Foxcroft and Ginger

Thursday, October 28, 2010
Foxcroft and Ginger – 3 Berwick St, Soho, London, W1F 0DR, UK
Burger:
Toulouse Sausage
Serviettes:
2
Dress Code:
Casual
Sleepiness:
5 minutes
Would we recommend:
Definitely
Price:
£4.50
Summary

With the “endeavour to serve London’s Best Sandwich” in mind, the chefs at Foxcroft and Ginger spend their time researching techniques to enhance each powerful flavour and to match them with an unsuspecting partner. Set in an industrial warehouse-style space, they served up a Toulouse sausage, home-made onion jam, and herb salad all on their own Ciabatta bun.

Comments
“I almost didn’t buy this burger as I was quite scared of the large, crusty Ciabatta bun and the fact that it had been pre-made. I was even more intimidated when it was served on a giant plank of wood. All these factors combined resulted in me being pleasantly surprised as to how awesome it actually tasted. It had really rustic individual flavours that tasted amazing on their own and even better together. This is the kind of place where you’d love to try everything on the menu.”


Bodean’s

Tuesday, September 7, 2010
Bodean’s – Cr Poland & D’Arblay St, Soho, London, W1F 8PZ, UK
Burger:
8oz. Prime Beef Burger
Serviettes:
2
Dress Code:
Casual
Sleepiness:
20 minutes
Would we recommend:
Definitely
Price:
£6.95, add £1.00 for Monterey Jack Cheese
Summary

Just a two minute stroll from London’s busiest retail jungle Oxford Street, Bodean’s West in Soho is the deli-up, dinner-down, split-level destination for those after the authentic taste of the great American outdoors right in the heart of London. The burger offered is 8oz. of 100% prime beef, topped with Monterey Jack, tomato, lettuce, red onions and pickles, all on a toasted sesame seed bun, served with a side of fries.

Comments
“I felt like I was in a traditional American sports bar, with American beers, ESPN on the many plasmas and the word BBQ written everywhere. I was instantly impressed when they asked how I wanted my beef cooked (medium-rare). I then proceeded to collect my toolbox full of condiments and eagerly awaited the burger. When it arrived I found the beef was cooked precisely the way I had asked, with just the right amount of juiciness and seasoning. The cheese didn’t take away from the flavour of the beef and the bun kept it all together with too much slide. The homemade mayo and pickles on the side also meant you could add that extra bit of zest if you needed it.”


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Burger:
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