An-A-to-Z-of-Pasta-by-Rachel-Roddy-Cookbook-Review-10
An-A-to-Z-of-Pasta-by-Rachel-Roddy-Cookbook-Review-10
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Kettners is a Soho institution that has evolved through the decades, from pizza parlour to pudding bar, and now finally in its most current guise as a brasserie & champagne bar.
Gone are the traditional sandwiches, replaced instead with sliders of pulled oxtail, flatbreads with welsh rarebit, and butter-fried toast with sautéed mushroom and cheese.
Fluffy crusts and the typical dotted charring on the undersides make up the Neapolitan pizza at Pizza Pilgrims. Ingredients include fior de latte, pecorino, and egg yolks.
