Food

Urgent help needed!

Am going out for lunch somewhere in Covent Garden later, needs to be relatively cheap and relatively quick.

The current ideas are wahaca or dishoom, so that gives you a flavour of the type of place we're thinking. I really don't know what I fancy, but my lunch buddy isn't massively into chinese or japanese which is a pisser given we're so near Chinatown.

Any suggestions?

Assa on St Giles High Street, delish Korean...

if you can shift the conversation to burgers, you can hit up meat market, above the covent garden tat market...

http://themeatmarket.co.uk/

Rossopomodoro
Shakeshack - I like shakeshack!
Byron
Polpo - might be hard to get into
Joe Allen - get the secret burger. Not on menu, just say secret burger! ;)
Kopapa is nice

Dishoom's good.

^^^^^^I'm pretty live and let nom when it comes to food (and plates) but I have to admit to being prawnberry skeptical too. I get sharp fruit with oily fish. Rhubarb with mackerel, citrus with salmon etc. Delicious. But sweet fruit with sweet seafood? Skeptical.

I'm not a seasonal food bore either (i'm with Jay Rayner on this one) but Strawberries in January? You might as well serve a slow-cooked beef and dumpling stew with your mid-summer afternoon G&T. Tis not normal.

And finally, who does mastercheffy plate-smears of sauce and twisty lemon slice garnish for home cooking? For one?

^I'm grumpy. I've been up all night with a naughty little shit of a baby.

if you can shift the conversation to burgers, you can hit up meat market, above the covent garden tat market...

themeatmarket.co.uk/

Goddammit now I want meatmarket. Wiiiiiiings!

And finally, who does mastercheffy plate-smears of sauce and twisty lemon slice garnish for home cooking? For one?

Sad, lonely internet tryhards?

Oof.

thanks for the ideas guys. what's taro like? japanese may be an option

I want meatmarket.

could smash a burger for breakfast
https://deliveroo.co.uk/menu/london/covent-garden/meatmarket

Speaking of wings...
anyone been to bird yet? http://birdrestaurants.com/
Keep walking past with the vegetarian SO, so can't go.

Taro! Say Hi to Mr Taro.
There was a time where they were the only decent japanese in central lon so would go there all the time. It's fine and good to get your fill.

Meatmarket is amazing, jalapeno poppers and Miami nice alcoholic slush puppy, homer drool..

We went for sushi this evening... Local place that Mrs TS has been promising to take me to for almost ten years... We had nine plates for $32, every plate was delicious... Korean owned place, Korean sushi seems to be a big thing here...

Deffo going back for Tightarse Tuesday, every plate is $2.80... So fucking full, just had an amazing katsu chicken burp...

I am against this form of no-platforming.

I do not indulge in child molestation, balut or necrophilia either but I still feel able to say that they sound pretty disgusting.

Ended up at Dishoom. It was fuckin great. Very happy with the decision

Went to http://cobarestaurant.co.uk/ last night - quite nice.
Had the Duck Noodle Soup and would bang again.
Prawn toast could eat it all night. Nic tried to lick the plate clean.

Of course.

I'm not saying that I won't read your opinion, I'm just saying that it matters very little, as it has no weight to back it up. The hierarchy of the comments I care about goes:

• People who tried strawberries and prawns
  
• People who tried fruit and seafood together
  
• People who tried fruit and seafood separately
  
• Pescetarians
  
• Vegetarians
  
• Vegans
  
• Random Saintsbury commercial
  
• @greenhell
  

Just in regard to the prawns - strawberries pairing

what about crayfish and gooseberries?

Goosefish? I'm in.

Gooseberries also good with mackerel. Sharp and oily. Summer and summer. I remain sceptical of prawnberry tho. Although I feel bad about grumpily calling you on the smears. Sorry about that.

It is fucking great.

The second time I went I only ordered things I'd had the first time, because they were so good I wanted to eat them again. And so I would need a third time.

I can't believe I just wasted half an hour looking for a gif of that sauce spoon smear thing.

Lord let this be a seafruitfree page.

Did an amazing tenderloin marinated in red wine with some shallot, thyme, garlic, a splash of red wine vinegar the day before yesterday. I cut up a 1kg piece in four and let it sit in the marinade for about 3 hours, then dried them off with kitchen towel and seasoned them generously with salt and freshly ground black pepper. Left it on a rack for about an hour for the salt to dissolve and work its way into the meat. Then seared them (in batches of 2) in extremely hot cast iron skillet in a bit of oil, added good unsalted butter, some more shallot, thyme and crushed cloves of garlic, basted them with the flavourful fat. Let them rest for 20 minutes in a 70C oven before serving.

Served with:
Bite size potatoes, first boiled in the skin in extremely salty water until all water evaporated which left the potatoes with a crunchy wrinkled skin coated in salt. Then tossed them with herb butter (butter, parsley, cilantro, rosemary, thyme, garlic and loads of lemon zest) and finished them off in 220C oven until deep brown. They ended up quite interesting. The skin was very crisp, full of herbilicous flavour and that lemon zest really added an interesting and worthwhile dimension to it. Once they hit the taste buds they were slightly too salt, but that was rectified (which isn't the word I'm looking for but my lack of English vocabulary doesn't allow me to give a more accurate description) by the, still very present, earthy potato flavour when they opened up.

Small carrots, first blanched in salty water and then roasted in oven with olive oil, rosemary, sea salt and freshly ground black pepper.

Haricots vert, first blanched in salty water and finished off in a pan with some butter, salt, freshly ground black pepper and a tiny dash of nutmeg.

A light purée of fennel and parsnip. I overcooked the fennel to get rid of it's overpowering flavour, because my house mates don't actually like it, but I wanted to serve it to them and have them enjoy it without really noticing that they were eating fennel. Then cooked the parsnip until it was good to purée, added the fennel, a bit of butter, some spoons of milk, salt, pepper and some chives and mixed it all up with an immersion blender.

Sauce made with the red wine marinade and fat from searing the meat, thickened up with some sugar and arrowroot.

Good stuff. It saddens me that I do not have photos to share, but the plates were round.