21 — Restaurant in Newcastle upon Tyne

I've been going here since they opened in Queen Street in the late 80's and go on average about once a month.

At the end of dinner on Saturday I asked for a Cointreau coffee and impressed upon the waitress 3 times that it need to be decaf as I have a bad reaction to strong caffeine and spirits and have ended up in hospital twice through mistakes. I even made a quip, that we would have to add an ambulance to the order if it wasn't decaf, so I hoped she realised it was important.

When the waiter brought the coffee I asked him, just to make sure that it was decaf, he said it wasn't, as the waitress didn't say it had to be, and he would change it immediately. So if I hadn't checked, I'd have drank it, and although I'd have survived, it would have been an uncomfortable few hours.

The waitress came and apologised, and although I accepted her apology, I said it wasn't really excusable because some people have serious health issues with allergies and intolerances and it was important to make sure these were passed on to her colleagues. Unfortunately the waitress, seemed unwilling to leave it until I told her everything was ok, which I wasn't going to, because actually, it isn't ok to be told 3 times that a customer has a health issue and then completely ignore it. Eventually I had to ask her 4 times to just leave it, walk away and let us finish our drinks, and yes I did in the end raise my voice before she left.

The manager Steven then approached the table, to apologise I presumed, but no, he tore into me for being unpleasant to the waitress who was now "in hysteric's" !.. really, hysteric's ? The time for hysteric's is when she doesn't pass on that a customer has a nut allergy and they turn blue and keel over at the table, that's perhaps the time for hysteric's, but having a customer raise their voice at you because you can't accept your wrong and walk away isn't. Extreme forgetfulness and extreme sensitivity possibly aren't the greatest qualities for waitressing.

I started trying to explain to Steven what had happened but he didn't seem to want listen and when I looked at him he was, completely ignoring me and checking himself out in the mirror behind. When I pointed out that doing this was a bit dismissive, he had a hissy fit, told us there was no bill and that I should leave. He was also kind enough to suggest I was drunk, which would have been rude if I was, but as I wasn't it was very rude.

I insisted on paying the bill as it was nearly £300.00p, and as I'll only be asked to leave a restaurant once, I'll never be going back, especially after Stevens astonishing display of management disability.

So to sum up, in a restaurant you've been loyally going to for 30 years, the waitress ignores the fact you have an intolerance 3 times and won't leave your table because she wants to be told she's done no wrong. The manager is then very rude, refuses to ask you what has happened and tells you to leave.

So thankyou 21's (except Steven) for 30 years of good times, what a shame it ended like this, and oh, if you do have an allergy, or food intolerance, bear in mind, it's not taken seriously at 21's. And don't complain about anything, no matter how serious, especially if Steven is in, as you will just get...

Took a hit at Blackjack or ‘21’ if you will • Quite the win at this table *

Despite only living within several hundred yards (as the kittiwake flies) of ‘21’, I had yet to set foot in this eatery…

Newcastle’s January ‘Restaurant Week’ proved the catalyst. The place was packed to the rafters. Admittedly, I was a little anxious about a dilution in quality given the crowd. What a silly presumption. We were shown to our table which was nestled within the classier end of the establishment. The ‘big hitters’ had arrived, they no doubt thought.

One of my fellow companions was raving excessively about the bread pre-visit. Baked on site, word has it. He was wolfing it down and the baskets kept on being replenished. Dry January has put a bit of a spanner in the works whilst out socialising this month. I was pleased however that there were non-ethanol based options on the menu. Good work.

My two comrades ordered the cheddar cheese and spinach soufflés to kick things off which were a sight to behold. No skimping on the portions. They were nearly comatose afterwards mind you. I opted for the lighter terrine of local Geordie deer and a German turnip (‘Kohlrabi’ if we are being pedantic).

When full consciousness had been regained the mains were thrust upon us. 2 glorious plates of substantial pork belly with gorgeous red cabbage and a Spanish black pudding. How very continental. The bread fanatic opted for the beef medallions which also looked a treat; I’m not a ‘mushroom sort of guy’ but even the fungi across the table were tempting me, as they lounged seductively on top of the meat.

It was then time for the desserts to take centre stage. I flirted with an orange tart (from Seville). Very sophisticated however. The ginger cake with toffee sauce and vanilla ice cream also looked delectable.

The 3 courses we received for £25 were just formidable. In our current heavily inflated world this was the finest music to my ears. The service was impeccable too and even drew a tip from myself, which is a rarity these days.

Genuinely impressed.

‘21’...

Very, very solid. Really enjoyed it, but just a touch off where I'd have hoped food-wise.

Lovely space. Excellent layout. Seems very popular so goodly amount of pleasant hum of happy diners.

Accessibility is good and single level. Restrooms were immaculate.

Staff seemed nice, unobtrusive but appropriately attentive to requirements. Well trained, respectful and polite.

Makes it all the more disappointing that I was slightly underwhelmed by the food.

My steak Tartare starter was a bit too enthusiastically seasoned with tabasco to taste much else. Onto the main and my venison was supposed to be served pink, but in reality was a bit over that.

Relatively small things, but things a place like this should get right.

The crab lasagne however, which sounded weird, was some sort of delightful soufflé-esque concoction and absolutely excellent. Speaks to a quality and talent in the kitchen. Generous quantity of food provided, certainly didn't leave hungry.

For the setting, the price and the general excellence of everything else, I did expect top quality to arrive on my plate, and it fell slightly short of that.

Taittinger by the glass. Oysters were Lindisfarne and of excellent quality.

Hefty wine list. Various price options catered for. We went with a French Malbec that was just about in the upper end of the more reasonably priced options and it was...