Mon, 22nd Jan 2018
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Best Bites
The Dumbwaiter's Best Bites of the Week

Harry’s Dolce Vita

After attempting some Christmas shopping last Friday night, The Dumbwaiter headed over to Knightsbridge to check out the latest restaurant from Richard Caring. Harry’s Dolce Vita on Basil Street has recently opened its doors and is a lovechild between Harry’s Bar in Venice and the private club in Mayfair that goes by the same name. However, this version of the Harry’s is far more accessible when it comes to the pricing on the menu. The food is overseen by Diego Cardoso and it has all the Italian classics including beef carpaccio, truffle tagliolini and tiramisu.

 

 

 

 

Rochelle Canteen at the ICA

Being so conveniently located for The Dumbwaiter, it was only a matter of time before he was back at the ICA thoroughly working through Margot Henderson and Melanie Arnold’s menu. On a Saturday evening the mezzanine dining space was buzzing with a cool crowd and The Dumbwaiter started with a negroni before diving into rillettes, cuttlefish with aioli, crunchy radishes with cod’s roe and then on to the pheasant and bacon pie.

 

 

 

 

Pure Filth

Lazy Susan heartily approves of getting her vegetable intake via a burger. A trip to the buzzing Pure Filth pop-up at Tate Modern left her full, happy and with gochujang aioli running down her fingers – the oozy Korean burger, sweet potato fries and a dainty apple pie not only taste great but are veggie/vegan too. When’s the permanent site coming?

 

 

 

 

Quinsou

The Dumbwaiter popped across the Channel on Thursday to Paris for the day. As well as stopping off at the Crillon, a Rosewood hotel, to see the recent opening and have a negroni in the bar he had lunch at Quinsou in St Germain. Antonin Bonnet, who was previously head chef at Marlon Abela’s The Greenhouse in Mayfair, now runs this cute 32-cover restaurant where he serves his take on modern French cuisine. Snacks included pig terrine and a Croque Monsieur with black truffle before a start of poached egg with butternut squash and a main of monkfish.

 




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