what are you eating today?

[youkinorn2]

taco shop fucking taco shop

[dismalfuture]

for lunch today... went to the hungry heifer and had some "loobster" and "bef"... heh.

these look delicious.

[MoreFire]

+ matcha tea (not pictured, obviously)

[riff]

We mixed & matched last night... Stir-fry, ribs, butter chicken, and apple/blueberry crumble with french vanilla ice-cream for dessert....

[mrchariybrown]

fat boy stuff

[jizzimmy]

"seattle" dog aka toasted bun with cream cheese. this one was a cheddar bacon polish sausage with some grilled onions and peppers with pepperoncinis.

[rirawin]

Mango pudding and pearl milk tea from Cafe de Hong Kong...

Michelin star meal this evening at Arbutus in Soho, London.

Crisp ox tongue, beetroot and hazelnut salad, sorrel mayonnaise

Roast rabbit, shoulder cottage pie, artichokes, carrots and pancetta

Classic English custard tart

Cold chocolate fondant, chocolate wafer, salted caramel ice cream

[aak]

the plating of that ox tongue looks unappealing. everything else looks amazing

[Baeyer-Drewson]

[thomas_collins]

Crisp ox tongue, beetroot and hazelnut salad, sorrel mayonnaise

This is the most horrific plate of food I have ever seen.

[JohannesDeSilentio]

puzzled by the "loobster" and "bef" above, way outside my frame of reference. Where is this restaurant? What kind of amazing lobster is that? The "bef" looks unusually bloodless, from the shape and the sinew I'd have guessed it to be an onglet of veal or perhaps a pluma of v fine pork... honestly this is the most intriguing set of pictures I've ever seen on tis thread.

Puzzled as to people's aversion to the plating of the ox tongue - a piece of tongue, a spoon of dressing, an unstructured salad - on a plate next to each other. Perfect first course no?

[M4TM]

puzzled by the "loobster" and "bef" above, way outside my frame of reference. Where is this restaurant? What kind of amazing lobster is that? The "bef" looks unusually bloodless, from the shape and the sinew I'd have guessed it to be an onglet of veal or perhaps a pluma of v fine pork... honestly this is the most intriguing set of pictures I've ever seen on tis thread.

Puzzled as to people's aversion to the plating of the ox tongue - a piece of tongue, a spoon of dressing, an unstructured salad - on a plate next to each other. Perfect first course no?

sorry - it was very obscure - from an old episode of "Cheers" - way before 95% of sufu.

the above was actually a lobster + beef set lunch at a japanese restaurant in HK (Inagiku @ IFC). the lobster was live. the beef roll is thinly sliced US beef (wagyu and japanese beef were +$ options, which i kind of regret not trying!), lightly grilled. both delicious.

ps - and i also thought the ox tongue was very unappealing.

[JohannesDeSilentio]

thanks for your reply, cheers reference went way over my head.

Interesting the consensus on Arbutus' ox tongue - it often, through several stages of cooking (brining, poaching, grilling), and due to it's lean muscular nature, can appear dry and unappetising, but this is purely superficial, as tongue is rich, deep and yielding in flavour and texture. To me, a plate of grilled tongue with some delicate little roast beetroot in a refined vinaigrette and a punchy little sorel mayonnaise dabbed on the side is a plate made in heaven, and intrinsically in its plainness a much more attractive dish than any other part of that meal. Haven't been to Arbutus in several years, must get back

[rirawin]

Ha, as unappealing as it looks, it was rather tasty. Very "fatty", melt in your mouth and the flavour was quite rich, not as rich as the rabbit though.

Edit: Johannes beat me to it !

You should definitely do it, I thought £35-£45 per head exc wine was very good. The three course pre-theatre menu for £19 was good too, which a friend of mine opted for. I couldn't fault the service either, very attentive, friendly (not feigned) and all the staff appeared to be genuinely enthusiastic about what they were serving that day. So good we put in a bit extra than the usual 12.5% tip. Atmosphere was also very relaxed, which made the whole experience a lot more pleasurable.

[shufon]

Shrimp, andouille, spinach, and cherry tomatoes over cornmeal waffles with some kind of spicy sauce.

[ninetynine]

[weidna]

just got home from a weekend in napa with my main squeeze, got the 9 course Keller jump off at the french laundry friday night and didn't take a single photo OH MY GOD BASED GOD

[mis]

If I could have a ten course meal alternating oysters and pearls, and coffee and doughnuts for each course, I'd die happy

[raii]

went to academy of science's local bites event

beef tartare on a rice cracker

marinated squid+tomato pesto on mini baguette

white corn with feta and squash

[lexerone]

Miso Ramen.

[poly800rock]

Ha, as unappealing as it looks, it was rather tasty. Very "fatty", melt in your mouth and the flavour was quite rich, not as rich as the rabbit though.

Edit: Johannes beat me to it !

You should definitely do it, I thought £35-£45 per head exc wine was very good. The three course pre-theatre menu for £19 was good too, which a friend of mine opted for. I couldn't fault the service either, very attentive, friendly (not feigned) and all the staff appeared to be genuinely enthusiastic about what they were serving that day. So good we put in a bit extra than the usual 12.5% tip. Atmosphere was also very relaxed, which made the whole experience a lot more pleasurable.

normal tip in UK is only 12.5%? man I feel like a sucker for leaving 20% almost every time...

[JohannesDeSilentio]

tipping is, in my experience, proportional to the level of state provision for the lowest paid. In the UK the minimum wage is nearly £7, considerably higher than even the most generous state levels in the US (obviously this has as much to do with the current exchange rate and sterling's curious buoyancy in the face of national economic collapse but whatevs). Couple this with free universal healthcare etc. and then consider it in comparison to France, where tipping is much less regimented, often a case of rounding up to the nearest euro in cafés, and rarely more than 10% in more formal restaurants, citizens enjoying a greater level of public welfare provision still. Also in the UK many restaurants tack 12.5% on to the bill, while punters if left to their own devices leave 10% (for the obv reason that it's much easier to calculate) while pros tend to leave 15-20%.

Also NEVER feel like a sucker for tipping unless the service is bad.

[redX]

10% in germany, 15 if they did an excellent job

[JohannesDeSilentio]

Yeah, well, Germany showing the rest of europe how it's done is nothing new. While I've never noticed much of a tipping culture in Berlin, it's not really indicative of the rest of the country right?

[redX]

i have no idea how it's done in berlin. but i usually tip 10%

[Hocus Pocus]

Yeah, in most first world countries, if there is no tipping, it's because the server/bartender is making a fair wage, from what I've heard.

[ninetynine]

[JohannesDeSilentio]

Yeah, in most first world countries, if there is no tipping, it's because the server/bartender is making a fair wage, from what I've heard.

Absolutely not true; chefs, waiters, kitchen porters etc are all generally pretty poorly paid anywhere in the world (except Norway apparently), it's just that in countries with greater welfare provision they don't suffer so much for being poorly paid, and therefore don't rely on tips to supplement their income so they can afford, I dunno, healthcare?

Anyway, couple of plates from Hedone, absolutely amazing new opening in London. This will have a star within the year, and rise to two pretty swiftly.

Berkswell sable, blackcurrent powder

Slow poached hen's egg, girolles, white peach, wild rocket

Chocolate bar

wish I had more photos, was too busy eating, these were three of about 10 courses in total

[Gecko]

What are the prices like at Hedone? Looks great, will try and go when I'm back home. Also in my experience standard tip, even for many 'pros' who eat out constantly is 10% in the UK

[jigsaw]

oohhh fuck!!!