In my research on where I was going to go during my trip to - BRAT Restaurant London - Buy Reservations
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😍 5/5 - In my research on where I was going to go during my trip to
By 👻 @Chris A., 01/23/2023 3:00 am
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In my research on where I was going to go during my trip to London, I stumbled upon Brat. A one Michelin Starred joint that exclusively cooks with fire. No electricity. Just fire. From my table, I could see a massive, wood-burning oven and a giant firepit with grates at three different height levels, presumably for different heat intensities. I've heard of places like this, and I was excited to try one out for myself. We started off with the Grilled Bread (with Girolles & Berkswell). We saw them throw it in the oven, bake right in front of our eyes, and then get adorned with some cheese and the mushrooms. A slight char, flavorful, salty cheese, and the umami from the mushrooms made this a true banger. We ordered a small plate next, the Lamb Chop with Grilled Sweetbreads. The lamb chop had that same, good char. Tender and simply seasoned. Served with a couple of sweetbreads, which, if you've never had, you should. They are officially a new texture for me, a slight creaminess. Very unique. Very delicious.Then we ordered a main, the Lemon Sole. A whole fish, face and all, trapped in a cage and roasted over the fire. Charred, barely seasoned, the meat singing its own praises. There aren't a lot of experiences as visceral as eating a whole fish. Amazing. FYI, though, this fish had both more and smaller pin bones that you average fish, so you're gonna work for your prize. Then we got another main, the Roast Duck Rice. This dish was unbelievable. The rice was cooked in the duck fat, the duck was ultra crispy, and the whole mushrooms and slices of onion just made this campfire-like dish so unctuous. Very heavy, with no relief, in a good way. With all our food, we got a couple of sides, the Smoked Potatoes and the Wood Roasted Greens. Both great. Buttery potatoes served whole, so you get that pop of the skin with every bite. The stuff of dreams. And the green were nice. Not like, mega delicious, but you need that freshness to break up the heaviness of the whole meal. It was covered in that same cheese that was on the bread. A good side. Then it was time for dessert, the Burnt Cheesecake & Nectarine. The cheesecake was pure velvet. Amazing. It was covered with a fine layer of ash on top, which sounds not good, but it was very good. I think the one I had was served with a pear, as opposed to the new menu version, but either way, a slice of fruit complements this well, because the flavor is very neutral. Overall, great. Overall, I loved this place. Everything they served looked so dang rustic, like it was served to me at a campsite, right out of the fire. But at the same time, it was delicate, and worthy of Michelin's attention. I also liked the way they highlighted various ingredients. The same mushrooms and cheeses kept showing up in their different dishes in different ways, and they played a good part. Yes, come here. It's a winner.
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