Dabbous 2nd Visit — London (6/2014)

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A couple of years ago, I had dined at Dabbous.  I only managed to get in at lunch as a last-minute walk-in.  While it was good, I had only been able to dine from a fixed tasting menu.  So I wanted to come back at some point for dinner and experience some of the dishes it had been featuring since its opening.  I finally managed to get a dinner reservation.  However, I did not realize that they had done away with the a la carte menu, leaving only a tasting menu or variations from that.  I was told that about a year prior, they did away with the a la carte menu as very few people were asking for it, thereby wasting prep time and food resources.

Even though it was not the menu I was expecting, I still found several items interesting.  And I certainly wasn’t going to give up the opportunity for a meal there, given that it was still a tough seat to get.

For the full write-up, click here.

Dabbous — London (8/2012)

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I had been trying for several months to book a table at this restaurant to no avail.  It has been written up as one of the “hottest” new restaurants on London, doing some innovative things with food at a relatively reasonable cost.  I then found out that they were already booked into early next year (over six months from when I was trying in the summer).  One online commenter said to try showing up close to when they open for dinner and MAYBE there was a chance of an open table.  So, I showed up at 5:45pm on a Friday evening.  They were very friendly but said nothing was available that evening.  But, they did suggest trying at the end of the lunch seating the following day (around 2pm) as a possible way of getting a seat.  The next day, that strategy worked, and they found a table for me at 2pm.

I discovered that one of the reasons it is so difficult to book a table is the size of the restaurant.  It is smaller than I expected, with only around 10 tables.  The ground floor is the restaurant, while the basement has a large bar area, where they also serve food (but not the full menu). The décor is basic industrial chic.

The menu focuses on fresh local ingredients.  

For the full write-up, click here.