How many of the top 100 restaurants have you been to?

http://www.allinlondon.co.uk/ultimaterestaurants/countdown.php

For those who don't know All In London maintains a list of the top 100 restaurants in London. It's not just a made up list, it pulls together all of the various ratings, awards and other accolades and using an almost unreadably complicated algorithm it spits out a list.


How many on the list have you been to? The person with the highest score gets one of these :clap:

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J Sheekey
Claridges
Petersham Nurseries (although only to the tea room!)
Galvin Bistrot du Luxe
Maze
Pied a Terre
Marcus Wareing

:tongue2: :tongue2:

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Well done :clap:

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Just Nobu on Park Lane for me.

Which I didn't really rate. It was like being in a canteen. Couldn't knock the food though.

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Not been to Nobu, or most of the others in the list.

I've been to Pied a Terre and Marcus Wareing, both very high up the list so not bad. :)

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Am going to the Bingham next week - is that still on the list? It did have a Michelin star a while back but think they lost it :cry:

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I've been to:
Koya
Terroirs
Corrigans
Quilon
Bar Bouloud
Roka
Kai
Apsley's
Umu
Sketch
Hakkasan

If I had to pick a favourite I think it would be a toss-up between Koya and Corrigans. Koya is fantastic if you're on a budget and Corrigans do very refined British cuisine, very meaty!

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Blinkin' 'eck, you've been around a bit! (In a purely foodie sense!)

Really fancy Corrigans. Was it mostly fish?

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There was a lot of seafood but predominantly meat - things like pork belly and bone marrow. I had a really tasty roasted loin of rabbit with chorizo.

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Wow, sounds great. I LOVE pork belly.

I'm still yet to try bone marrow. I'll eat pretty much anything - I've had pig's brains, I really like offal and I even had "anus" once which I had to cook myself when I was in Japan - but somehow the squigey bit from the inside of a bone has never appealed. I'll have to bite the bullet one day and give it ago. Apparently Mark Hix does a pretty good line in it.

One day...

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Sounds great - chorizo seems to be the ingredient of the moment in fine dining, seeing it on lots of menus.

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