Delicious beautifully presented courses are served in this little restaurant in the heart of suburbia. We opted for the 4 course option for £27 a head
And added a 5th cheese course ( nice oat cakes,celery and grapes but but cheese not very exciting/rather ordinary) an extra side dish, bottle of wine and saffron G&T (that was begging to be tried) the total bill was £97 for 2. We left feeling comfortably full and felt that given the quality of the locally sourced ingredients it was a fair price. We enjoyed it more than " Anthony's in town which has a similar approach. Dough bistro is a more relaxed less pretentious affair and we.will definitely go back to experience their different menus. Love the fact that you can take your own wine!
We returned last week and all chose the molecular tasting menu.
Every one of the 7 courses was beautiful to look at and delicious to eat.
Lots of surprising tastes and textures. Very entertaining and inspiring.
Lovely staff and ambience. Love it!
still spot on. really interesting local food. Lovely people that work here
New menus. Want to try the molecular tasting menu, but not sure how much veggie stuff will be on it
I've been to Dough once since it got its booze license, and it was an enjoyable, if somewhat pricey evening.
Probably the highlight of the parade of businesses off Spen Lane in West Park, Dough offers an authentic bistro eating experience - laid back, selective food and an informal atmosphere. The walls are bare brick and the furniture simple, giving the place an air of effortless charm that the food compliments.
Apparently, the menu changes regularly, but on my visit, the dishes were fancy feats that combined English heartiness with European flair, and there were some more exotic meats on offer (rabbit, ostrich etc).
The food has an element of Michelin-star-wannabe about it however, and some may find the fact that everything comes with a reduction or a jus a bit of a turn off. The prices are probably slightly above average, but because of the quality and uniqueness of the food, this is to be expected. Recommended for a posh meal in a casual place, or a date. PS - they still let you bring your own booze, so don't miss the opportunity to halve your bill!
Lunch was needed and in West Park, Leeds, there are very few options - West Park is rather miniscule. But this little delight is like an oasis in a desert. Like any self respecting sandwich shop they have a wide range of choice but, in this instance, Dough Bistro definitely go the extra mile. A huge range of their vegetable and salad items are home grown, all of the chicken they use is free range, their sauces are home made - my personal favourite is the garlic and lime mayonnaise and the range of meats, cheese, treats and breads form a myriad of excitement. They hand make the sandwiches in front of you, with a friendly personal service, and it is definitely worth the wait. Healthier and kinder than the local Co-op too. Yum!
Went to Dough after reading mouth watering menu for Pre Christmas treat. Went for set 4 courses at £27 a head. Ordered fish starter with £3 supplement which had light delicate flavours. But the Scallop three slices which hardly constituted a full one was very disappointing.Champagne Sorbet was lovely.
Main Course was Fillet of Beef which had £5 supplement which was Gorgeous. Good Job Ordered Chips and Brussel Sprouts though. Are Puds followed in same vain nice but not enough. It,s human nature to want more if you like what you taste. Staff were efficient but they didn't add any personality to Proceedings. And Restaurant was bit Draughty.
All in All nice food just felt very mean and quality could not make up for it
UPDATE March 2012 I had previously posted a five star review back when Dough opened in 2009, but after visiting twice since and having a very disappointing visit a few weeks ago I'm (sadly I must add) taking my rating down quite a bit. The last meal we had was disappointing on pretty much every level. A starter of brie, brioche and beetroot and orange salad had a tiny smear of flavourless brie and the orange and beetroot salad was drowning in a sickly orange glaze. A main of pork and rhubarb puree had a bland, oversweet sauce, plus the pork had not been rested, so the two (very small I might add) lumps of loin were tough and unyielding. The dessert was the worst offender, with a very promising sounded Rhubarb and Coca Cola sponge accompanied by the same sauce as my main. The sponge tasted of neither of it's constituent ingredients and was a gluey, unpleasant little hockey puck that I suspect had been microwaved. On the cusp of the Rhubarb triangle (especially when the restaurant prides itself on local ingredients) to have no visible sign (or much flavour) of Rhubarb seems a sad state of affairs I tried a few other of my friends dishes and similar problems persisted throughout. I hate writing this, and I do so in the hope someone at Dough will read this as we all commented on how we hope our last two visits have just been isolated incidents. We all agreed we would love to see a return to the standards they had at the beginning. I won't give up on Dough, but what was one of my favourite restaurants in Leeds is now somewhere I would not dash back to, which is a sad thing indeed! Original review: I'm suprised to see only 2 reviews on here for Dough, but I suspect it's location prevents it from receiving wider acclaim. Tucked away in West Park, it is one of the best restaurants in Leeds. We paid £24 each for the four-course meal, the second of the four being a delicious vodka and watermelon sorbet. You can BYOB to lessen the price, but they do have drinks available. There is also no corkage charge for BYOB which is a nice touch. Everything tonight was carefully and considerately put together with excellent, fresh ingredients. There is a nice variety to the menu which is held together with classical french cooking. Old Spot Pork with a rich, velvety black pudding was superb as was the goats cheese with gooseberry jam and grapes. A rich, fudgey cherry cheesecake saw out the meal. I also tasted the asparagus risotto which was light and delicate, not drowning in stock or butter. Overall it was an excellent, well-priced meal and the service was equally great. Consider this one a hidden gem, it might look like a cafe from outside and be hidden from the masses, but its an utter delight.
It is very difficult to comment on this bistro as I can never get a table there. Believe me, having read the reviews I was very curious. However after five failed attempts, I don't think I will bother again. Whenever I ring there is either no answer or they say they are fully booked. I went there twice during the week but they also said they were fully booked. Good luck with getting new clients Dough Bistro.
Dough Bitsro is a modern British restaurant based in West park, North Leeds. Not too far from Headingley, Dough offers a fine dining experience in an informal setting. The menu changes monthly and consists of a two course, four course and a taster menu. The food is all locally sourced, and Dough only uses the best quality ingredients, some grown personally by Dough's head chef, Luke Downing. Formally a bakery, Dough has become one of Leeds' most esteemed eateries, winning both local and national awards such as, best suburban restaurant, best independent restaurant, best British restaurant and best chef at the Yorkshire evening Post 'Oliver' awards.
Dough is a cute, bohemian, Parisian inspired décor, romantic hidden gem, set in the tranquil setting of West Park, a destination restaurant, where booking is usually necessary, Dough has also recently open a bar, specialising in unique cocktails, such as the dill and cucumber gin fizz, and strawberry and basil mojito, to go along side Dough's new bar menu, and gourmet take away. The bar and take away menu offer anything from bar snacks such as black pudding with rhubarb brown sauce, to full on meals like the popular curried goat, to the massive half pound burgers at very reasonable prices.
If you've not been to dough before, or are just here for a short while, it's worth the short journey from the centre, to try this award winning, local British restaurant.
Established in 2004.
Opened in 2004 as a bakery, Dough was taken over in 2007 by head chef Luke Downing. Downing's passion for local produce and a vibrant ever changing menu brought critical acclaim from both local and national newspapers, and lead to him winning the first ever Yorkshire evening Post 'Oliver' award for best chef in 2009. 2010 saw Dough expand it's Leeds premises, in West Park (just North of Headingley), and open a successful deli, that ran until 2012, when the restaurant expanded to utilise both of the adjoining premises. In 2010, Dough was the proud winner of the Yorkshire Evening post's Oliver award for best suburban restaurant, an honour it later went on to claim again in 2013. 2010 also saw Downing claim a top chef honour at the Budapest food festival and Leeds menu of the year. 2011 saw Dough ranked among Leeds' restaurant elite in the Good Food Guide and a place among 'Britain's Best' in the BBC Olive food magazine. 2014 has seen Dough expand into the bar and takeaway sector.
Self taught, but don't let that put you off, experimental and award winning chef, brings a type of cuisine unique to West Park. Now a destination restaurant, Downing has scooped some of the top awards in the industry. Specialising in seasonal, locally sourced food, supporting independents and championing the regions produce, Dough and Luke Downing have created a romantic foodie heaven in these North Leeds suburbs.Growing much of the produce himself, the menu is exclusive and takes impression for Downing's own food experiences across the world. The menu changes monthly, and the tasting menu is an excellent eight courses of imagination and quality. The drinks pairing is a must, with not just wine, but cocktails galore.
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