Grannies Manteca ups com

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The former Bibendum chef chose that title because, well, when it really came to the crunch, roast chicken was the dish he loved to cook at home the most. And his cauliflower, courgettes and bobby beans. Mostly given a Middle Eastern riff with tahini, freekeh and labneh and flatbre for accompaniment. These side dishes can be made into a vegetable-forward meal by themselves, but otherwise orbit in small plates — the tables are barely big enough — around the main-event chicken.

The crispy potatoes are little nuggets of satisfying crunch, the sort that disappear first at Sunday lunch. By Rick Jordan. The restaurant and wine bar quickly won a Michelin star and then closed just as swiftly, with Thaw and Lewens moving around the corner and opening Paris -inspired Leroy.

It was an instant hit for its interesting wine list, clever cooking and cool soundtrack, and another Michelin star soon followed. During the pandemic, the team pivoted to delivering buttery rotisserie chicken across the East End. At night, low-lit globe lights give the narrow brick dining room a soft, elegant glow and the noise level is perfectly pitched — the tables are just close enough to feel buzzy and bustling without fear that any of your fellow diners can hear you waxing lyrical about aioli.

This is the experience that the team have recreated at Royale — albeit a recreation with proper silverware. The fluffy baguette and creamy, fragrant garlic aioli are, in our opinion, worth travelling for — try to keep hold of your plate to dip your chicken and potatoes in, too.

Grannies Manteca ups com

Start or finish the night with cocktails that come from East London Liquor Co. This is a clever table to book for exceptional cooking that you actually want to eat, and the closest you'll get to the South of France in East London. Sarah James. Set in a Georgian townhouse a hop from Green Park and the Curzon cinema, the space has been deed by Fabled Studio, known for its immersive-storytelling approach, and the result is opulent yet cosy: on the ground floor, gleaming wood booths under shimmering Art-Deco-style lamps recall vintage train compartments and Shanghai bars of the s, with a pistachio-hued, floral-accented private-dining room tucked away at the back, while on the first floor The Library is decked out in green dragon-patterned banquettes beneath bookshelves and displays of vases and trinkets.

In the basement, the pearlescent Moon bar opens up to a warren of hidden snugs though be warned — they are truly tiny, so crawling back out after a few strong drinks might be a challenge. Nair has teamed up with legendary chef Peter Ho, who worked at Lei Garden Singapore and My Humble House in Beijing before overseeing several Hakkasan outposts and has assembled a roll-call of assured dishes here with influences from Hong KongSingapore and the provinces of Guangdong and Sichuan on the Chinese mainland. Start with a selection of appetisers — salt-studded wagyu slices prepared on a sizzling hot stone with radish soya, langoustines with truffle or, our favourite, plump prawns with just the right amount of wasabi in a huge crispy shell on curly seaweed — not forgetting the separate dim-sum menu, which lists har gau prawnspinach and morel, but also the more unusual, photogenic Xiao Long Jewel selection, a basket of brightly coloured, broth-filled parcels of chicken, chilli crab, king prawn and purple yam.

The wine list spans the globe with reds from the Jura and whites from Macedonia and South Africaplus an impressively extensive selection of tequila and rum — but the opulent setting really calls for a succession of delicate cocktails in sparkling crystal, with diverse Chinese references from opium dens to Qin dynasty rulers. The nutty, foam-topped Chestnut Sour, the house version of an Amaretto Sour, is infused with chrysanthemum flowers and distils the essence of chestnut, almost like a liquid dessert but without being too sweet. The promisingly named Resilience is concocted to lift your spirits with tequila, honeydew melon and kombucha.

But the standout is the aromatic Green Park Jindea gin, pandan and botanicalsa refreshing herbal mix that comes with a single big ice cube imprinted with the name MiMi in a glass wrapped in a pandan leaf. An elegant, inventive go-to for a Chinese feast, and a prime cocktail spot for the new Roaring Twenties.

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By Katharina Hahn. The firm also worked directly with Italian vendors to bring more of la bella vita to the capital: handmade Venetian-glass lighting by Sogni Di Cristallo; delicate iron chairs from Soto, a Milanese furniture maker. More than 40 years after graduating from the revered Le Cordon Bleu culinary school, Silverton has returned to London for a grand homecoming — this time with her wonderful fusion of Italian-American cooking. Start off with the fluffy arancini bolognese, a meat-sauce-and-mozzarella-filled ball of rice, lightly fried and then served over sweet tomato sauce, and thinly sliced prosciutto di Parma with the sweetest melon brought in from Italy.

The chopped salad might be one of the best on any London menu — an assembly of bitter radicchio and crisp iceberg lettuce, tossed with sweet cherry tomatoes, chickpeas, sliced provolone, Genoa salami and occasional cuts of pepperoncini, plus that dressing. Stick to three or four small plates before moving onto the main event: the pizzas. Go traditional with scoops of gelato: the coconut was practically made of air and so creamy it went down in a gulp.

The Italian-American theme continues with the menu of cocktails della casa. Forget everything you know about pizza — this is a new way to look at the Italian favourite and it might, in fact, be the way forward. Katharine Sohn. Foraging can be an over-hyped word. For many, it means sprinkling a few dandelion leaves over a salad or banging on about the wild-garlic pesto they once made. Their story has taken them from Covent Garden to Borough Market, then, last year, to an outpost on Osea Island in Essex — an otherworldly location that was cut off for several hours by the estuary tide, with sea buckthorn, wild oysters and samphire and seaweed to gather.

Now the pair have re-emerged and opened a Native restaurant in the slightly unlikely surroundings of the new Browns fashion store in a Mayfair townhouse, with tables indoors and outdoors in the walled wildflower garden, from which Tisdall-Downes plucks wild garlic, leeks and the odd mushroom.

Tisdall-Downes, who partly trained at Blue Hill at Stone Barns in New York and River Cottage, hit the headlines for his grey-squirrel lasagne a couple of years ago, but for the most part his food relies on artful flavour combinations and the occasional surprise — clever without being too smart aleck.

But the fermented potato waffle also delights to mop up mushroom parfait, while the ajo blanco — cool almond soup — is scattered with pickled cucumber and preserved cherry blossom that the pair caught from the trees when the wind blew. The duo are as passionate about making the drinks list at Native as sustainable as the food, showcasing beers from Earth Ale — a North London microbrewery that incorporates foraged dandelion root and hogweed — and using a wonky-fruit apple brandy from Essex in their Apple and Sage Old-Fashioned.

In the European-focused wine list, Davis champions a fair few English vineyardssuch as Nyetimber and Three Choirs, and will always press a glass of orange wine into your hand when she can. This is beautifully rooted food with a real sense of adventure despite the genteel surroundings: style and substance, presented with real joy-of-eating personality. Hidden among the bustle of Piccadilly Circus, Rupert Street has amassed a fine selection of restaurants on its shady cobblestones. But inside this wood-panelled space lie three storeys worth stopping for.

Helmed by Luke Selby, formerly head chef at Hideand his two younger brothers, Nat and Theo also ex-Hidethe seater restaurant combines British produce with Japanese techniques and classic French methods. Follow up the blind-tasting menu with a visit to third-floor wine bar The Mulwray, where bottles are sourced from sustainable growers and biodynamic vineyards.

First up: freshly caught Cornish mackerel, cured and served in a bowl with sweet sake and topped with elderflower and sliced gooseberries — a lip-smackingly tart, refreshing starter. The third course brought a ramen-style dish of ichiban dashia flavour-packed soup made with fresh kombu dried kelp and katsuo dried bonito flakes.

In the centre sits a circle of wonderfully flakey pollock kobujime a Japanese technique where fish is aged between two sheets of kelpsprinkled with small but mighty wild garlic capers, giving a burst of tangy acidity followed by a rich, garlicky flavour. Up next was the Selby take on a duck pancake: a bao bun filled with barbecued duck, studded with sesame seeds and splinters of cucumber.

The main used the rest of the duck, dry-aged for eight days in a Himalayan-salt chamber. Slices of pink meat were served with charred greens, baked turnip, and a jasmine and citrus sauce. Closing the menu was a sake-soaked savarin with Kentish strawberries and ice cream. The mussels were served alongside Susumante, a fresh and zingy sparkling Italian wine that enhanced the umami flavours, while the dashi was served with a rice lager to capture a traditional izakaya atmosphere.

At The Mulwray bar, chat to Sarah for recommendations on post-supper tipples to round off the evening. This close-knit team works flawlessly together, with tangible passion and a real family atmosphere, to ensure an evening of delightful food and drink.

By Olivia Morelli. This narrow Soho space has been open — and then closed, open again, closed again, and so on — since Young couples and boisterous groups sip on beer from the bottle, as it should be inside and out on the street, where the team have put up tables for supper in the sun, plus a tent should it rain. Pre-pandemic, Mr Ji operated as takeaway. Now the sit-down menu still includes street-food staples — burgersfries, spring rolls — that have been ramped up.

Start with chicken hearts coated in panko crumbs and dolloped with sticky-sweet curry sauce. Mains are all, unsurprisingly, chicken-focused: we tried the double-cooked chicken-thigh bites with crunchy chillies think crispy chilli beef from your favourite Chinese takeawaywhich was juicy and zingy, and the Sichuan burger, served in a pineapple bun with refreshing cucumber salad. Sides range from kimchi and cold noodle salad to Taiwanese-spiced fries, which are crinkle-cut in a delightful throwback. The cocktail menu is short but interesting: a tart Salted Plum Negroni is made with mezcal, tequila, Campari and plum wine, while the citrusy Oh Ji Iced Tea mixes Irish whiskey with lemon tea and mandarin cordial.

Grannies Manteca ups com

Start with a cocktail but finish with a beer — Chinese Tsingtao is served ice cold and makes for a perfect accompaniment to the spicy mains. This feels like a pocket of secret London, only to be stumbled upon by those with arcane knowledge of the city. Sitting at the counter, the world outside, while sushi-grade tuna is sliced a few inches away, feels like just the kind of experience we want right now.

Spoiler alert: for those who want each and every of the 20 courses to be a surprise, look away. Talking of the plates, Taiji spent lockdown learning how to throw clay and made many of the ceramics here the chopsticks, however, are not whittled by him. But he also spent his time scouring the country for raw ingredients.

Just as Santiago Lastra at Kol has spliced authentic Mexican recipes with as much British produce as he can, chef Taiji has done the same for Japanese dishes. Some courses come with the scent and tang of the sea, others are laid on our bare hands to be wolfed down in a single mouthful. A bowl of turnip, scallop-like in its whiteness, puddled in a sauce made with soil for real English terroir.

Grannies Manteca ups com

This is food as theatre, but also food that conveys a real sense of place. There are three pairings to choose from, each gracefully poured and explained by the sommelier. So tempting to choose the tea one, and be educated in the nuances of Japanese brews, of silver buds and umami greens and creamy matcha. Plum sake with the pudding was a plum choice. The white wines, meanwhile, were able to deal with the salty, umami elements of some dishes. Rick Jordan. After years of serious, minimalist restaurants with earnest menus popping up across the UK capital, this retro Amalfi -accented trattoria in Shoreditch was an unapologetic riot of kitsch patterns, ginormous plates of food and exuberant service.

A second outpost, Circolo Popolare in Fitzroviafollowed later that year — this time taking its inspiration from Sicily. The team lined the walls of the dining room in 20, liquor bottles and draped the ceilings in wisteria. A third sister spot, Ave Mario, was slated to arrive in Covent Garden inbut the pandemic kept pushing things back. Now, it's finally here. The biggest of this trio of bombastic spots, it's split over three floors on pretty Henrietta Street. The menu here is completely different to its sister spots. The kitchen is headed up by year-old Andrea Zambrano, who started working at Gloria and quickly rose up the ranks before being given the reins at Ave Mario.

Like the decor, dishes are inspired by Tuscanyas well as elsewhere in Italy.

Grannies Manteca ups com

Fair warning: this is not the spot for a light meal. Dishes are gluttonous, rich and more often than not smothered in cheese. Main dishes run from pillowy pizzas deed to share to fresh pasta the must-order is the giant carbonara-stuffed ravioli, which oozes with smoked egg yolk and is every bit as heavy as it sounds and secondi such as a giant veal cutlet.

Come hungry. Cocktails are every bit as oversized and kitsch as the dishes — the Spritz on the Beach is made with vodka, cranberry, orange, peach and prosecco, while the cheeky Calm Your Tits muddles rum, strawberry and mint for a summery serve. Syrian chef and restaurateur Imad Alarnab fled his homeland in following the bombing of his three restaurants, multiple juice bars and coffee shops. Making his way from Lebanon through Europe, Imad shared his skills, cooking for other refugees, sometimes as many as at a time.

His doughnut-shaped falafels, not to mention sunny disposition, were an instant word-of-mouth hit, and so spawned various pop-up kitchens across London over the next couple of years. Falafel, obviously. Pitta is pillowy, and baba ghanouj, smoky with a fruity zing from the pomegranate seeds and molasses. One standout dish is the delicate halloumi noodles — cheese strings if you will — served on a rocket and watermelon salad, a deliciously salty and refreshing combination.

For pudding, go for the Syrian ice cream — a set, Arctic roll spiralled with pistachios and topped with strands of candy floss — or caramelised nut-topped baklava. A mixed Mediterranean wine list and a short but interesting edit of beers — from Hoxton Hill Fin Lager to a particularly good alcohol-free pale ale from Pine Trail.

Tabitha Joyce. Will Murray and Jack Croft, who met while working the stoves at Dinner by Heston before teaming up to create their own venture with the spotlight on British produce, are the force behind Fallow. They pay as much attention to the sourcing of ingredients as their preparation; most come from less intensively farmed family estates and small day boats. The result is a small, ever-changing menu, written on paper made from harvested algae, that brims with a wealth of seasonal snacks and sharing places, all of which tell a story staff are only too happy to tell.

It feels as much of an intimate dining experience as a masterclass in sustainable cooking.

Grannies Manteca ups com Grannies Manteca ups com

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