Review: Roast, Borough Market

Touch the roast side

Roast in Borough Market had been on the “to eat at” list for several years, but one thing or the other had made it unfeasible.  My first thought when we entered the hall was relief.  We were finally going to have some respite from the madness of Borough Market.  I had been in a surly mood as we meandered through the tourists. I almost expected to look over at the river and spy a cruise ship forcing its way up the Thames.  Lawrence Keogh’s Roast was the lunchtime sanctuary we required. 

We got off to a rocky start when we were shown to our seats and we requested a view overlooking the market by the window instead.  The Maître d’ seemed unable to comprehend and I pointed to the four vacant tables.  She explained that those tables were reserved for groups of four.  I pointed out there was a table laid for two. Her reply was that it was reserved for “guests”.  Incredulous and slightly appalled we took our seats, resolving to not let the first impressions destroy the rest of the meal.

It is undeniable that the elegant Roast dining hall is impressive with its high ceilings, oversized windows, white washed walls and classic auburn wood tones.  Never mind the views across bustling Borough Market.  As it was a glorious day, sunlight bounced off the opaque walls adding to the conservatory feel of the room.

The service at the beginning of the meal was very attentive, perhaps a little over done. Our cocktails were slow to arrive and yet our waiter approached us several times to ask us if we were ready to order.  This was despite us stating we were waiting for our aperitifs. The service throughout the meal never really synched with our leisurely lunch tempo, except at the end when it dropped off altogether.

For starters, I chose the game and juniper scotch eggs (£8.00) and Keith picked the Dorset Crab with Berkswell Cheese (£14.00).  My egg had a thick, coarse meaty layer followed by a golden crisp outer shell. They were tremendously good.  The accompanying chutney was too Branston pickle and sweet. I ended up leaving most of it.  

Keith’s Dorset crab had a creamy texture. The natural sweetness of the crab was still very much present.  It was well seasoned and the cheese accompanied the crab rather than overwhelmed it.

For the main I chose the slow-braised pig’s cheeks with parsnip mash and butcher’s sauce (£19.50) and Keith selected the buttermilk fried rabbit with Worcestershire apple salad and devilled sauce (£22.00). My pig’s cheeks were tender and soft.  They were a joy to eat and the serving was a decent portion.  The sauce was average, nothing to speak about at length.  Unfortunately, the parsnip puree was impressive visually, but that’s where it ended. It was quite dense and textureless.  I opted instead to eat our side orders; grilled field mushrooms with garlic butter (£5.50) and Roast potatoes in Britannia beef dripping (£4.50).  We sent both back to the kitchen.  First the mushroom were stone cold. When they came back piping hot with the garlic butter they were amazing. The roast potatoes were both uncooked and solid.  Immensely disappointing and I’m very unforgiving when it comes to wronged potatoes of any cooked variety. When they returned from what we assumed was the abyss of a deep fat fryer, they were super. Crisp.  Golden.   Fluffy.  Everything you expect in a roast potato.

 Keith’s rabbit deserves a drum roll, because it has been a long time since I have walked away from a meal thinking, “I can’t get you out of my mind”. The rabbit was succulent and had a full flavour. The buttermilk batter was light and crispy.  Plus there was plenty of it, but I still strangely sensed some resistance from Keith to share (ignore our vows why don’t you Keith).

The generous portions for mains (and none of the tasters we had in Borough Market) meant that we were bursting at the seams by the end of the meal.  For the sake of the blog we forced ourselves to eat a rather delicious Apple, blackberry and almond crumble with a dollop of ice cream.  We enjoyed the sharpness of the stewed autumnal fruit, coupled with the buttery, crunchy almond topping.  Lovely.

Roast was good but not without its fault.  The meal cost circa £120 and that was with a Top Table deal (£40 voucher which we paid £20 for), so yes it is quite expensive.  The service was patchier than a quilt cover. By the end of the meal I had imagined that our waiter had been sucked into Borough Market through a kitchen vent and ingested by the tourists. He was nowhere to be seen. Our advice; rock up with a tupper ware, put a foreign accent on and ask for two helpings of the rabbit.  The temporary embarrassment will be worth it. 

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Recipe: Savoury cheesecake

Cheese cake, sneakin’ out the back door

Goats’ Curd and Herb Savoury Cheesecake with Tomato Jam and Pesto Oil

I have a friend who does not like cheese*. I think he is weird, because what’s not to like? I tell him so with regularity, which he takes in good humour! For reasons not worth detailing here, we happened to have far too much parmesan cheese and were looking for an excuse to use a batch in one go. We were also entertaining that week and figured that a savoury cheese cake would be an excellent choice for a starter which could be made in advance, but still taste delicious on the day.

This dish is quite a cheese fest, with light goat’s curd mixed with thyme and a buttery melt-in-the-mouth parmesan short-bread biscuit base. Accompanying the cheese cake is a zingy, sweet tomato jam and pesto oil. You can substitute with fruity chutneys too.

Your cheese lover friends will hopefully enjoy this every bit as we did. Plus, you may get lucky and have a slice or two left over for brunch the next day. Enjoy with a Muscat or fruity light red wine. Alternatively, serve in lieu of a cheese course with a fruity tawny port.

* Except for mozzarella as “it doesn’t taste of anything”.

Prep time: 45 min

Cook time: 1 hour 30 min

Total time: 2 hours 15 min

Yield: One 20cm (8”) cake (8 servings)

Parmesan Crust Ingredients

• Flour: 125 grams
• Butter: 85 grams
• Parmesan cheese: 100 grams, freshly grated
• Cayenne pepper: 1/2 tsp

Filling Ingredients

• Goat milk curds (or ricotta if not available): 300 grams
• Cream cheese: 250 grams
• Eggs: 4 medium sized plus 1 egg white
• Regular cream cheese: 250 grams
• Salt: pinch
• Freshly chopped chives: 1 tablespoon
• Fresh thyme leaves, chopped: 1 tablespoon

Tomato Jam Ingredients

• Coarsley chopped tomatoes: 250 grams
• Shallot: 1 medium
• Soft brown sugar: 40 grams
• Salt: 1 teaspoon
• Ground coriander: 1/2 teaspoon
• Cumin: 1/4 teaspoon
• Cider vinegar: 40ml

Pesto Oil Ingredients

• Fresh basil leaves: 150 grams
• Freshly grated Parmesan cheese: 30 grams
• Toasted pine nuts: 20 grams
• Extra virgin olive oile: 50ml

Method:

To make the parmesan shortbread

1. Mix the butter and flour together until you get a breadcrumb like texture. Use the paddle attachment if using an electric mixer.
2. Add the parmesan and cayenne pepper and mix until even. Try not to over mix.
3. Form the mixtre into a ball of dough and cover in cling film and refrigerate for an hour to allow the gluten in the flour to settle.
4. Remove the cling film and roll out on a floured surface to a thickness of about 3/4 of a centimeter.
5. Use a knife or a cutter to cut “cookies” from the dough into 5cm sections (they don't have to look perfect because you're going to smash them up later) and place onto a baking tray lined with greaseproof paper.
6. Return to the fridge for another hour.
7. Preheat the oven to 180C (Gas mark 4) and bake for 14 minutes or until they are golden in colour.
8. Use Use a spatula to remove the cookies from the tray and leave to cool completely on a cooling rack.

To make the cheesecake

1. Place the parmesan shorbread into a freezer bag and smash up with a rolling pin into a coarse consistency.
2. Melt the butter in a small pan, then add the crumbs and mix well.
3. Spread the crumbs over the base of a tall 20cm springform cake tin. Press down firmly with a glass until it is flat and well compacted.
4. Place the tin with the base into a preheated oven at 180C (gas mark 4) for 15 minutes
5. Put the goats curd and cream cheese into a large mixing bowl and stir with a whisk until smooth and soft.
6. Mix in the soured cream, chives, and thyme.
7. Beat the 4 eggs together and add to the mixture bit by bit, beating just until a smooth consistency is reached.
8. Take the tin out of the oven and brush the surface of the base lightly with egg white.
9. Turn the oven down to 110C (Gas Mark 2). Keep the door open for a minute or two to help it to cool down.
10. When the base has cooled, pour the filling mixture into the tin, and shake gently to level it.
11. Put the tin onto a baking sheet and place in the oven for about 1½ hours until it has almost set but still a bit wobbly in the middle
12. Run a thin spatula around the edge to separate the cake from the tin, then turn the oven off and allow the cheesecake to cool completely inside before taking it out and refrigerating

To make the tomato jam

1. Place tomatoes into a pan with the rest of the ingredients, bring to the boil and lower to a gentle simmer for 2 hours until a thick sticky jammy consistency is reached
2. Allow to cool before transferring to a sterilised jar and keep refrigerated.

To make the pesto

1. Toast the pine nuts
2. Put all ingredients into a food procesor with a chopping blade and pulse until a coarse but even consistency is reached

By Wennie’s Affairs August 30th, 2011

Recipe: St Germain Panna Cotta with Lime Pisco Granita

Do the wobble baby!

St Germaine Panna Cotta With Lime Pisco Granita

Ever since we first tasted St Germain with its delicate, sweet and floral flavour, we have taken pleasure in discovereing new cocktails and conconctions containing the Elderflower Liqeur.  There are a number of cocktail suggestions on the St Germain web site, one of them being “Cuzco Fizz” which combines the liqueur with lime and pisco.   Keith’s parents spend our winter months on their farm in Peru, just south of Lima.  They have been cultivating grapes which have been pressed, fermented and distilled to create their own pisco. A bottle of their finest was flown back and hand delivered on their last visit to Wennie towers in March. Keith had a brainwave that the flavours could be applied and work well as a summer dessert.  This creation turned out to be a recent hit when served at lunch with friends.  The cool, refreshing granita cleanses the palate and lightens the creamy panna cotta. Plus there is the sexy, famed wobble to impress your guest.

Published: August 15, 2011

Prep time: 30 min

Total time: 2 hour 30 min

Yield: 8 servings

Ingredients:

Panna Cotta

• Single cream: 250ml
• Milk: 180ml
• Vanilla pod: 1
• St Germain Liqueur: 150ml
• Golden caster sugar: 40g
• Gelatine granules: 1 sachet
• Cold water: 2 tablespoons
• Summer berries, we served red currants

Lime Granita

• Lime juice: 50ml
• Lime zest: 2 tbsp
• Granualted white sugar: 40g
• Water: 75ml
• Pisco: 30ml 
• Mint leaves to garnish (optional)

Method:

To make the panna cotta

1. Mix the cream and milk together into a saucepan.
2. Split the vanilla pod lengthways with a sharp knife and scrape all the seeds into the cream and milk mixture. Add the empty pod for extra flavour.
3. Add the sugar into the milk and cream and heat gently unitl it has all dissolved. Do NOT boil!
4. Empty the sachet of gelatine granules into a large bowl, pour over the cold water and leave for 2 minutes.
5. Pour the hot cream mixture and the elderflower liqueur over the swollen gelatine granules stirring thoroughly until evenly mixed.
6. Take 8 small pudding dishes and use a paper towel to rub a little vegetable oil (or any other flavourless oil) around the inside. This will help when coming to turning out and serving.
7. Pour the panna cotta mixture into the small pudding dishes and leave to set in the fridge for at least 2 hours.

To make the pisco lime granita

1. Dissolve the sugar and water together in a pan over a medium heat.
2. Add the lime juice and zest and leave to cool.
3. Add the pisco and pour onto a shallow-rimmed baking tray and leave in the freezer.
4. Every thirty minutes use a fork to break the mixture into a slush.
5. The granita will take about 2 hours to get to the correct consistency which should be an icy slush similar to a simple sorbet.

To serve, immerse the pudding dish into hot water for no more than thirty seconds and turn onto a plate. You may run a sharp knife around the edge to help persuade it out. Serve the granita in a shot glass garnished with a mint leaf.  Scoop Summer berries onto the plate.

Our recipe will make enough granita for more than just the one serving.  Transfer to an airtight container and store in the freezer.

There are still hopefully two whole weeks of summer left, so if you can muster an excuse to have a go at making this dessert, you will not be disappointed.  Did we mention that you can also serve the granita on its own?  Alternately, serve as a cocktail with a prosecco top.

By Keith and Lolli

Review: Sacla' at The Friday Food Club

You’ve got sauce

A summer’s evening by the Thames for some quality food and vino

Despite several trips to idyllic Italy, we have never tired of its diverse landscape, achingly good wine and simple but delicious food. Last Friday we unfortunately were not on the banks of Lake Garda or trekking the undulating hills of Umbria, but attended an equally pleasing dinner courtesy of Sacla’, the Italian Food Company and The Friday Food Club.  The evening was organised to showcase Sacla’s new range of fresh produce and celebrate the brand’s 20th year. The parmesan on the pasta (ok, groan) is that not only would The Friday Food Club (Lee & Fi) be preparing the meal that evening as part of their renowned Supper Club, but they would be teaming with Masterchef Professionals Winner 2009 Steve Groves, Ex River Cottage Head Chef Mark Lloyd, renowned food terrorist John Quilter and private caterer Lily Simpson.   

 

The Mediterranean sun-gods shone down on us, as we were welcomed to the evening with a refreshing glass of Bruno Giacosa Extra Brut Spumante, on the al fresco terrace of the Auriol Kensington Rowing Club in Hammersmith.  The Spumante was light, effervescent and biscuity in taste.  We immediately relaxed us into the celebration. The hubbub of Friday evening revelry from pub goers below us and enchanting views over the Thames made us giddy with anticipation as we mingled with twitterati friends.  The attentive waiting staff glided in between guests offering platters of sage puffs, quails eggs with artichoke and basil sauce, poached mussels pesto cream crumb and goats cheese and tomato pesto calzoncini.

The amuse buche was a coriander pesto pea fritter with spiced green sauce. The coriander pesto, using cashew instead of pine nuts is part of the Sacla’ Italian range, however the pre-starter felt Asian inspired. The crisp fritter dipped in the sauce had a superb bite, and the kick from the heat had a satisfying warmth.  It was served with a Roero Arnies 2010. The wine was flaxen in colour with delicate apricot and citrus aromas. It had an intensity which married well with the fritters.

Coriander pesto pea fritter with spiced green sauce

The primi platti was Sacla’ fresh Trofie pasta with cherry tomato and wild garlic sauce and shaved aged parmesan. I enjoyed this dish as it was probably one of the truest to the Sacla’ range. Endorsements by people we trust are great, but I had been sceptical as to whether we would have the opportunity to try any of the range in its true, naked, no bells and whistles form.  Foodies do not like to admit we buy ready made meals, or eat take away. Keith and I lead busy lives and we sometimes have to take shortcuts at meal times, especially on a Friday night post a sociable Thursday evening.  We could imagine ourselves on an evening off from the kitchen, tucking into a bowl of comforting pasta smothered with a rich, tangy vine tomato sauce, sprinkled with fresh basil and parmesan shavings. 

Fresh Trofie pasta with cherry tomato and wild garlic sauce and shaved aged parmesan

Secondi platti consisted of arancini and pork bitterballen served with spicy red pepper sauce and rocket pecorino salad.  The delicious breadcrumbed risotto spheres were crisp on the surface and then oozed seductively with molten mozzarella.  The spicy red pepper sauce fired subtle heat bullets, dissipating the richness of the balls. The pork bitterballen (a Dutch mince cutlet) was equally tasty. We felt that maybe the arancini and bitterballen were a little too similar in texture.  We would have been perfectly happy eating one or the other.  This course was accompanied by Nebbiolo D’Alba a fantastic, mellow, strawberry hued wine, bursting with summer berries.  I could not resist the hypnotic, allure of the ripe bouquet. 

Arancini and pork bitterballen served with spicy red pepper sauce and rocket pecorino salad

For dessert we had bison grass vodka and mint pannacotta with candied pistachio and summer berries. Lee was concerned for the wobble, but he needn’t have been as it had the perfect Jessica Rabbit swagger.  It was deliciously light and creamy with a sexy, boozy bite but underlying hint of refreshing mint. The candied pistachio provided a crunchy texture whilst the fruity summer berry offered bursts of sweetness.

Bison grass vodka and mint pannacotta with candied pistachio and summer berries

The Supper goers of the evening were ablaze with commendations. In the morning, the Twitterati fired praise and pleasure for Sacla’, Friday Food Club and Team’s hosting efforts.  Another fabulous evening was had by all, so a special thank-you to Lee, Fi and Claire Blampied (Sacla UK’s Managing Director).  We look forward to lazy suppers with wholesome bowls of Sacla’ fresh pasta and authentic sauces accompanied by a splash of red wine. 

Say “Sacla’ Fresh”!

Sacla’ Fresh Range – available in Selfridges, Waitose and Opodo

The Friday Food Club

Steve Groves

Mark Lloyd

John Quilter

Lily Simpson

Top Chefs: Steve Groves, Mark Lloyd, Lily Simpson and John Quilter

Review: The Real Food Festival 2011, London

But sometimes, I need some real food.

Readers of our blog may have noticed that we enjoy attending food and drink events. There are several reasons why.  Firstly, there are extraordinary foods which are struggling to attract attention, which you will not find in your local supermarket. Secondly, we are firm believers in buying local produce to support local businesses and economies. Thirdly, we love how these events can stimulate your mind as well as your taste buds.  To add to all of that, there are obvious perks of meeting new people, trying new foods and learning a fact or three through cooking demonstrations.

The main downside tends to be the crowds or if the event falls into the commercial trap. The Real Food Festival was all of the pros with none of the cons.

We began our afternoon at 12:30pm by visiting “My Daddy Cooks” father and son duo Nick and Archie Coffer, who were demonstrating their Mexican lasagne and salmon and cream cheese pasta dish. Endearing Archie charmed the audience with his own take on the recipes; ripped tortilla with chocolate and salmon and cream cheese, also with chocolate.

After the demonstration, we ambulated through the aisles grazing and nibbling our way around. We stoped at various workshops one of which was a talk on parmesan and wine from the Douro region in Portugal. Christina Pickard resident wine-expert on the Good Food channel’s “Market Kitchen” was the presenter. Her engaging style and interesting subject matter had the audience enthralled. There was a light hearted competition at the end to win cheese and a recipe book.  It was probably unfair of us to have entered given we are wine and food bloggers, but all is fair in food and freebies! We stopped answering the questions eventually and allowed others to have a go.

We have to say there were some amazing independent Food producers.  Favourites, which caught are eyes were as follows:

The Cornish Crisp Company for crunchy, non-greasy crisps packed with authentic flavours. The spicy chili would be perfect laden with humus. We were also pleased that the company donate to local charities with every packet bought. Yet another reason why it was an obvious winner. 

Naturally, we visited the Bordeaux wine stall and tasted a charming Pomerol 2007 and fruity Merlot 2009. There was no pressure to buy, but an opportunity to enjoy and learn.

Not only do Original Beans produce high quality, premium chocolate, but the founder Philip Kauffman is dedicated and passionate about conservation. We can not wait to get cooking with our chocolate or indulge in a cheeky intensely rich slab or two. A 70g bar is about £4.50, so it is not cheap, but the quality more than compensates.

Street food is en vogue at the moment, and we felt Zayti is on to a winning formula with their middle east meets west sweet and savoury delights. We tried a melt in the mouth Turkish chocolate brownie, which was exquisite. Rich dark chocolate melted into the fruity Turkish delight. We wish them every success, as we will need to have a second helping of the brownie in the future.

Arancini Brothers brought fabulous, crispy coated risotto balls of fun to the festival. They were just about the best “snacks” we have tasted for a while. Move over falafel and enter stage right risotto balls served in a wrap and lathered with home made chili salsa and garlic mayonnaise.

Other than gin, which is a favourite in the Wennie household, St Germain (elderflower liqueur) is hugely popular. If you do not have a bottle for your summer barbecue Champagne aperitif cocktails, you must get one. Delicious. Refreshing. Inspiring.

Out of all the food events we have attended, this was rather good fun and we returned home with sore shoulders from carrying our spoils. We would have probably appreciated the opportunity to sit down and enjoy a glass of wine from an independent English wine company; perhaps from a sparkling wine bar. Most of the wine stalls were standing only and it would have been good to take a load off for half an hour to soak in the atmosphere.  We want to say not to go next year in order to protect one of the downsides we mention above, but then we just won’t be fulfilling our blog’s aim. If you did not make it this year, pencil in this weather-proof food event for next year. Fantastic fun!

Recipe: White Lady, a Classic Gin Cocktail

The white lady loves you more

Gin and tonic is the quintessential thirst quencher in our household, especially on those summer evenings when water is too lame as an option.  When Mark Gill, aka @TheCocktailGeek, tweeted White Lady, a tart, but refreshing classic cocktail, we made a mental note to make it as soon as a perfect spring day presented itself.  If you appreciate the idea of a citrus infused gin (with a frothy delicious, light topping), you will find White Lady a welcomed addition to your repertoire.

Prep time: 3 min
Makes: 1 fine refreshing cocktail

White Lady Cocktail Recipe

Ingredients:

• 1 fl. oz. Lemon juice
• 1 fl. oz. Gin, we used Tanqueray
• 1 fl. oz. Triple Sec
• 1 Egg white
• 4 cubes Ice
• 2cm strip Lemon zest

Method:

1. Pour the gin, triple sec and egg white into a cocktail shaker and shake for 5 seconds.
2. Add the ice to the shaker and shake for a further 10 seconds
3. Pour into a chilled martini glass and lay the strip of lemon zest onto the foam.

Recipe courtesy of Mark Gill a.k.a. @TheCocktailGeek on Twitter

Review: The Champagne Bar at One New Change

The pink Champagne on ice

When Keith I heard there was a Champagne Bar opening at One New Change, adjaent to St Paul’s Cathedral, we were restless until we locked down a date to partake in trying the establishment.  Searcy’s, the company behind the bar, are continuing to expand their ever growing empire. Their formula is genius. They appeal to people who now and again desire to feel special, especially when celebrating. Searcy’s are also credited with owning the largest Champagne bar in Europe (situated at St Pancras Station). When we stopped by last Friday, with a friend, we were surprised to find that there were no hoards of thirsty punters also clambering for honey coloured liquid sustenance. Instead, there were pockets of people who were relaxing into the weekend.

We were shown to a table and the staff were immediately attentive. We selected a Bruno Paillard Blanc de Blancs Réserve Privée Grand Cru NV (£85). Bruno Paillard founded in the early 1980s are a relatively new Champagne house.  Although comparatively small alongside the Bollingers, Taittingers and Lansons of the world, they have managed to elevate themselves to a prestigious and reputable status. The Champagne was served in elegant, elongated lily shaped stemmed glasses.  We were not expecting for the Champagne to be as tart as it was, but that first sip was heaven. Whether it was the brightness on the nose which instantly alighted us, or the green apple crispness, citrus and peach, we could hear the weekdays’ shackles click and unlock. 

Worthy of note were the impressive list of Champagnes by the glass, as well as by the bottle.  Finding a decent selection of Champagnes (and wines for that matter) by the glass is an ongoing challenge for most oenophiles. However, Searcy’s lists include Bruts, rosés, vintage, blanc de blancs, demi sec, prestige cuvée as well as decantable Champagnes.  Impressive.  It sounds oxymoronic to say there are Champagnes to suit all budgets.  Do not worry if Champagne is not number one on your drink list; Searcy’s also offer a limited range of beers, wines and cocktails.

Having polished off the first bottle amidst animated chatter, we then selected a Philipponnat Rosé (NV) (£75). We were feeling peckish, so ordered a large mixed seafood plate (£12), large charcuterie plate (£12) and foie gras marinated in green peppercorns (£6.50).  You may think that everything we have listed sounds plenty for three, but we were not wowed by the nibbles verus the price.  The seafood platter was the best of the three.  In particular the prawns were meaty, chunky and fresh.  The crab (served in the jar), was an endearing idea but tasted bland and unseasoned.  You would have expected a lemon segment, but there was nothing.  The Charcuterie plate only had two slices of each type of cured meat, so not much of a sharing plate– none of which were outstanding.  The foie gras, should have been the highlight.  It had a beautiful glistening tanned sheen. However, it too had no discernible taste. Conversely, the Philipponnat Champagne was fantastically effervescent and sprightly.  It was perfectly balanced, which made it a pleasure to drink.

Our biggest let down came towards the end of our visit.  At eleven o’clock on the dot we were presented with our bill without having asked for it.  After spending over two hundred pounds we found this rude and unnecessary. The service up until that point had been impeccable, some may have argued, even over the top.  Having a bill presented to us without having asked for it is wholly unacceptable.

It did feel strange to be staring across at a North face clothing store and Wasabi noodle and sushi bar, whilst sipping Champagne.  We would have preferred to be slightly more cocooned from the shopping mall. The food is not worth returning for at all, but the appeal of Searcy’s Champagne Bar at One New Change, is the instant availably to a decent range of Champagnes by the glass as well as en vogue restaurants at close range.  Jamie Oliver’s Barbecoa and Gordon Ramsay’s Bread Street Kitchen (soon to open) will make this bar an ideal setting for budding Romeos attempting to woo their Juliet or groups celebrating a special occasion.

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