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"Time Out editors
For world-class cooking at this level of complexity, it’s worth the extra money.
The food, though, is not simple. That doesn't mean it's mannered. They don't serve stuff on lumps of slate or plop things into the bowls of Chinese ceramic spoons. Instead, there is a thoughtful complexity; the man leading the kitchen, Joe Mercer Nairne, who used to be at Chez Bruce, can cook.90
For world-class cooking at this level of complexity, it’s worth the extra money.86