The train that took me from the city of light to the city of utter delight was perfectly on time, well of course, just like the inhabitants of my final destination: forward thinkers, dream-makers, fast consumers, but with a discerning approach. Every time I set foot to London my head starts spinning around with the infinite stimulations arising from such a diverse community which makes the heart of this town beating at an incredible fast rate, and everything, suddenly, seems to be possible. The astonished eyes of that little girl from the south of Italy here get food for thought, in the literal sense.
In the middle of a restaurant room that would otherwise be considered as formal, there's a bar. The entire staff is very gracious and caring but none of them wears a tie. I feel like I can be myself, relax and mischievously look at the other customers (following the same pattern, I always look inside home windows when erring on the streets, exceptionally fascinated by the lives of others) while I wait for my + 1. Addicted to the dreamy horizon of being a chasseur de vue.
Hameed Farook guides the magic at 1901 restaurant and wine bar. The space is reminiscent of the Great Eastern, the former hotel institution that was in place before Andaz took over in 2006, with stucco and stone ground floor and dressings in a mildly classical style.
Beyond service, there's a more human element at stake, it's called care. For Farook, a restaurant is all about breaking bareers: with its food, with its clientele, with appearences. His idea of giving the best in his work is fuelled by the wish that those who enjoy his dishes are going to be at their best, too. Positive thinking additions? I remarkably love.
Things are heating up as our pan roasted scallops from Cornwall get in the scene. They are flavoured with smoked haddock, shrimp tortellini and a mild bisque (shellfish based) emulsion. The duck terrine was truffle aromatized, with the accompaniment of pickled vegetables, a crunchy brioche and port wine jelly.
Food that heals. Yes, for this Indian born chef a good meal is a combination of chemistry and seasonal products. Farook's mother used to have a pot of 12 spices, the secret solution - she called it - that would cure any pathology: cinnamon and tea tree are antiseptic, while ginger is a natural energy elevator. No wonder why I can climb to the clouds after lunch.
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With love at first sight,