Polpetto (Soho)

• Londoners have been impatiently waiting for Polpetto to return after it was moved on from the little room above The French House
• We mulled over the menu with refreshing Rhubarb &
• The rhubarb swizzle garnish was so good that we asked for a separate bowl of them
• A plate of fresh tomatoes that the kitchen was eager to show off
• Lardo was a great success the cauliflower crisp worked perfectly with the soft scallops
• Poppy seeds was another favourite
• Though less keen on sharing it with others thankfully there was plenty to go around
• Walnuts portion is also generous considering the £
• Cuckoo flower and lentils were smartly matched with particular dishes
• Milk pudding with rhubarb &
• Even if it is not the most attractive dish of the evening
• It was noticeable throughout the evening that presentation was never over the top
• Our only criticism of the evening was that service was so efficient that there was no time for wine
• S because Russell Norman seems to understand that a great meal out is only partly down to the quality of the food (although that&rsquo
• Everything is spot on (all his restaurants make great date places btw
• If I had previously thought that this was just accidental
• The Venetian barco has just reopened with Florence again as head chef
• Her cookbook ONE has been top of my wishlist for the past year (if anyone is looking for a present for me&hellip
• The restaurant is similar in style to the Polpos
• As at Polpo these were served in little tumblers rather than fancy glasses
• S hard to feel relaxed with a long stem glass to contend with
• We started with a plate of burrata
• This had more weight to it and was drier and slightly tarter
• It was also delicious when paired with the mariada tomatoes (£
• We decided life was short and ordered another one
• M wondering if I can get Bella to stay in the UK with the promise of more flans&hellip
• M sure a large chunk of that was down to Bella&rsquo
• I would hazard a guess that if you went with an old friend then you would have just as good an experience
• You can rescue an average food experience with excellent service
• Rachel and I were seated in our own private restaurant and soon greeted with a big glug of beautiful
• Italian olive oil to be soaked up with fluffy pieces of focaccia
• Sicilian tomato with a glug of that beautiful olive oil and sprinkling of sea salt to really bring out the flavour
• This was followed by a bowl of clams with wild garlic
• One of my favourite dishes and another perfect representation of the simplicity that is Italian cooking
• Instead happily slurped the white wine and garlic sauce with my clam shell whilst waiting for our next dish
• Glistening mound of burrata topped with agretti and finely chopped chilli
• S attention with style and ease
• Breaks the boys hearts with a single glance and has everyone at the party laughing at her subtly inappropriate jokes
• To source such fabulous quality burrata is a skill in its own in my book
• The scallops with cauliflower puré
• E and slices of lardo was last and I&rsquo
• The very small scallops were sweet and well cooked
• We composed ourselves with adult like restraint and instead ordered two desserts to share between us
• This was more like a silky chocolate ganache with a deep chocolatey flavouring cut by tart
• Our other sweet treat was green apple sorbet served with green apple cubes and sultanas soaked in mead
• It was smooth and tart with candy like sweetness
• Chef Knight was there prepping for the night&rsquo
• Presented one after the other to share with a friend or loved one
• Inexpensive and trend setting places in London is testament to his know how
• M sure are his 75cm tall (this kind of attention to detail is definitely key to making great restaurants/bars)
• S a lot more covers on the tables behind than at the tiny original location above The French House (still one of the best pubs in Soho
• Florence Knight is still in the kitchen &ndash
• On a silky cauliflower puree with a little lardo draped across the top (I think it needs to be used pretty sparingly like this)
• My favourite dish was written as cavalo nero
• Whitty pear was new to me the whitty pear butter with the bacon chop (£
• The waitress said the best (a Maple Tart) had finished
• I instead finished with another of the pretty blush rhubarb and rose bellini (£
• Getting the right vibed restaurant for a date is super important to get the right ambience
• Associated with successful London based chef Florence Knight
• I immediately ordered a glass of their 'Polpo prosecco' a house fizz that is easy on the taste buds as much as it is on the wallet
• Many of the things we selected were done so out of curiosity
• Such as the mysteriously labelled 'wet polenta' (this was apparently a giant bowl of cream covered with oil
• We tried to get into Spuntino but that was full and as we walked around searching for elsewhere we ended up passing by Polpetto which had only a smattering of people in it
• Especially the Welsh lamb papardelle with it's huge hunks of lamb and the bobby beans in garlic and white wine
• What Polpetto has really managed to successfully nail is an informal atmosphere combined with really great food
• Tiny little tables for two are separated into mini booths
• Italian being ingredients and dishes traditionally associated with the cuisine of Italy
• Ended with a delicious panna cotta served with biscotti and rhubarb compote
• None of these dishes are on the menu anymore
• This restaurant like Polpo operates with a similar concept of the Venetian bacaro
• The plates are quite small which allows for a lot of experimentation and sharing
• The restaurant is located in central Soho down the road from Yautcha on Berwick Street
• I entered and sat at a small table where I was served a glass of water before being directed to a spot at the bar
• The restaurant is very dim and the ceilings are noticeably low
• The ambience here was crying out authentic grunge which I quite liked
• Even the crowds made you feel like you were in the 'in' place
• The clams were also delicious and were nicely infused with the essence of the peppers
• Next thing that came up were the mussels
• When she was the head chef this was my favourite restaurant in Soho (and probably in London) together with Bocca Di Lupo
• I was a regular and had some of the best dishes ever
• Their Beetroot with goat's curd
• The dishes that are served looks more tapas to me because they are small on plate but nicely presented
• It might be expensive to order the focaccia with rosemary on its own but the focaccia is also good
• I would expect the service staff to walk (RUN is what i really mean) faster and be more attentive
• They will try to insinuate that I might annoy others with irritating food blogger actions

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