With a new firm comes new territory, I’d gotten to know the backstreets of Fitzrovia and all it has to offer within the year I’d worked in the area. I’m no longer on West End grounds and find myself close to the quirky streets of East London and smack bang in the city’s centre. At first glance I was worried there wouldn’t be many inspiring eateries amongst the modern concrete and glass clad offices but thankfully a few of my new colleagues have paved the foodie way for me. Luckily, I stumbled across this little gem within my first week.
Bad Egg is the new venture from Neil Rankin – who has previously worked his wonders in both Smokehouse, Islington and Pitt Cue Co, where he has based a menu around the protein packed breakfast favourite, eggs – playing on different flavours from around the globe. The menu boasts dishes ranging from goat’s cheese tacos to Korean sweet and spicy ribs – with feature craft beers on offer and a buzzy diner atmosphere, these lunch sized portions are perfect for your midday escape from the office.
Now there are some things you just don’t order when you’re out with new company such as spaghetti bolognese, noodles or ribs. I like to defy these unwritten rules and enjoy putting my etiquette into good old fashioned practice. Starving and craving something meaty avoiding all salad based dishes on the menu, I went for the Peking Ribs (Umami Rich Soy, Hoisin and Ginger Sauce) and some fries on the side – totalled at £11.50. Pretty good price for Central London.
Our food came within 10 minutes and to my surprise my dish wasn’t at all messy as I’d pictured, it was one hefty, pork belly rib with a crispy outer layer and smothered in sauce, it looked delicious! The fries were plain and nothing really to shout about but necessary to pair with something as rich flavoured as the ribs I ordered. Another plus to the meal – the rib was so large I could use my knife and fork, usually I wouldn’t really care but it was my 3rd day at work – no way can I walk into the office after lunch with an ambiguous stain on my white shirt now can I? The Peking Ribs were so, so great for the first few mouthfuls, cured and slow cooked to perfection, the meat just fell off the bone. But as I got further through my meal I found it got more difficult to enjoy, maybe I needed more sides to mask the generous helping of hoisin sauce which became more sickly with each bite. Along with the amount of fat that was oozing onto my fork, it just wasn’t for me.
I wouldn’t say it made me write off the restaurant all together, the food looks impressive and the recipes are creative but with the result of my meal and the lack of competent service – generally when hiring a floor staff you choose someone who can remember which customer said what and be able to handle it when there are more than 3 tables with hungry customers. It’s not somewhere I would make dinner reservations on a Saturday night to be the centre point of a planned evening but a good option on the lunchtime list all the same.