Walking along the River Thames is a pure joy! Seeing the reflected March moonlight in those dark, murky, historic waters alone was purely delightful. The crisp air, and breath appearing as we spoke, added to the charm of the first enchanting evening in London.
Along our path I spied Côte (that's French for "Coast," as in Côte d'Azur). ;)
I don't get everything I want in life, I've learned that, and I've learned to live with it, but seeing Côte and it's bright lights, and fashionable facade? I was insistent (whining and begging count as insistency?) on dining there.
There was a twenty minute wait, this place was packed, and when we were shown to our table, and approached by our server, I knew instantly, she was in the "weeds".
Have you ever been in the "weeds"? Cause I sure have, and it's not a fun place to be. Often all you need is just a little something that helps you out.
After her abrupt introduction, and getting our drink order, I stopped her.
"You know what?" I said.
She smirked.
"Your night is about to get a whole lot better. I know things." and smiled.
I could see the change come over her.
This is a chain restaurant, but Côte takes chain to a whole new level. You have to imagine Olive Garden on HGH.
Vaulted entryway, dome ceiling, classic bent rattan chairs all with a French wink and nod, but a British pub feel.
I was blown away by the food and price point. Understand, that in a chain standardization is the key to success. That means many of the spices, sauces, produce, oils, are mixed, cooked, and plated in the same way. They all originate from the same purveyor or group of purveyors. This generally leads to boredom in the kitchen, but it insures that the veal stock you taste at Hay's Galleria will taste exactly the same at Convent Garden.
The Beef Bourguignon was a perfectly stewed blend of bacon lardons, tender, slow cooked beef, that was just so succulent, mushrooms, onions, and carrots with a precise amount of tomato paste in the griottine cherry sauce . This was a shared dish, and it was equal in quantity to the task. Their heart shaped biscuits? Excellent touch!
Lamb shank with a whole grain mash in a veal Rosemary sauce. The lamb, I thought was a bit over done, but the whole grain mustard mashed potatoes and veal sauce (which I suspect is from a can, cause there was no veal on the menu, but bravo!) made for a bread sopping finish.
And then...
The tomatoes and shallots with basil...my sweet lord. Never, ever, will I taste a tomato that was so perfectly ripe. The texture was perfect, the shallots caramelized to the edge of sweetness, and basil (lacking in quantity!) that could have been from my own garden. I could go on for days about just this, but that would be murderous.
Back to the weeds:
In the UK a 12.5pc (they use pc for %) service charge is added most everywhere. While waiting to be seated I read a article from the Evening Standard how Côte was (accused of) keeping this and saying it allowed them to pay higher wages than the UK "Living Wage"...sorry, I'm not from the UK.
After I received the check, I ask for the manager to remove the service charge (which they will do upon request). I then added 18% and slipped a little something extra into the pocket.
When I handed it to my server, I said:
"What's there is for you."
No matter who you are (me included), nor what you do, we have all been in the "weeds" at one point or another...it only takes a little understanding to find our way out. My crew applauded...this is why they love me.
Service was excellent.
Give Aloha