Bob Bob Ricard is an unusual name for a restaurant, but then again, it has an unusual story to tell. Owned by partners Leonid “Bob” Shutov and Richard Howarth, the restaurant’s very name reflects their partnership—and, as legend has it, Bob’s larger investment in the venture.
Located in London’s SoHo district, the restaurant was conceived as a very personal project, with an interior designed to evoke the glamour of the Orient Express during its golden age of the 1920s and ’30s. Rich wood paneling, plush booths, and Art Deco details transport diners to an era when luxury train travel was the pinnacle of sophistication.
We came to Bob Bob Ricard for two reasons, its stellar reputation for Beef Wellington and its legendary service. The latter announced itself almost immediately. No sooner had we settled into our booth than we pushed the famous “Press for Champagne” button mounted on the wall. Before I could even remove my finger, a server materialized at our table, ready to take our order. As it turned out, that little button came in handy another time or two during the evening.
Dinner at Bob Bob Ricard
A warm sliced baguette paired with delicious Cornish sea-salted butter was our first taste, served just after receiving a glass of Tattinger Rose.
Caviar service is especially welcome with three selections at 20, 30 or 128 grams per serving. Oscetra, Siberian or Amurski Sturgeon can be chosen individually or as a tasting of all three.
Our mushroom vareniki appetizer arrived like silky little pillows. The delicate dumplings giving way to an earthy potato and wild mushroom filling. Surrounding them is a rich forest mushroom velouté, amplifying their woodsy flavors, topped with crispy shallots.
The star of the show, our Beef Wellington for two arrived with a side of their creamy, buttery, heavenly potato puree. It’s the perfect pairing for an elegant slice of tenderloin enrobed with mushroom duxelle and delicate puff pastry.
Classic beef wellington is Bob Bob Ricard’s signature dish. We crossed the Great Pond for a taste and it certainly lived up to its reputation, perfectly cooked, savory and tender.
A British treat we can’t seem to get enough of is sticky toffee pudding. Here it’s infused with Ragnaud Sabourin Cognac and topped with real vanilla ice cream. For a wonderfully similar experience, try mine.
