Tapas Brindisa Soho
46 Broadwick St, London, W1F 7AF Directionshttps://www.yell.com/biz/tapas-brindisa-soho-london-6132049/#view=map
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Risked the possibility we wouldn't get in but simply had to head for the new Brindisa. Joy of joys the lunch crowd was thinning and we go the table in the window.
Started with the almonds and olives and the peppers as an afterthought only to discover these warm, gently caremalised little green curls were just lovely topped with a little crushed salt. Add a cold glass of fino and wow.
Then on to chorizo, pigs cheek atop ginourmous butter beans, fluffy ham croquettes and a thick slice of tortilla. A light salad of spinach, raisins and pine nuts rounded it out. With a bottle of red we spent a really pleasant couple of hours, with friendly staff happy to bring more when we asked. (My brother was heading back to Oz on a flight that night and simply had to have another chorizo with rockets and peppers. And who can blame him?)
All that and you can make a reservation - if you plan in advance.
Welcome Addition to Soho Eating4
My particular favourites here after two meals are the outstanding stewed Iberico pig Cheeks and amazing fried goats cheese with orange blossom honey.
The Joselito Jamon is outstanding but seriously overpriced at 20 quid a portion - absolutely no excuses here. There should also be a much bigger choice of Spanish cured meats !
The choice is general is limited and therefore will always be a second choice to Barfina on Frith St - for me at least !
GREAT Tapas fro our friends at Brindisa5
Some delicious jamon, croquetas, garlic shrimp, queso and wine later I promised I would return for a full dinner and a full bottle (and of course share this recommendation with you!)
Can't get enough of the goats cheese4
I must confess that I was actually one of the lucky ones who had managed a meal at Brindisa one lunch time, and loved the lively atmosphere and friendly staff. So of course I had high hopes for its younger sibling.
The restaurant design is modern with bright walls and art. I did like the look and feel of the place, but as our meal progressed I realised that we perhaps had the worst table in the house on this crisp evening as my back got a blast of cold air each time the door opened. And would it of hurt our waitress to have attempted to answer our questions with even a tiny bit of knowledge and enthusiasm?!
But we were there for the food. And that was excellent, apart from the Partridge (off the specials menu) which is well worth avoiding. Between three of us we ordered the Country toast with tomato; the Iberico Ham croquets; the Lentil Stew with soft Tietar goats curd; the aforementioned Partridge; the Leon chorizo with piquillio pepper on country toast; the Spinach omelette; and the Deep fried Monte Enebro goats cheese with orange blossom honey.
My favourites were the Monte Enebro goats cheese and the Iberico Ham croquets. I also really enjoyed the complimentary almonds they gave us at the start of the meal.
Turned up for lunch with a friend with no reservation and as they were fully booked, we were offered to sit at the bar instead. What a brilliant coup by default it was as I’d decided that the main dining room was dark and crowded. The bar is situated towards the end of the restaurant and next to the open kitchen. It was bright and cheery, no doubt aided by the skylights. The main advantages with sitting at the bar are the attention with service is pretty much immediate and you get a thoroughly inclusive glimpse of the Master Class cooking from the kitchen. But be warned, as there are only six covers available by the bar. If you do decide to book for a table instead, ask for one of the six that’s located within the kitchen area as the atmosphere becomes less intrusive and enjoyable.
I find it impossible to fault the dishes that we ordered, in fact the only hugely disappointing thing was we didn’t save enough room for the cheeses or the puddings. All the requisite ticks were given to the Gordal olives, bread (bloody delicious carbs responsible for no puddings), León chorizo with piquillo pepper on toast and the Ibérico ham croquetas. My standouts were the Red mullet with oven potatoes and black olives, and the near life changing experience of the casserole of Pork cheeks with butternut beans.
Of course, comparisons are bound to be drawn to Barrafina. I found that the portions of the dishes served at Tierra Brindisa are a tad more but the fish options offered by Barrafina more variegated. For the ambience alone, I think Barrafina wins and I’m prepared to queue. Either way both establishments go on to prove that we Londoners are a lucky bunch, we can and will always be spoilt for choice.
NB I included the video to show the impossibly adept Hungarian chef who was heading the kitchen. No blind panicking, shouting or swearing just sheer discipline and cool professionalism. The restaurant was full at this time.
UPDATE- Went back with my daughter for lunch on a Saturday, strangely quiet at 1.30pm and loads of empty tables. Food was superb as usual and the deep fried Monte Enebro goat's cheese was 2 die 4. Thank you, Sue. A very blonde waitress who spoke little English suggested my order of Indian tonic water was impossible to fulfil as they were a Spanish restaurant!