48 Hours in London - Tradition with a Twist
Saying that the Presidential Suite is huge would be an understatement, and the full wall of windows with a view overlooking the pool, Thames River, and the city only add to its massive appearance. With a dining room that seats eight and a butler’s kitchen that includes a stovetop, microwave, refrigerator, sink, and Nespresso machine, the suite can easily be used for a dinner gathering. A large, chocolate sectional sofa dominates the living room and includes built-in shelves containing a TV and Bose entertainment system.
Through the living room’s double doors lies the ultra-comfortable bedroom. The king-sized bed is draped in a down comforter and pillows. Controls for the lights and curtains are at perfectly situated above the nightstands. The massive and luxurious bathroom has everything and more that one could want. Double vanities, a full tub, private toilet, and separate shower added to the L’Occetaine toiletries help make this bathroom divine. And I mustn’t forget the closet. Just like everything else in the Presidential Suite, it is oversized and certainly something I’d love to have in my own home.
As with every Four Seasons property I’ve stayed in, Canary Wharf has paid attention to every single detail with none being too small. And for me, the lemon tart delivered with the turndown service is simply icing on the Presidential cake.
EAT & DRINK
A trip to London isn’t complete without a stop at a chippery for some fish and chips. I often find myself eating this typically English dish at least once a day, but for these 48 hours I vowed not to so much as consider ordering my old standby.
I’m not sure what got into me, but I was desperate for a good steak, so I hit the tube from Canary Wharf for a night in central London. Being from Texas, the mere idea of dining on beef in London is borderline blasphemy. Enter Gaucho near Piccadilly Circus. Contrary to the belief of many Texans, we are not the only place that can grill a great piece of meat. There’s this place in South America called Argentina that’s pretty famous for their steaks, and that’s where Gaucho gets all of their beef. Only grass-fed, free-range beef makes the cut here. A 35-day wet aging process makes their steaks moist and tender.
Being super hungry, and not to mention a tad gluttonous I ordered, adored, and devoured the following dishes:
Plate of bread with butter and various olive oils
Ceviche Sampler: Ecuadorian Ceviche, Salt Water Trout Ceviche, and Tuna Tiraditos
Empanada Sampler: Beef, cheese and onion, and chicken
Provoleta Cheese Plate: Italian provolone cheese slow grilled and served with criolla salad
Sweet potato chips and chorizo: Twice cooked with parsley
Gaucho Tasting Plate: A taste of chorizo, ancho, and entraña fina
Every bite was delicious, but the steak was extraordinary. Normally I ask for sauce, but none was required as the flavor and tenderness was perfection. That’s really saying something coming from a Texan. Somehow I managed to make it out of Gaucho without dessert. I’m not sure how that happened, but I’ll simply have to return.