Wednesday 19 February
All the museums of Cambridge were
open late tonight, and we had a nice time wandering the halls of the
Fitzwilliam while gaggles of children flew about waving flashlights
not-too-close to the masterpieces. But
at the end of the evening we were quite tired, so we fell out of the museum and
into Loch Fyne (no splash).
Though it was crowded, the nice maîtresse-d' got us into some chairs
until a table cleared out. Once it did,
we loaded it with drinks: a Sauvignon de Touraine for us and an Aspall's Harry
Sparrow cider for Harold.
(with scallops, palourde clams,
samphire, spinach and new potatoes) and a yellowfin tuna main right away. The first was just fine, though the second
turned out to be two bite-size nubbins of fish on a mound of egg noodles
(mentioned about fourth in the list of ingredients, which included bok choy and
little slices of red chile).
It was nicely
spicy, but there ought to be a law that you have to name the dish after what
there's most of in it: in that case, this would have been called seafood tagliatelli.
Loch Fyne is typical for chain
restaurants around here: they use rather standard shipped-in ingredients (despite
the fresh-from-the-loch airs they put on), and are sort of stingy with them. But that's what makes for chain restaurant
success, I guess.
(Actually we had far superior food
the next day at the unassuming Pickerel Inn.
Not only were both cider and dark ale on tap, but they gave us a
creative, tasty, and perfectly cooked wild boar, pork and apple (!) burger with
good hot fries and bbq sauce; a pulled-beef and balsamic-simmered onion
"trencher" on tasty fresh flatbread, topped with horseradish sauce
and microgreens; and a stalwart steak and ale pie with peas and mash. It was a nice farewell to Cambridge.)
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