10 questions with Dante’s Linden Pride

Linden Pride is the owner of New York’s legendary Dante, the Greenwich Village institution that now boasts outposts at Claridge’s in London and at The Maybourne Beverly Hills in Los Angeles. To celebrate Dante Mayfair coming on the CODE app, offering members up to 50% off their total bill in good time for the festive season, we asked Pride to share his answers to CODE’s essential 10 Questions.

What’s the most underrated dish on your menu?

The kale Caesar. Kale is so popular in New York that we brought that dish over and I think it’s such a standout dish on our menu that I think more people in London need to try it.

Where do you go after hours?

Ever since I lived in London when I was 19, I’ve always gone late night to Chinatown. I think because it was the only place at that time that would serve a drink. Now I love the food as well. I love Old Town 97.

What’s your secret London tip?

An artist Richard Buckley put up all these noses up all over London. I used to love to run around and try to find them with my kids. I love those secret art installations over the city.

What’s the best thing you can do in London with £20?

Walk to Daunt Books and then go and sit in Mount Street Gardens in Mayfair with a coffee and a pastry from Marchesi if I’ve got enough left over. The silly thing is, we go to London and buy so many books, my baggage is always overloaded on the way back.

Where do you go when you want to splurge?

I love Brat in Shoreditch. A beautiful bottle of wine, that fish on the grill.

Which CODE offers are you going to be snapping up?

Plaza Khao Gaeng (CODE members get up to 50% off food). I lived in Thailand for a couple of years and I’m always seeking that authentic spice. I think they get the heat really right.

What’s your favourite thing to cook at home?

I share it with my youngest daughter: a crumbed chicken schnitzel out of the pan with a great glass of Burgundian chardonnay.

Which element of your job do you like most and like least?

Every day is so different, that’s the element I like the most. I’m never bored. Now because we have a restaurant in Beverly Hills and in London, we’re never closed. We’re maybe closed for two hours in the day when you go across the time zones so I always have a problem to deal with.

What are your favourite and least favourite ingredients?

My favourite is Hawaiian black lava salt from Kona. One thing I don’t really like is chicken feet.

When you’re not working in a restaurant or eating in a restaurant, where will we find you?

In New York, with my kids, riding a bike around Central Park. 

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