Posts for the 'Cafés' Category


L’Eto Caffe

L'Eto - London Food Blog - Salad counter

L’Eto – Salad counter

L'Eto - London Food Blog - Salad counter

L’Eto – London Food Blog – Salad counter

L’Eto Caffe is a chain of café-restaurants with six branches across central London that offers an all day dining service. The café is most notable for their dazzling display of cakes and pastries in their front window, all of which are so tempting it’s almost impossible not to do a double take every time you walk past a branch of L’Eto. But L’Eto offer more than just cakes. They also have a counter laid out with vibrant salads and cooked mains. The King’s Road, Belgravia and Brompton branches also serve breakfast and an a la carte menu for both lunch and dinner.

I recently visited the Brompton branch of L’Eto which is located within close proximity to the wonderful V&A and Natural History Museums. It is a very inviting venue with a lovely décor that is peppered with a smart and arty European charm. The wonderful display of great salads and tempting cakes also do much to add spark to the setting.

(Continue reading her story…)


Tags: , ,



Cafe No 8, York

On our last day in York we headed to Cafe No 8 for both breakfast and dinner. Located at No.8 Gillygate, the restaurant is a relaxed and friendly venue within close proximity to York Minster Cathedral and the many attractions of York. Cafe No 8 is also particularly appealing as its prices are great value for money. Our mini-Yorkshire breakfast was really satisfying and priced at a mere £5.95 (the full Yorkshire was £7.95). We opted for the scrambled eggs with our breakfast and were extremely impressed with how delicious the eggs were. Perfectly cooked, they were the height of creaminess. We easily could have ordered seconds.

Cafe No 8 - Yorkshire breakfast

Yorkshire breakfast

Dinner was also very reasonable priced with two courses for £19 and three courses for £23. For starters, a peppered mackerel on a slow cooked tomato and cucumber salad with salsa verde was refreshingly satisfying, particularly as the slow cooking of the tomatoes helped to intensify its lovely sweetness. The creamy chicken liver pate with chutney and sour dough proved to be delicious as the pate was rich, smooth and wonderfully tasty.

Cafe No 8 - Peppered mackerel

Peppered mackerel

Cafe No 8 - Chicken liver pate

Chicken liver pate

(Continue reading her story…)


Tags: , , ,



Cafe Murano

Cafe Murano is the latest venture by Michelin starred chef Angela Hartnett. Located on 33 St James Street, it occupies a site that has played host to a number of restaurants including the original Pétrus by Marcus Wareing, Fleur, Fiore, and most recently Brasserie St Jacques. Far from being a café, Cafe Murano is a contemporary and stylish restaurant serving modern accomplished Italian food.

Cafe Murano’s menu by Head Chef Sam Williams starts with cicheti (tapas) and then moves onto antipastas, primi plates of pastas and secondi mains. The restaurant seats about 80 and includes a long bar area where guests can also tap into a small bar menu. As Cafe Murano is located right on the fringe of the West End, there’s also a set lunch and theatre menu of 2 courses for £18 and 3 courses for £22.

It’s an elegantly decorated restaurant, and given that it’s located on a prime piece of real estate, Cafe Murano has done a great job of balancing smartness with a sense of relaxed refinement. There isn’t an ounce of stuffiness in the restaurant. Take our waiter – he might have been wearing a smart shirt, but he also donned a pair of jeans.

We started with a generous portion of king prawns with garlic and parsley (£15), six pieces of tasty prawns that were really nicely cooked. Sautéed in butter and olive oil with a well-judged amount of garlic and parsley, this proved to be a lovely dish.

Cafe Murano - King prawns

King prawns

(Continue reading her story…)


Tags: , ,



Skip Garden by Global Generation

Skip Garden

Skip Garden

The Skip Garden was established in 2009 by Global Generation, a charity launched in 2004 whose core purpose is to inspire and empower young people to develop a living relationship with the natural world and to take a lead in generating positive environmental and social change in their communities.

The Skip Garden is the base for the Global Generation’s youth work programme and is located within the King’s Cross development site. It is a portable urban garden where a variety of organic vegetables, herbs and fruits are grown out of both skips and polytunnels made out of reused materials from the surrounding construction site. It is at the garden that the young people are trained in leadership and accredited vocational business and horticultural programmes, whether it be working on the garden or building furniture.

One of the skips in the Skip Garden

One of the skips in the Skip Garden

(Continue reading her story…)


Tags: , ,



L’Eto Caffe

L’Eto Caffe operates a string of six venues in London, all of which serve a pre-prepared display of savoury items, sumptuous looking cakes, baked goods and a variety of hot and cold drinks, all of which are available for either take out or eat in. The savouries are sold by weight (about £2.80 per 100gm) and include the likes of Georgian aubergines with pomegranate, walnuts and coriander, and baby spinach salad with goat’s cheese, dried cranberries and nuts. The Kings Road and Belgravia branches also have an à la carte selection of starters and mains for those seeking something prepared to order.

We were in the Kings Road branch after a spot of shopping and we found it to be an inviting location with bright colours and mouthwatering salads on display. The salads looked great but we decided to try the à la carte menu instead with our first starter being a crab and avocado salad with soy and lime dressing (£16). The crab in the salad was lovely and the avocado was ripe and tasty. The dressing was decent and not too overpowering, although slightly less soy and more lime might have achieved a better balance of flavours between the two.

L'Eto Caffe - Crab salad

Crab salad

(Continue reading her story…)


Tags: , , ,



Mishkin’s

Russell Norman and Richard Beatty, the people behind the successful eateries Polpo, Polpetto, Spuntino and Da Polpo, have produced another offspring with Mishkin’s in Covent Garden. Mishkin’s bears the trademark of the other Norman and Beatty restaurants in the sense that it is cool, hip and happening, but deviates as it steers away from their Italian tapas theme. With Mishkin’s they’ve tapped into the vein of a New York styled Jewish deli, one that also serves cocktails.

The restaurant has a grungy Lower East Side vibe to it with its exposed brick work, metallic topped bar and banquette seating. And let’s not forget the cramped space which makes it feel even more like a New York eating hole. Towards the back of the restaurant were some tiny tables, and it was on one of them that were placed. Our particular table was lopsided. It was unclear to me whether this was a deliberate attempt to be avante-garde , but irrespective, it was rather impractical as our matzo ball soup split when it was placed onto the even table. The chicken broth in the soup (£6) had a nice chicken flavour running through it, although it was rather too peppery. The matzo ball itself held together well and had a light and springy texture.

Chicken matzo ball soup

Chicken matzo ball soup

(Continue reading her story…)


Tags: , , ,



Caravan King’s Cross

The shabby area behind King’s Cross use to house the late night clubbing set. But in recent times this has been regenerated into something unrecognisable. Gone is the dinginess, and in its place is a rejuvenated Granary Square laden with fountains and a reinvigorated Granary Building. A Grade II listed structure; the Granary Building plays home to the Central Saint Martins College of Arts and Design as well as Caravan King’s Cross, the second branch of the Caravan restaurants (the original being on Exmouth Market).

The interior of Caravan King’s Cross is as gorgeous as the luminous façade of the Granary Building. It smacks of industrial warehouse glam and is modern and striking. The airy ceiling space gives it a heightened sense of chic, and the restaurant does well to create the promise of an edgy New York dining experience. It’s the kind of place that immediately draws you in as you walk through the door. But where the restaurant comes up trumps in terms of design, it conversely falls short on the food. The menu possessed hints of creativity but unfortunately the cooking was left somewhat wanting.

A starter of mackerel fillets (£6.50) was nicely cooked and moist, albeit a little salty. It came with a creative combination of seaweed, cucumber, sesame and a moromi miso dressing, but it too, was over seasoned. Shame really as this could have been a rather nice dish.

Mackerel fillet

Mackerel fillet

(Continue reading her story…)


Tags: , , ,



Karpo

Karpo is the Greek goddess of the fruits of the earth, and its namesake restaurant in the Megaro Hotel pays tribute to this fact by compiling a menu that relies on seasonable and sustainable ingredients. An all day bistro, the composition of the dishes draws on an eclectic mix of influences. There’s the touch of the Italian with offerings such as burrata, blood orange and puntarella, but there’s also a sprinkling of the Americana with the likes of Southern fried quail. Situated across the road from King’s Cross Station, it’s not located in the most auspicious location. Nor did the eco/urban design of the restaurant feel particularly trendy, with the mix of concrete, wood flooring and an eco wall hung with a stretch of plants being rather unconventional.

Karpo didn’t generate a great sense of warmth for me when I first walked in, but one bite of the food and I was sold. A starter of Cornish scallops (£10) was delicious, although less cooking time would have given it a more opaque centre. Accompaniments of chargrilled leeks were tasty and a potato purée was wonderfully creamy, both of which worked well with the scallops. But the most winning aspect of this dish was the fantastic stock reduction finished with balsamic vinegar that gave the sauce both depth, intensity and sweetness.

Cornish scallops

Cornish scallops

(Continue reading her story…)