London’s pasta credentials are in the healthiest (is that the right word?) shape they’ve ever been. Here are six reasons why.
Padella, whether or not you haven’t heard enough of it by now, ticks all the boxes for most people looking to dine out in London. It’s quick, it’s cheap, it’s casual, and it’s at the top of many lists (including this one) when we’re talking about quality hand-made pasta. Even one and a half years after opening, the line of hungry punters out the door and round the corner into Borough Market are a case in point. Wear a warm jacket. Bring a travel Scrabble set. Pocket a hipflask. Whatever is is, do what you can to brave that queue.
Bocca di Lupo
Jacob Kennedy and Victor Hugo (not that one) opened Bocca di Lupo in Soho ten years ago. Maybe that suggests how reliable it’s become for its no-frills dishes of spaghetti with sea urchin, butter and lemon; or braised milk-fed lamb intestines with tomato. Or maybe it’s a reflection of how well they source their ingredients from Italian suppliers, when not making them themselves. Many things – such as their bread, sausage, pickles and pasta – are made in house.
15 years ago, Stevie Parle ‘blagged’ his way into the River Café kitchen, a restaurant bordering on legendary status not least because of its minimalist, comforting approach to Italian fare. Now, Stevie’s one of London’s most successful restaurateurs, and is fast becoming known as that guy who more than knows his way around a pasta machine. After a few other restaurants, he opened Pastaio last year, which as you might guess, is an ode to boiled dough. When it’s on the menu, go for the grouse, pork and veal agnoli.Continue Reading