The River Café - London

Tonight Willie, Chloe and I had the pleasure to dine at the River Café in London. Well, it was a bit of a cab ride from central London – but well worth it. This was the 2nd of my birthday dinners this long weekend. Two big splurges for my 38th year. I rationalized the expenditures by telling myself I probably won’t be in Europe next year on my birthday and we are going back to Orcas next month and when am I going to be in London again, and I won’t have to see the credit card till the end of the month and I can deduct it..etc. etc. Those things are all true and the fact is, we had the chance to eat some really fresh, really fabulous food. And it was fun to eat and enjoy in the company of two of my favorite people in the world!
I didn’t have much of a preconceived idea of the River Café. It was light and airy with a blue theme and on the river Thames. I liked the wood burning stove exposed to the dining room and the layout of the kitchen- one long streamline space that paralleled the dining area. The staff was extremely friendly and attentive – loved the dark curly haired sommelier. If only I had more nerve and was only 28!
But he even offered to take a picture of us – I graciously accepted much to the embarrassment of the younger generation. One standard at both restaurants was the notion of yes you have a res at 7- for 2 hours- Fortunately, both evenings we had the chance to extend, as our table didn’t have another reservation. But it very much made me appreciate the luxery of time. It would not be enjoyable to rush through a meal and even with Chloé, 7 years old, at the table, we easily spent 2 1/2 hours eating. .
So on to our meals....

Once again, Willie played it safe with a green salad he kept through two courses followed by a linguine and red sauce.
Chloé started with the parma and a side of baked creamed asparagus, but light not heavy.
I had the very tender carpaccio – a raw filet of beef rolled in thyme and black pepper, a very lightly seared edge, served with fresh horseradish and arugula and drizzled with olive oil.

Our primi (first course-the first first is the antipasti)- was the handmade spinach ravioli, so light and thin it melted in your mouth, filled with fresh sheep’s ricotta that we were told is flown in from Italy on Mondays and Thursdays so it would be extra fresh and tangy today (she didn’t lie); This, with a hint of nutmeg and a marjoram butter. For Chloe, it was the linguine with fresh Devon crab, fennel, chili and lemon- also excellent.

The secondi: They offered Chloé a half portion of the chargrilled longhorn beef with salsa verde and swiss chard ‘parmigiani’. And for me it was the whole roasted pigeon in Chianti and a side mixture of peas, broad beans, violet artichokes, proscuitto and mint. Both excellent and filling. My only minor shot would be the pigeon being a little overcooked for my taste but I hate to even mention it.

Last of course, we managed to get in three full desserts! And Chloé even charmed a mini slice of the chocolate nemesis out of the sommelier. I wish he could have been there for the cartwheel turning when we got back to the room. I thought she was going to blow through the ceiling she was so wired. She also had the ice cream sampler that included vanilla and burnt caramel and a to die for blood orange sorbet. It was like WOW in your mouth.

Willie had a full piece of the chocolate nemesis served with sour cream. I will be making this ASAP when we get back to Paris. I do have the River Café book (well 2- the blue and green books). I had the pressed chocolate cake with Vin Sante ice cream. Very very very very rich….I couldn’t finish it.
Gee what a shock after all that food! Ice cream was yummy too but I don’t think I would choose to eat them together. It was too overwhelming.
I finished with a fab decaf cappucino.
The experience was grand…. If I go again, or hopefully WHEN I go again, I won’t feel compelled to order so much food. Next time, I would stick with a main course and dessert. But, fearful of not returning for sometime, we had to get in as much as humanly possible. We succeeded!