San Carlo’s most famous pasta dish came beautifully presented – the thin ribboned pasta shaped like the tail of a lobster and bejeweled with peas. As for the flavour… I’m struggling to remember when I was so underwhelmed by a dish… READ MORE
Eat Vietnam
The tamarind chicken—coated, deep fried wings topped with peanuts and spring onions—are crunchy, succulent, bursting with flavour and sticky too, meaning the accompanying finger bowls are absolutely necessary. This is my new fried chicken high benchmark… READ MORE
Merrymaid Bar & Grill
Before long the piles of fish pakora arrive, and it’s easy to see why they’ve achieved legendary status, being subtly spiced and beautifully succulent under the crunch of batter. The chicken wings are also a delight– plump and juicy with a hint of spicy heat… READ MORE
Poli
Toppings are very much in the centre, leaving swathes of naked crusts, ideal for the crust dips we’ve also ordered—two squid ink aiolis and a fermented hot sauce—for a delicious dunking finale. I finish first, hovering to see if there are any crusts left by the others but, rather disappointingly, everyone has the same goal… READ MORE
Alicia’s Micro Bakehouse
Nothing improves the swagger of a pizza quite like gorgonzola, but when I said I can’t actually taste the gorgonzola on mine there returned a chorus of “nor can you on mine.” READ MORE
Cork & Cage
We choose beğendi—a mushy roasted aubergine dish very much like a baba ganoush; menemen—egg poached in a tomato sauce with peppers in the style of a baked huevos rancheros without the chilli; and kuru misket köfte—beef meatballs… READ MORE