Chowhound Presents: Table Talk with Yotam Ottolenghi and Helen Goh of Sweet: Desserts from London's Ottolenghi | Ask Your Questions Now ›

Restaurants & Bars

Red Onion Part II


Restaurants & Bars 1

Red Onion Part II

JJ | Aug 13, 2003 06:06 PM

Ok, so I am a novice at this but after rereading my first entry, I had to add a more descriptive "foody" entry. The cocktails are big enough to dive into and offer creative twists and turns on the standards. The broschetta appetizers offer interesting variations such as broccoli rabe, or bean puree and of course the tasty stand by, tomato and basil. The hummus is served with healthy oiled and toasted slices of multigrain baguette (I believe sour dough)together with a heady eggplant relish, tangy olives and goat cheese spread. The caesar, which we are all so tired of, is tossed with avocado, red onion and home made croutons. The manager asked us to try the artichoke appetizer and although neither of us are huge artichoke fans, it was very thoughtfully prepared and great with our drinks!

If you are looking for a real steak as opposed to the rib eye, you won't be sorry with the Red Onion's. The scallop entree sang and all the pasta specials we have ordered were well thought out, both visually in addition to the way the flavors and textures were married.

SO, I hope this give you more food for thought and incentive to travel to a special spot.

Want to stay up to date with this post?

Recommended From Chowhound