Review of Dough Bistro Restaurant in Leeds

Dough Bistro Restaurant in Leeds

After opening its doors in 2004 it didn’t take long for Dough Bistro in Leeds to shoot to the top of the culinary scene. In fact this multi-award winning restaurant is so popular that it is advisable to book well in advance. A charming atmosphere coupled with fun, quirky surroundings and ‘out of this world’ food have combined to bring diners an experience they will cherish. Head Chef Luke Downing has created an astonishing menu that showcases the very best of British cuisine. Luke’s dedication to bringing only the best food to your table means he works in close partnership with local producers as well as the seasons.

You would be forgiven for thinking a restaurant of this standard would be obscenely expensive, but Dough Bistro offers a fantastic set price menu plus the no corkage fee encourages diners to bring their own wine. Like many British restaurants in Leeds, the food at Dough reflects tradition however Luke and his tam have brought in playful elements, which elevate this menu to another level. Starters include Whitby crab cakes, tartar sauce, pea puree, chunky garlic chip and a crab and black caviar quenelle or the decadent 28 day matured Barnsley fillet beef carpaccio with white truffle oil, olive tapenade, wild rocket and Harrogate blue. In between courses a delightfully refreshing sorbet is served to cleanse your palette.

The mains are no less impressive with a hearty haunch of Thirsk venison served with a wild boar sausage roll, onion potato rosti, homegrown baby carrots and a mushroom and Riggwelter ale sauce. Seafood lovers will be hard-pressed to resist the seared tuna in soy, garlic, ginger and chilli served with stir fried allotment vegetables, tiger prawns and balsamic syrup. Restaurants in Leeds have access to so many wonderful, local ingredients and at Dough Bistro they certainly utilize the produce that is available. Is it any wonder that it has already won ‘Best Suburban Restaurant 2011-2012 at the Oliver Awards as well as the Yorkshire Evening Post ‘Best Chef’, plus also getting a recommendation in the 2012 Good Food Guide. As you finish your dessert of warm apple pie with cherry brandy ice cream, cherry sauce and apple crisps, you will be planning your next visit to this remarkable restaurant!