BOnA

Bona Sourdough – Sourdough Pizza, Forest Hill – London, SE23.

We are in love with wood-fired, Neapolitan style sourdough pizza: soft, airy, slightly chewy and very light thanks to the extra-long dough maturation.

Although we have only opened in December 2015 we have already been listed by the Gambero Rosso as one of the 12 best pizzas in London and by Londonist as one of the best family friendly restaurants near the Horniman Museum.

We are an independent pizza restaurant situated in the heart of Forest Hill, one minute walk from the Overground station and a stone’s throw from Kirkdale, Sydenham and Brockley.

http://www.bona-sourdough.co.uk

Reviews and related sites

Reviews — What our customers say about us | Buen Ayre

Review analysis
food  

Luiz Hara, The London Foodie “… a steak house will need to be truly outstanding to impress me, and Buen Ayre has certainly ticked most boxes.”

10 years of London Food / Evening Standard Fay Maschler mentions Buen Ayre as oneof the best things to happen to London in the 90’s See Buen Ayre in the BBC’s Olive magazine.

December 2009 issue “Celebrate Christmas the Argentine way” Para Ti (Buenos Aires, Argentina) – 3/07/2009 ”Una parrilla very british (spanish)” London Evening Standart, 27/02/2009 ”Best BBQ’s in London” The Times (London) – 27/09/2008 “This is the Buenos Aires expat John Rattagan’s temple to quality Argentine steak” Channel 4 – 16/07/2008 Chimicurri sauce recipe Channel 4 – 27/06/2008 10 things you’ve never cooked on a barbecue Time Out’s Eating & Drinking Guide 2008 Time Out’s Hot 100 The London Paper, 14/11/2007 “The best restaurant to eat steak” Feargus O’Sullivan The Independent (London) – Saturday 25 Nov, 2006 Restaurants of the year 2006 Our critics choose their favourite places of 2006 View London – Monday 9 Oct, 2006 ”This steakhouse is the closest London gets to Argentina.”

The Independent (London) – Saturday 3 Jun, 2006 “The end of my quest took me to deepest Hackney in search of the legendary Santa Maria Del Buen Ayre” Metro Life (London) – Friday 15 July, 2005 ”When that meat-eating itch needs scratching, Santa Mariais a pretty good place to do it.”

Thomas Sutcliffe Telegraph Weekend (London) – Saturday 23 April, 2005 “We love the bowls of chimichurri sauce…” Jan Moir Evening Standard (London) – Wednesday 13 April 2005 ”Santa Maria del Buen Ayre adds its particular ethnicity to a burgeoning group of restaurans in Broadway Market” Fay Maschler Time Out (London) – Issue no.1806, March 30/April 6, 2005 “There are few worthwhile Argentinian restaurants in London, and this one’s a purler.”

BoNa Sourdough, 25 Dartmouth Road, Forest Hill, London, SE23 ...

Review analysis
food  

If we can just get over the sniggers that the pronunciation of BoNa tend to throw up, that would probably be a good place to start before launching into this positive review of the freshest new sourdough place in Forest Hill.

Or maybe I’m just saying it wrong…Located on ‘the fancy side of Forest Hill’, as one local informs us, BoNa is the latest restaurant to bring sourdough bases to a city that seems unable to resist the tang of fermentation.

The dough has the tang and that spongy delicate texture that makes the sourdough pizza such a refined pie.

Starting at £6 for a whole pizza that spills over the edge of the plate, BoNa is easy on the wallet.

We later discover that there is a former wine journalist behind BoNa; a fact that doesn’t surprise given the competition the wine gives the pizza for quality.

Kouzu, London SW1, restaurant review - Telegraph

Review analysis
food  

Anyway, they’ve managed, with Kouzu, to entice an upmarket Japanese venture, and its triangular dining-room is already pretty full.

I had nothing against it, but true fans of raw fish would have been bitterly disappointed with my salmon (£11), which had effectively been cold-cooked by its marinade.

But the sauce was vile – it looked like one of those packet sauces people used to eat in the 1980s, which were glossy with cornstarch and heavy on the red pepper, the only vegetable that can survive treatment like rehydration.

And the worst dish overall was my blackened cod with fennel and celery salad (£28), which omitted to mention the orange sauce, really more of a curd, dominating the plate.

A peaceful spot, then, to try a colourful platter of sashimi moriawase, featuring seabass, mackerel and octopus (£12.90) The bento boxes here, especially the grilled teryaki salmon (£10), are indeed popular, but it’s worth starting with a temaki or two: a nori-wrapped cone of tempura prawn and avocado (£4.20) is a great choice.

Restaurant review: Brasserie St Jacques - Telegraph

Review analysis
food   menu   ambience   staff  

The fish - mainly mussels and monkfish, a bit of bass - was fine, the garlic mayonnaise was garlicky, and ain't no restaurant in the world can ruin a croûton, but overall the dish hadn't come together.

'Ooh, I'm not sure about this place,' he said, frites notwithstanding, with the calm sympathy of a doctor taking the pulse of an old, not very French person.

Rack of Welsh lamb comes with pesto tagliatelle and sun-blushed tomatoes (£15.75) Brasserie 10-16 Brookdale Place, Chester (01244 322288) A jazzy red and white exterior belies the calmness of the olive-green dining-room within.

Try fillet of sea bream with crab crushed with new potatoes, semi-dried tomatoes, aubergine caviar and pesto (£13.90) Warehouse Brasserie 30 West Street, Southport (01704 544662) A big, bright brasserie decorated with Dalí prints and large mirrors.

The menu has an international flavour - think roasted locally caught sea bass served with sweet potatoes, rosemary purée and Southport samphire in garlic butter (£15.95)

Xi'an Impression, London N7 – restaurant review | Life and style ...

Review analysis
food   staff  

The chicken looks like roadkill, little bones in every bite, the meat and skin to be slurped off’ I have never been to Xi’an, despite a bucket list wish to see the terracotta warriors.

I’ve tried to find its counterpart over here with little success: either Xi’an in the name is a misnomer, or the food tends towards “mystery meat” gnarliness.

Dunlop helpfully asks them why they use beef instead of the more usual lamb in dishes such as pao mo, a stew thickened with torn up flatbread.

The bread – more like dense, chewy cubes of noodle dough – packs out aromatic beef broth, scented with fennel seed and cassia and brimming with meat, glass noodles and slithery black mushrooms reeking of mulch and undergrowth.

The chicken looks like roadkill, little bones in every bite, the meat and skin to be gnawed off.

Bona Sourdough | Restaurants in Forest Hill, London

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