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DUK10044582_013
PORTRAIT - StreetXO Restaurant in Madrid
StreetXO restaurant review. Spanish chef David Munoz is belittling the huge strides that have been made in gastronomy and hospitality. It is not worth describing in detail assemblies that get compared to Jackson Pollock roadkill disposed on a sheet of white paper inspired perhaps by the style of Grant Achatz at Chicago’s Alinea, or meaty stuff likened to cooked catfood. At dinner the best of what we try is the Steamed Club Sandwich (Munoz is keen on steaming bread) filled with ricotta and, it says, suckling pig topped with fried quail’s eggs and “Paris-style” chilli crab, where the spiced crustacean crackles and the sauce is not the all-purpose sweetish-sourish red viscosity that abounds elsewhere. Steamed Club Sandwich at StreetXO, Soho.
© Daniel Hambury / Evening Standard / eyevine
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01733885
Double Fee! -
DUK10044582_014
PORTRAIT - StreetXO Restaurant in Madrid
StreetXO restaurant review. Spanish chef David Munoz is belittling the huge strides that have been made in gastronomy and hospitality. It is not worth describing in detail assemblies that get compared to Jackson Pollock roadkill disposed on a sheet of white paper inspired perhaps by the style of Grant Achatz at Chicago’s Alinea, or meaty stuff likened to cooked catfood. At dinner the best of what we try is the Steamed Club Sandwich (Munoz is keen on steaming bread) filled with ricotta and, it says, suckling pig topped with fried quail’s eggs and “Paris-style” chilli crab, where the spiced crustacean crackles and the sauce is not the all-purpose sweetish-sourish red viscosity that abounds elsewhere. Steamed Club Sandwich at StreetXO, Soho.
© Daniel Hambury / Evening Standard / eyevine
Contact eyevine for more information about using this image:
T: +44 (0) 20 8709 8709
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01733884
Double Fee! -
DUK10044582_011
PORTRAIT - StreetXO Restaurant in Madrid
StreetXO restaurant review. Spanish chef David Munoz is belittling the huge strides that have been made in gastronomy and hospitality. It is not worth describing in detail assemblies that get compared to Jackson Pollock roadkill disposed on a sheet of white paper inspired perhaps by the style of Grant Achatz at Chicago’s Alinea, or meaty stuff likened to cooked catfood. At dinner the best of what we try is the Steamed Club Sandwich (Munoz is keen on steaming bread) filled with ricotta and, it says, suckling pig topped with fried quail’s eggs and “Paris-style” chilli crab, where the spiced crustacean crackles and the sauce is not the all-purpose sweetish-sourish red viscosity that abounds elsewhere. Pais Style Chili Crab at StreetXO, Soho.
© Daniel Hambury / Evening Standard / eyevine
Contact eyevine for more information about using this image:
T: +44 (0) 20 8709 8709
E: info@eyevine.com
http://www.eyevine.com
(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01733887
Double Fee! -
DUK10044582_012
PORTRAIT - StreetXO Restaurant in Madrid
StreetXO restaurant review. Spanish chef David Munoz is belittling the huge strides that have been made in gastronomy and hospitality. It is not worth describing in detail assemblies that get compared to Jackson Pollock roadkill disposed on a sheet of white paper inspired perhaps by the style of Grant Achatz at Chicago’s Alinea, or meaty stuff likened to cooked catfood. At dinner the best of what we try is the Steamed Club Sandwich (Munoz is keen on steaming bread) filled with ricotta and, it says, suckling pig topped with fried quail’s eggs and “Paris-style” chilli crab, where the spiced crustacean crackles and the sauce is not the all-purpose sweetish-sourish red viscosity that abounds elsewhere. Pais Style Chili Crab at StreetXO, Soho.
© Daniel Hambury / Evening Standard / eyevine
Contact eyevine for more information about using this image:
T: +44 (0) 20 8709 8709
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01733886
Double Fee! -
DUK10044582_010
PORTRAIT - StreetXO Restaurant in Madrid
StreetXO restaurant review. Spanish chef David Munoz is belittling the huge strides that have been made in gastronomy and hospitality. It is not worth describing in detail assemblies that get compared to Jackson Pollock roadkill disposed on a sheet of white paper inspired perhaps by the style of Grant Achatz at Chicago’s Alinea, or meaty stuff likened to cooked catfood. At dinner the best of what we try is the Steamed Club Sandwich (Munoz is keen on steaming bread) filled with ricotta and, it says, suckling pig topped with fried quail’s eggs and “Paris-style” chilli crab, where the spiced crustacean crackles and the sauce is not the all-purpose sweetish-sourish red viscosity that abounds elsewhere. Pais Style Chili Crab at StreetXO, Soho.
© Daniel Hambury / Evening Standard / eyevine
Contact eyevine for more information about using this image:
T: +44 (0) 20 8709 8709
E: info@eyevine.com
http://www.eyevine.com
(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01733888
Double Fee! -
DUK10044582_005
PORTRAIT - StreetXO Restaurant in Madrid
StreetXO restaurant review. Spanish chef David Munoz is belittling the huge strides that have been made in gastronomy and hospitality. It is not worth describing in detail assemblies that get compared to Jackson Pollock roadkill disposed on a sheet of white paper inspired perhaps by the style of Grant Achatz at Chicago’s Alinea, or meaty stuff likened to cooked catfood. At dinner the best of what we try is the Steamed Club Sandwich (Munoz is keen on steaming bread) filled with ricotta and, it says, suckling pig topped with fried quail’s eggs and “Paris-style” chilli crab, where the spiced crustacean crackles and the sauce is not the all-purpose sweetish-sourish red viscosity that abounds elsewhere. Pekinese Dumpling at StreetXO, Soho.
© Daniel Hambury / Evening Standard / eyevine
Contact eyevine for more information about using this image:
T: +44 (0) 20 8709 8709
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http://www.eyevine.com
(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01733893
Double Fee! -
DUK10044582_008
PORTRAIT - StreetXO Restaurant in Madrid
StreetXO restaurant review. Spanish chef David Munoz is belittling the huge strides that have been made in gastronomy and hospitality. It is not worth describing in detail assemblies that get compared to Jackson Pollock roadkill disposed on a sheet of white paper inspired perhaps by the style of Grant Achatz at Chicago’s Alinea, or meaty stuff likened to cooked catfood. At dinner the best of what we try is the Steamed Club Sandwich (Munoz is keen on steaming bread) filled with ricotta and, it says, suckling pig topped with fried quail’s eggs and “Paris-style” chilli crab, where the spiced crustacean crackles and the sauce is not the all-purpose sweetish-sourish red viscosity that abounds elsewhere. Pekinese Dumpling at StreetXO, Soho.
© Daniel Hambury / Evening Standard / eyevine
Contact eyevine for more information about using this image:
T: +44 (0) 20 8709 8709
E: info@eyevine.com
http://www.eyevine.com
(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01733890
Double Fee! -
DUK10044582_007
PORTRAIT - StreetXO Restaurant in Madrid
StreetXO restaurant review. Spanish chef David Munoz is belittling the huge strides that have been made in gastronomy and hospitality. It is not worth describing in detail assemblies that get compared to Jackson Pollock roadkill disposed on a sheet of white paper inspired perhaps by the style of Grant Achatz at Chicago’s Alinea, or meaty stuff likened to cooked catfood. At dinner the best of what we try is the Steamed Club Sandwich (Munoz is keen on steaming bread) filled with ricotta and, it says, suckling pig topped with fried quail’s eggs and “Paris-style” chilli crab, where the spiced crustacean crackles and the sauce is not the all-purpose sweetish-sourish red viscosity that abounds elsewhere. Pekinese Dumpling at StreetXO, Soho.
© Daniel Hambury / Evening Standard / eyevine
Contact eyevine for more information about using this image:
T: +44 (0) 20 8709 8709
E: info@eyevine.com
http://www.eyevine.com
(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01733891
Double Fee! -
DUK10044582_001
PORTRAIT - StreetXO Restaurant in Madrid
StreetXO restaurant review. Spanish chef David Munoz is belittling the huge strides that have been made in gastronomy and hospitality. It is not worth describing in detail assemblies that get compared to Jackson Pollock roadkill disposed on a sheet of white paper inspired perhaps by the style of Grant Achatz at Chicago’s Alinea, or meaty stuff likened to cooked catfood. At dinner the best of what we try is the Steamed Club Sandwich (Munoz is keen on steaming bread) filled with ricotta and, it says, suckling pig topped with fried quail’s eggs and “Paris-style” chilli crab, where the spiced crustacean crackles and the sauce is not the all-purpose sweetish-sourish red viscosity that abounds elsewhere. Executive chef, Manuel villalba Martinez at StreetXO, Soho.
© Daniel Hambury / Evening Standard / eyevine
Contact eyevine for more information about using this image:
T: +44 (0) 20 8709 8709
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http://www.eyevine.com
(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01733894
Double Fee! -
DUK10044582_002
PORTRAIT - StreetXO Restaurant in Madrid
StreetXO restaurant review. Spanish chef David Munoz is belittling the huge strides that have been made in gastronomy and hospitality. It is not worth describing in detail assemblies that get compared to Jackson Pollock roadkill disposed on a sheet of white paper inspired perhaps by the style of Grant Achatz at Chicago’s Alinea, or meaty stuff likened to cooked catfood. At dinner the best of what we try is the Steamed Club Sandwich (Munoz is keen on steaming bread) filled with ricotta and, it says, suckling pig topped with fried quail’s eggs and “Paris-style” chilli crab, where the spiced crustacean crackles and the sauce is not the all-purpose sweetish-sourish red viscosity that abounds elsewhere. Executive chef, Manuel villalba Martinez at StreetXO, Soho.
© Daniel Hambury / Evening Standard / eyevine
Contact eyevine for more information about using this image:
T: +44 (0) 20 8709 8709
E: info@eyevine.com
http://www.eyevine.com
(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01733895
Double Fee! -
DUK10044582_004
PORTRAIT - StreetXO Restaurant in Madrid
StreetXO restaurant review. Spanish chef David Munoz is belittling the huge strides that have been made in gastronomy and hospitality. It is not worth describing in detail assemblies that get compared to Jackson Pollock roadkill disposed on a sheet of white paper inspired perhaps by the style of Grant Achatz at Chicago’s Alinea, or meaty stuff likened to cooked catfood. At dinner the best of what we try is the Steamed Club Sandwich (Munoz is keen on steaming bread) filled with ricotta and, it says, suckling pig topped with fried quail’s eggs and “Paris-style” chilli crab, where the spiced crustacean crackles and the sauce is not the all-purpose sweetish-sourish red viscosity that abounds elsewhere. Anna, a waitress at StreetXO, Soho.
© Daniel Hambury / Evening Standard / eyevine
Contact eyevine for more information about using this image:
T: +44 (0) 20 8709 8709
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http://www.eyevine.com
(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01733896
Double Fee! -
DUK10044582_009
PORTRAIT - StreetXO Restaurant in Madrid
StreetXO restaurant review. Spanish chef David Munoz is belittling the huge strides that have been made in gastronomy and hospitality. It is not worth describing in detail assemblies that get compared to Jackson Pollock roadkill disposed on a sheet of white paper inspired perhaps by the style of Grant Achatz at Chicago’s Alinea, or meaty stuff likened to cooked catfood. At dinner the best of what we try is the Steamed Club Sandwich (Munoz is keen on steaming bread) filled with ricotta and, it says, suckling pig topped with fried quail’s eggs and “Paris-style” chilli crab, where the spiced crustacean crackles and the sauce is not the all-purpose sweetish-sourish red viscosity that abounds elsewhere. A general view of StreetXO, Soho.
© Daniel Hambury / Evening Standard / eyevine
Contact eyevine for more information about using this image:
T: +44 (0) 20 8709 8709
E: info@eyevine.com
http://www.eyevine.com
(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01733889
Double Fee! -
DUK10044582_003
PORTRAIT - StreetXO Restaurant in Madrid
StreetXO restaurant review. Spanish chef David Munoz is belittling the huge strides that have been made in gastronomy and hospitality. It is not worth describing in detail assemblies that get compared to Jackson Pollock roadkill disposed on a sheet of white paper inspired perhaps by the style of Grant Achatz at Chicago’s Alinea, or meaty stuff likened to cooked catfood. At dinner the best of what we try is the Steamed Club Sandwich (Munoz is keen on steaming bread) filled with ricotta and, it says, suckling pig topped with fried quail’s eggs and “Paris-style” chilli crab, where the spiced crustacean crackles and the sauce is not the all-purpose sweetish-sourish red viscosity that abounds elsewhere. A general view of StreetXO, Soho.
© Daniel Hambury / Evening Standard / eyevine
Contact eyevine for more information about using this image:
T: +44 (0) 20 8709 8709
E: info@eyevine.com
http://www.eyevine.com
(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01733897
Double Fee! -
DUK10044582_006
PORTRAIT - StreetXO Restaurant in Madrid
StreetXO restaurant review. Spanish chef David Munoz is belittling the huge strides that have been made in gastronomy and hospitality. It is not worth describing in detail assemblies that get compared to Jackson Pollock roadkill disposed on a sheet of white paper inspired perhaps by the style of Grant Achatz at Chicago’s Alinea, or meaty stuff likened to cooked catfood. At dinner the best of what we try is the Steamed Club Sandwich (Munoz is keen on steaming bread) filled with ricotta and, it says, suckling pig topped with fried quail’s eggs and “Paris-style” chilli crab, where the spiced crustacean crackles and the sauce is not the all-purpose sweetish-sourish red viscosity that abounds elsewhere. A general view of StreetXO, Soho.
© Daniel Hambury / Evening Standard / eyevine
Contact eyevine for more information about using this image:
T: +44 (0) 20 8709 8709
E: info@eyevine.com
http://www.eyevine.com
(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01733892
Double Fee!