tag:blogger.com,1999:blog-1588051831069283523.post6674346096258476412..comments2024-03-27T11:45:40.393+00:00Comments on Cheese and Biscuits: Tozi, VictoriaChris Poplehttp://www.blogger.com/profile/02668565800857295023noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-1588051831069283523.post-24137010879895475942013-12-04T14:46:07.514+00:002013-12-04T14:46:07.514+00:00And they do that 12.5% service charge, with a big ...And they do that 12.5% service charge, with a big space for a tip underneath. You can do one other but never both. Grrr shame on them.Alex Cnoreply@blogger.comtag:blogger.com,1999:blog-1588051831069283523.post-30895795964605759042013-12-04T00:41:00.652+00:002013-12-04T00:41:00.652+00:00I can't speak to the negronis at Tozi, but I d...I can't speak to the negronis at Tozi, but I do know that when you barrel age them, it does have the effect of rounding out the flavors and toning down the bitterness of the campari. Unknownhttps://www.blogger.com/profile/14957479226717213628noreply@blogger.comtag:blogger.com,1999:blog-1588051831069283523.post-17673512528591239122013-12-03T20:48:51.433+00:002013-12-03T20:48:51.433+00:00Double Fernet eh Chris? Special night?Double Fernet eh Chris? Special night?Andy Knoreply@blogger.comtag:blogger.com,1999:blog-1588051831069283523.post-29952567818272611062013-12-03T16:15:39.795+00:002013-12-03T16:15:39.795+00:00And, although it's very much at the high end, ...And, although it's very much at the high end, Andy Hayler swears by Apsleys.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1588051831069283523.post-10450748433713690462013-12-03T14:45:15.645+00:002013-12-03T14:45:15.645+00:00Like you I've become a bit disillusioned with ...Like you I've become a bit disillusioned with Italian grub in London - especially as any half decent local joint seems to quickly hike prices just as soon as it attains a degree of popularity (Having been a great little Sicilian joint, Kentish Town's Pane Vino, for example, will now blast almost as large a hole in one's wallet as Locatelli). <br /><br />I did have a great meal in Stroud Green recently at an all day cafe which then does home-made pastas and the like in the evenings: Il Piccolo Diviolo (sp?). Like with a lot of these gaffs, the menu is so thick it might've been written by Tolstoy (never a good sign), but they also had about six or seven specials on, from which I chose pumpkin gnocchi with clams to follow a cuttlefish starter. Both were startlingly good. It's probably not food to travel across London for, just a neighbourhood joint done right, but if you're ever in the area I'd heartily recommend (until someone blogs the place and prices go all West End, at least). James Hnoreply@blogger.comtag:blogger.com,1999:blog-1588051831069283523.post-973127235841119272013-12-03T13:11:42.267+00:002013-12-03T13:11:42.267+00:00Looks sketchy. The meats, look bottom end. The pas...Looks sketchy. The meats, look bottom end. The pasta sauce looks fake/gloopy/not so fresh. <br />Experimenting is great if the end result is good. It has to taste good.<br />A world without Heston? No thanks.<br /> Heston is a real help and inspiration to myself and others.<br />That said you have to be good to play with the classics.<br />Fusion or confusion?<br />Anonymousnoreply@blogger.com