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  • AMAZING. Gordon Ramsay has done it again. As I am allergic to seafood, including fish, coming here sounds like a mistake. I can't consume the fish, but I am okay with eating chicken that is fried in the same fryer as the fish. Because of this, I get the Chicken and Chips. The chicken is cooked to perfection, where it is able to stay moist on the inside and the outside has a loud crunch. The batter around the chicken is not too thick, not overpowering the chicken meat itself. I have tried their Curry & Mango, Southwest Ranch, and Gordon's Tartar sauces. The Curry & Mango, my personal favorite, has a light smokiness to it from the curry flavors; their is also a hint of sweetness in the sauce that is only noticeable when you really pay attention to the sauce. The Southwest Ranch has the flavors of your favorite ranch, but it is up-scaled with a kick of cayenne pepper, giving it a smokey and slightly spicy flavor. Gordon's Tartar sauce is a classic and the acidity from the lemon juice gives it a light flavor that has a good contrast with the chicken. For the fries, I have tried the regular and the Truffle, Parmesan, Chives fries. They are both delicious in their respective manners. The fries are able to keep their crispiness even at the end of the meal when you have finished your chicken and fish and their are only a few fries left to eat. They go well with the sauces as well but are great on their own; no ketchup needed! For the TPC fries, the slight earthiness from the truffles is evident in each bit of fries. The sharp and nutty flavor of the parmesan flavors the the fries well and offsets the earthiness of the truffle flavor. Once I even took some Chicken and Chips home (about a 30 minute car ride) and though the food was room temperature at this point, they were both still very crispy! I highly recommend everyone to try this place out if you are at The Linq. Even if you are full but you are with some friends, split a 3 piece box of Fish or Chicken and Chips and taste what real English Pub food should taste like.
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