Reviews or Comments for 'Almeida' (7)

Very very good restaurant, great service, varied menu and a good wine list. Value for money is excellent, cannot recommend enough!

Gwen's profile     Other reviews by Gwen     Gwen likes    

A perfectly intimate dining area, some inventive, first-rate cocktails and a menu with flair � get over Almeida�s initial austerity, harking back slightly to its Conran past, and this sophisticated spot, tucked away just off Upper Street, is well worth a lookHaving recently cut down on the vast sea of tables that once made up the dining area, Almeida has created a smart little bar area just in front, casually sectioned off, which breaks up the restaurant with some much needed warmth. The cocktails here can�t be faulted (try the Red Tower) and the exhaustive wine list remains one of the more creative out there Our exceptional starters opened with a ballotine of duck foie gras and port jelly served with a toasted slice of sour dough bread. Surprisingly delicate flavours in the ballotine are tempered by the rich jelly, packed with strong, fruity tastes that work together perfectly. The oddly titled trolley of charcuterie was also a highlight here, assembled from a terrine de campagne, a light rilletes maison and a silky chicken liver parfait, served with soft foccaciaStrong, tempting starters, both packed with new, leading flavours which lend well to the atmosphere of glass-cut French indulgence that Almeida is aiming for. It�s also worth trying one of their light asparagus starters, particularly the salad served with boisterously sharp Cornish crab.A disappointing cotriade followed, of gilt head bream, rouget grondin, mussels and (an admittedly tasty) langoustine veloute � somehow, despite these exceptionally fresh ingredients, the dish just lacked oomph. The bream was lost in there and hardly contributed to what turned out to be a rather bland dish, despite the veloute. The slow roast belly of suckling pig fared much better however, served infused with wholesome flavours and presented in tasty, firm curls. With caramelised apples and a side of shallot mash � this hearty combination was a real highlightClosing on a refreshing cr�me brulee with hints of vanilla and a definitively French small Madeleine, we left Almeida�s cosy, inviting dining area rather impressed.At �29.50 a head for three courses, this is still indulgence but tempered, easy-going indulgence. A shaky main and the last remnants of the Conran atmosphere aside, Almeida offer intimate, exciting French eating with characterful, warm service that pulls you in and keeps you thereHighly recommended and a definite option for some inspiring pre- or post- theatre dining�

We had an excellent meal at the Almeida restaurant last Friday evening. The food and service very impressive and the tables not too close together either. Definitely recommend this as a good place to go in Islington. Minor quibble - although it's a set price menu, there are lots of 'extras', so not quite as good value as it first appears.

hilary's profile     Other reviews by hilary     hilary likes    

There aren't enough restaurants like this in Islington. It's smart enough and good enough to be a bit of an "occasion", but low- key and friendly enough to be relaxing. It's genuinely French in character... all you will hear all night from the staff will be French accents. The wine list is pretty good and the Sommeliers, which have changed over the years, have always been knowledgeable and friendly and never snooty. The food, I think, is very, very good, authentic, regional French cooking with quality ingredients (but not too many frills). This really is a good night out and a local restaurant (for us) that we support on a regular basis. We have never been disappointed and we have now eaten there about 10-12 times since it opened... It remains the best meal out in Islington. The only competition being Metrogusto...

"I placed a booking and when I approached Almeida's front door the maitre'd was observant enough to open it for me, making me feel very important. The interior is so plush, swish and grand that it completely neutralised my expectation of it being another bohemian Montmartre style bistro. The waiter translated some of the menu for us in a deferential way as if he were apologising for being too stupid to have written it in English. Very nice touch when the truth is, for too many of us - myself included - France is across a vast ocean that eliminates the need to learn such minor dialect. The wine list is bound in an Aluminium cover, just like the one of Madonna fame only more eye opening. Starters were escargot, lobster and frois gras. I prefer my frois gras cooked and warm, which this was not but both of the other starters were delicious. My escargots were drenched in garlic and parsley butter and I was only sorry that I had only ordered six. Mains were rabbit, monkfish and halibut and were exemplary without exception. There was also a side dish of Frites that were cut so thick they looked like half a game of Jenga. Puddings were creme brulee, a slice of orange and vanilla custard tart and a slice of raspberry tart - both, of course, off the tart cart. A bad word cannot be said, certainly not by me in French. I only know good words like Chardonnay, although Citroen is pretty bad. Anyway the service is pre revolutionary bourgeoisie but the prices are not. Our bill worked out at �60 a head and well worth every moment."

"The food at the Almeida is indeed fantastic, although I did not believe that it quite lived up to the cost. I found that although the steak was delicious, it came without vegetables and so was a little bland and even though medium-rare was also a little dry. I also found the frogs' legs to be delicious but a little over-drenched in butter and garlic. However, although we paid a little more than expected, I found the biggest disappointment to be the decor and lack of no-smoking space. The interior of The Almeida was uninspirational and harshly lit. The chairs and tables were poorly chosen, the chairs looked like they belonged more on a patio than in a stylish restaurant. I find it hard to believe that any restaurants can get away with nowhere to escape cigarette smoke whilst you're eating. Nevertheless, the staff were fantastic, not at all pretentious and on the whole charming and helpful. Conclusion: technically fantastic, but uninspiring and a little over-priced".

"My boyfriend and I dined at Almeida in Islington last evening for my birthday. We found the decor and staff quite welcoming initially. The starters of escargots and trolley de charcuterie were quite tasty, especially the pate. However, the cote de boeuf was nothing we've ever seen of this world. Melting like butter in our mouths and cooked to a perfect medium-rare, and accompanied by a most exquisite sauce bearnaise, this main course satisfied our palettes for the year to come. The wine was excellently paired, and a creme brulee to share was the perfect accompaniment to our fantastic feast. "We would give this restaurant twelve stars out of five for the cote de boeuf alone. Despite the food quality, though, we found the staff to be distinctly dishevelled and unhelpful. We waited unfashionably long to receive menus and orders, and were offered no translation of the entirely French-language menu. We were seated so uncomfortably near neighbouring tables (in a quarter-filled restaurant) that the wait staff and trolley de charcuterie frequently and uncomfortably brushed into us. The sommelier offered no explanation of our choice, and had poured my glass before my boyfriend had finished tasting. Forks and knives were dropped and the bearnaise sauce forgotten. "While we found the quality of the food quite remarkable, the ridiculously poor service would be more easily acceptable at the far less expensive French establishments around the corner. We found the service to be unacceptable for the expense. Perhaps this was an artefact of our lower-than-average age of standard clientele (mid 20s), but most decent restaurants know better. My boyfriend, a chef in a 5 star London hotel, and I will come back for the food, but only if the service staff have shaped up their act."