One of the finest pieces of beef I have ever eaten is the rib roast at the Rib Room, a wonderful restaurant located in the Jumierah Carlton Towers hotel in tony Cadogan Square, London. While the Rib Room is, as its name implies, primarily a chophouse, it is no ordinary chophouse.
Indeed there is nothing that the fine diner will find wanting at the Rib Room. The wine list is impressive, the service precise and effusive and the cuisine, beyond the beef which is about as good as it gets, is spectacular. Dining there one weekend night I found everything, from soup to nuts, in perfect harmony and balance. The freshness of the ingredients, which are a culinary tour of the best that the British Isles has to offer, the attention to detail in preparation and the highly accommodating service made dining here a delight.
A half portion of the carmalized scallops with slow cooked pork belly in an orange and ginger sauce starter. The dish is so sumptuous and rich that sharing, as I did, provides one with more than enough satisfaction. Especially if you will be eating the house specialty which is obviously beef.
Although an expansive kitchen is secluded in the rear of the restaurant a prep and carving station is proudly displayed in the front. It is lovely to see the huge slabs of rib roasts resting, awaiting carving.
The beef is Aberdeen Angus free range grass fed and comes from a single estate that produces exclusively for the Rb Room. The beef is dry aged or hung as they say in the UK at the estate and delivered to the restaurant for roasting and carving. The vertically integrated sourcing of the Rib Room's beef insures consistency and a uniqueness of flavor. Note the yellow hue to the fat, this is beta carotene derived from the grass feed. There is a distinct difference between the taste of grass fed and grain fed beef, the former being far more gamy and earthy. It is I suppose in this age of mass produced agri farming a bit of an acquired taste and I will admit a general preference for grain fed beef myself, but grass fed beef can be wonderful as it is here.
The rib roast here ranks as one of my favorite beef dishes anywhere. It is an utterly exquisite cut, being deeply flavorful with a buttery texture. The gamy character of the flesh that is a result of grass feeding is wonderfully complimented by the tangy mineral rich flavors of the dry aging process.
Roast Gressingham duck with spiced cherries.
The side dishes are equally captivating. A cauliflower cheese is absolutely perfect in preparation and seasoning. A spinach in shallots was simply the best spinach dish I have ever eaten, far more delicate and flavorful than any if numerous creamed spinaches that have accompanied my steaks over the years.
The cuisine at the Rib Room is wonderful, certainly leagues above what you can expect at an even above average chophouse. This is British cuisine at its finest, wonderful fresh ingredients sourced from around the Isles - seafood from Cornwall, beef and salmon from Scotland, the finest vegetables England's gardens have to offer. The service is effusive and the room is tastefully appointed. Highly recommended.
A “private-club atmosphere” (all “dark wood, brass and leather”) “makes a g...
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2 Cadogan Pl.
London, United Kingdom