4.6 • 851 Ratings
🗓️ 6 April 2021
⏱️ 61 minutes
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0:00.0 | So, Riley, did you know that you were operating a restaurant in Glasgow? |
0:05.2 | Well, you know, I have many diverse business interests up and down the country. |
0:11.5 | So I'm sure none of the menu items will come as a surprise to me. |
0:15.0 | I was going to order food. |
0:17.0 | And this small plates restaurant showed up. |
0:19.7 | And I looked at the menu and was like, |
0:21.6 | this is the most Riley selection of food and especially wine, I've heard of my life. |
0:27.2 | So the menu, the menu begins with the wine selection, which begins with a 25-pound |
0:33.7 | Blau-Frankish from Borgand. |
0:37.6 | Yeah, okay. |
0:38.4 | And the description of this says to the bright minerality and great texture through |
0:43.3 | the layers of juicy plum, black raspberry, and savory herbs. |
0:46.4 | Yeah, well, that's typical for a BlauFrancish. |
0:49.3 | Describe to me a non-savory herb. |
0:53.3 | Scrolling through like two pages of wine list here, I then find that you could get, for instance, |
0:59.0 | oysters with a shallot mignonette. |
1:02.0 | Have you ever had oysters delivered? It's always weird. |
1:06.0 | Leaks cooked over embers in a remesco sauce, leek oil, and chardonnay vinaigrette with smoked almonds. |
1:12.1 | What they do is they deliver the shells and they deliver the oysters out of the shells |
1:16.2 | in a little saltwater bath. |
1:17.7 | And you have to then replace the oyster in the shell, and then top it with your |
1:22.6 | minionette. |
... |
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