Stewie |
06-14-2014 10:11 AM |
Quote:
Originally Posted by Simply Red
(Post 10690528)
Not really at all - more of a slender fillet - it's pretty mild. Very good flakey fish, no question. I definitely recommend it.
I keep hearing Bristol this-Bristol 'that' - assuming they're referring to that older Gilbert Robinson chain, the fillet of sole there used to be really solid. They put a very light batter over it and flat topped it w/ oil.
Seems the batter was a thinned out pancake style batter. Very good - slightly sweet. Worked out well - and when I worked at The Bristol in 1991 on the plaza; when we ran that special - it sold like hotcakes. Real good fish there.
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I think the Bristol on the Plaza closed at the same time GR left the restaurant biz. I'm not sure who reopened the new Bristol(s) but they may have had some connection to the old restaurants.
What did you do at the Plaza restaurant? That was always my first choice back when it was open. Loved the food and the atmosphere.
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