Comments on: Tapas Brindisa: Little Drops of Spain [Review]

By: spanish lover

spanish lover — Thu, 25 Jun 2009 10:14:16 +0000

duck liver??? i haven’t experienced it yet, but i am sure after seeing the picture above that it will be best made in Spain only.

By: Gourmet Chick

Gourmet Chick — Mon, 15 Jun 2009 08:46:07 +0000

The food looks great but as you say perhaps Brindisia is a victim of its own success. Gourmet Chick’s last blog post..Fort St George (Gourmet Chick in England)

By: Kang L.

Kang L. — Sun, 14 Jun 2009 09:30:19 +0000

Stefan – Indeed, so little time and so much to eat out there! Thank you so much for the recommendation, I will give Manicomio a try!

tehbus, G – I wondered about the jamon as well but £22 is much too steep for me, besides its ham, which I can easily take home, no need to pay the hefty premium for eating it on site I thought.

Helen – hehehe, thanks again, how is the Leica going? Ah, which reminds me, Rasa sayang should be up now right? Im heading over to yours now!

By: gen.u.ine.ness

gen.u.ine.ness — Sun, 14 Jun 2009 00:05:38 +0000

As my uni is literally 2 minutes away from Borough Market, I have frequented Tapas Brindisa on various occasions. Your assessment is spot-on – the food here can be hit and miss. On my most recent visit, the cooking was between 1/10 and 2/10 level – a simple bowl of mussels were less than fresh and poorly timed while a belly pork with quince puree could have had the fat rendered down a tad more. The best thing about Brindisa is their jamon iberico 5J although at £22 it is way overpriced (especially when you can walk down to their shop and buy double the amount they serve with the same £22).
Best tip: get there as early as possible (ie 12 pm) as the kitchen is least stretched at that time.

By: Helen Yuet Ling Pang

Helen Yuet Ling Pang — Sat, 13 Jun 2009 19:13:41 +0000

How weird that all the food looks incredibly tasty, but that it fell below your expectations. What I’m trying to say is that you’ve made it all look spectacular!

By: tehbus

tehbus — Fri, 12 Jun 2009 11:01:23 +0000

Nothing should ever taste like it came from the La Tasca kitchen! What I have always wanted to know, is the acorn fed ham really worth £18 more than the Salcichon de Vic? tehbus’s last blog post..Eat Chinese: Pearl Liang, Paddington

By: Stefan Lubo

Stefan Lubo — Fri, 12 Jun 2009 10:56:25 +0000

You have been busy! Yup success comes at a price and keeping standards as one grows is the BIG THING in running restaurants i think. Check out Manicomio in Duke of York's Square in Chelsea, where I had a simply perfect Monkfish yesterday. So little time, so many restaurants!! Stefan Lubo’s last blog post..Eating at St John with the LondonEater