All tagged Worth a try

Satori

My miso-black cod fillet sits on top of ‘stewed’ pak choi, in a puddle of a loose sake butter sauce. It’s underwhelming on the palate although that does leave it clear to appreciate the subtle buttery flavour of the black cod (sablefish) with its silky flakes... READ MORE

Stu Deeley at Laghi's

The onglet with salsa verde splits the table. I’m OK with it, cooked just right and the accompanying salsa verde gets a real sweet and fatty lift from bone marrow… across the table—a cook-on-fire master—the verdict is “no seasoning; no taste; no caramelisation”… 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

Sessions Arts Club

By now, we’ve racked up £82 on ‘small plates’ and I’m pretty sure that’s amounted to six forkfuls, half a chickpea ‘churro’ and a cracker’s worth of ‘flatbread’ each. It’s mostly delivered on textures and flavour, but feels like we’ve shared a menu of tasting dishes... READ MORE

Harborne Kitchen

Next is a super-succulent fillet of cod, with celeriac two ways; salt baked and pureed, with crispy, robust cavolo nero and crunch from linseed wafers, although the subtle flavours offered by salsify are lost in a bath of rich, yeasty gravy that dominates the whole dish. It just about wins me over… READ MORE

Laghi's

I’ve no plate envy whatsoever, with my herb flecked pappardelle, topped with a white ragú of slow braised shreds of lamb. It’s surprisingly light and fresh, allowing the sweetness of the lamb to rightly do all the hard work, although there’s a third too much pasta than the sauce requires… READ MORE

Campania and Jones

Across the table we’re split 3:3 with a large single raviolo filled with squash puree, featuring a slab of roasted squash, an appropriate puddle of butter and a decent layer of Parmesan. My three plump balls of pillowy, sweet ricotta have a heavy spike of nutmeg but not quite enough sage butter… READ MORE

Albert's Schloss

Wonderfully densely meaty frankfurters with a quiet kick of chilli that builds slowly. And credit to the curry sauce that offers no more sophistication than generic curry powder. It’s perfect and exactly as I remember it in Berlin, although they’d be goose stepped out of there with a price tag of £16.50… READ MORE

Raja Monkey

The braised mutton chops with chilli and prunes is rich, spicy and sweet with the meat plentiful and meltingly soft, but a lot drier ‘sauce’ than I was expecting. It’s not right for my Peshawari naan I’d forgotten about when changing my order. A wet veggie side dish would have been perfect… READ MORE

Byzantium

The three large croquetas have a lovely, creamy melt-in-the-mouth middle as you bite through their perfectly crunchy casing. But I’m not getting much sense of the cheese, onion and spinach with flavour being left to the not especially garlicky alioli and onion jam… READ MORE

Pint Shop

On any other day I could easily be persuaded by the seductions of a dirty burger with beef & pork patty, mature Cheddar, truffle cheese sauce, crispy chilli pork ends and hand cut chips, but not after everything we’ve been through to get to this point… READ MORE

Dough

I’ve gone for the Lilith with a house cheese and spicy n’duja laced tomato base, topped with pepperoni. There’s also sweet heat from roquito and piquante jam and some melted burrata creamy comfort. It delivers on flavour, but the pizza base is too crispy dry ... READ MORE

Adil's

The lamb has a lightly charred crust from the tandoor and whilst on the chewy side, it adds a quiet spicy heat to the thick, medium-hot sauce. The chick peas provide some extra bite but I’m not getting any of my expected flood of taste memories… READ MORE

The Dark Horse

The brisket is sat centre stage, ingot-sized, if not looking anything like so appealing. But tucking in, it breaks into beautifully moist meaty shreds in the ‘pulled style’… a Jenga-style pile of roasted parsnips and carrots, shredded collard greens… READ MORE

The Red Lion

I’ve been eating for what seems like fifteen minutes before discovering everything on my plate. There’s mash, roast potatoes, crushed swede, carrots, peas, kale and red cabbage that has a lovely tangy crunch to it and none of the usual mulled spices that tend to overpower it… READ MORE

Merrymaid Bar & Grill

Before long the piles of fish pakora arrive, and it’s easy to see why they’ve achieved legendary status, being subtly spiced and beautifully succulent under the crunch of batter. The chicken wings are also a delight– plump and juicy with a hint of spicy heat… READ MORE

Peacer

The winner, voted by both of us, was Smokey (Homemade BBQ sauce, mozzarella, smoked cheddar, southern spiced halloumi and charred onion) which I’d happily have wagered was a meat feast… READ MORE

Cork & Cage

We choose beğendi—a mushy roasted aubergine dish very much like a baba ganoush; menemen—egg poached in a tomato sauce with peppers in the style of a baked huevos rancheros without the chilli; and kuru misket köfte—beef meatballs… READ MORE