we went to The Grove for anniversary dinner last night and I have to say I thought it was great. Only two complaints I would make is that almost every dish would have benefited from a flake of maldon or two and that the place was unfortunately warm. The food is really pretty and you may notice that the menu lists ingredients, but not flavors or spicing so the menu reads less exciting than what is put in front of you, in my opinion.
they brought us fries with an indian-flavor ketchup (big beefy fries, crispy on the outside, lovely on the inside!) and a cold indian-flavor soup as amuses (hugest amuses EVER)
Mushrooms, poached egg, and snails on toast 7
“ Quo Vadis “ eel sandwich 8
loved both these dishes, I would say the best use of snails that i've had.
Tomato, melon, radish, buttermilk 9
Corn soup, potted shrimp, Summer savory 9
Beef, celery, samphire, horseradish 16
the tomato and melon I didn't care for. just too mushy, good flavor but no texture variation- the corn soup was so good and ended up feeling a bit like a grilled cheese (in the best way) when you got the toasts in the bottom with the soup. The beef was tartare and it was so good...SO GOOD! Not traditional but I thought it was terrific and so did my husband.
Whitefish, fava, smoked tomato, mustard 17
Pork, shrimp, peas, radish 19
the pork was SO good- the whitefish was excellenty oo-
the service was flawless! highly recommend and will go again!
We went on the weekend and had some of the same dishes, but they've obviously already changed the menu
I also loved the mushroom, egg and snails dish and found the Pork main dish to be very nice
Good cocktails too, the wine list is a little thin
The chef is Ben Heaton who was the Executive Chef at Globe a few years ago when it was a real gem and he still has the same touch for putting together dishes in a really nice way.
We went last night and had many of the same dishes. The amuse, snails, beef tartar, and pork were very good, as was the service. My problem was with the serving sizes. The menu llsted "bites", "appetizers" and "mains". The first two were as expected but the mains were only slightly larger than the appetizers at twice the price. I guess the mains were higher cost ingredients but calling them "mains" does set one up for a certain size expectation. We left hungry.
My nutritionist would disagree with you, each of the mains we had contained a serving of protein that would qualify as a full serving in nutritionists terms, where the bites and appetizers contained literally just a couple bites of protein and filled the plates with toasts or greens or bread. Now in what we've been trained to expect in restaurant portions these days they do read a little small but frankly steakhouses aside, I wouldn't expect any more food at up to twice the price for a main dish at any of the fine dining rooms in the city. We had 1 each of the bite, appetizer, main and dessert and left perfectly satisfied, not stuffed but happy (in fact because we were feeling like gluttons we stopped in to one more place for a light snack and a couple more drinkys afterward, but had we just gone home instead I would have been perfectly happy)
A bite, an app, a main and a dessert each? I never need to order that much food. We shared a bite, an app, had a main each and shared dessert. If they were listed as small plates I would have ordered more but because they called it a Main and it was twice the price we expected it to be bigger. It's not about nutrition, it's about perceived value.
Apologies, I rechecked the bill and we did have 4 people share 3 bites and desserts were shared between 2 persons each.
I stand by my position that there was a lot more protein in the mains than there was in the earlier courses and that the portion was appropriate for a fine dining context, and by "protein" I mean in chef lingo terms not nutrition.
Finally go to the Grove on Friday night to try the tasting menu. For my DC and me the whole menu was a big hit.
We had the following items as part of the tasting menu:
Chips with curry sauce
Smoke trout on toast
Scallop with mushroom
Duck done two ways
While bore done two ways
Goat cheese cheese cake
Chocolate and vanilla shortbread
Hot cross buns
We also had some really tasty bourbon sours that were the prefect mix of bourbon and lemon with just a touch of sugar to take the edge off the tartness.
The room was lovely, casual and warm. The service was relaxed but efficient. Overall I think this may be one of the best tasting menus in the city atm. Great value for money to say the least.
Looking forward to my next visit and trying the regular menu items as well.