The Boot, located in Histon near Cambridge, is the latest addition to The White Brasserie Company’s portfolio of pubs in affluent villages and towns. The company, launched by celebrity chef Raymond Blanc (he sits on the board), has already accumulated a whopping 17 brasserie pubs in the last 4 years. The Boot is the latest addition and the first in Cambridgeshire. Refurbishing tired, old pubs into high end establishments with good, expertly prepared food is clearly a formula that works and The Boot is no exception. C’est magnifique!
I booked a table for 4 people on a Sunday evening and the place was buzzing when we arrived at 6pm. I was almost sorry to walk past the cosy pub area with its comfy seats and fireplace but then the space opened up with a real wow factor. Past the big, welcoming bar we were led to our table in the pub’s new extension – a stunning oak-beamed dining room filled with customers. My photos don’t do the place justice – I concentrated on the empty areas at the end of the evening so as not to bother my fellow diners.
It had been a busy day so we were told that some of the menu items had already sold out or were on the verge of selling out. As a newly opened brasserie adjusting to their supply and demand, this was understandable and we appreciated being informed at the start. No matter as there was plenty to choose from, including the daily specials.
On St-Laurent boulevard near Montreal’s Little Italy, lies Douro restaurant, a little corner of Portugal serving authentic Portuguese food in a casual, yet refined ambience. Douro is a hidden gem with its minimal signage, but once inside the bright and airy space it feels as though you’ve discovered something quite special.
The decor is tasteful and not over-the-top Portuguese, with artwork consisting of azulejos (Portuguese ceramic tiles) adorning the walls. The floor and bar are made up of black and white tiles resembling the stone pavements of Portugal and the dramatic curve in the bar is reminiscent of the ocean’s waves. Douro’s menu speaks for itself so they don’t need to have an overly Portuguese atmosphere to prove the authenticity of their cuisine.