Theo Randall - InterContinental London Park Lane (Mayfair)

• One of the best menu I have seen at an Italian restaurant with a space for Veg
• Fantastic food fantastic choices fantastic settings and fantastic service this restaurant was five star all the way I would highly recommend going here choices were so unusual
• To start I opted for a green bean salad with lashings of parmesan
• Really worked well together and was very tasty indeed
• Went for the 3 courses meal dinner and I was dying at the end of the meal
• The portion was generous and the food was very yummy
• Service and quality of food were very good so I'll definitely come back
• Having reached my mid to late twenties with a bachelors
• With the the growing trend for dispensing with formality and throwing out the white table clothes
• Restaurants in London are reinventing themselves and becoming more modern and fresh
• Theo Randall at The Intercontinental Park Lane is one such place
• I first ate there about seven years (pre Mr S) and I really loved the food so I was excited to revisit and check out the recent changes at the Italian restaurant
• So when Angie asked if I'd like to try the newly re opened Theo Randall at The Intercontinental Hotel there was only really one answer
• The best news about the reopening is that Chef Randall has managed to maintain all the qualities that already had made his eatery one of my favourite places for Italian food
• Quite simply he is the best chef serving Italian food in London today and a decent chap to boot
• A couple of Tuesdays ago was my Theo Randall experience part 1 at The Intercontinental in Mayfair where I was invited for drinks
• A group of lots of lovely bloggers and I were invited to the newly refurbished Theo Randall at the Intercontinental
• We started with drinks in the stunning bar area which has undergone a significant redesign to incorporate a sommelier&rsquo
• The InterContinental's Negroni is one of the best I've tried
• That would be silly with all the delicious main food on offer
• We headed through to the smaller of two private rooms where Theo demonstrated how to cook the perfect risotto don't use butter to start with (it'll burn)
• Be generous with the stock and use the freshest of vegetables that have been pre cooked so they don't bring the cooking temperature down in the pan
• Whilst he was showing us this we nibbled on deep fried polenta with chilli and anchovy
• This week I was privileged to attend a very special anniversary dinner
• Theo Randall was celebrating 10 years at The Intercontinental on Park Lane and this was one invite I was ALWAYS going to accept
• Dinner and wine pairing started with an exceptional
• Yet executed with an inimitable degree of finesse&hellip

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