"influenced by japan, but with a strong Spanish feeling, toro gordo is an interesting little place. it is hard to compare toro gordo with one of the tapas restaurants I visited during my tour as it is so different. Spanish aromen fill the menu and Latin and Asian cocktails invite them to a happy condition. the walls in the baths are plastered with manga comic book strips, while the main restaurant room has red tinted lighting, real plants and old wood, which was a great function of sites like drakes tobanco and barrica. in the heart of hammersmith, toro gordo stands out a little. the small restaurant with music and chatter, while the quiet street outside seems gray in comparison. as soon as they enter the building, there is a feeling to be transported to another place with the rich beaded of chorizo and roasted meat in the air. the cocktail bar sits around 10 people despite its small size and is mainly rammed with bottles from all over the world. the main restaurant has tables around the edges with a single round table in the middle as well as a token plant that separates the bar area from the restaurant. based on our current tapas tour, we were thrilled to see the menu. the toro gordo menu is more of the tapas styles I have eaten in Spanish with many meat and oil dishes. starting with each cocktail we ordered: croquettes, gambas pil, huevos rotos,pulto al toro, alcachofas and chorizo plus a malaga breeze, mojito, a glass otoñal tinto (the house red) and a glass venta morales. our courts arrived in succession; as one ended another magical one, which, as they were usually drilled through, gives the chef a guard. the cocktails were refreshing, but lethal, as the taste of alcohol was very light. my málaga breeze was very sweet and came to bribe with a fresh strawberry, while alex’s mojito with sake was a fresher take on the classic drink. croquettes filled with spinach and nuts, so this court was for alex. they were freshly boiled and fucked with a saline from the cheese hot. the spinat gave a earthy note and the code a further hit of saltiness. served with a stinging garlic mayo. gambas pil pil the dish is very warm with four large juicy garnels in a rich sauce. the sauce is a basic of garlic, thymian and white wine boiled in a thick glaze, then dusted with paparika for heat. the prawns are weakened and really freshly tasted. huevos rotos con foie although I liked more leber on the teller, it felt a little like a Spanish egg and chips that made fun. I would also have preferred the sun-dried tomatoes that are cut and it is quite difficult to cut. pulpo al toro this court of otopus with guacamole was actually cold, which was surprising. the textur of the ocotopus was great, but the court was incredibly salty, which was a scandal. alcachofas I love artichokes and this dish was a true celebration of this unique sweet. the sauce was beautiful and fresh with a light green finish. the court didn't need any tomato so I didn't eat them. chorizon this dish was exceptionally oily, but deep and rich in taste. I used these sausage pieces to bake the bread, and the oily residue was great to show up! overall my experience of toro gordo was fantastic. we received a great service throughout the scientific and international team. there are strong Spanish notes of paparika, garlic and olive oil, while the meal gave a beautiful roundness. we have fed our meal with an espresso martini with cream de catalunya, I seriously recombinant it!"
