Hiding on Broadwick Street next to the ever shy and retiring Agent Provocateur is The Player.  A dark, underground bar that is hosting the amazing chefs behind Breddos Tacos.  I popped there after work for the most perfect midweek dinner of sliders and tacos.  Everything is scaled down in size but it works so well for an after work meal that's not a huge dinner.  We were seated in seconds and the waitresses are beyond friendly making you feel super comfortable.  We ordered a bit of everything... no surprise there then and thoroughly enjoyed every single mini mouthful!  FYI, The crunchy nut chicken is something else, promise me you'll try this and savour every last morsel!

Twice fried cod cheeks with pickled onions & habanero sauce

Sriracha slaw

Chipotle shortrib with cheese & habanero sauce

The Breddo:  Aged patty, American cheese, pastrami, Swiss cheese, ketchup, chipotle mayo, shoe string fries & fresh habanero

Crunchy nut fried chicken, chipotle mayo, ketchup, lettuce & tomato


As a fully fledged foodie people are often surprised when I say I haven't been to Gaucho Grill.  Truth be told if I'm dining out its very rarely I choose steak, I'm much more of a seafood person.  One of our work agencies wanted to take us out for a Christmas Celebration meal and they chose the Gaucho on Charlotte Street.  Without even having tasted any food you're impress straight away by the decor of the restaurant.  Floor to ceiling cow hide is the only way to describe it.  Plenty of shiny black lacquered and mirrored surfaces make the interior super impressive.  If you're a steak lover then you have to visit this restaurant.  The meat is superb, full of flavour and extremely generous in portion.  Even if you're not a huge steak fan, I would bet that this restaurant could change you're mind!

Espresso Martini's to start, my favourite.

Ceviche sampler starter

Plump delicious scallops with red pepper sauce

Marinated steak in lime and coriander.  Accompanied, of course, by bernaise sauce

Sweet potato side with chorizo

Overindulgent sticky toffee pudding with vanilla bean ice cream


I'm one of those odd people who loves brussel sprouts.  It's one of the parts of Christmas dinner that I look forward to the most... as long as they're done correctly!  Ina Garten's recipe for balsamic sprouts is one of the best and they are just beyond delicious.  I'm ashamed to say it's quite easy for me to eat the whole pan myself!

1 1/2 lb. brussels sprouts, trimmed and cut in half through the core
4 oz. pancetta
1/4 cup olive oil
1 1/2 tsp. salt
1/2 tsp. freshly ground pepper
1 Tbs. syrupy balsamic vinegar or 1/4 cup to 1/2 cup standard, store-bought balsamic*
1. Preheat oven to 400°F.
2. Place the brussels sprouts on a baking sheet, including any of the loose leaves. Cut the pancetta into 1/2-inch dice and add to the pan. Add the olive oil, the 1 1/2 tsp. salt and the 1/2 tsp. pepper and toss with your hands. Spread out the mixture in a single layer.
3. Roast the brussels sprouts until they’re tender and the pancetta is cooked, 20 to 30 minutes, tossing once at the 20-minute mark.
4. Remove pan from the oven, drizzle immediately with the balsamic vinegar and toss again.