After finding ourselves in London last month (for the first time in more than a decade) on business, we decided to take a busman’s holiday and stay a few extra nights to check out some restaurants. Before we left NYC, we had already made reservations to sample the vegetarian tasting menu at Pierre Gagnaire’s restaurant Sketch that had been on our radar. But once we were in London, we kept hearing from local food bloggers that we shouldn’t miss Duck & Waffle. (One even Tweeted us a photo of her meal there to help convince us!)
CHEF DE CUISINE TOM CENCI OVERSAW THE PREPARATION OF OUR LUNCH DISHES DURING OUR VISIT
LEFT: ANDREW ENJOYS THE THREE-WAY VIEW FROM OUR TABLE AT DUCK AND WAFFLE
RIGHT: KILLER VIEW OF THE FAMED CORNICHON BUILDING AND LONDON SKYLINE
THE FULL ELVIS: BELGIAN WAFFLE WITH PBJ, BANANAS BRULEE, CHANTILLY CREAM, AND ALL THE TRIMMINGS
As fans of Mike Nesmith’s cult classic movie “Tapeheads” (starring John Cusack and Tim Robbins), we were already well aware of Roscoe’s House of Chicken & Waffles in Los Angeles, so D&W’s name alone grabbed our attention – even if we’re only interested in eating the waffles. However, as one of the restaurant’s main selling points seemed to be its spectacular views of London from the 40th floor of the Heron Tower, we had a hard time believing that the food would be much better than at most tourist attractions. After skipping the signature dish, we were happily surprised that we truly loved the duck egg en cocotte with wild mushrooms, gruyere, truffle and soldiers (with props to our waiter, who wouldn’t leave our table until we’d ordered it), not to mention the organic Colombian eggs with toast and avocado.
Professional photography is technically not allowed in the restaurant (otherwise, customers would never have a view to enjoy with everyone standing around popping photos), but we did get special dispensation to take a shot of the other signature dish at Duck & Waffle (which we think Gael Greene might especially enjoy): “The Full Elvis: Belgian Waffle with PBJ, bananas brulee, Chantilly cream and all the trimmings,” which was so good we literally begged a passing waitress to take it away before we ate every last bite.