Click on images below to enlarge:
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| London Transport Museum
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| Read the wry plaque in the bottom-left.
| I know I've seen this before but can't recall if I photographed it so
here goes. Philosophers, explorers, engineers, saints, and more in a
tube map as art.
Artificially brightened.
| A good question.
| An animated video showing the growth of London's rail system.
Notice that almost all lines through central London (i.e., tube
lines) were built by 1915, and none were built from 1915 to 1960.
Also notice that sometimes lines disappear. For instance, a line on the
east side of London disappears in 1995, only to reappear in a slightly
different form four years later.
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| A personal air-raid shelter. I wonder if it was effective.
| Statistics. (Sorry I took this picture before the graph was filled
entirely in.)
| Can you imagine a business in the states explicitly doing this?
| In the museum shop, tube map tea cups and saucers.
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| Dinner at Bistrot Passage Cafe
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| Passage Cafe,
our dinner destination.
| Inside Passage Cafe. This is the extent of the restaurant. (It seats
about twenty.)
Di Yin likes the lamps.
| A tighter shot of the restaurant's interior gives more of the feel of
the artwork and densely packed space.
| Baby squids stuffed with a vegetable mix (mostly spinach) with tasty
"passata sauce" (which apparently means tomato sauce with pine nuts and
olives). Very good.
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| Oyster mushroom cannelloni topped with shaved parmesan and truffle oil.
The cannelloni have a tiny bit of creamy cheese in them (they're mostly
mushrooms), and there's clearly a bit of white wine in the sauce as
well. This dish was delicious elegance. Di Yin started the evening
wound up, but this dish made everything okay.
| "Braised pork belly, coco beans ragout, sweet potato crisps." The pork
belly was very soft (except for the crisp top) and, like the beans and
wispy sweet potato crisps, was good. As with the cannelloni, we ate up
all the sauce in the dish after finishing the food.
| "Baked chocolate soup with black pepper ice cream." The "chocolate
soup" was really a top-notch molten chocolate cake, on par with the best
I've had. The strongest flavor in the pepper ice cream wasn't the
pepper but something else we couldn't place. I didn't think the flavor
added anything; Di Yin thought it detracted. Regardless, the cool,
smooth ice cream complemented the texture of the chocolate cake.
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Though we didn't have any, I appreciate that the wine list carries only
wines by family-run chateaux.
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