A question I often ask myself is why we lack a really serious, important steak house in London.
Last week I was taken to the excellent Jacob & Co. in Toronto. Not only is this restaurant built on a grand scale, it encompasses the whole gumut of meat from prime USDA, Black Angus to Wagyu, a new word I learned that I hope we will hear more of in London.
Of course there are some small noteworthy operations in London that can be mentioned, but so far no one has tackled this kind of thing with any gusto.
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