Eat Out Stockholm!Black & Brown Inn
Black and Brown är en genuin Södermalms pub vid Mariatorget i Stockholm
Black & Brown Inn
Vi har två kranar som vi byter ofta!
Just nu är våra gäster:, från Omnipollo ochSur och bitter på en och samma gång.
Surölsipa från HökarängenFråga personalen vad som finns på gästkranarna.
Reviews and related sites
Black Swan Oldstead Michelin Restaurant Yorkshire Tommy Banks ...
menu reservations
The Black Swan at Oldstead is, according to TripAdvisor, the Travellers Choice Best Fine Dining Restaurant in the World 2017!
For us at The Black Swan, it's so much more than just Michelin Star food.
Whatever it is - it's us – and as our guest you'll see it for yourself; How do I Book using my gift voucher as payment?
PRE-ORDER NOW Tommy managed to impress the judges once again on this year's Great British Menu, getting another of his dishes through to The Banquet that this year celebrated 140 years of the Wimbledon Championships.
Read more about his experience by clicking below... More Have a read of our Blog, Made In Oldstead, which we started almost 2 years ago, at the very beginning of our adventure to build The Black Swan its very own kitchen garden.
The Black Rat - The Black Rat
drinks food
You can now book online below for tables up to 4 people maximum, for tables of 5 or more, please call the restaurant.
The Black Rat Restaurant, located on Chesil street at the bottom of the town centre, recently celebrated its tenth year!
Located nearby is our kitchen garden where we grow some of our own herbs and vegetables, all of which helps to inspire the kitchen team to create the menu using wild, unusual and forgotten ingredients.
The Front of House team is a small group of experienced hospitality characters who pride themselves on their personal service styles and, together with Head Chef Jon Marsden-Jones and his Kitchen Team.
The owner, David Nicholson, has been in Winchester since 1995 running The Black Boy Pub just across the road in Wharf Hill.
North Wales restaurant review: The Black Seal, Trearddur Bay ...
food drinks busyness menu
Today’s Taste Test, the Black Seal Kitchen and bar, spectacularly proves this point by being located right next to the shore in the beautiful Trearddur Bay on the isle of Anglesey.
It may have been winter but the views were still stunning as we were sat upstairs in a place full of potential natural sunlight.
My wife chose Thai fish cakes made from sea trout, coley and haddock, served with fresh leaves and a sweet chilli sauce.
There is a smaller version in the starters section but she loves this truly sustainable and reasonably cheap form of shellfish especially if served in a tasty sauce such as this one.
Car parking: Own car park to the back of the building Disabled access: At the front of the building via a ramp next to the RNLI building Overall: Wondrous views in beautiful North Wales, serving the biggest pot of mussels I have ever seen.
Black Axe Mangal, restaurant review: 'Haute kebab' joint rocks in ...
food drinks
And if a cold kebab and some scruffy lamb and lentils can do that, just imagine how good it was to start with… I dragged my heels a bit about BAM – a kebab joint in Islington that has the carnivores gibbering with longing.
The chef is Lee Tiernan, who's spent time slaving not over a grill at a takeaway but at the rather more mannered St John Bread and Wine restaurant, and the quality and refinement he brings is all over the menu.
A red plastic basket lined with foil holds a pillowy charred bread with heaps of finely sliced livery bits, softened onion, a whack of chilli and a tahini-infused mayonnaise.
Miss T's falafel is more refined than it looks – there's crunch and creaminess, sure, but also distinct flavours and more of that heavenly bread, all skewered with tiny plastic swords to hold the peppers in place.
The classic kebab – sorry, call me prudish and old-fashioned but I just don't love the name Deepthroater – is a tiny bit chewy and not tender enough for my liking, but then I don't often do kebabs, so maybe that's what it's all about (a prod through the unwrapped doner the next day reveal a medley of cuts that explains the differing textures).
The Black Swan, restaurant review: A Michelin-starred pub in the ...
food drinks
Boasting a Michelin star and run by the most dynamic combination of brothers since Romulus and Remus, the Black Swan is what food guides used to call a "destination" restaurant.
No sooner have you sat down than a pinkly sensational nasturtium vodkatini is pressed into your hand, and a small procession of pre-dinner "snacks" appears: a couple of wagyu beef sliders – my wife Angie instantly declared hers the best burger she'd ever had; a mixum-gatherum of cep and trompette mushrooms nipped by a vinegar gel; a tartare of scallop on a squid-ink cracker freshened by some cucumber bits; and a frankly stunning combination of grilled quail breast with fermented cabbage, bean sprouts and roasted garlic, all gathered into a saltbaked celeriac taco and held in place by a bloody great nail.
Tom Banks and his wife Anne were farmers here, before working in the bar and restaurant; their son James is the genial front-of-house guy and wine wrangler, while his brother Tommy is head chef.
All the dishes came with wine recommendations from James B. With the scallops he suggested a Chassange Montrachet Vielle Vignes 2011, which I initially resisted (£14 a glass?)
James reappeared with a palate-cleanser of three lollipops that crammed sweet and savoury tastes into tiny spheres: beetroot with cabernet sauvignon vinegar ice cream (hmmm), cep mushroom and chocolate ice cream (fabulous), and apple and rosemary sorbet (revelatory).
Koko Black
This Easter be lost in the moment, Seek and Discover, and be delighted with what you find.
The Koko Black Easter range is complex, indulgent and adventurous.
Inspired by the magical playground that is a child's backyard, the range celebrates intriguing flavours, playful colours and textures and the beloved family tradition of The Great Easter Egg Hunt.
The Black Rat, Winchester, restaurant review - Telegraph
food staff
While it might be melodramatic to delve deeper into Duke Orsino’s speech in Twelfth Night, and claim that as a result of piped music “the appetite may sicken, and so die”, it doesn’t half drive you up the bleeding wall.
murmured my wife in The Black Rat, Winchester’s only Michelin’ed joint, glancing up the bleeding wall behind us to a speaker mounted above a row of pewter tankards.
This rubbish, as I smugly informed her, a pubescent boy of our acquaintance, an old friend and his daughter Phoebe, was Teenage Dirtbag, Wheatus’s bubblegum pop classic from 2000 about the unrequited passion of a high school student (no Orsino manqué) whose love object “doesn’t know who I am, and she doesn’t give a damn about me”, and prefers a rival suitor who takes a gun into class.
Owner David Nicholson has converted an old pub with flair and feel for mood, congregating oil paintings of distant forebears, old wood furniture and floorboards, bookcases filled with legal volumes, candles on spikes, brickwork walls, an inglenook fireplace and a haphazard plethora of eccentricities to create an aura — a hint of Renaissance, a touch of Mrs Miggins’ pie shop, a dash of Scrooge-era Dickens – that somehow doesn’t seem contrived, confused or ersatz.
By the time we called for the bill, Wheatus had been ousted on the PA system by Canadian country rocker Shania Twain, the lyrics of whose biggest hit seemed entirely apposite to the pretty but tedious food at The Black Rat: that don’t impress me much.
Vanilla Black
food
We became vegetarian for no major reason.
But we liked eating out, and when we went to a restaurant the vegetarian option was mainly mushroom risotto or Halloumi kebabs.
So, we decided to open our own vegetarian restaurant back in 2004.
We set some standards for the food: no dish would rely on pasta, meat substitutes or heavy spicing.
The dishes we create here are forward thinking, our food is challenging.