What is it about Bordellos?
Discussion
Two things strike me about Il Bordello - the pizza-plus-place - on Wapping High St. Why is it ALWAYS rammed? And why are there always so many top rides parked around there? I've walked/driven past loads of times and there's never a free table. I mean it's not like it's Ramsay's place at Claridges or anything - it's your basic over-boiled Italo-grub served on a big plate. And the punters are clearly a monied & discerning lot judging by the metal on the kerb. Apart from the owner's DB7 and the black 599, and not counting the resident TVRs, 911s and Boxters, I've seen a DeLorean, new Phantom (three spaces), Enzo, Murci (not Tony's) and a Spyker. Maybe he's knocking out recreational pharmaceuticals along with his quatro formagi? Anyone shed any light on this phenomenon?
The lobster pasta (that's always on special)!!. Try it and all will become clear.
Seriously, the quality of food is fantastic, the atmosphere is great,and the staff really have passion for what they are serving. It feels very 'local' and full of Wapping residents rather than the City business crowd that frequent places just 10 minutes westward.
Oh, plus they have fantastic cars parked outside
Seriously, the quality of food is fantastic, the atmosphere is great,and the staff really have passion for what they are serving. It feels very 'local' and full of Wapping residents rather than the City business crowd that frequent places just 10 minutes westward.
Oh, plus they have fantastic cars parked outside
Edited by EK993 on Wednesday 23 May 22:40
Edited by EK993 on Wednesday 23 May 22:41
ThatPhilBrettGuy said:
Gamekeeper said:
I've walked/driven past loads of times and there's never a free table.
But have you actually eaten there? You point out an Italian restaurant that's anywhere near as good in the area and I'll give it a go....
? But seriously - anyone tried either La Figa in Narrow Street or the newish Italian place at the St Catherine's end of the High Street? It looks nice - but even on a Friday it's only two corpse's short of a morgue in there.Gamekeeper said:
ThatPhilBrettGuy said:
Gamekeeper said:
I've walked/driven past loads of times and there's never a free table.
But have you actually eaten there? You point out an Italian restaurant that's anywhere near as good in the area and I'll give it a go.... ? But seriously - anyone tried either La Figa in Narrow Street or the newish Italian place at the St Catherine's end of the High Street? It looks nice - but even on a Friday it's only two corpse's short of a morgue in there.Gamekeeper said:
ThatPhilBrettGuy said:
Gamekeeper said:
I've walked/driven past loads of times and there's never a free table.
But have you actually eaten there? You point out an Italian restaurant that's anywhere near as good in the area and I'll give it a go.... ? But seriously - anyone tried either La Figa in Narrow Street or the newish Italian place at the St Catherine's end of the High Street? It looks nice - but even on a Friday it's only two corpse's short of a morgue in there.As EK993 says La Figa is owned by the Bordellos people. I went in there not long after it opened and it wasn't great to be honest. Ok, it may be better now (a year on) but it always struck me as not as good as Bordellos but more expensive.
As for Paradiso, oh dear... The service has always been a bit Fawlty Towers and the food is average. Pizza is ok but everything else is well below the standard it should be for that money.
Bordellos is still the place to go. It's packed for a reason. It's a bit noisy inside but it's worth it for the food. You don't need starters usually. If you have one AND a sweet make sure you've got some mates and a trolley to drag you home in
Ding. If going, make sure you skip lunch. Think twice before ordering a starter, untless it's to share between four. The waiters are great fun too. Book ahead and enjoy!
What's with the Indian round the corner on wapping lane? Seems cheap enough, nice food and they avoid all the synthetic colours etc. Never seen more then one or two tables used in there. What's with that?
Funny story about there. They added up our bill and got it wrong. I knew just to look at it that it was too cheap. So I quickly added it up correctly, added the normal tip and left that for them. Though I didn't mention their error. You should have seen their faces light up, it was like christmas come early for them! (Or they might say, like an unexpected visit from Laksmi!)
Curator said:
Location x 3 I'd say. I've been there twice and actually the grub's quite OK. The only downer is the utter lack of atmosphere so I guess most of their custom is in the take-away segment. Have you tried the Prospect for grub since the re-furb?
Prospect food is the same as far as I can tell. Average pub fair.
jonny5 said:
Jan the owner looks after his staff, so they never seem to leave . If you find that name funny, you should have heard the outcry at the sister restaurant 'La Figa' which has dual meaning 
Sure does. The logo above the door gives you a clue, as does the english translation the "fig" (feminine). Hmmmmmm, now let me see......
OMG! How nice is the amarone? Once again, it lived up to all expectation and then some. 
http://en.wikipedia.org/wiki/Amarone
In The Silence of the Lambs (novel), Lecter eats the census taker's liver with fava beans and a "big Amarone", rather than a Chianti as in the film version.
http://en.wikipedia.org/wiki/Amarone
In The Silence of the Lambs (novel), Lecter eats the census taker's liver with fava beans and a "big Amarone", rather than a Chianti as in the film version.
noumenon said:
OMG! How nice is the amarone? Once again, it lived up to all expectation and then some.
http://en.wikipedia.org/wiki/Amarone
In The Silence of the Lambs (novel), Lecter eats the census taker's liver with fava beans and a "big Amarone", rather than a Chianti as in the film version.
Amarone is a fantastic winehttp://en.wikipedia.org/wiki/Amarone
In The Silence of the Lambs (novel), Lecter eats the census taker's liver with fava beans and a "big Amarone", rather than a Chianti as in the film version.
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