Last Friday (January 16th 2015) was a cracker of a winter’s day with blue skies, loads of sunshine & crisp temperatures, so we jumped on the train for a day out in Bristol. We planned to do a modified Banksy (he’s originally from here) walk which would wind us through some of the more interesting & pretty bits of Bristol.
We have been learning Spanish in anticipation of our move to Spain later this year & as part of our language learning chores we have ‘Liked’ a Facebook page of Spanish folks handing out advice to other Spanish folks living in Bristol. One of the Facebook posts named the Top 10 affordable but very good places to eat & the description of one, Flinty Red, ticked all the boxes.
So when the clock’s hands pointed to 12, we made a bee line to Flinty Red on Cotham Hill. Hitting the lunch opening hour smack on the nose we had our pick of tables and the opportunity to have a grand chat with the maitre d’ who served up all the background details of Flinty Red and its sister wine store, Corks of Cotham.
Flinty Red does an excellent lunchtime special of an hors d’oeuvre and a small main for a tenner. Hound #2 took up the special offer & chose as her hors d’oeuvre a dish called ‘panisse‘. We had never come across this food word except in Alice Water’s well known restaurant in Berkeley called Chez Panisse. The maitre d’ explained it was a mix of chickpea flour and polenta which was then deep fried. Hound #2 took a flyer…
And she was not disappointed – with just a squeeze of fresh lemon it was a delight to consume. Would make an excellent home snack except for the frying bit, which is why it is nice to have out where they have the proper equipment. Could have loads of fun trying different spice mixtures in the flour/polenta mix…
Hound #3 spied the the word ‘onlget’ in the mains section of the menu & his choice was made. Onlget is the French word for Hanger Steak, which is also known as the Butcher’s Steak as he always keeps it for himself! It is an extremely flavoursome cut of beef (it usually is the cut you get when you order steak pommes frites in France) and when cooked right or in the hands of a good chef, it is a sublime meat experience. And this indeed was – the onlget cooked to perfection and accompanied by a stupendous winter salad of radicchio, thinly sliced jerusalem artichokes & shaved parmesan.
For Hound #2’s small main she went with mussels with white beans, bacon & cavolo nero. This was also most excellent – rich flavours & great textures soaked up with house made bread. Would mos def go back and have this again.
And all washed down with a 375ml carafe of delish 2013 Jumilla Monastrell from Juan Gil – supplied by the Corks of Cotham & available for purchase…which we did.