Most-loved dishes
AI summary of what 6 dish mentions say about the food
The Plimsoll’s pork pie earns raves for its rich, gamey depth, while the overall vibe is cozy and unpretentious, with hearty British fare that feels both rustic and refined.
“This Pork Pie is a classic English pie dating back to the 1300s, served here as a more aperitivo-style pub snack. The filling stays nicely compacted, it doesn't fall apart, and the outer pastry is quite savory. It reminds me of a mortadella sausage wrapped in red plastic from when I was a kid — you bite into it rather than slicing it. It's quite rich and fatty, so pairing it with mustard gives a nice kick that cuts through the grease. It's a nice warm dish, very hearty, and I really like the outer pastry — that sort of brisée. As an Italian, I'd eat it here in England, but I wouldn't go for it back in Italy.”
What creators say
1 creator has covered The Plimsoll. Most active: Francesco Zini
The Plimsoll in London is a highly popular and difficult-to-book restaurant renowned for its exceptional Dexter Cheeseburger and delicious fries with aioli, offering a great casual dining experience.
Dishes mentioned
- Pane e burro
Pork Pie
This Pork Pie is a classic English pie dating back to the 1300s, served here as a more aperitivo-style pub snack. The filling stays nicely compacted, it doesn't fall apart, and the outer pastry is quite savory. It reminds me of a mortadella sausage wrapped in red plastic from when I was a kid — you bite into it rather than slicing it. It's quite rich and fatty, so pairing it with mustard gives a nice kick that cuts through the grease. It's a nice warm dish, very hearty, and I really like the outer pastry — that sort of brisée. As an Italian, I'd eat it here in England, but I wouldn't go for it back in Italy.
Winter Tomato
This Winter Tomato dish has a base of tonnato sauce, oil, and olives — it's a cold plate. I ordered it both to taste the tonnato sauce and to have something to dip the bread in. The tomato is good, the little olive is nice, and the tonnato sauce with tuna is a smooth, creamy little thing. We're doing a 'scarpetta' with the bread, olive, tomato, and tonnato sauce — a nice simple little job. For me, this is the best thing so far — it's exactly what you expect, if not more. It's cold, it's good, it's full of excellent oil. I could finish it all and I'd want it again. I'd even make it at home — the combination just works.
Tagliatelle al ragù
The tagliatelle are quite thick, and the ragù is decent — you can taste the meat, lots of tomato and oil. But there's parsley on top, and that gives me a fishy aftertaste, like I'm eating gnocchi with sea bass. I don't understand why they put parsley — basil would be much better. The pasta is al dente, not overcooked, maybe just a minute or two early. It's not a Bolognese tagliatella, handmade and thin — it's thicker, but it works for a 'scarpetta'. The sauce is good, but it doesn't taste like ragù — it's a good sauce. Overall, it's a decent pasta, but not great tagliatelle with ragù. It's probably the weakest dish of the whole experience, but still not bad.
- Cheeseburger
