The Dumbwaiter’s best bites of the week: 31 May 2019

Published 31 May 2019


With veganism a firm fixture on the London dining scene, the Dumbwaiter headed to Slaw on Upper Street for a lesson in the growing plant-based movement (a break from meat without needing to change your beliefs). Highlights included spiced cauliflower, squash and kale curry and an excellent salted chocolate ganache. So, grab some mates, sit in the window table and work your way through the menu.

Baba G’s

After more than 10 years of filling the bellies of frequenters of London’s best street food markets, the much-loved Baba G’s finally opened their first bricks and mortar site this week in Camden Market. The Dumbwaiter & Co enjoyed Pachos (the lovechild of nachos and poppadoms – dreamy) and Celeriac Bhajis, but the Bhangra burgers were the real stars of the show; all washed down with (plenty of) prosecco.


The Dumbwaiter has often fantasised about a dive bar that serves punchbowl cocktails and fried chicken and it would seem his prayers have been answered. Louie’s in Hoxton Square serves Nashville hot chicken (chicken coated in buttermilk and seasoned with paprika, garlic and brown sugar and fried in cayenne-infused hot oil) and is a collaboration between Tom Brooke and Itchy Rich (the curator of Secret Garden party’s dance music programme). The combination of booze and crispy, moist chicken is a sure fire winner!

Marchesi 1824

New Mayfair arrival Marchesi 1824 is as shiny and beautiful as a high fashion boutique – no surprise because it’s owned by Prada. Lazy Susan loved the exemplary espresso and a pillowy soft lemon cream pastry in the elegant, bijoux tea room, but the takeaway packaging … It may not be the most inexpensive croissant in town, but it is the most stylish!

Bob Bob Cité

Appropriately for a building nicknamed ‘the cheesegrater’, there’s an ace new restaurant in the Leadenhall Building. It is, of course, Bob Bob Cité, the long awaited second site for the Soho fave. Lazy Susan loved the sensational interiors (right down to the tiniest shiny detail) and the menu of haute crowd-pleasers. This elegant starter salad of crab with avocado was the perfect foil for champagne (Did she press for it? Yes she did.)

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