The Holy Birds (Aldgate)

• It's a glam looking space with a 60s feel and a stunning chandelier
• Acoustics amazingly good even with music playing in the background
• The bastilla was tasty and served piping hot
• Much to the delight of my companion who is very fussy about food temperature
• I remember eating authentic versions in Morocco that were much sweeter and contained more cinnamon
• A main I had the char grilled whole quail with blackened onion
• I would have preferred a contrasting sauce such as chimichurri with this dish rather than the pan gravy it came with
• This was one of the best roast chickens we have eaten
• The mushrooms were meaty quarters of large portobellos and very nice
• Though I think the dish could be improved by serving it with more parsley and a wedge of lemon
• My only criticism is that the flavors were all in the brown and comforting spectrum
• Both poultry mains would have been lifted with a little bit of dipping sauce that added some excitement with acidity or heat
• The Holy Birds is an interesting name
• I am sure it is steeped in history or is a great story to tell but having worked for restaurants for years in marketing
• Individuality ensures the crowd are carefully curated
• No flashy city boys keeping in with the in place
• You enter the entrance and you are immediately drawn to the row of colourful phones
• You want to know if they are working or take a quick selfie with these cool objects straight out of a 1960's TV set
• The ground floor space is big with a open kitchen and dining space to the right and a large lounge bar to the left
• The restaurant is a good size with well spaced table
• I must say I am not a fan of tables where you are almost on top of the person you are no actually dining with
• Partner with that with a wicked funk soundtrack
• My recommendation is that you dine in the restaurant and take yourself into the bar
• Having played it safe with a starter of wine
• All hot and bothered with chives sprinkled on top with a side of sour dough bread
• Apparently it was a wee unassuming salad which packed some punch
• Not because of the sensual cheese experience but because the bar was set for the mains
• Miss thang went for a half rotisserie chicken with hand cut chips and gravy
• The moistness of this birds meat was on point (I am talking about the chicken)
• Underneath this ground floor fabulousness is a groovy lounge bar which is not dissimilar to a members lounge where you would hope you are part of the in crowd
• As this vibe was majorly inclusive but because its that cool place you search for which no body knows
• Lounge on sofas and pretty much look like they are here for the eve
• Not a scrap is left on a bone
• Free range birds are brined for 24 hours

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