A restaurant review is exactly that – a review. It is not a report, or a long term study, or an in-depth analysis of an establishment. It is simply a snapshot in time, based on a one-time experience. Like a snapshot of an individual, you sometimes catch them grimacing and sometimes you catch them posing perfectly. But even if you catch someone at the wrong moment, you can still usually tell if they are attractive and good looking…
Having said this, reviewers can only be true to their experience and recount their opinions formed during that one sample meal. It is rather futile really, for others to try and dissuade them or to relate their own different experiences on other occasions. And as consistency is one of the pillars, not only of catering, but of most of the service industry, reviews make a lot of sense.
If on the other hand, you have the occasion of returning to the same restaurant, then you can continue to strengthen your opinion on the establishment and to compare your visits.
It really wasn’t long before we decided to return to L’Agape. We enjoyed it so much the first time that we went back for more. We were accompanied by four others, and were expected to lead them to a good place, so as this was our last excellent meal, we decided to play it safe and booked up there again.
And I can very comfortably say that yet again we had a truly superb evening all round. Very little, or even nothing, comes to mind with regards to recommendations for improvement. The food was first-class in every way. I love their blackboard idea, offering only the freshly prepared fare of the day. Also most of it is rather novel and exciting, rather than forcing you to eat the same dishes you have already sampled elsewhere hundreds of times.
As the restaurant is more inclined towards meat, we had all sorts of delicious stuff such as goose salami, foie gras, pork cheeks with polenta and other relatively unexpected items. We actually saw a fisherman supplying them with what looked like very fresh fish, so I wouldn’t even put off those who would rather eat fish. However as we all happened to equally enjoy both, we all agreed that sticking to what a restaurant mainly specialises in makes the most sense. The desserts too were lovely and really worth having.
Pierre Calleja was a true charm and looked after us to perfection. It makes such a huge difference being able to discuss the food options with someone who knows perfectly what he is talking about, rather than blindly placing an order with some temp earning the minimum wage. And naturally I am not blaming the poor temp here, but the persons who put them there.
Pierre also very generously offered us all the coffees and liqueurs on the house. A truly lovely gesture.
What a jewel of a place. It is going to be very hard for us to stay away for long from this one.