Britain’s love affair with curry is well-documented and remains unabated. Restaurateurs therefore assume that it is a fairly safe bet opening yet more high-end Indian venues in swanky parts of London. Onto the scene late last year came Kahani – Hindi for story – backed by a top chef, formerly of Tamarind fame.
Onima carries a conceit like few other restaurants I have come across. A quick look at the website and you are asked to ‘experience, imagine, believe, feel and shine.’ Precisely what, it may be justifiable ask? Per the Onima blurb, the guiding premise is bringing Mykonos to Mayfair. ..
Credit to the backers of Roka that they astutely chose Canary Wharf for their second outlet, opening it some five years before either its Mayfair or Aldwych branches. Follow the money was perhaps the principle. Admittedly, it took me a full decade to visit this venue, but a recent lunchtime meal impressed both me and my comrade. If only all Roka experiences could be as satisfying as this one.
London institutions do not come much better than Bar Italia. A stalwart on Soho’s Frith Street for 70 years, it was the first place in the area to make proper coffee – the Italian way – and it stayed open all night. Many a memorable evening in my past ended there. The aspiring family behind the venture did not, however, rest on its laurels and opened a restaurant next door in the 1990s. That both have remained constants amidst the ongoing reinvention of Soho is testament to their success as well as a reflection of the Polledri family’s ongoing involvement. The passion they bring to Little Italy is abundantly obvious. This is a highly professional venture with top-notch cooking but contains a strongly personal touch too.
The regeneration of Paddington Basin in the last decade has been nothing short of remarkable, both in terms of newly developed office and residential space as well as multifarious eating options. By day, it is buzzing; on a Friday night, however, it was almost eerily quiet, particularly once the post-work drinking crowd had dissipated. We discovered this to our cost when we ended up being the last customers to leave Pearl Liang …