"Deserves to become one of the London restaurants of the decade". The Times.
"Possibly the best new restaurant in London.." AA Guide.
"Neat is the consistent perfectionist who can touch greatness in a simple parsley sauce". Harper's 100 Best.
"Richard Neat is an extraordinary chef. Presentation is stunning, with each dish a miniature work of art'. Time Out. 2005
"The food on your plate is more a work of art than the Warhol and Liechtenstein's on the walls. Faultless, impeccable, imaginative cooking that dares to mix anchovy with Foie Gras, knowing the end result will be spectacular." New Journal Review of the Year. 1995.
" ...one of the most talented chefs of his generation..." Caterer and Hotelkeeper.
"The highlight of my culinary year, a roasted veal sweetbread with pea puree - a masterful riot of soft, sweet flavours." London Newspaper.
"A symphony of savours, orchestrated with expertise and devotion." Gourmet magazine.
"The dishes exhibit an unforced originality, gentle and distinct flavours, fantastic deftness". Johnathon Meades, The Times. Jan 2000.
"it is perhaps ironic that the best Snails I have ever eaten should be cooked by an Englishman in France". Table Talk. Eating Out.
"A cuisine ingenious and creative..." Le Figaro.
"The food is exquisite, stunningly created and presented". Tico Times Costa Rica.
"Neat is the complete craftsman - dead clever, cautiously wild, fabulously precise. And constantly on song". The Times. Jan 1995.
"To eat the food of one of the most talented young chefs to come out of Britain, you must now go to France. .....casually sublime food.... Fay Maschler. Evening Standard. 3***/3.
"Neat's Smoked Foie Gras. Utterly, utterly delicious. Sometimes all a restaurant needs to keep people coming back is one gobsmackingly terrific dish and this one alone would do it". Telegraph Magazine. 2001.
"Neat has a brilliant understanding of modern cuisine, incorporating a respect for tradition and curiosity for the new". Homes and Gardens Eating Out.
"Neat delivers innovative, exquisitely cooked French food with ultra-delicate taste." Tatler Restaurant Guide.
"The food is electrifying, the most powerful expression of a chef's personality and talent since Marco-Pierre White opened Harveys, but with more originality and consistency". Telegraph Newspaper after Pied-a-Terre's first week.
Harpers & Queen’s Best
"Perhaps the most important restaurant to ever hit the Costa Rican dining scene...." Sherman's Travel, Costa Rica Guide
Exquisite Park Café transitions back to small plates, dinner-only
When he opened the restaurant in 2006, Neat created a sensation with a menu of small plates of intricate haute cuisine, the likes of which Costa Rica had never seen. Now, the globetrotting, author and chef has also created a true “menu dégustation,” a tasting menu to give diners “the opportunity to experience more tastes and combinations.”
Though each dish is small, the choice is large, with 17 delectable “tastes” currently appearing on the menu. Restaurants usually require the whole table to order a dégustation, with each dish chosen by the chef. So you are out of luck if you can’t persuade your dining companion(s) to join you in the tasting menu. The beauty of Neat’s new menu is that you design your very own dégustation.
“Oh it’s local beef,” he answered. “I add just a little salt and pepper, a squeeze of lemon and truffle oil to tenderize the beef.”Somehow I think that even if I had truffle oil on hand, my results would never be the same.
By day the restaurant is a showroom for Louise France’s Asian antique collection. At 5:30 p.m., the place transforms into the restaurant. Service is smooth and polished, never rushed. Neat often appears to present his creations.