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GourMexican, 380 Old Street, London (2026)

11/07/2019

PERFUME - SCALLOP, XO, LAVENDER @ ALINEA () CHICAGO, ILLINOIS - UNITED STATES 🇺🇸
1723 N Halsted St, Chicago, IL 60614

08/11/2018

CRAB TART & BROWN CRAB HOLLANDAISE @ THE CLOVE CLUB () • LONDON, UNITED KINGDOM 🇬🇧
Shoreditch Town Hall. 380 Old Street, London EC1V 9LT

📷P1: Crab Tart & Brown Crab Hollandaise
📷P2: Wild Fennel Granita, Ewe's Milk Mousse & Strawberries
📷P3: Slow Roast Lincolnshire Chicken
📷P4: Hundred Year Old Madeira
📷P5: Duck, Morel & Ginger Consommé
📷P6: Hard candy filled with Dr. Henderson's Bon Bon combination

1. The fascinating: Elements combined in an inimitable way that enhanced sight, smell, touch and taste. Blending of ingredients and masterful combinations that we had never experienced before. Lots of unexpected pleasures with fascinating visual representation.

2. The surprising: Duck, Morel & Ginger Consommé and Hundred Year Old Madeira. Speechless!!! Had never had such an experience. You first try the Madeira, which is something exclusive and fortunate to begin with. Amazing taste, which makes you want to enjoy up to the last drop sliding inside the glass. When done, they bring the consommé and pour it in the same glass. Seems like they are playing with your mind, but they are ensuring the flavors blend and are enhanced. Suddenly you are having a warm drink that you have never experienced before. The whole script for how this is done is simply perfect, captivating and amazing!

3. The call-out: Shot-out to The Clove Club for having exemplary service. Everything about the dining experience was amazing! From the moment that we walked in, up to when we left; we really enjoyed it all. You can see how everyone at The Clove Club has the customer as the top priority.

4. The closing: A couple of hard candy filled with Dr. Henderson’s Bon Bon combination of liqueurs (fernet branca and crème de menthe). They were simply delicious and truly served their purpose of being a digestive. The whole course dinner and wine pairing did not fill heavy on the stomach at all. We think that had to do with the “miraculous powers” of this tasty combination provided to close our experience. @ The Clove Club

02/11/2018

JUMBO LOBSTER TAILS, ENTRECOTE & SUCKLING PIG @ TINTORETTO () • GUADALAJARA, MEXICO 🇲🇽
Av. Mexico 2916, 44680 Guadalajara, Mexico.

📷P1: Jumbo Baja California Lobster Tails
📷P2: Entrecôte
📷P3: Suckling pig

Tintoretto continues to surprise with their great steak options and entrees. Their jumbo lobster tails from Baja California are a most. They are so big, that when sliced they have the thickness and roundness of a small fillet. Paired with warm butter and lemon, you can tune it up as you please to get the most flavor out of it. You won’t regret it.

Their steaks continue to be top notch. They offer a variety of different steaks like prime ribs, rib-eyes, bone in tomahawks. All of them well cooked and presented on hot flat irons. With a significant number of side offerings. In this case the emphasis goes to their entrecôte, a cut off the sirloin b***d steak which Tintoretto knows how to get perfectly right. Oh, is this steak packed with flavor and cooked so well that you get the most out of it. You will not be disappointed trying it and pairing it up with the lobster.

It is always great to kick off a meal with some good appetizers. One of my favorites at Tintoretto is their suckling pig. It is so clean that you will really enjoy it in a taco with a splash of lime and salsa. Won't regret starting your meal this way, to then embark yourself into a surf and turf journey with the above recommendations.

Want to call out that the service at Tintoretto continues to be spectacular. They always go above and beyond to ensure you have a pleasant dining experience. The atmosphere is great. An open terrace, a see-through wine cellar and wide spaces make it a great place to have a good time. @ Tintoretto Restaurante

23/08/2018

CHORIPAN @ MAIDO () • LIMA, PERU 🇵🇪
Calle San Martin 399. Miraflores. Lima, Peru

1. The extraordinary: Choripan. A classic from Latin America, where a style of sandwich with chorizo is put together. This was cool to see at a Japanese restaurant. It was delicious. The bread was steamed and though the sausage did look like chorizo, it was a blend of fish and octopus. An amazing and unique style of “choripan”.
📷P1: Choripan

2. The influence: The Nikkei experience is heavily influenced by Peruvian distinctive ingredients. They use avocado, aji peppers, corn and lime in many of the dishes. The ceviche’s are obviously indulged with “leche de tigre”.
📷P2: Poda ceviche with leche de tigre

3. The unforeseen: They use liquid cold nitrogen for many of their dishes. That enhances the taste, feel and visuals tremendously.
📷P3/4: Reef –Tofu Cheesecake, bread sand, sweet potato

4. The tip: Not the place to visit if you like the regular Japanese cuisine with nigiris and raw fish. This is not your regular Japanese restaurant, which is great! Being in Peru (which is known for its extraordinary food) you would expect Maido to incorporate the Peruvian individualities into the Japanese dishes.
📷P5: Cassava soba noodles

Address

380 Old Street
London
EC1V 9LT

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