Not so much now, but when I was in London last week. Stretch treated me to one of the best meals I have had at Restaurant Story. We did the full Story tasting menu with drinks pairings. The pairings ranged from wine to beer to sake to cider, and were all gleefully presented by the sommelier.
Apertifs of a beer for Stretch and a cocktail described as a clear, up version of a bloody mary. The vodka was infused with Worchestershire Sauce flavors, bitters and other mixes filled the tomato and spice roles. Very tasty, and Mike G would love them.
The first two of four snacks that are not even on the menu. Fried cod skin with creme fraiche and juniper leaves, and Storeos that are cookies of squid ink paste and a fishy cream filling. Both tasty despite descriptions.
Gifts from the Sea
Bread and Drippings -- beef tallow candle and drippings for dipping with crusty break and veal tongue cubes.
Onion, apple and Old Tom gin
Scallops, cucumber and dill ash (the black cucumber balls are rolled in the ash)
Off-menu brioche with butter/fois gras/truffle cake and some kind of veggie gelatin thing
Heritage potato mash, asparagus and coal
Herdwick's lamb three ways, sheep's yogurt and ramson. I started eating the lamb belly before taking the pic.
Desserts were wild, with chocolate crumbles, frozen granitas with vegetable flavors, and creamy custards, including an oyster-flavored one.
First up, was not on the menu and now I cannot recall what it was, other than delicious.
Back on the menu, we have chocolate, oyster and lovage. The chocolates are crumbled and crunchy. The oyster is the white custardy dollop, and the lovage (leafy green) is a granita. Way tastier than you can imagine from that description.
Lastly, we have almond and dill. Everything white is almond-flavored and everything green is dill-flavored. Sound horrid? Wrong again, it was amazing.
Thanks again, Andrew. This was a treat and it was great catching up.
