What vocabulary can I borrow, or poetry employ to describe this dining experience?
The overuse of superlatives tends to devalue language, so let me take a different approach.
It is a duty of all who are involved in the preparation of food, whether at home or in a restaurant kitchen, to respect the lives that were taken to provide nourishment.
This applied to the Quail that formed my wife's starter, or the goose whose offal made the pate with which I began. It also applies to the beast whose muscle went into my wife's steak pie, or whose fillet was chopped to make my steak tartare.
The chefs at Guy's met their obligations to us and to the food they prepared for our plates. The steak tartare, although served without the customary egg yolk, was wonderfully robust in flavour.
Then came the ice cream; two new flavours delighted us both: olive oil and green tea; neither was too sweet, and each was a pleasant accompaniment to the vanilla.
There is, perhaps, a handful of restaurants in the Merchant City that would genuinely be missed if they disappeared. Among these four or five, Guys stands tall.
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Andrew MacLean - 29/09/2007