London’s restaurant scene is often dictated by a constant want for the new. So what explanation do chefs and restaurateurs have when a dish stays on the menu for years, decades, or more?
Sometimes you’ll find these are the dishes that are such a draw, and become such a favourite, they daren’t take them off. If you’ve ever come across any of the following, would you?
Meat Fruit, Dinner by Heston Blumenthal
As you’d expect from anything with Heston’s name on it, this orange-looking thing is not what it seems. Actually a conglomeration of chicken liver parfait and mandarin gel, it’s been Dinner’s poster boy dish ever since it opened.
Pici cacio e pepe, Padella
Padella’s crowd-pleasing cacio e pepe – a Roman classic literally translating to ‘cheese and pepper’ – jostles with the restaurant’s 8-hour beef shin ragu for favourite-dish status. Unlike the beef shin, diner’s can rest assured it’s pretty much always on the menu.
Black Daal, Dishoom
If garlic naan was ever formally wed to something, Dishoom’s black daal should be it. Simmered for 24 hours, it’s a rich and creamy concoction one can rarely do a visit to Dishoom without.Continue Reading