Food critic Giles Coren recently visited a Cardiff restaurant and shared his frank opinions about the experience. Coren, known for his work as a foodie, columnist, and TV presenter, made a stop at the Asador 44 Spanish Grill & Wine House in Quay Street. Accompanied by his children, he had a lot to say about the food and ambience of the establishment. In his review for The Times, Coren commended the welcoming atmosphere, confident design, and the impressive selection of dishes on offer at the restaurant.
During his visit, Coren highlighted a particular dish that caught his attention a 1kg bone-in ribeye. Although he acknowledged the quality of the beef, he noted that there was room for improvement in the cooking process. The critic praised the story behind the meat served at Asador 44, mentioning Olly Woolnough, the meat maker and former HR specialist, who relocated to the Gower Peninsula with a passion for showcasing meat in a unique way and reconnecting people to their food.
While the bone-in ribeye left an impression on Coren, he also enjoyed other dishes served at the restaurant. He mentioned his appreciation for the olive oil chips, charcoal turnips in whey sauce with jamon, and the heritage tomato slices in olive oil. Coren particularly praised a slow-cooked cut of cheek meat served with beef rice, paired with a glass of 2017 Rioja riserva, as a standout dish from his meal.
Despite his overall positive experience at Asador 44, Coren shared his critiques regarding the preparation of the bone-in ribeye, suggesting improvements that could elevate the dish to greatness. He acknowledged the potential of the beef and the skillful presentation of other dishes at the restaurant. Overall, Coren’s review highlighted both the strengths and areas for enhancement at the Cardiff dining spot, leaving readers with a comprehensive insight into his culinary adventures.
As Coren’s review gained attention, food enthusiasts and locals alike were intrigued by his take on Asador 44, sparking discussions and recommendations among diners looking to explore Cardiff’s vibrant food scene further. The restaurant’s unique offerings and the blend of traditional and modern culinary approaches highlighted by Coren’s critique added to the ongoing conversation surrounding Cardiff’s diverse dining landscape.