Santo Remedio London Bridge review – the best Mexican restaurant in London is back with a bigger menu
★★★★★ / Mexican

Santo Remedio London Bridge review – the best Mexican restaurant in London is back with a bigger menu

Disclosure: I contributed to Santo Remedio’s crowd-funding campaign on Kickstarter with a modest donation in the region of £75-200. Updated 25/02/19 – added details of 2019 revisits Arrogant. Cocksure. Overconfident know-nothing. Snooty elitist. Those are just some of the epithets slung my way in the hatemail that I try to ignore (usually quite successfully). That … Continue reading

Ella Canta review – hotel restaurant brings modern Mexico to Mayfair
★★★☆☆ / Mexican

Ella Canta review – hotel restaurant brings modern Mexico to Mayfair

Mexico City celeb chef opens outpost in the badlands of Park Lane Update 27/8/2018 – corrected erroneous star rating in end-of-review summary If you’ve told me a few years ago that a Mexican restaurant, backed by famed chilango celeb chef Martha Ortiz, would open within the bowels of the InterContinental Hotel on Park Lane then … Continue reading

Tierra y Cielo review – delightfully different Mexican fine dining
★★★★☆ / Mexican

Tierra y Cielo review – delightfully different Mexican fine dining

This review of a Chiapas, Mexico, restaurant is a break from The Picky Glutton’s usual London-based coverage Drinking while eating out can be a thoroughly disheartening experience if you don’t imbibe alcohol. Dare to wander away from the usual carbonated drinks and you’ll encounter, like I have, watered down Virgin Marys, insipid cordials and thinly-disguised … Continue reading

Shotgun Barbecue review – sleek and inventive Kingly Street BBQ
American / ★★★★☆ / Barbecue/BBQ

Shotgun Barbecue review – sleek and inventive Kingly Street BBQ

I call shotgun Update 14/2/17 – this restaurant has now closed There’s been a small boom in American-style barbecue restaurants in London since I first started covering the cuisine in-depth. New openings tend to be fairly traditional though, at least in principle, in both cuts of meat and technique. They also tend to stick to all … Continue reading