All tagged Colmore Row District

Pasture

We’re advised steaks are cooked ‘French’, so ordering it medium means it sits perfectly between medium and medium rare ensuring enough of the fat marbling has pumped succulence into the aged-tenderised meat, under the caramelisation of its fired crust. It’s pure carnivore heaven… READ MORE

Six by Nico Birmingham

There’s more crunch fail from the deep fried Mars Bar that should be the eponymous hero of the dish, but the under cooked batter is an unpleasant texture. Whilst that’s a huge disappointment, the rest is a sticky, sweet, crunchy and chocolatey dream and then there’s the smile inducing Irn Bru sorbet… READ MORE

Vagabond

The seared and sliced hanger steak is perfectly medium rare and very easy on the jaw, although it’s totally let down by the accompanying herb-lite and vinegar heavy ‘chimichurri’ featuring what seem to be coriander seeds providing a hugely unwelcome grittiness to proceedings… READ MORE

Plates by Purnell's

Build-your-own anchovies on toast starts the belief that we’re looking at very well priced food. A generous pile of superior quality anchovies—meaty, firm and packing umami with the saltiness—sit on top of fresh tomato reduced almost to a sweet puree and then also a zesty, tangy and fragrant salsa verde… READ MORE