Restaurant-Guide.com
hand picked restaurants

The idea of sharing a meal with family and friends, especially during those times when the world feels largely alienating, has many takers, and Riccardo's endeavour in this regard is commendable. Whist Tuscan style of cooking is manifest, the menu eschews the concept of starters, mains and desserts - a welcome break from this tried and tested rule - so all you have is a collection of healthy, great tasting dishes to share with others, or go solo if you wish.

The bill of fare takes in some familiar crowd pleasers; mixed antipasti of prosciutto, salami, finocchiona, crostini and frittata; warm char-grilled chicken salad, roasted peppers, courgettes and balsamic dressing, and penne with tomato and basil. On the adjacent table you might find diners happily digging into plates of Tuscan style meatballs, tender sirloin with sautéed radicchio and chicory, or home-made strips of fresh pasta with stewed venison ragoût.

The wine list is a compilation of bins like Bio Pinot Grigio Mezzacorona, Bio Vernaccia Terruzi and Puthod, and Bio Merlot Mezzacorona, which are sourced from vineyards that promote biodynamic farming.

The most likely secret behind the success of Black and Blue Steakhouses is down to having an excellent executive chef and management team in charge of their kitchens and restaurants, ensuring a consistent quality to all of them. They share the same passion, to deliver great steaks with a minimum of fuss and maximum of flavour.

The steakhouses are an eclectic mix of architecture, but what they all have in common is an interior design that has been created to help you dine in perfect comfort.

Start your meal with smoked salmon and scrambled eggs and toast and salads such as char-grilled goat's cheese fit well with steaks and burgers. There is côte de b?uf, for the ravenous, or for two to share, but other than this, sirloin, T-bone or fillet are popular choices. The burgers are handmade and served with a variety of toppings like guacamole, bacon and cheese or even foie gras.

You could complete your meal with red or white wine from countries as far apart as New Zealand, Argentina and South Africa.

Please note that the E-Mail Contact is for enquiries only, not for bookings.

London's fashionable King's Road was home to the first Henry J Bean's outlet way back in 1985, now a growing establishment spread across major metropolis' across the world. The style can be defined as typical American bar and grill with burgers, steaks and hot dogs in the forefront, complemented by an extensive array of cocktails and spirits.

Nachos, the jumbo Cadillac of starters with paprika, tortilla chips, salsa, guacamole, melted cheese and sour cream finished with jalapeño peppers, olives and tender loving care line up alongside calamari and crab claws. United Plates of America is no longer a typo and these big plates are specially designed to encourage sharing; there's Chicago board of trade, prairie platter and sears towers, which take in anything from half rack of barbecue ribs to Aberdeen Angus burger patties and Cajun steak strips.

The music continues to be eclipsed by American ideas with classics, live music and DJs spinning the wheels well into the early hours.

Relaunched in September 2011, The Collection - a glittering catwalk beyond the discreetly signed entrance welcomes people to the most spirited of dining experiences - and it's definitely not for the self conscious. The interior has been redesigned by Tom Dixon of Design Research Studio ideal for every occasion in the form of metallic lighting, textured walls, leather and banquet seating. The mezzanine offers a picture-perfect intimate setting and fantastic facility for private or corporate events and celebrations. The Pommery Champagne Bar located on the mezzanine is a world in itself and makes an interesting choice to celebrate or take a break. It offers selected variety of champagnes while the popular wine list features a wide choice of red, rose and white wines available by glass, carafe or bottle.

The menu changes seasonally and Executive Chef Alex Fanzola has put his stamp by using fine and fresh ingredients sourced from local premium suppliers. A selection from the menu could include tartare of buffalo with duck egg and sourdough toast followed by clay baked baby chicken with pomegranate molasses and sprouting broccoli.
 
The Collection is also renowned for hosting some of London's most spectacular events, from the British Fashion Awards to showcasing the Cartier collection. The new private retail spaces have been designed to offer visitors a unique retail experience as it will play host to "pop-up" stores which will display original collections from renowned jewelers, designers and artists.

This restaurant is a carnivore's paradise as it offers classic Argentine cuisine of the highest standard in a stylish and contemporary setting. Featuring adaptations of bourgeois and rustic dishes with the international flavours that have tinged the history of the country, the Gaucho Grill menu represents the best of the country's varied culinary culture. Their outlets have proved popular over the last ten years with seven in London and one in Manchester.

Steak is king out there - all the meat comes from the lush expanse of the Pampas where animals roam freely in the grasslands. After being aged for six weeks, the result is incredibly tender beef, which has become renowned as the best in the world. Steaks are cut to order, rubbed with salt and chimichurri oil then flash grilled, turned only once - so it retains its flavour better.

The ceviche is a form of citrus marinated seafood salad - choices at Gaucho include a delectable mix of lobster and shrimp cured in a lime, coconut, citrus sauce and coriander, rightly called fire and ice. The Argentinean loganiza chicken sausages with crispy onion hay, pickled jalapeño and cherry mojo are delicious too.

Specialities include zarzuela de mariscos - halibut, monkfish, king scallops, shrimp, squid and green lip mussels in a saffron broth with asparagus, potato and toasted poilane bread, mushroom tian made of baked Portobello mushrooms with tomato vinaigrette, mozzarella and goat's cheese, as well as empanadas - savoury pastries typically served on the streets of Buenos Aires.

There are traditional Latin American pastries, cheese as well as flans with mixed berries, seasoned with tarragon, basil and lemon as well.

The menu is complemented by a wine list - the largest outside Argentina. The aim at Gaucho is to represent all of the major grape varieties in their country with Terruño, their very own label. Although Argentina is not well known for its sweet wines, the Torrontes Licoroso, from a monastery high in the mountains of Catamarca serves as a fine end to a meal.

In the eyes of many it has taken too long for this Belgian bakery-patisserie-café concept to reach Britain, but Le Pain Quotidien is here now and drawing the crowds to its thirteen locations in London. The common thread running through all outlets is the communal style seating where diners can enjoy a breakfast platter, say a wide variety of breads, croissants, yogurt and coffee.

For the rest of the day think tartines, soups, salads, baguettes, fruit tarts and a selection of chocolate wickedness. The bakery also serves naturally leavened sourdough breads, patisserie and croissants and all around is the aroma of freshly baked bread blended with the coffee. In the evening the whole place morphs into romantic dinner setting with candle lights and gleaming cutlery, and the menu choices are substantial, from grilled chorizo and lemon and hot Lyonnaise salad of confit duck to granola 'parfait' with yoghurt and fruits.

Kitted out in a lavish mix of red and gold colour schemes, Nikita's exudes rustic sophistication with colourful wall art, ancient photographs, delicate lanterns and candle lights. The décor manages to be Russian style retro and appealing at the same time while for diners the lure of flavoursome food and the legendary Russian love for entertaining is a combination that's irresistible.

The menu is a traditional one, with borsch soup or fillets of marinated herrings, followed by golubci, minced meat, rice and herbs wrapped in a cabbage leaf topped with tomato sauce and sour cream, or tender strips of pan-fried beef flamed with pepper vodka. Vishni krem is the Russian cousin of crème brûlée and is prepared using black cherries and cream and spiked with cherry vodka.

At the weekend you can experience Nikita's true party spirit as the place really gets into full swing with foot-tapping music.

Most of London's glitterati will be familiar with Beauchamp Place; teeming with designer boutiques, jewellery and lifestyle shops, Nozomi is another stylish addition to this upmarket location. The raised ground floor restaurant benefits from natural daylight or moonlight from the panoramic glass atrium, while the oak and wenge inlaid floor, off-white, pleated silk lined walls, and soft leather banquettes provides some 1920s style glamour.

A selection of small dishes include Nozomi crab salad, Wagyu beef tataki with lotus root and ginger dressing, ume plum wine and sake marinated foie gras terrine, and fried gyoza dumplings stuffed with roasted butternut squash and tofu. The chef's sushi and sashimi platter takes the pain out of choosing, in case you're tempted to try everything on the list.

Once the plates are cleared away, let your hair down and dance to some pulsating tunes or just sip on a refreshing Nozomi martini of fresh lychee and blueberries, shaken with citron and a hint of rose petal water.

Everyone knows that Benugo delivers what it promises. This London chain began in 1998 as an effort to provide tasty and healthy lunchtime and breakfast alternatives to most of the busy populace who prefer to eat on the go. Today, it has evolved into a reputed brand name and what emerges from within their deli counters is excellent and often just the right antidote to a busy stressful day. Their stores are spread across the city and Benugo shops can even be found in some museums and galleries, providing a much needed endorphin boost at all times.

Their deli counter is stocked with only the best of ingredients and you can watch your sandwich being prepared in front of you. Try some of their signature combinations such as the New Yorker, a rye and caraway rustic bread filled with British turkey, crispy bacon, Gruyere with Dijon mayo, lettuce and tomato. Their coffee is excellent and they try to make sure that all their products are organic and locally sourced.