Sourdough Pizza at Franco Manca
The puffy, charred cornicione (crust) give way to a paper-thin middle, and the base is chewy and salty, with just the hint of sourness for an added dimension.
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The puffy, charred cornicione (crust) give way to a paper-thin middle, and the base is chewy and salty, with just the hint of sourness for an added dimension.
La Polenteria in Soho is a restaurant that focuses on polenta, whcih is served in starters, mains and desserts, some of which are masterpieces in simplicity.
Polpo takes inspiration from the bacaro of Venice - relaxed bars which serve rounds of tapas with glasses of liquor, a wholly agreeable concept whose authenticity is buoyed by its cicchetti...
The credit for the rise of the no-reservation, sharing-plate, shabby-chic contingent of restaurants must go to Russell Norman, also a pioneer in the concept of Italian tapas.