It's all change for Boondocks near the Old Street roundabout - as it's about to be replaced by a new restaurant - Harlem Soul. But it's not a complete change, as it's all still run by Bea Vo's Soul Food Enterprises, which also runs Stax Diner in Carnaby and Butterscotch Bakery (and previously Boondocks).
The new food-style for the restaurant is being dubbed as "American urban cuisine". The menu will
This is the latest Hall from the people who brought you similar affairs in Brixton and London Fields with MArtello Hall and more. Like those, it mixes up a main drinking and dining space on the ground floor with plenty of event and co-working space throughout.
Blacklock's third restaurant, in Shoreditch, turns out to be a light-filled dining room with a cracking cocktail list as well as all manner of meat treats.
They've one of the highest rated wine bars in London, launched a new-look bar at the Corinthia, and now the team behind Sager and Wilde are coming to Old Street. Expect a canteen, bar and restaurant all-in-one.
Old Street’s big all-day Italian Passo is keeping busy since their November opening, with the arrival of huge LA chef Nancy Silverton for a short residency.
The Michelin starred-chef (who Netflix addicts may have caught on Chef’s Table) will be rocking up for one week only to churn
We are VERY big fans of the St John Bakery doughnuts and any extra opportunity to buy them is to be welcomed. So news that the bakery is popping up at Old Street station is very welcome indeed.
The doughnuts will, of course, be on sale, as will all the sourdough, pastries and eccle cakes that St John is best known for. The bakery will be there for just three weeks, so don't miss your chance for doughnuts on the
Nuala on City Road has something of a dream team working there. We went to see what the results are like when a longheld plan finally comes together.
After enjoying considerable success in Shaftesbury Avenue, Doughtnut Time are moving to a second base in Old Street - and plans for two new stores yet to come…
From the team behind Fitzrovia spot Foley's, this new restaurant on Old Street roundabout already has the buzz of a place that's been open for ages. We went to check it out.
Well done Silicon Roundabout. Not only has the area lured Foley’s to open the new Italian Passo on City Road, but now the same little corner is set to be the home of Niall Davidson’s first restaurant, Nuala, a cosy-sounding sounding affair with lots of inventive riffs on classic countryside cuisine, a central firepit and Irish music to see you through the evening.
Inside Shoreditch's giant M by Montcalm hotel (the one with the optical illusion windows - you know what we mean), there's a new restaurant by the name of PLATE from very well-connected chef Arnaud Stevens. Inside, they'll forgo tablecloths and sommeliers in the name of casual dining, and include a downstairs bakery that'll serve a bread flight with matching butters.
The team behind Foleys and the Rum Bar are heading to Old Street where they’re opening a pretty sizeable new restaurant, which will be serving Italian-via-LA cuisine from 7am to midnight all week long.
Bento boxes are always a reliable go-to when we’re in a Japanese restaurant, with their comforting array of rectangular portions that guarantee you a little bit of everything. About time they took a turn in a spotlight, which is why we’re delighted to hear about a new Bento box pop-up called Mission Sato, which opened earlier this month. And not only that, but the man behind it is Angelo Sato, who previously worked
Kicking off today at Old Street station for two months is a Brazilian snack pop-up. You may already have tried Dona Rita's Pão de Queijo (or cheese bread) down at her stall at Druid Street Market. Made from cassava flour and cheese (so gluten-free too), each of these little cheesy puffs are made by hand by Dona.
The snacks are apparently particularly good for breakfast, served with a short black coffee São Paulo style, or you can also smother them in jam if you're
The Gibson, one of the hottest bars of 2016, is celebrating its first year in operation with the launch of a new cocktail and food menu.Going well beyond the standard crisp and nuts route, The Gibson’s new locally sourced menu features inventive flavours and exotic ingredients specially chosen to be enjoyed alongside their extensive list of award-winning cocktails.
Led by Marian Beke
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