Barbecoa Piccadilly (City of London)

• The open kitchen with the wide selection of meat cuts on display gives barbecoa a real sense of theater
• The waiters are very friendly and informal they strike the perfect balance between giving you impartial advice
• Tried the sirloin steak and it was the best steak i have had in a long time
• I had chicken with barbeque sauce and bananas
• I ve never tried this combination before and it was really tasty
• The waiter was really good and ihe suggested options without pressing us for our menu
• I am no fan of the 'Pukka Prince' but after receving several recommendations I decided to give Barbacoa a try with an open mind
• As hidden behind the thick velvet curtain that separates the reception area from the restaurant is a 'tardis' of a room which is snazzily designed and well laid out
• From the outside there is no way of knowing what's behind the curtain and the effect is to be immediately impressed when you are ushered beyond it
• It must be said the staff are extremely well drilled
• To start I had what is described on the menu as 'crispy pig's cheeks' which turned out to be anything but crispy more like a pig's cheek cake in the style of a fish cake but was okay nonetheless
• The flavour was subdued and there was no zing to it
• One of my companions had the baby ribs which were exceedingly good and I was grateful that they were prepared to share them
• Whilst the steak was very good and was clearly a quality piece of meat it wasn't great and was easily upstaged by the chips
• Well each one was like that and these were easily the best chips I have ever eaten
• Dessert I went for the brownie which is served with popcorn
• The brownie itself is very rich and chocolatey
• Again it wasn't particularly special unlike the Jam Tree brownie there were no tremors of delight here and was simply okay
• When the chips are the highlight of a £
• Had a lovely time there the staff were great meat was nice had better at mash and harwsmoor
• The pulled porn was incredibly tender and exquisite
• We also waited quite a bit for our mains to arrive and our waiter was too social
• Had the pork scratchings for nibbles which were far too hard
• The tandori quail for the starter with pomegranite an apricot was very average
• Barely a fork full of meat with the fruot just there for show
• Sirloin steak was good but not spectacular
• 140.00 we paid for two there is much better to be had in London
• Oh the pale ale is spectacular
• The restaurant is a low key affair
• A Tuesday lunchtime was the setting for my first assault on this resaurant
• My first thought was that my knife and fork would be redundant for this meal
• The Westcombe cheddar cheese was generously portioned
• The brioche style was not overdone (too much sugar as per Corney and Barrow can kill brioche burger buns)
• The grinding is quite fine so you don't get that course feeling as you bite into it
• I asked for the burger rare but was told it had to be cooked through
• Luckily the burger was still juicy
• The pickles were also a great touch
• One thing I'm really pleased to have done is pop into the Barbecoa butchery downstairs on Watling Street and check out their very own meat aging room
• Sadly the sun conspired against me and it was all reflection and no meat
• S Barbecoa is right across the street from St
• The servers are always fantastic and the quality of the food is top notch
• The rib eye for two is definitely a good sharing main
• The burger and baby chicken are simple dishes that pack a lot of flavour
• Because their sundaes are a must have
• Barbecoa Piccadilly (City of London) is usually quite busy
• So reservations are definitely recommended
• Most important thing to consider if you're thinking about eating at Barbecoa is that you have to try either the steak or the ribs
• The atmosphere was very pleasant and the food tasted great
• My only criticism of Barbecoa Piccadilly (City of London) is that if visited at peak hours
• I've been meaning to visit Barbecoa for a while now and I am happy to have finally gone there on Friday night with a few friends
• On arrival I was quite taken back from how large the restaurant is
• On arrival our coats were taken and put in the cloak room which is always nice and presents a place very well
• Paul's but nevertheless the ambience was very pleasant and our server was helpful and very kind
• The wine menu definitely isn't top notch and seems like it contains mostly labels that have a good connection with the Jamie Oliver restaurants
• The choices for mains were the Three way ribs
• The ribs were also a good choice and the fillet and T Bone were good but not spectacular
• I mean there is better beef out there
• Nevertheless both dishes were cooked to order and the meat was very tender and had good flavor but I guess just lacked a bit of seasoning and I must say I am a bit hard to please being Italian
• The dessert menu seemed very nice so we decided to go with the Chocolate Brownie and I chose the Bourbon Pecan and BACON sundae
• It's a mix of posh dining with American bistro
• Much of the meat is slow cooked meaning it's tender as you like and just bursting with flavour
• It should come as no surprise that the service is as good as the food
• The calamari in starter was chewy and sauce lacked flavour while mains consisting of a fillet of red mullet was full of bones (despite being claimed as fillet)
• Nice atmosphere with great location but average food that doesn't stand up to the hype of Jamie Oliver
• Interior has dark themes and is designed by one of my favourite people Tom Dixon
• We started off with some drinks
• I thought it is just bread served cold
• The Cornish crab dish came with a super long stick of crisp bread
• The menu was filled with all the barbeque meats
• Smoked throughout with a handful of cobble lane bacon and brown shrimps
• The whole dining experience was pretty cool
• The first hint of 'Oooh this is pretty schwankey
• Our servers were all friendly (and *cough*goodlooking*cough*) and knowledgeable about which wines to pair our food with
• Meat for mains and meat for dessert (seriously) then this is the place for you
• The preparation is above standard and the presentation is decent
• What's better than to end the Easter with a really good steak
• The service was good and the Sirloin steak was fantastic but the presentation was a bit unimaginative
• The vegetables were hidden under the massive meat and were drowning in the sauce
• Rump and Mexican chicken and were very pleased
• A big must is the peanut butter cheesecake or the sweet treat board
• The service was outstanding and the waiters could very well be whiskey connoisseurs
• I fully enjoyed my mexican chicken it was tender and juicy
• I visited for dinner with a friend on a quiet Sunday evening (July 2012) The view of St Pauls is pretty cool
• The service was smooth and we very much enjoyed the setting
• I fell in love with the Aperitifs (and went a bit crazy too)
• I can safely say you can't miss with any but being an elderflower junkie
• Even though it was cooked to perfection and all that
• The Snickersphere is exactly like it sounds
• Both me and my friend are disappointed in this restaurant
• Being a restaurant of a famous chef and looking so finesse with excellent service
• We ordered fillet steak with bernaise sauce and rump of lamb with wild mushroom
• The steaks were good just good
• Many steaks are better I think
• The fillet was small as well
• The grapefruit soda was nice but my drink (started with an E but I forgot the name) tasted just like plain bottled carbonated drink
• The service is impeccable and the food is fantastic
• I would suggest ordering the beef dripping chips as well as the spinach as sides they are both fantastic
• After Jamie found fame with television appearances and best selling cook books he set up his first restaurant
• The interior of Barbecoa was certainly sexier than our local Jamie&rsquo
• Shaped room was decorated with red leather banquettes
• We started with an aperitif
• A stronger drink that was softened with the soda
• S restaurant is a homage to fire based cooking
• Several different barbecue style cooking methods are incorporated in to the menu and Mr S began the meal with the sticky spare ribs
• They were smothered in smoky barbecue sauce and served with an apple and kohlrabi slaw &ndash
• A tuna and scallop ceviche served with a light salad of radish
• M a big fan of Peruvian food and the ceviche was beautifully prepared
• I chose the prawns from the starter section and I was given a double portion as a main course
• I was still able to enjoy the smokey flavour from the fire based cooking as the prawns are prepared in the tandoor oven
• Chicken or beef and he went for the eight week dry aged BBQ Picanha (a cut of meat popular in Brazil) with burnt onion ketchup
• I can remember only five years ago when complete meat or steak based restaurants were few and far between
• Barbecoa was actually one of the leaders in this meaty generation and opened their doors around six years ago with the name Jamie Oliver behind it all
• Very polite and the waitress I was served by was very laid back and friendly
• I ordered a medium rare T Bone with the side of Mac and Cheese which everyone should try because it's so good
• As you walk up the stairs you realise why there is dim lighting
• A steakhouse by Jamie Oliver with sleek black and gold interiors and incredible views of St
• Accessible luxury with design by Tom Dixon and a menu of high end comfort food
• It attracts a smart post work crowd and is a slick affair with well choreographed yet friendly service
• The portion of pit beef is gigantic however the meat was very dry and the outer part was almost burnt
• The ceviche was actually 2 slices of tuna
• The service was good and very friendly though
• Lamb rack both meats were cooked to perfection (I ordered medium)
• Me Barbecoa Piccadilly (City of London) is now definitely in steak competition to the Bull Steak Expert
• Coming from Portugal which is a huge foodie country
• The air conditioning was extremely cold
• Your expectations are automatically set pretty high
• The restaurant is located on the 2nd floor with some areas of it overlooking the beautiful St Paul&rsquo
• Ve combined a visit to the Cathedral Lates with a meal at Barbecoa by St
• I reckon at least half of my Instagram posts are steak (or at least meat
• I had one of the best steaks I&rsquo
• D even go as far as to say perhaps the best steak in London
• The menu is small but packed with great options
• Pork scratchings for starters are superb and the steak options all looked brilliant and the Prime Rib I chose was was perfectly cooked and delicious
• The dry aged steak was cooked to perfection
• I tried the Sirloin but the highlight was actually the truffled mac and cheese side
• The wild prawns' starter was nothing to write home about
• All and all the place was has a good vibe
• Amazing lunch with a great view
• All the staff is super thoughtful
• First I think we got the best table in the restaurant
• The crab hush puppies with polenta is crispy and full of flavor
• The Sunday roast was so tender and the veggies cooked perfectly
• Less positive aspect was the Yorkshire pudding
• Served with the best broccoli's I ever had (good suggestion of our waiter)
• I loved their Barbecoa Sourdough with Chicken Butter Crispy Skin appetizer and for the mains
• The Smoked sticky creole Ribs with Fries and Kohlrabi Side Salad
• S so delicious and spicy good with lots of chili peppers

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