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"Dichotomous Design, Dishes at BBR"

Bob Bob Ricard produces an interesting mix of cuisines and opinions from their Soho location, managing to succeed despite the divisive debate that rages on about this eclectic restaurant. Loved by some and despised by others (famously A.A. Gill whose no star review was a rare spectacle in the Sunday Times), Bob Bob Ricard's dichotomous nature is reflected primarily in the cuisine. Starting with a gallery of ultra-chilled vodkas and caviar plates, miniature Russian flags signify to unadventurous eaters the foreign options on the mostly British menu. The Russian offerings peter out entirely by the end of the menu, replaced by British standards such as beef wellington and the usual rogues gallery of French-accented dishes like Chateaubriand steak. The interior stirs just as much debate as the food, a blend of Second French Empire design struggling to mesh with the colors and tile patterns of a Greek gyro shop. The space consists of assaultingly bright blue hues dotted with the sporadic stippling of floral print wallpapers, housing booths either ensconced in dark velvet curtains tied back with golden aiguillette cordage, or arranged back to back in an incongruously informal American diner set up. Interestingly, each of these booths houses a call button that, when pressed, compels one of the meticulously uniformed and stiffly servile waiters to ferry a bottle of bubbly to your table. Opinions are definitely mixed regarding this location, although its leagues of ardent supporters are reason enough to investigate whether or not this restaurant is for you.
1 Upper James Street, London, United Kingdom, W1F 9DF
Today: 12:30 PM - 03:00 PM Closed Now
View Full Hours
Monday to Friday 12:30 PM to 03:00 PM
Monday to Saturday 05:30 PM to 12:00 AM
"Dichotomous Design, Dishes at BBR"
Bob Bob Ricard produces an interesting mix of cuisines and opinions from their Soho location, managing to succeed despite the divisive debate that rages on about this eclectic restaurant. Loved by some and despised by others (famously A.A. Gill whose no star review was a rare spectacle in the Sunday Times), Bob Bob Ricard's dichotomous nature is reflected primarily in the cuisine. Starting with a gallery of ultra-chilled vodkas and caviar plates, miniature Russian flags signify to unadventurous eaters the foreign options on the mostly British menu. The Russian offerings peter out entirely by the end of the menu, replaced by British standards such as beef wellington and the usual rogues gallery of French-accented dishes like Chateaubriand steak. The interior stirs just as much debate as the food, a blend of Second French Empire design struggling to mesh with the colors and tile patterns of a Greek gyro shop. The space consists of assaultingly bright blue hues dotted with the sporadic stippling of floral print wallpapers, housing booths either ensconced in dark velvet curtains tied back with golden aiguillette cordage, or arranged back to back in an incongruously informal American diner set up. Interestingly, each of these booths houses a call button that, when pressed, compels one of the meticulously uniformed and stiffly servile waiters to ferry a bottle of bubbly to your table. Opinions are definitely mixed regarding this location, although its leagues of ardent supporters are reason enough to investigate whether or not this restaurant is for you.
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0,10 15715 3143 0 790099 Bob Bob Ricard
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