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Flesh and Buns

Flesh and Buns

August 7, 2013 By Nick Savage

Flesh and Buns

 

Ross Shonhan blazed a fresh trail when he left his head chef position at Zuma and founded Bone Daddies. He seemed to be saying: Japanese food in London doesn’t have to be solely sushi, sashimi and udon, it can be a bit more street, and it can be a bit more rock ‘n roll. His newest opening in Covent Garden, Flesh & Buns, will put forward hirata buns as the Nipponese cuisine du jour. Originating in Taiwan, hirata has quickly become a global foodie sensation. Fillings will include shoulder of lamb with kimchi spice; whole spatchcock with yuzu koshu rub; and grilled seabass with coriander miso; which are accompanied with salad, sauces and pickles. F&B will also serve a variety of yakitori, tempura and oysters, as well as a range of desserts. The laidback dining room will feature brick walls painted red and white, recycled furniture, a projector showing scenes from Japanese food documentaries, and a bar in the back serving home infused sake, craft beer, Shochu, and cocktails including frozen yuzu margaritas. It seems like this whole city is turning Japanese!

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Luna Rossa

Luna Rossa

July 31, 2013 By Nick Savage

Luna Rossa

 

The conveyor belt has long played a starring role in, let’s face it, mostly average Japanese restaurants both here and abroad, however, when harnessed for the power of good (Italian food, that is) it carries a whole new meaning. Notting Hill’s newest restaurant, Luna Rossa, will be supplanting sushi and sashimi with sfizi, a type of small plates cooking popularised in southern Italy. This will entail about twenty different cold dishes including octopus carpaccio and Sicilian caponata. However, if you’re more interested in something straight out of the oven, there will be pizza served al metro, rib-eyes, scallops and Italian sausages roasted underneath the grill.

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Texture Team Opens 28-50 Wine Bar in Mayfair

Texture Team Opens 28-50 Wine Bar in Mayfair

September 18, 2013 By Nick Savage

French sommelier Xavier Rousset and Icelandic chef Agnes Sverisson struck foodie gold by making the wine list feted at their Michelin-starred TEXTURE available in a more relaxed setting with the opening of their first 28-50 in the City. Following on from the West End success of the second 28-50 in Marylebone, Rousset and Sverisson have opened a third restaurant on Mayfair’s Maddox Street. Spread over two floors, this hot new option features the same stripped back, timber-clad, open-plan design that won its siblings fanfare, as well as 28-50’s first Champagne bar, which serves 40 to 50 different bottles of bubbles. The French bistro fare from the kitchens will enhance the wine with a variety of charcuterie and main courses including USDA Prime grainfed 28 day aged ribeye or cod with braised leeks, peas, broad beans and bacon lardons. For an elegant glass in a relaxed atmosphere, you’d struggle to do better than this in Mayfair.

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Whyte and Brown

Whyte and Brown

July 31, 2013 By Nick Savage

Whyte and Brown

 

Kingly Court has hatched a clutch of cool venues of late, and continues to do so with Whyte and Brown, the newest of London’s ingredient-minded restaurants. Following on from the simplicity of gastro destinations like Burger & Lobster, Tramshed and Flat Iron, Whyte and Brown enlists the talents of a certain spherical object and the creature that creates it (or vice-versa) to form a menu that teases out all of the possibilities inherent in chicken and egg. At times adopting Asian influences, at times Italian, and most often straight-up British, Whyte and Brown serves delicacies like Bangkok Scotch eggs, pea and ricotta poached egg bruschetta, chicken and langoustine pie, and brick chicken, a marinated breast roast-grilled under a brick in the Italian manner. Cocktails come compliments of master mixologist Ryan Chetiyawardana, and the dining room is surprisingly airy and progressive, amalgamating floor-to-ceiling windows, pendant lighting, reclaimed timber flooring and distressed cabinets into a very hip space.

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Shoryu Ramen

Shoryu Ramen

July 31, 2013 By Nick Savage

Shoryu Ramen

 

We felt a bit remiss earlier this year when we didn’t touch on Shoryu Ramen, so we were doubly excited to hear that the popular Japanese noodle soup vendor on Regent Street has been joined by a sister restaurant on Soho’s Denman Street. Building on its predecessor’s strengths, the newest outpost proved its mettle as a pop-up serving authentic tonkotsu, a thick, pork-based soup, with a number of variations, as well as chicken kara age, sushi, sashimi and gyoza. This has led the minds at the Japan Centre to make the spot permanent. However, the Denman Street location will additionally offer Europe’s largest selection of sake, with over 120 bottles on the menu and tasting flights available. Japanese cuisine seems to be getting a strong shot in the arm these days, and a lot of it has to do with tonkotsu.

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Pearson Room

Pearson Room

July 17, 2013 By Nick Savage

Pearson Room

 

The Pearson Room, perched above Canada Square in Canary Wharf in a large glass building with unimpeded views of the green, shares DNA with the restaurants in The Shard. The laidback and airy room unites disparate components including effulgent pressed tin ceilings, heritage leather furniture and exposed industrial light fittings to create a distressed chic design that recalls Soho more than the financial district. The kitchens produce eclectic bistro fare drawing inspiration from all corners of the globe. Selections from their all-day menu run from intensely flavourful dishes like duck egg with chorizo, tiger prawns, fried potatoes and padron peppers to limousine sirloin steak with black truffle butter, rocket and parmesan.

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Rock Lobsta

Rock Lobsta

July 17, 2013 By Nick Savage

Rock Lobsta Mahiki

 

Since opening in 2006, Mahiki has earned pole position in the Mayfair nightlife monarchy, with royals aplenty patronising its dancefloors and London’s demimonde in constant attendance. At the same time, with East London becoming more central in innovating food and entertainment, Carl Clarke has come to the foreground as one of London’s pop-up champions. Now, Shoreditch and Mayfair are fused together with Mr Clarke’s Rock Lobsta resto popping into Mahiki. The menu will consist of high-brow fast-food with delicious treats including lobster corndogs with chilli vinegar, fried beer cheese with truffles, softshell crab with chilli and seaweed crunch and wood grilled lobsters with garlic butter. All of the ingredients have been sourced from the Cornish coast to ensure that they taste as fresh as you look!

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Aqua Shard

Aqua Shard

July 17, 2013 By Nick Savage

Aqua Shard

 

The latest in the culinary colonisation of Europe’s tallest building is the second entry from David Yeo’s Aqua restaurant group. Following hot on the heels of Hutong, Aqua London will be his first foray into Modern British cuisine, and boy what a place to do it! Located on the 31st floor, the bar at Aqua London is situated in an atrium that rises two storeys, with immense windows letting in the London landscape and an abundance of natural light. Cocktails take cues from classic English dishes, with options like the Devonshire Cream Cup, crafted from Tanqueray, Aperol, crème de fraise, lemon curd, tarragon balsamic vinegar, lemon juice and earl grey tea. The all-day restaurant hinges on contemporary British cuisine and patriotic provenance. The dining room boasts a wealth of crushed velvet and deep booths, ideal for preserving privacy, as well as window-side seating that allows the cityscape to do the heavy lifting. This is the perfect setting from which to enjoy starters like handcut rose country beef, a delicious English take on steak tartare, or mains like pork belly with buckwheat pancake, fruit chutney, black pudding and tomato.

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Honest Burgers Invade Camden

Honest Burgers Invade Camden

July 10, 2013 By Nick Savage

Honest Burgers

 

While Honest Burgers may not be American in any sense, it is hoving into London’s burger vocab in a big way. Their newest restaurant, situated just off of Camden Lock, will be serving up the handsy bovine bliss with beef from Ginger Pig that won them such a following in Brixton and Soho, with some new sides to pad out their delicious rosemary fries. With more American burger chains on the way including Smashburger and Fatburger, it’s good to see that the Brits still hold strong.

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Five Guys Burger and Fries

Five Guys Burger and Fries

July 10, 2013 By Nick Savage

Five Guys Burger and Fries

 

Alongside In & Out Burger and Shake Shack, Five Guys Burgers & Fries dominates the scene in the States, with over 1000 locations across the pond. The concept is simple: choose a hamburger or a cheeseburger and then choose from a generous list of toppings, all of which are included in the price. Satchels of potatoes are delivered daily, which are cut up on premises and fried to crispy perfection in peanut oil. The result? On the opening day we saw a queue wrapping around the building which would contend with religious pilgrimages. If you really want to become a burger aficionado, we recommend you get in line.

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