The recipes in the book by Emma Spitzer (Fress is published at £25 by Mitchell Beazley) are beautifully photographed and is often about as far from traditional Jewish cooking as is possible to get.
A deli combined with a restaurant is now quite normal. But a butchers that doubles as an eaterie is really unusual, even more so if you add kosher into the mix.
Iberica, a group of Spanish tapas places in central London (and some other UK cities), is what the British refer to as a "Marmite" choice. You either love it or loathe it.
Unsurprisingly given its name, Le Soufflé specialises in soufflé, in such a way that it is possible to order one for each course and dine entirely on, well, soufflés.
The set up is still very casual, with a canteen style approach to dining that does mean you the run the risk of getting close and cosy with strangers, but I prefer to think of this as more convivial a…
When someone suggested celebrating a special family birthday at L Atelier de Joel Robuchon in Covent Garden, I was truly sceptical.
Bistrot Blanc Bec straddles the traditional and contemporary, both in terms of its food and itsatmosphere.
My first impressions of The Greek Larder, a relatively recent arrival in the new development to the north of Kings Cross station were not auspicious.
A few years ago, after many a recommendation from friends who live in Naples, we checked out the O’scià Pizzeria Napoletana’s branch in the 2ème arrondissement. Their endorsement - as natives of Naple…