


6

"A new bar-restaurant at Coal Drops Yard showing clear culinary pedigree but hamstrung by teething practicalities: food can be painfully slow to arrive (reports of two-hour waits after many supplications), yet when it does there are encouraging moments — a well-made, homespun ribollita and a grilled quail with white beans and girolles that evoke the cook’s previous strengths. The operation’s single oven and limited induction hobs create real constraints, meaning the promise is visible but at risk of being undercut by sheer logistical limitations." - George Reynolds