My wife discovered E&E Grill House through one of those coupon deal websites (Living Social). It seemed like an interesting quasi-steakhouse kind of place, so we gave it a shot. I think the deal we purchased was something like $40 gets you $90 worth of menu items. Not bad! As it turns out, E&E happened to BLOW AWAY many of the so called top steakhouses in NYC. I was pleasantly surprised at the quality, flavor and choices available here, and most impressed with the extremely friendly staff.
Everything here tasted exceptional – apps, sides, entrees, and dessert. Here I will focus only on the steak entree. I ordered the ribeye, as I always do to test the mettle of a steakhouse. The meat was perfectly cooked to medium, it was allowed to rest properly to keep those juices locked in, and the flavor had a slight gaminess to it (it was aged prime beef) that added character. Perfectly seasoned – not too salty or overly crusted with seasoning. Just right. These guys know how to handle their slabs of meat. The central portion had nice marbling because the meat stayed soft and tender, it chewed easily, and was packed with goodness. The fat cap was a bit smaller than I had hoped, but it was so freaking delicious. I picked the bone clean. What a welcome meal after last night’s misery at Gallagher’s. That’s right – I ate fucking ribeye two nights in a row, and this place STILL scored top marks. The meat man is impressed.
Choice of Cuts & Quality Available: 9
E&E offers two filets: 8oz (for pussies and women) and 14oz (a bone-in conundrum for people with more than a few inches of penis dangling between their legs). They have a hanger, a skirt, a strip and a ribeye as well. They don’t have a porterhouse on their standard menu (I took a point for that), but they still offer both strip and filet, so you can create your own porterhouse if you really feel the need to. Porterhouse isn’t really my thing anyway. But they make up for the lack of a porterhouse with the alternative selections (hanger and skirt), which were nice to see on the menu.
Portion Size & Plating: 8
Portion sizes are a bit on the smaller side. I think they are good for the money though. The filets are 8oz and 14oz (these are actually right in the average zone). The strip is a bit small at 12oz (lunch size at Ruth’s Chris). The 9oz hanger, and the 8oz skirt are a bit small as well, though deceiving if you see the size of the hanger on the plate. The ribeye gets close to normal at 18oz (bone-in). The plus here is that you get a great meal for your buck; every ounce is delicious.
The steaks range from $23 (hanger – nice sized portion by the way – bigger than you expect) to $58 (ribeye), so they are about right for the size, perhaps bordering on slightly expensive if you don’t have a Living Social coupon. The bonus here is that they regularly offer deals through Living Social and those kinds of websites, so you can basically get $50 of your meal for free if you keep an eye out for those deals before you go. Our bill, after all deal deductions, tax and tip, came to about $150 – sweet!
The bar is so-so. It isn’t bad by any means at all. It is neat, clean, chic – not the traditional steakhouse type of bar. It is a bit small, so not sure if I could see myself hanging out there other than while waiting for a table. The place is adjacent to a nice hotel so there is likely some traffic from there, which is good for E&E since people will likely eat and enjoy the place after having a drink, or before going to a show. The bartender was really friendly, and made a great martini just how I like it (very dry). The best part about the bar is that they have a really awesome selection of specialty cocktails with bold new ideas and ingredients (such as elderflower, cucumber water, and other fresh taste bud popping flavors) in conjunction with rich, old-timey classic favorites. We tried the Violet Beauregarde (great name) and the Hendrick’s 49. Both were fantastic.
Specials and Other Meats: 9
This place has pork chops, lamb chops and chicken by way of alternameats. They have tofu on the menu. Come on, man. Really? WTF!!??!? I had to take a point off for that, just because. I guess it is nice that they are thinking of vegan losers too, but maybe I am just an old fashioned carnivore (with an appreciation for the societal good inherent in bullying). If it were up to me, vegans would be shaved, sterilized and destroyed! In addition to a good selection of other meats, they also had some specials on the menu. Three to be exact; first was an appetizer special of west coast oysters + caviar. Second was Onaga fish (similar to red snapper, hailing from Hawaii). Third was duck l’orange (breast and thigh/leg). We had two of these – read on for the verdict.
Apps, Sides & Desserts: 10
AMAZING! EVERYTHING WE ORDERED WAS AMAZING! First, we started with a trio of appetizers; the special oysters, the grilled bacon, and the buffalo steak tartare. The oysters were really fresh, and the caviar on top made the flavor pop. Instead of Tabasco they offered Sri Racha to kick the spice level up. YES! Sri Racha is awesome on anything. Put it on cardboard and I will eat it. The grilled bacon was the ultimate; nice thick slabs of perfectly cooked goodness with a creamy, zingy sauce on the side to dip into. I could eat that shit all day. The buffalo steak tartare was delicious too – very lean, and served with a cooling bone marrow mayo that added just the right amount of fat back into the meat. What an amazing flavor that marrow mayo had to it. It was like a refreshing, cool fat-foam, and served beautifully inside a hollowed out length of bone (where the marrow would normally be). The entrees each come with a sauce and a side item, which is rare in the steakhouse world. Usually sides are a la carte, over priced, and over sized, and sauces are an upcharge. These sides were just right. We had creamed spinach and grilled broccolini. Broccolini is my favorite veggie on earth, so I was psyched to see it on the menu. It was nicely grilled and packed a lot of flavor. The heads had a beautiful char on them that added a crispy texture to the normal snap of a nicely cooked veggie. The creamed spinach was very nice and creamy; not too rich but it still had a lot of flavor to it. Before I move to dessert I need to mention the sauces. If you are getting a steak, order the sauce ON THE SIDE. The steaks are so well prepared that you really shouldn’t cover them with anything except for the saliva that dangles from your mouth as you drool and wait to dig in. The sauces are good, but probably better for going into on occasion rather than with every bite. That is my opinion anyway. I had the “blue butter” which was essentially a blue cheese flavored butter. It was really delicious, but I couldn’t do every bite of my steak with that on top. I was glad I ordered it on the side. My wife had the tomato shallot white wine sauce, which went perfectly as a bedding underneath her fish entree. For dessert we shared a slice of key lime pie. Our waiter (Chris, who was awesome – see below) informed us that it is made fresh on site every morning. It had a great tartness to it without being too sweet, or “cloying,” as assholes on Food Network like to say all the time. Add to that the nice airy meringue and you have a perfectly balanced dessert. The table breads were interesting too; warm homemade biscuits with a smooth whipped honey butter. Nice touch!
Seafood Selection: 8
They only have a salmon dish and a scallop dish on their entree menu in terms of fish. But their apps feature smoked salmon, crab fritters, and mussels. Add to that the specials of oysters (app) and the Onaga (entree), and you are ALMOST at a top-notch seafood level. I think they should scrap the tofu entree if it’s not a big seller, and replace it with a nice seared sushi-grade tuna dish, like a tataki preparation or something. Sure – it is a little expected, but I think it goes with the chic and clean decor style. The Onaga was really great. The meat was succulent and fell off the cut in pieces that resembled lump crab meat. This Hawaiian fish is similar to red snapper, but a little more robust and meaty. A nice fit for a steakhouse, I think. It had a great crispy crust to boot.
I was greeted with warm smiles and a friendly attitude when I walked in. At the bar, I met a gentleman who was genuinely interested in his customers, and very amicable; he asked about growing beards, as I had a nice full one at the time. He mixed a great drink as well! Our waiter Chris could not have done a better job. He was extremely helpful with suggestions on dishes, sauce combinations, etc. He did an amazing job explaining how certain dishes were prepared, and was very thorough in describing the specials and answering our questions. His personal opinions on which dishes he liked best were helpful too, and our dining experience was heightened by his exceptional service and attention to detail. Overall the staff here is just on another level. E&E should be proud of them, and I look forward to returning for another fantastic meal.
E&E is more of a modern steakhouse/restaurant. So temper your expectations with that knowledge up front. I typically prefer the old-school steakhouse feel, but I am not opposed to the modern style if done right. For example, Primehouse is one of my top rated steak joints and it is a modern joint rather than the old style of Keens (also a favorite). In other words, I don’t discriminate. E&E did a really wonderful job with the space here. It is modern, but not pretentious and overly trendy. It is just right. I particularly liked the paintings/photographs on the wall that were screened onto floor tiles and mounted together. Very nice! Everything is clean too – bathrooms included (small, personal, one-at-a-time deals).
E&E GRILL HOUSE
233 W. 49th St.
New York, NY 10019
Gallagher’s is an old-time New York City staple that got its start as a speakeasy during Prohibition (what a horrific idea that was). It is known for its window-of-steaks and hickory log cooking process. It has always been highly recommended. Tonight it got the Johnny Prime treatment. See below for the specifics.
NOTE: Gallaghers (no more apostrophe) was just recently remodeled and overhauled to be a completely new steakhouse. See my updated review for the improvements.
Unfortunately, Gallagher’s lacked punch. The strip had decent flavor, but the filet and ribeye were both under seasoned. My ribeye was tight in the center part, which means there was not enough marbling. I also had a lot of gristle in the fat cap – so much that it was inedible. That means the best part of the steak was essentially ruined. I also had a taste of an end cut of prime rib; the crispy edges were great, but otherwise it was a bit dry and over cooked. I suppose that is somewhat expected with an end cut though. Maybe someone who is a more of a steak purist would like it here since there is not much by way of seasoning, but I am also talking about a lack of basic salt and pepper use as well. Overall, I can put it this way: I have had much better steaks at local “mom-and-pop” Long Island places for half or a third of the price.
Choice of Cuts & Quality Available: 7
Gallagher’s offers a great variety of beef. They have all four standards. Their signature cut is a 21-day dry aged (in-house) prime sirloin NY Strip. They also have the necessary filet and ribeye cuts. For the slightly vaginal, they have a prime rib, which is essentially a slow-roasted ribeye. They also offer the giant burger known as the “chopped steak,” and a “sliced beefsteak,” which I believe to be the porterhouse, though I am not positive. Their website says that all of their steaks are prime quality and aged, which I believe to be true since you can actually see the meat in the aging room as you walk in. However I expected more out of my meat than what I got here in terms of quality, so I am taking points off despite what I saw in the showcase. There should be no tightness or gristle in a prime, aged ribeye that costs close to $60. I had both tightness and gristle, not to mention an overall lack of flavor.
Portion Size & Plating: 7
Portion sizes are good – not huge, but that is probably due to the fact that the aging process shrinks the cuts slightly (sometimes up to a third). The NY Strip comes in 14oz or 18oz sizes. There are two sizes of filet as well, 10oz and 14oz. The ribeye was estimated at 18-20oz.
Our bill for four people came to about $125 each, tax and tip included. We had a few drinks, a big sharing-sized seafood platter, we each had a cut of steak, we shared two sides, and then we shared a light dessert with some coffee. The bill seemed reasonable, even though the seafood platter was a bit expensive. Had the steaks been better, Gallagher’s might have scored higher with respect to value. Since the steaks weren’t that great, I had to drop the score here.
The bar is nice. It is old fashioned, and the bartenders are nice gentlemen. They have baskets of home made kettle cooked potato chips lining the bar. They tasted like they were seasoned with garlic and Parmesan cheese – really tasty. The martini was well mixed too ($13.50 a pop for Beefeater).
Specials and Other Meats: 8
This place has a great selection of alternative meats. Pork chops, lamb chops, veal chops, roasted chicken and even a calf’s liver steak. Nice! But there were no specials in the beef section.
Apps, Sides & Desserts: 6
We had the seafood platter for an appetizer. It came with lump crab meat, shrimp cocktail, a full lobster, smoked salmon, oysters and clams. It was the best part of the meal, so worth the hefty price tag (something like $140). On the side we had creamed spinach and onion rings. The creamed spinach was sucky. It was watery, and it lacked flavor and creaminess. Skip it. The onion rings, like everything else, lacked salt and flavor, though they did have a nice crisp to them. The chips at the bar would have been a MUCH nicer side, and they were free! For dessert we each had an espresso and shared strawberries and cream. Basically, nicely ripened and sweet strawberries topped with a dollop of homemade cool whip. You can’t really fuck that up too much, so we figured it was a safe bet.
Seafood Selection: 9
EVERY appetizer except the steak tartare is seafood. Shrimp cocktail, fried shrimp, clams, oysters, crab cakes, lump crab meat, fried calamari, and smoked salmon. For entrees they have salmon, halibut, lobster, crab cakes and a fish of the day.
Our waiter was good – no complaints. He was nice, non-intrusive, and fast. He also answered some questions we had about famous guests and the decor. The bread on the table was semi-warm, and there were a few different varieties of rolls (everything, onion, ciabatta, etc).
Situated in the upper Times Square area and the theater district, Gallagher’s gets a lot of foot traffic. People gawk outside and stare at the meat room, and who wouldn’t!? It looks delicious. The inside is old fashioned and traditional, with a full male wait staff (as far as I could tell) wearing bow ties. The tables are covered with red and white checkered cloth picnic table material, the furniture is all old wood stuff (some of the stools at the bar are really old and wobbly), and the walls are covered with sports memorabilia and photos of famous people who have visited the establishment. The bathrooms boast oversized old marble furnishings typical of the 1920s.
I used to love this joint. I have been here, I think, four times. My wife and I used to get $20 and $40 gift cards in the mail from them randomly, simply by virtue of them being a newly opened restaurant that was loyal to new customers. I dig that. We were happy the first few times we went, but this review is based on a much different dining experience.
My buddy and I each had ribeyes – their supposed “signature” dish. We were both a bit disappointed. We experienced tough meat in the central portion of the ribeye (no marbling), and an overall lack of flavor or seasoning throughout. It wasn’t bad, but certainly not on par with my prior experiences here and steaks at other joints. My buddy ordered medium rare and it came to him rare at best. It was VERY undercooked. Bad. I’ve had the ribeye before, and it was better. I’ve also had the filet and braised short rib, which were better than average.
Choice of Cuts & Quality Available: 7
AJ offers porterhouse for two, three or four, ribeyes, all manner of filet, and even some specials – like a bone-in filet (the conundrum). Score for that. To top it off, they have a killer pinot braised short rib. My feeling is that they are passing off high quality choice for prime, or using low quality prime (if that is possible). There is just not enough flavor going on in the cuts – likely due to lack of aging, or lack of quality marbling. At least not like I remembered from previous visits.
Portion Size & Plating: 8
Portions are on the heavy side, which is good considering you aren’t getting the best flavor or quality. At least in this respect you get some good poundage for your buck. EAT UP and SHUT UP.
Too high. For $55, I expect my ribeye to be fantastic, especially when it is marketed as their signature cut. I’ve had better tasting ribeyes for $40 on Long Island. Know your role, AJ. You are slipping. For six oysters ($17), 2 ribeyes ($55 each), the cheapest bottle of wine ($??) and a trio of appetizers ($21), the total came to about $150 each (tax and tip included). Better off hitting Del Frisco’s around the corner for that cost.
The bar is great, and the bartender, who is a regular fixture there (his name escapes me at the moment), is really friendly. He will get you whatever you want (such as a steak or a double espresso), and mixes a really good martini. The bar room is cool because it sits right along the windows of 48th street – nice place to hang, especially after a hard 60 hour work week.
Specials and Other Meats: 8
I’m always happy to see alternative meat on the menu. AJ’s is good with that. They always have a nice non-traditional cut, along with the braised short rib and pork/chicken/veal cuts.
Apps, Sides & Desserts: 6
Let me say, the six oysters we had were fantastic… but the fries were sub par (I’ve had better at the diner around the block from my house), the creamed spinach was blah (it lacked seasoning and was a little watery), and the mac & cheese was something on the boxed level. No crumbs, no meat folded in, no burned crisp to it… absolutely no texture. Over all a disappointing app experience (aside from the great, cold, fresh oysters [which were a little overpriced at $17 for 6]). The oysters even came with a nice little basket of hot sauce, fresh horseradish, crackers and other sauces.
Seafood Selection: 8
Honest – I didn’t really pay attention to anything other than the appetizers – they had lump crab, lump lobster, a good shrimp selection, and fantastic oysters. Viewing their menu online shows a normal type selection for the vaginal non-meat items.
Our waiter was awesome – good guy, knew his meat, helpful. That’s all I ask for. He didn’t push anything on us, nor did he leave us lacking anything throughout the meal.
As a relatively new corporate type steak joint, AJ’s is a bit lackluster in terms of charm, but it is nicely decorated and set up. I think with more time it will come into its own, or start to develop its own character… but right now it is just a very plain type of space. It is nice and open, high ceilings, etc… but basic. The bathroom urinals are cool because they have a foot-pedal flush, so you don’t have to dirty up your hands anymore after they just cupped your balls. That’s always a plus.
Keens holds a special place in my heart, and is easily one of my favorite places in NYC. The ceiling is lined with clay churchwarden tobacco pipes. I’m talking EVERYWHERE. I smoke a pipe on occasion, and I almost always use a churchie, so when I first found out about this place back in 2003 or 2004, I was flipping out. I went once back then and had a porterhouse with my wife, who was my girlfriend at the time. This time I was with a group of friends, so I got to taste much more of the menu. Interesting factoid – Keens had a fire and lost all their records of who owned what pipes. All they have left are the serial numbers written on them. Many a famous person had one in the place, including presidents and the like. My friend Joe’s grandfather had a pipe in there, and we inquired about how to go about locating it. Bottom line – we need to know the serial number of Joe’s grandfather’s pipe. Once we find that, we can locate it in the restaurant and stare at it in awe.
I ordered a braised short rib. I know, I know. PUSSY! But let me ‘splain. Everyone shared, and Keens is known for many things. First thing they are known for: they didn’t allow women into the place until it was well beyond normal. Second, the pipes. Third, the mutton chop. And fourth, the braised short rib. I love braised meat, so I figured I would give it a shot, since the other stuff on the menu was basically covered by the other diners at the table. It was tasty and good, but a little dry. That means it was either cooked too fast, or cooked too long. Okay – no biggie. My buddy got the mutton chop, which was amazing. Nice clean gaminess, thick as hell, on a nice bone, and seasoned to a beautiful crisp. The others at the table (the same rag-tag crew from Dylan Prime) split a porterhouse for three. That was hands down the best porterhouse I have ever tried. The strip side was a little tough and chewy, but it was full of great flavor and prepared/cooked flawlessly. The filet side was perfect. PERFECT. On a second trip, the strip side far exceeded the filet side. I would give it a 9 for flavor here, but the braised item doesn’t really count now, does it? The brilliant mutton and the unbelievable porterhouse make up for it in scores.
Choice of Cuts & Quality Available: 8
They have a great selection of some really nice looking meats. As mentioned above; mutton chop, braised short rib, the porterhouse, lamb chops, pork chops… Notice anything missing? THE FUCKING RIBEYE! THEY DO NOT HAVE A RIBEYE ON THE MENU! WHY!?!??!?? I will never understand. As my dad once said; “Everyone should have rib eye… even McDonalds.” I suppose they only serve it when they have it on special? Perhaps it is so good that they only do it on occasion. I will go back, and next time they better have it on the menu (on a second trip – STILL no ribeye – but they do have prime rib). Three points off what was an in-the-bag 10 if they had even a 12oz choice cut ribeye with no marbling whatsoever. Bad move Keens. UPDATE!!! On a third visit they had a rib eye. It wasn’t the best I’ve had, but it was good (8/10). I’d say it was about 16oz, boneless, and juuicy/tender. As promised above, I have given the full award for points here, now that a ribeye has made the menu. Alas, though, I had to remove some points again because on yet another visit the rib eye was gone. I guess it is only a once in a while offering.
Portion Size & Plating: 9
I think I recall someone at the table saying they thought the portion size was small for something – perhaps the steak for three? I was a little bit buzzed up, so I can’t remember… But the mutton was massive, and I thought the steak for three was huge, especially since I ate about 6 or 8 ounces of it toward the end of the meal when everyone was getting full. The short rib was a bit lady-like, but not TOO dainty. It really is a woman’s order. Come on guys… Don’t do what I did. Get the porterhouse. The creamed spinach was normal size to slightly small, but I think they split a portion up into a few ramekins for us to share easier. I am hesitant to take a point off because I am a little fuzzy, but my heart says take one.
Once again, Tom picked up the damn bill (THANK YOU!), so the meal was free. It was an effort to get him to let us pay the tip. How can I give anything less than a 10? To be honest though, the prices are fair and you definitely get your money’s worth, so a 10 all the way. On trip number two, steak for two, two sides, one app, and a couple of drinks came to about $80 per person, including tax and tip – totally reasonable. Here’s a recent bill for two:
Not only is the steak great, but the bar at Keens is one of my favorite places to hang out even if I am not planning on eating. It has timeless character, it is classy, it is old New York, and it is always fun. Plus they make a mean martini with nice big, fat olives. And HOLY SHIT the scotch menu is only rivaled by the Brandy Library in Tribeca in terms of selection and quality. They sport five different laphroaigs, and three different lagavulins – those are my two favorite scotches. They just don’t make places like this anymore. Martinis run about $15 here, and Keens has their own beer (made by Brooklyn brewing company, i think) – its a nice IPA, not overly hoppy.
Specials and Other Meats: 10
Like I said earlier, they have everything except ribeye. This is simply an amazing place to eat – there really is something for everyone, even vegetarian assholes. I’d like for the ribeye to be a main fixture, even if it is a “special” or off the menu. No real “specials” to mention, but for other meats the obvious star is the mutton.
Apps, Sides & Desserts: 10
We skipped apps this time around, but last time I had a lobster cocktail, which was really well done. The creamed spinach was really unique; it has a hint of clove to it that really set it apart from other places. Plus is tasted really friggin’ awesome too. For dessert I had the cask strength Laphroaig that always nearly blows my shoes off. Potent but leathery-delicious. In all honesty, this category might NOT deserve a 10. I simply didn’t try enough items. What I did try was fantastic on both trips though, so I can’t take a point in good conscience. One a second visit, I had the bacon app, which was delicious. Not quite on the level of some other joints, but still really great. We also had the french fries, which I think you would be hard pressed to find better in NYC – they are up there with the best in town.
Some apps from a second visit – halibut tartare and littleneck clams:
Dessert – creme brulee and coffee ice cream:
Bacon – perfection!
The prime rib hash browns. from the bar menu, are incredible.
Seafood Selection: 9
Sole, salmon, shrimp and lobster. Not bad! Plus all the usual apps and shellfish, with an added selection of cured salmon that I was really tempted to try. I would have liked to see a meat-eaters fish on the menu though: maybe a swordfish steak or something good and manly.
Service: 11 (only 10 scored)
“But these ones go to 11” – Nigel Tufnel. If I could give an 11, I would. Wait a second… I can! This is my game, bitches – but I won’t count the extra point. I need to maintain some level of integrity; the 11 is in spirit only. Our waiter, Chris, KNEW HIS SHIT. It is because of him that Keens is an 11 in spirit. I even TESTED him about the history of the place. He busted out a really eloquent explanation of the establishment without even sounding scripted or rehearsed. He also made really good suggestions when it came to the food, and, for his young age, even seemed to know a good deal about fine scotch (they have a menu of over 200 different scotches). Attentive, polite, not annoying or prying – just an overall good experience. On another visit, our waiter Muhammed showed us that he knew all about the history of this place as well, and was really great – a true gentleman. As far as table items – they had these really awesome, large, half-sour pickles in a tray with olives and celery. The bread was really tasty too – warm, butter easily spread, etc.
Ambiance: 11 (only 10 scored)
An 11 can go here too; for real – and same with the bar. Keens is hands down the best ambiance and atmosphere of all the steakhouses I have ever been to. It is old, but not quiet and musty. It is vibrant and fun, but not loud and annoying or over-crowded. It is manly, but also really inviting for people of all sexes (women and trannies included). This place isn’t just a restaurant – it is a destination, a landmark, an experience, a hangout. The pictures on their website don’t do it justice, and when you are in there, you feel like you are a king. The history of the place is really amazing too. I recently learned that they have an actual playbill from the theater/show during which Lincoln was assassinated (see below), and they also sport one of Teddy Roosevelt’s taxidermied hunting trophies on one of the walls.
Bread basket: nice and warm.
Crudite: crisp and refreshing, good dipping sauce.
Martini: shaken up nicely.
12-ingredient salad: a dozen praises.
Tomato & onion with mozzarella: standard steakhouse starting fare.
House-cured salmon: a good briny beginning to a meal.
Pumpernickel nut bread that comes with the salmon:
6-east and 6-west coasters: both delicious and crisp.
Seafood platter: 6 oysters, 4 clams, 4 shrimp and half a lobster. Great deal for $52.
Prime rib: juicy, tender, delicious.
Mutton: an excellent alternameat for those looking for something bold and unique.
Filet mignon: simplicity at its finest.
Creamed spinach: warm and inviting, green with cream and nutmeg.
Escarole that came with the mutton: YES! Escarole needs more attention in restaurants.
Mushrooms: a good little side.
Mutton slice: a perfect medium rare cook job.
Doggie bag: woof.
Coffe cantata dessert: coffee ice cream with chocolate, berry sauce and topped with a marshmallowy whipped cream.
Creme brûlée: a classic.
Stilton cheese plate dessert (comes with a glass of port): funky.