly is fantastic.

On current form, I'd say do PaT for dinner. My last dinner at the Capital was a couple of months ago, and, while good, didn't reach the heights of PaT across all 3 courses. In fact, dessert was rather flat. Exceptional cheese, though. I guess then it comes down to which room you prefer.

The Capital is more expansive, with greater spacing between tables. It is still something of a 'marmite' room, and I'm sure others will add their thoughts. Due to its location PaT's tables are closer together; when busy this lends it more vibrancy than The Capital. I think you could enjoy this without sacrificing intimacy if you request a table in the back.