Originally Posted by
Sir C
Later, to Temper, where lumps of beef, pork lamb and goat are barbecued before one's eyes by bearded, tattooed chefs of hipsterist type, served on terrific flatbreads and garnished with sauces and 'sprinkles' on of which is finely ground beef and onion Monster Munch. The outer reaches of the lengthy wine list yielded a decidedly supple French Malbec; just the thing for a meaty spring evening. On a trip to the lavatory I was forced to wait at the sink whilst the chap ahead of me attended to his make up and took ages so to do; one wonders whether these fellows shouldn't be taught to smear their rouge with more rapidity?
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