Anacapri — Restaurant in London

A very characterful restaurant with owners who seem to have been there a long time. Service very prompt, felt a little rushed (no sticks with the olives), I think they likely try to keep table turnover going as it did get busy, and I think likely a locals’ place. Sardines to start were lovely; big, nicely grilled, appetising. Generous portion of whitebait, with a curiously enormous metal jug of tartare sauce. I assume this is bought in, as discarding such volumes of home-made sauce, or re-using the jug across tables, both seem unlikely (hope I’m right about the second one). The special pasta of ricotta and spinach was fresh and appealing, though I thought the tomato sauce was very simple in flavour, perhaps intended to not overpower the subtle flavours. My grilled salmon was in a pleasing steak form, a little overdone in parts but enjoyable, with impressive grill markings. Broccoli was just cooked, which was fine, but a weak person wouldn’t be able to cut it with the old-school fish knife. It was lacking a dash of olive oil or butter, and seasoning. Sautéed potatoes were where things fell flat, these hadn’t been near a hot pan for some time, so either reheated from earlier, pre-cooked, or cooked from frozen. I also felt the dish needed a sauce, perhaps a lemony white sauce or a light tomato one. Nice theatre with desserts when a waiter brought out trays of home-made tiramisu and profiteroles; all desserts made in-house aside from cheesecake. The latter was nice, though had a sort of sponge base rather than biscuit, which isn't quite right; my apple pie was good. All in all, we liked the ambience; the dishes were a little hit-and-miss. With everything more expensive these days, a little more care and attention to detail would improve things in this aesthetically charming...

In the heart of Baker Street, a restaurant stands, Anacapari, they call it, with Italian demands. But alas, my visit was quite the surprise, A chaotic experience that left me unwise.

Like a twisted tale from the famed Faulty Towers, Anacapari embraced disorder with no bounds. A dog roamed freely, unbothered and bold, While patrons disrobed, a sight to behold.

The aroma of Italy, so rich and inviting, Was overshadowed by scenes that were quite frightening. The waiter, in disarray, rushed to and fro, Orders misplaced, chaos in tow.

The pasta, once al dente, now turned to mush, The sauce, over-seasoned, a flavorless hush. The ambiance lacked grace, with a jumbled décor, A cacophony of voices, laughter, and more.

While I appreciate unique experiences anew, Anacapari's charm felt askew. The dog and the disrobing, a baffling affair, A quirky twist, but hardly prepared.

So, dear friend, if you seek Italian delight, Anacapari may not be your choice tonight. For the charm of Baker Street, there are other sights, Where Italian cuisine truly...

Recent observations have highlighted a troubling trend involving counterfeit Evian water, where pristine bottles are surreptitiously refilled with ordinary tap water. In a particularly illustrative case, a waiter confidently assumed that diners would overlook the glaring evidence of a broken seal, thereby accepting a bottle that presented itself as freshly opened. This deceptive tactic undermines the integrity of the dining experience and raises questions about the authenticity of the products served.

To safeguard against such misleading practices, it is highly advisable for patrons to explicitly request the opportunity to open the sealed bottle themselves. By taking this precaution, consumers can ensure they are enjoying the genuine, high-quality hydration they expect, resulting in a more satisfying and trustworthy...