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Davies and Brook London Yelp Reviews
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The fantastic 3 Star, 11 Madison, opens Davies and Brook
The fantastic 3 Star, 11 Madison, opens Davies and Brook inside Claridge's, London. Not to be missed this lovely addition to the fine dining scene in London is an immediate winner. Only open three months, it hums along as if it's been here forever. Swiss watch perfection and perfect execution describe the new restaurant of food empire Gurus Guidara and Humm, owners of 11 Madison in NYC.From the moment you walk into the comfortably designed room you feel a pleasant warmth of shades of tan and grey on modern furniture, paint on the walls and plates on the tables. This is a fine establishment with not one bit of pretension. The staff are all highly trained to deliver the best possible experience. There is no clock- you own the table. We dined on Monday night, which I think ordinarily would be a rather slow evening. Not so here yet as with our unexpected kitchen tour there was a calmness everywhere. This was not Hell's Kitchen with Sir Gordon yelling at everybody.We started with cocktails and asked that menus, food descriptions come after we'd had a chance to unwind. A pleasant smile from our server and an understanding. After enjoying our perfectly made Martinis we asked for menus and began our evening food adventure. I highly recommend you try Davies and Brook now before it receives its Michelin award. There is little doubt they will receive a Star. Two Amuse Bouche begin your evening to set the stage. Actually both were variations of mushroom and each was its own style. Pics attached. We had ordered a bottle of wine after consulting the Som-- she was helpful and knowledgeable recommending a perfect bottle to enjoy our various choices, something not always that easy to do.First course starters of scallops and ceviche. Pls see the menu pics for complete description. Just a note- we chose the 4 course for 98UKP vs. the 7 course thinking the volume of food would be too much. We were very satisfied with our choices and satiated. The mains were both fish- mine the black cod had an Asian flair to it in a miso broth and kind of Brine tasting. It was not overpowering or strong. I loved the dish. My wife had the Turbot. It seemed poached and frankly seemed a bit bland to me -- she loved it compared to mine. Interesting offset worked so well.Our server had the dished picked up and came over to describe dessert. Four choices, hard to pick even though we don't generally go for dessert. I had the doughnut that was filled with an apple compote and accompanied by a small quenelle of ice cream. Wife had a shortbread based cream tart.At this point Guest Services manager Claudia came over and asked if we'd like a kitchen tour. Huh? Ya think? Fantastic experience to see kitchen which is a duplicate of 11 Madison. Picture and chat with Chef Dmitre who was Chef de Cuisine in NY.Go. Now. You will not be disappointed.
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