Adams in Birmingham

september 18 2016

AS IT WAS MY PARENTS FIRST TIME visiting BIRMINGHAM, WE DECIDED TO HAVE ONE NICE DINNER.   i had HEARD A LOT ABOUT ADAM'S SO we DECIDED TO GIVE IT A TRY AND it did NOT DISsapoint.

Shrimp Tempura

Whipped Smoked Pork Fat with Garlic and Vodka

BEFORE EATING THE FIRST COURSE, THEY ALREADY PROVIDED US WITH SEVERAL SNACKS TO GET OUR APPETITE going.  BEETROOT MACARON WITH GOAT CHEESE, BEEF TARTARE WITH MINI EGG YOLKS, CHICKEN SKIN WITH CRAB, and SHRIMP TEMPURA.  all were very tasty, off to a good start.  then the butter and bread came with whipped smoked pork fat with garlic and vodka and that was absolutely delicious. the smokiness, fattyness, saltiness and lightless in texture went on so smoothly ontop of the bread.  i could eat that everyday but is is definitely not the healthiest thing in the world.

Leek and Potato, Brown Shrimp

Monkfish, Miso,  Baby Spinach, Sage

Beef, Turnip, Garlic, Shitake

Veal Sweetbread, Chorizo, Jersusalem Artichoke

Grouse, Red Cabbage, Barkham Blue, Minus 8 Ice Wine

All the above dishes were delicious, all with very different textures and tastes.  i Never had monkfish or grouse so that definitely was an interesting experience.  THere were so many other ingredients and elements to each dish that was not listed on the menu, so it left your palette curious and intrigued.  the key to being a great chef is to balance all those INGREDIENTS on one plate with intriguing the customer's palate but not confusing it with too many elements and adams did just that.  with each dish it looked and tasted different from the previous dish and my palette was wanting more.

Peach, Lemon Verbena, Pistachio

Chocolate, Earl Grey, Ginger, Orange

And the desserts were just as good.  my favorite was definitely the last one, the chocolate dessert.  the texture of the 'chocolate cake' was so interesting, it was hard in texture when cutting it but then melted in your mouth like a malt ball.  then when we couldn't eat anymore they presented us with some petit fours and one of them i would say was a nice trick, playing with your head.  you just have to go to see what i'm talking about. 

adams had exceeded my expectations and way beyond.  the food was truly amazing, plate after plate DELIVERED interesting, delicious, and beautiful plates of food with COMBINATIONS of taste and textures that matched perfectly.  and the service was IMPECCABLE, we did not have one designated server but somehow all our dishes were served at the same time by different people each time.  there was a continuous flow, no sense of chaos or confusion.  and at many michelin rated restaurants it always feels so formal and uptight like you have to be on your best behavior but at adams you know you are eating amazing food but with the STUFFINESS and pretentious feeling.  the staff are professional but personable. my dad mentioned to one of them that i was starting culinary school and before ending our dinner he invited us to take a look at the kitchen and meet the chef.  we were a bit shocked as we were also dressed more casually than everyone else. but we went down and meet adam who was super nice and generous, he took the time to take us around and explain what they do there.  we also noticed there were a few tables situated next to the kitchen, which i would assume are the chef's table.  Adams is definitely a place i would recommend to everyone, and even for the toughest critics they might find it hard to find something they dont like about this place.

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Adam's Restaurant

New Oxford House, 16 Waterloo St, Birmingham B2 5UG, UK

https://www.adamsrestaurant.co.uk/