Fed exceptionally well with simple food that lacks pretension but tastes fantastic, I might just be

Fed exceptionally well with simple food that lacks pretension but tastes fantastic, I might just be in love with Gail s Kitchen . In fact, it might be the best place to dine in London bar none on the starter and main front. Everything seems to border on the exquisite. I wonder why none of the Michelin s I ve dined at have served such flawlessly soft mackerel folded in layers of creamy labneh and why the supremely tender chicken with a delicately caramelised skin is so poorly replicated elsewhere. Everything is fantastic and while desserts are rather too nostalgic for my liking and could use a touch of refinement, there is really timber cruising gear little to complain about on the food front, from warm, cushioned focaccia that is sublime doused in oil and salted butter to a sumptuously timber cruising gear cooked pork main that is bathed in succulent sweet prunes. It s comforting and elegant.
The brainchild of Tom Molnar and Ran Avidan Gail s Kitchen is an offshoot of Gail s Bakery, best known for its artisan bakery products, cakes, pastries and dinky sandwiches. It s all rather timber cruising gear good, not Ottolenghi good, but infinitely tastier than most other servings drummed up in London.
Located inside boutique hotel, myhotel Bloomsbury it s the chains first foray into the restaurant genre. Small plates in well-portioned sizes are offered, as is currently de rigeueur. It s not particularly cheap at £6-£10.50 for a small plate on average, but the appealing menu and culinary offerings make it worth the cost, even if it doesn t bear a Michelin star or have a lavish dining space. I does have a Michelin Bib Gourmand and rightly so.
The white washed walls with flower and fruit displays make it archetyal of London cafe venues. Bright, airy, spacious with salvaged wooden tables and wire-frame chairs, it s a pleasant stopping off point and centrally located. Artful cake displays line the entrance and entice consumers. It s nothing opulent or sensational and belies the exquisite culinary offerings I suppose, because cafe come restaurant concepts rarely work very well.
Chai latte is exquisite and so rarely offered in London, a velvety creamy beverage, lightly spiced, with just the right hit of caffeine. You won t find a superior chai latte in London, instead you ll experience ridiculously sweet powders that assault the taste-buds and overwhelm. A freshly made carrot juice is sweet and sating in a wholesome way. 17/20
Good quality, soft foccacia and salted butter with oil. Gail s is known for producing good quality bread with minimal ingredients. The butter is soft and lightly salted and the bread is spongy but retains oil. It might be too pleasant because I m stuffed before the sharing plates arrive and have to reach for more to mop up a myriad of luscious purees and well seasoned oils. 17/20
Burrata with roasted sweet potato, currants relish and mint is velvety with a tres saccharin sweet potato that elevates the creaminess of the cheese and tangy relish. Flavours are fresh, well-combined and rather addictive. 16/20
Sticky chicken with roast garlic, carrots and almonds is a soft, sweet dish that again has a good balance of flavours. They always verge slightly on the sweet, but I don t have a problem with this. The crunchy nuts work well with a smooth puree and sticky, tender chicken. 17/20
Nine-hour pork belly with crispy skin, cauliflower puree, black barley and prune stew is amazingly succulent, although it could be a touch more melting. The skin is correctly crisp and the prunes with barley are sweet and tangy adding timber cruising gear a great depth of flavour to the pork. It s an interesting dish as pork is so often combine with simple apple accompaniments, but it works spectacularly well with the barley and prunes.16/20
New potato and roast aubergine salad with soft boiled egg, flatbread and herbs is delightfully simple but packed timber cruising gear full of flavour, with every element timber cruising gear near flawlessly executed. Potatoes are crisp with a soft interior, egg is correctly runny, aubergine is melting and smooth, seasoning is good and flatbread is crisp without being dry. For a simple egg salad it really is exceptionally good. 16.5/20
Milk and cookies epitomise a childhood classic that never loses its power to impress on the comfort timber cruising gear level. it doesn t wow, it s a simple milk and cookies classic that evokes happy childhood memories. 13/20
Banana bread with coconut ice-cream and caramel sauce is nicely moist with a sweet caramel topping and well prepped homemade ice-cream that combines well with the subtle banana flavour. It s another supremely simple dessert that could be deconstructed in a more artful manner. 13/40
Buttermilk panna cotta, spiced poached quince and gingersnap was a far more refreshing and not overly saccharin option. The panna cotta was creamy and satisfying with a gentle but not overwhelming yoghurt tang. The sweet poached quince works well with the panna cotta. The ginger snap is nice, but a touch dry and again would work better slightly more deconstructed and chewier to add a more palate pleasing texture and flavour combination. An increased ginger kick wouldn t go amiss. 15/20
A modern, trendy cafe/restaurant venue worth frequenting, Gail s Kitchen distinctly lacks pretension and may not possess lavish decor, but certainly delivers on the culinary front, as much as many Michelin level establishments I ve dined at in terms of starters and mains. It s not seated in a particularly busy area, but it s well worth making repeat visits to, whether you re a fine dining buff or simply love fantastic food.
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