Bob Bob Ricard - London, UK

Back in May, I discovered that a friend's housemate was an avid foodie. I was scouring London restaurant sources and emailed her asking if she's dined at Bob Bob Ricard. She replied "No! Zomg! I want to go!". It took 6 months and 3 London visits to make this happen.

This photo summarizes what I knew about Bob Bob Ricard. They pride themselves on their champagne price points, blatantly bragging price differences on their wine and champagne menu. We quickly pressed the button and instantly the waiter was there. Actually, my friends were so eager they didn't realize he was already present. Cheers to prompt, friendly service.

Here was our exquisite bottle, the Pol Roger 2000, featuring an unbeatable price point. Whetting our taste buds, we fell upon the menu, arguing over mains and starters. We were in a sharing mood and did not want duplicate orders.

This was the Truffled Potato and Porcini Vareniki. It pleasantly surprised my friend, not being what she expected. Vareniki is a type of Ukrainian Filled Dumpling. It was thickly filled with potato, the woody mushroom flavor present, truffle lightly landing last. 

Beetroot is a current obsession, so I ordered the Smokey Borsch with Beetroot, Cucumber, Boiled Quail Egg, and Smoked Orkney Beef | Cooked With Smokey Bacon. The bowl came with a delicately chopped selection of those listed ingredients resting at the bottom. The server poured the thin blood red soup from a tureen. It was marvelously smokey, the bacon flavor running to the back of my throat.

Here we have the Jerusalem Artichoke Dip with Caramelized Walnuts and Brioche Croutons. The soup was rich and medium thick. The nuts added a crunchy sweetness.

Visually feast on the Wafer Thin Beetroot and Goat's Cheese Salad with Broadbeans and Mint.

I knew that ordering a second starter was probably overkill, but I couldn't resist these Russian dishes. From the top right proceeding clockwise, we have Russian Salad & Truffle (pungent), Russian Herring (salty with thick jelly-like texture), Foie Gras Parfait & Truffle (slightly rich, foie miniscule grainy texture with crunch finish), and Jellied Ox Tongue (beefy taste, thin gelatinous layer with horseradish finish). I particular enjoyed the thin truffle slices. They were sublime contrasted with my previous overdone truffle experiences.

Here is the Pièce de Résistance, the Beef Wellington (for two) featuring 28 Day Aged Aberdeenshire Scotch Beef served with Béarnaise sauce. I didn't know what Beef Wellington was until my friend explained it to me. I was here to celebrate friends and food, so it was perfect. The smoke rising from its gorgeous pastry shell. The light sheen intimating what lay beneath.

Our server sliced it into perfect proportions. Pink beef wrapped with porcini, encased in a pastry shell. With my knife in my right, fork in my left, I dove in and savored every morsel. And then I had more. 

The Fillet Medallions Rossini, 28 Day Aged Scotch Beef. It is made with Seared Foie Gras and a Foie Gras Crouton served with Truffle Gravy. Decadent, rich with foie, it was love.

Meet the Old Bay Crispy Quail. It was a Two Spiced, Deboned Whole Quail served with Beetroot, Apple and Sultana Coleslaw. Fortunately, it came with a lemon scented dipping bowl. It was quite the hands on experience.

Ready for dessert? A friend couldn't decide between the souffle or the Eton Mess. This is the Eton Mess en Perle made with Lime Meringue, Berries, Strawberry Sorbet, Raspberry Marshmellows and Cream. This was an extraordinary dessert. Layers of flavor, slightly herbaceous, a hidden treat.

No self-respecting British restaurant could not have a cheese board. This was too much for one, so we helped her finish.

Why pick one when you can have three? Here is the Trio of Creme Brulees - Valrhona Chocolate, Passionfruit, Earl Grey Tea. Each had great flavors and made a unique statement.

My dessert was the Pineapple & Lemongrass Pannacotta served with Malibu Ice Cream. The pannacotta was so astounding I promptly forced it upon everyone to try. They did not complain. Simply amazing. 

Amongst the silver Christmas trees, lightly pink decor, and friendly waitstaff, we had a wonderful time. Waistbands stretched, we slowly exited.

Patara - London, England

Two weeks before visiting Patara, I was lamenting over uninspiring Pad Thai. Apparently, my friend took note because she said we were going to visit a Thai restaurant in Soho for my last London meal. I was nervously excited. I don't normally pursue Pad Thai, but I crave it after eating at Denver's Linger. I crave curry, inspiring flavor combinations, and palate challenging meals. Would Patara be it?

My friend reminisced about Patara as we walked there. Patara used to be a weekly destination when she was kicking ass at a high paying job. She still kicks ass, whipping creative ideas into fruition, organizing unorganized swing dancers, et cetera for London Swing Patrol, but misses her former frequent visits here.

Can you judge a restaurant solely by its silverware and tableware? Mmmmmm, yes. Muted colors, dense silverware, wonderfully weaved napkins. And compliments to the descriptively thorough memo.

I started with the Tuna Tartare, thin slices of raw tuna in spicy lemongrass and mint vinaigrette. I delicately picked up these tiny morsels and savored their piquant flavor. The broth was tasty too. I may have cleaned everything off that plate.

While I was admiring the Tuna Tartare, my friend ordered the Srangwah Hoy Shell, poached king scallops in spicy lime and chilli vinaigrette with lemongrass, mint and shallot. She reluctantly allowed me to try one. I can understand her reluctance after savoring the spicy tart scallop.

Appetizers eventually made way for the main courses. My friend ordered her favorite item, the Nua Tom Kati, which was slow braised beef in aromatic coconut reduction with fresh lime, lemongrass and chilli accompanied with coconut rice. The beef fell apart underneath my fork, having soaked, no bathed in the coconut reduction. The beef truly embodied the coconut. Simply savory.

My main course was the Gae Pad Grachai featuring wok-fried slices of lamb fillet in wild ginger and green peppercorn red curry sauce accompanied with brown rice. The brown rice was an extra charge, but well worth it. It was an amazingly savory dish. From the lamb fillet to the green peppercorns, I enjoyed every moment.

We still had room, miraculously, for dessert. Too many desserts tempted my eyes, so we ordered two. Here is the Tart Sangkaya, a lemongrass infused coconut tart served with homemade stem ginger ice cream. This is where factual knowledge trumps assumptions. I never thought about what lemongrass really was until I ate this dish. This tart lacks any standout flavor. After such tart dishes, I was expecting the same. It was a good balance, but not what I expected thanks to erroneous assumptions. Lemongrass, look it up. It was a good stem ginger ice cream and mixed well with the tart.

The finishing touches came thanks to the Gati Sod Sundae, a homemade coconut ice cream with exotic fruit. Instead of your typical exotic fruits, we enjoyed chewy sweet coconut, chinese plum, and chinese plum seed. Well delivered, Patara.

I thoroughly enjoyed my Patara experience. They did deny my request to live there, though. Their loss. It might be my new favorite Thai Restaurant. Sorry, TAC Quick. I'll be seeing you in December again, Patara. And maybe one day, I'll be visiting your Bangkok location.