Bodean’s is my favourite restaurant in London. It offers every ingredient in my perfect meal mix…meat, cold beer and American sports. Seriously, what else could possibly improve on that? (Answer: Strippers)
So there have been some changes since last I visited: new menu items, new serving styles and I reckon they’ve opened a couple more restaurants across town. Business must be good!
So they cook it really slowly in marinade or something…and it turns out great! So there’s a load of that, plus onion rings and cheese inside a big ass bun:
It was served in a basket as opposed to the big tray which I was expecting, and i’m not sure if I’m just resistant to change or I was genuinely disappointed to see it. It definitely didn’t feel like there was enough space to spread out the food (which I like to do there). Ok this is starting to sound a bit weird…CLOSE UP:
It was god damn amazing. One of the best bits of it was that it came ‘naked’ (without sauce), so I was able to put a bit of BBQ on it without drowning it (as they sometimes do).
J and Fiona had a full rack of ribs each (I think it’s a Deloitte thing). As I’m not a professional at eating ribs, I’ll hand over to J for his guide to ribbing:
Step 1 – Receive order
Step 2 – Preparation
Step 3 – Dexter-style OCD bone cleaning
Thankfully nobody started snapping the bones and eating the marrow, and being that I was with a Finn and a Hong-Kongolese, I think that was pretty fortunate…