The Frog Restauarant (Spitalfields)

• S rare for me to be with the same chef for two evenings in one week
• The first place I had it was at Lyle&rsquo
• S (where I was very impressed the first time
• S always interesting to see if the food is as good in person as it is on television
• Loved the presentation and creativity and again everything we had was cooked to perfection and absolutely delicious
• Absolutely on par with 2/3 Michelin star restaurants
• Fine dining is still something to experience in a quiet
• Hushed voices discussing the merits of Margaux over Pomerol with an attentive sommelier on hand to advise
• It turns out this latest opening from chef Adam Handling is slightly off the beaten track
• T the location I was expecting but inside it&rsquo
• Has lovely large tables and the whole kitchen is open for diners to see inside &ndash
• The restaurant is not well ventilated so you can smell the deep fat fryer
• The chicken butter was strange but intriguing having been infused with chicken skin and topped with crumbled chicken crackling
• Two small beignets filled with cheese sauce and sprinkled with massive amounts of grated cheese and a little shaved truffle
• Our last snack was disappointingly dull and a tiny portion
• Miso were two little rolls of crisp potato filled with aubergine puree flavored with miso
• These were draped with slices of homemade kimchi which were sweeter and milder than commercial varieties
• Medium rare bavette steak had been seared at an extremely high temperature and was very flavorful as a result
• As garnish there was garlicky sour cream and pickled baby onion that had been charred with a blow torch
• A sprinkle of the charred leek powder was a finishing touch
• The lamb shoulder was meltingly soft and didn't need to be cut with a knife
• It was served with a sweetish ragout of minced lamb and tomato
• Accompaniments were creamy mash
• Lamb jus flavored with mint oil and burnt onion
• The pear cider was very dry and not too bubbly
• There were shortfalls and I think it should be pointed out that there was a significant mismatch between the capabilities of the kitchen and an underwhelming front of house operation
• Within which we were made to feel special

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