by Sophie Gayot
“Waterloo & City” is the name of a famous subway line in London. It is also on track to becoming a destination restaurant in Culver City, California, due to the talent of chef Brendan Collins. I had previously enjoyed his cooking at The Hall at Palihouse while dining with Curtis Stone, who worked with Collins under Marco Pierre at Quo Vadis in London.
At Waterloo & City, Collins has free rein in the kitchen (which he co-owns with partner/general manager Carolos Tomazos), and his food is so much better and creative. Being English, Collins has created a very interesting gastropub menu, and it’s hard to choose what to order because it is all good.
Watch him in the kitchen explaining his pied de cochon during my exclusive video interview. And read the Waterloo & City review I just wrote. God Save the Queen!
You can click on each photo to enlarge to see dishes from Waterloo & City restaurant menu. All food shots by Sophie Gayot.
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- Yellowtail crudo
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- Sticky toffee pudding with milk ice cream and salted caramel
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- Waterloo specials
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- Smoked salmon terrine
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- Manchester quail with chopped liver on toast
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- Pork shank ravioli with choucroute
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- Moroccan spiced lamb and manchego cheese pizza with Ras el hanout
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- Pied de cochon with apple
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- Panna cotta
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- Hot chocolate pudding with dulce de leche and caramelized banana
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- Benton’s Ham
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- Gnocchi vongole with chorizo
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- Partner/general manager Carolos Tomazos
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- King platter: cured meat and sausage selection with cornichons and pickled onions
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- Caesar with poached organic egg
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- Cappellini pasta with brown butter and truffles
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- Braised shin of beef with red wine risotto
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- House-made bread
