The scene of restaurants in London is quite competitive, and basically they are completely nothing but a few of the older spots; which has sent to a farm there they have enough room in order to run around and can even play with lots of incredible snack bars. In their place, there is a bunch of bright-eyed, bushy tailed top spots being lined up with to fill your belly to the fullest. Here are our best selections right now…
Do you ever know that, outside of the US, France has more McDonald’s restaurants than any other country throughout the world! Well, the burgers have become most popular across the Channel over the decades, and now their delicious beefy bun is beginning to spread throughout. Fernand is one of the most famous burger junctions in Paris, so it’s time to prepare yourself, a Charolais/Angus blend patty being covered in the unpasteurized cheese, and some grilled courgettes.
From Scott Hallsworth, Joe’s is an incredible blend of a dive and a pan Asian restaurant, which has been serving top notch food, like duck leg red curry, short rib rendang buns, Singapore chilli lobster, etc. in a completely dark and intimate atmosphere.
Popularly known as “The Kobe beef restaurant,” Engawa has been serving delicious dishes basically. You can expect here the melt-in-your-mouth Kobe rareness like the Kobe Daikon (That are cooked slowly with dashi), the Yukhoe (Being sliced and garnished thinly with grated yam), and obviously, the good traditional style steak.
Established by three ex-Hawksmoor chefs, the Blacklock formula is extremely simple. You have to take meat (in the form of chops) and add fire (in the form of a cast-iron grill), enjoy its delicious taste. The restaurant uses an old-fashioned iron; which is the best part of this venue. And the interesting fact is that It is ludicrously reasonable. Even, the cocktails are the best!
After honouring their skills in the American Deep South, the most popular folks at Hotbox have returned to capital city, London in order to set up one of the most authentic BBQ venue in this vibrant city. The meats here you will find here is all brined over two days, scorched on an oak wood fire for 12 hours before it will hit the plates.
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