Dabbous (Fitzrovia)

• The next reservation spots are over a year away and as much as I'd love to tell you not to indulge another restaurant's seductive PR spin and the hype of London's nutty
• The dishes are unbelievably light
• The mackerel and samphire main course was spectacular
• The chicken wings are also great
• It's pretty useless making too many recommendations because a) it's all fantastic and b) all the dishes are seasonal and change frequently
• One of the best kept secrets in London is that you can go to the bar for drinks
• Order off a reduced bar menu which includes the acclaimed woodland egg and the phenomenal iberico pork with acorn salsa
• None are too sweet they are quite masculine and grown up as is the restaurant and bar's interior
• Staff are great at recommending wines to pair with the dishes too (and never try and push expensive wines on you)
• The speed of service on the night was very impressive for food of that quality
• After starting off with a couple of delectable cocktails in the basement bar
• The first item to be brought along was home made rye bread with softened
• As I'm used to it being hard and spongey with an intense flavour
• Peas and mint was the first dish proper
• This was a great way to show off the high standard of cooking techniques employed by Oliver Dabbous's kitchen crew At the base of the dish was an ice cold pea puree
• Studded within the puree were individual peas as well as some sitting in their pods
• Along with this was the mint component
• What I loved about this dish was that there were only two real flavours here that of the pea and the mint but the simple combination was excellent in its' execution
• It's rare that you get to eat freshly podded peas on their own anywhere and it's a shame because the flavour is so special
• The result is a flavour and texture in between raw and poached egg
• This was combined with a mixture of small
• The braised halibut was my favourite dish
• Effectively it is just halibut
• Fried in a very simple manner with a milky white veloute made from lemon verbena underneath
• I think the way in which the fish combined with the subtle lemon flavours of the veloute as well as the almost seaweed like flavours of the coastal herbs was absolutely brilliant
• Very well and cooked with great skill
• The barbequed (no messing about with sous vide or pan frying here) iberico pork
• Cooked medium rare was phenomenal
• Juicy and flavourful without the slightly fetid taste that I find comes with most ham dishes
• It was almost reminiscent of a piece of red meat in flavour but with the characteristic tenderness and butter like marbling associated with iberico pork
• What took this dish to another level was its' combination with a sweet and savoury acorn praline underneath
• I felt that the combination of the smoky pork with its' normal diet of acorns was a really clever deconstruction of pata negra
• The dish was garnished with turnip tops drizzled with apple vinegar
• There were not a huge number of different flavours but they were combined with great skill
• Modern techniques were used in the cooking
• The dining room was unstuffy and casual
• Modern British food in a relaxed setting with a great attention to personalised service
• Along with Dinner by Heston as one of the best meals I've had in London
• If only it was easier getting a reservation
• Upon arriving I spoke to front of house who informed me the next available table for dinner is November 2013
• In under nine months his restaurant and him are now one of the most talked about subjects in London
• The Grapes of wrath was a revelation in the cocktail world
• Cranberry juice and lemon all shaken together with some Muscat grapes
• The service is very attentive
• He seemed to lack real flair when talking about wine and his descriptors were very basic
• They offered no insight into the wine i was about to drink
• Some olives and bread were brought to the table on arrival
• The bread was delivered incredibly fresh in a paper bag with the date of dining
• The olives were equally some of the best I have ever had
• We started with hispi cabbage and sunflower
• The hispi cabbage was succulent and had a fantastic colour
• One of the best meals of 2013
• At the last minute one of the other guests pulled out and I was faced with a decision even Sophie might have baulked at
• Whether to take them up of their offer of a place at the hallowed table or stick to my previous plans of going to a party the i paper was holding at the London Transport Museum
• The rather long waiting time to get a table at Dabbous is talked about almost as much as the food
• In that sense it is rather like the 50 Shades of Grey
• Then a few more people wanted to know what they were talking about
• Before you know it has become the best selling adult novel EVER without anyone actually thinking it is any good
• The difference is I actually got a kick out of Dabbous
• The restaurant itself is very stripped back
• Despite the rather imposing door it is welcoming once inside
• I went with flatmate 2 who is allergic to nuts
• T let us but we were quickly told we could have whatever we wanted
• We started with cocktails (we were having half days off work after all)
• The bread (hazelnut and warmed white rolls for Miss No Nuts) was served in a paper bag stamped with the date and butter sprinkled with rock salt
• My starter was celeriac with muscat grapes
• Most perfectly balanced dishes I have ever tried (the superlatives begin here) The slither of very lightly cooked earthy celeriac was balanced perfectly with the sweetness of the grapes
• I discussed the dish with the waiter afterwards and he said it was one of those dishes where with one less
• Next we moved onto coddled eggs with wild mushrooms and smoked butter
• Two were brought with compliments of the chef
• We think this is because they didn&rsquo
• The insides were just so rich and smoky
• My fish dish was grilled mackerel with iodized sour cream and samphire
• The mackerel was very delicately flavoured and I adore samphire
• S choice of braised cod with coastal herbs
• Just a simple piece of soft fish with fresh herbs and a lovely light lemon verbena sauce poured over it
• We both chose rare grain fed beef with avruga and horseradish buttermilk for our main
• Gherkins and toasted breadcrumbs this was rather like a posh New York club sandwich
• The horseradish buttermilk was deliciously smooth
• It contrasted perfectly with the sharpness of the capers and gherkins
• My final dish was fresh milk curds infused with fig leaves
• We finished off with coffees and then got the bill
• My top restaurant is London is Dabbous in Whitfield Street (nearest station Goodge Street) where word of mouth has made it THE place to eat since it opened in February last year
• Ollie Dabbous was unknown until he burst on the scene with a rare 5 star review from Fay Maschler in 'The Evening Standard'
• His signature dish is perhaps his coddled egg with woodland mushrooms
• Barbecued lamb shoulder with violet mustard and pickled vine leaves
• Scottish raspberries with barley and strained yoghurt
• I should mention that the latter pudding was eclipsed on a previous occasion by a dish of milk curds
• Winter fruit and vegetables which ended with a layer at the bottom of chestnuts and Japanese artichoke
• The restaurant is generally fully booked for lunch and dinner for several weeks ahead but it is possible to walk in for lunch at around 1.30 p
• Dabbous opened its doors in 2012 and 2 weeks after opening was awarded an almost unprecedented 5 stars by food critic Fay Maschler
• When I tried to book last October 2012 I was told that it was fully booked for a weekday lunch for 2&hellip
• (Fay Maschler) and this hype was awarded with a star
• The menu changes frequently to reflect the best of each season
• You know there are places that are hyped and then there are places that are HYPED
• I'd been told how amazing Dabbous was and the difficulty in getting a table did nothing to disapprove this fact
• It is because of this that my expectations upon arrival were thrown completely sky high and maybe that was my fault
• It was a good meal a tasting menu which was reasonably priced at £
• There were some dishes which were outstanding (like the King Crab and Iberico Pork) but this was offset by some also pretty ho hum offerings (such as the burratta for an extra £
• The majority of the dishes to begin were all vegetable based which is fine (vegetables done well is something I respect) and the cured salmon was actually a highlight
• I am absolutely glad that I've been there and done that but a return visit is questionable
• The warm bread is served in a brown paper bag
• Our meal included deliciously strange and experimental dishes including a pea and mint course with so many different temperatures
• The sea bream was perhaps just a touch on the bland side for although I really like the sweetish garlic pieces but aside from this
• The cheese course was really unusual
• A little like ricotta served with strawberries
• I loved it though it was very filling and there were a few diners around us
• The dessert was divine and we were simply told that it was "
• I still can't say specifically what was in it but the consistency to me included marshmallows
• Not a single misstep and the lingering feeling was the disappointment of having to wait another 6 months before being able to entertain returning
• There were courses that were great and some not so much or at best mediocre
• Highlights were the home cured goose
• That together with the bathroom situation
• Where at points they ran put of water and were handing out hand sanitiser
• I realise Michelin stars are awarded for the food but I can honestly say I've eaten better in restaurants without
• It got me really excited (which doesn't take much as we know) about the menu and what I was in store for from this 1 michelin star restaurant
• Industrial is the first thing that comes to mind and on the minimal size BUT im not here to have a dig at that
• I would eat in a car park if it meant I was being served the best food in the world
• First to be bought to the table was a large paper bag filled with slices of warm grainy bread
• I think this is the first time ive ever had bread delivered to me like this in a restaurant
• As a first dish I couldnt quite make out if we were working backwards and I was eating dessert first
• Next out came a charcoal coloured plate with a slither of goose meat
• As I found out you can eat this with the bread or on its own
• Fatty flavours really shine through with the resembling texture of bacon
• The coddled egg with mushroom and smoked butter is quite something
• The smoked halibut or in simple form the flat fish with watercress sauce
• Drenched in a striking blue cheese sauce it just so happens that I really rate this sort of cheese so my opinion is that of the biased one
• The eucalyptus snow was rather different
• We couldnt figure out how to eat it and with no spoons provided im guessing the fingers were the only option
• Its basically the same texture as of that of ice cream but is far easier to eat and not as cold
• The hint of eucalyptus is not overpowering so you might be surprised with this well mannered dish
• The waiters here are very well trained
• The food is not too shabby either but it wasn't quite up to the level that I was expecting it to be
• Perhaps its just the fact that I have been super spoilt over the past 6 months with some superior first class dining and im now becoming overly picky
• The bar downstairs I hear is worth a visit as well with a solid cocktail list
• Cor at Dabbous is every bit as cutting edge with the restaurant carving out a dark
• Dabbous oozes industrial chic with the sound of loud house music ringing in the background
• In the basement is Oskar&rsquo
• S business partner and Dabbous co founder Oskar Kinberg who was once the head barman at The Cuckoo Club
• The burrata was creamy and the basil was fragrant
• The bread was a homemade sourdough which was delight and warm
• The next course was a home cured goose with fenugreek
• The goose had a bold deep flavour and the fat was very tasty
• The use of fenugreek was a wonderful choice
• Coddled eggs with mushrooms followed
• This dish was exquisite and was the highlight of the evening
• My only disappointment was that there weren&rsquo
• T more of the eggs as it was mesmerisingly good
• Squid and buckwheat with a light broth was disappointing
• It failed in its attempt to pull of that depth of flavour that is typical of a fragrant Asian broth
• The squid was also bland and it was difficult to see what the buckwheat added to the dish
• Dabbous kindly substituted the squid dish with an alternative fish course
• A broth of Cornish cod with tartare sauce
• The tartare sauce was a lovely pairing for the fish
• There were also some potatoes as well although these were over cooked
• In the round this was a very tasty fish course but not particularly memorable
• The main course was barbequed pigeon with miso quince
• All the elements were extremely well executed &ndash
• The pigeon was pink and nicely cooked and the quince was a considered choice for the pigeon
• There was no sauce on the plate so the effect of this dish was one of dryness on the palate which made this plate of food a little difficult to enjoy
• The pre dessert was a lovely concoction of yoghurt sorbet with sorrel and rose petals
• The dessert was a barley sponge with vanilla cream which was tasty
• The choice of barley left the sponge with a rather heavy texture rather than a light fluffy one
• The vanilla cream was deliciously creamy and helped soften the dessert
• The menu at Dabbous was to be admired for its inventiveness and minimalist construct
• T completed enamoured with the Dabbous experience
• Service was also a little spotty and with a slight arrogant touch
• Back when Dabbous opened it was the go to restaurant for contemporary cooking in London
• Now the hype has died down and there are other restaurants with a similar style of cooking like The Clove Club
• I went to Dabbous with my partner last night for an anniversary dinner
• Had a delicious cocktail and were placed in a lovely corner in the dining area
• Unfortunately were sorely disappointed
• Some of the courses were good (such as the kale and chestnuts
• ) and there was one delicious course (the skilfish mmmm
• I sent back the last course (an avocado cream with pistachio ice and some kind of oily/bitter cake) as it actually tasted awful
• Positives the staff were friendly and efficient
• The atmosphere was relaxing and the tasting wines we had with each course were spectacular
• The wines had obviously been chosen very carefully and the sommelier was very knowledgeable and interesting
• I understand that the tasting menu is new to 2016
• So I can only hope our experience was the result of some experimentation
• We chose Dabbous from a recommendation (and were really excited after reading previous positive reviews)
• The lamb as main course was a definite winner for me
• The broad beans were so fresh as if just picked from the garden and complimented the lamb perfectly
• Also the desert I'm forgetting the exact combination but dessert was ice cream on earth looking choco dirt with pecans and brioche in the end was just the perfect finish to my meal
• The restaurant has a great young atmosphere and is modern and unpretentious
• The interior is a little Shoreditch try hard
• My experience at Palomar was completely different than Yee Gan&rsquo
• With five people seated at a table for three so one person was sitting with her legs across her boyfriend&rsquo
• Overcooked breakfast food and forced queues when there is plenty of seating inside
• Reservations were as coveted as a tea with the Queen
• I was glad when we managed a reservations and were able to savour Ollie Dabbous' food
• The main problem is the ambiance
• Terrible music is banging in the background for absolutely no reason
• My lamb dish was shoved only half on the table as it (of course) did not fit on the overfull table
• My cocktail was taken away before I had finished it and the waiter became immediately defensive and showed attitude when I expressed my genuine disappointment
• (The cocktail was delicious)
• The staff must have been briefed to be modern/trendy and it simply does not work if you are meant to be a Michelin star restaurant
• Dabbous in Fitzrovia is one such place
• AA Gill and Faye Maschler raved about the place and Dabbous was awarded a Michelin star only a matter of months after opening
• 600 for 4 for exceptionally poor food and insulant service is embarrassing when there is such a diverse selection of excellent dining establishments in London
• I certainly was mighty disappointed as I'd promised my mother a fabulous experience
• We ended up going around the corner to the Charlotte Street hotel for a meal as we were all still hungry

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