Anthony's
Cuisine :	Haute-Cuisine
Address :	19 Boar Lane Leeds LS1 6EA
Telephone :	0113 245 5922
Food = 9 Atmosphere = 4 Service = 3 Total = 16
The evening I commented to friends on how various less common parts of animals are found at the tables of nice restaurants, and I said that it would only be a matter of time that chicken wings would join pig's head at the table. Then chicken wing appeared as the amuse-bouche at Anthony's. The restaurant section is actually in the basement, which is pleasant enough despite the lack of windows. The tables are spaced out, giving a sense of lightness in the dining room. The risotto of white onion with espresso and parmesan air (nothing more than a white foam really) was intense and all the flavours just worked beautifully together. The slow poached rainbow trout with roast mango, passion fruit and feta was interesting enough, though I was not sure if the flavours blended in well enough in this dish. Braised pig's cheek with roasted langoustine and pressed chitterlings was rich and nicely cooked, though the presence of 4 pieces of pop-corn (yes, pop-corn) ruined the finesse in this dish. The best dish was the lemon sole with squid tagliatelli and belly of pork - the fish was crisp on the outside and moist on the inside; the squid was cooked to perfection. The milked poached quail came with one of the most unusual ingredients I have come across - cockscomb! Full mark for being so daring to use cockscomb as an ingredient. For desserts, the chestnut custard is not to be missed - I recommend this highly. The malt loaf with caramel cannelloni, butternut squash and caraway caramel is a reminder to the diners of the northern England location of this fine restaurant.

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