Category: Newly Open

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Hot on the coattails of the relaunch of Shackfuyu, one of the most instagrammed restaurants of 2015, Ross Shonhan will open his sixth Japanese restaurant in London in June 2016. Shonhan, chef proprietor of Bone Daddies Ramen Bar and Shackfuyu (Soho), Bone Daddies Kensington High Street, Bone Daddies Saturday Ramen Bar (Bermondsey) and Flesh & Buns (Covent Garden), will now venture into East London, opening within The Bower development, Old Street.  The new site will be the fourth Bone Daddies, also specialising in ramen.

Bone Daddies Old Street will be located on the corner of Baldwin Street within The Bower complex. The restaurant will incorporate a small bar counter and will seat up to 65 covers. Open for lunch and dinner, the new site will adhere to the usual Bone Daddies no reservations policy.

Fans of Bone Daddies will find their favourite ramen and snacks on the menu, from the flavour-packed 20 hour pork bone broth Tonkotsu, to sweet, spicy pig bones. A selection of dishes unique to the site are currently in development, such as dressed-up Kushikatsu – skewered, breaded and fried meats and fish served with assorted sauces. The signature Yuzu Margarita will be amongst a list of new and favourite cocktails, alongside the characteristic extensive offering of quality beers, cider, sake and wine.

Bone Daddies OId Street will feature the now legendary rock ‘n’ roll soundtrack played in all of the ramen bars, bringing the full experience of Bone Daddies to East London for the first time.


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This April, ice cream aficionado Four Winters is bringing the high-tech trend behind magical, made-to-order ice cream to the capital with the opening of its first London store on Gloucester Road.  Perfect for foodies and families alike, the futuristic parlour offers ice cream inspired by the four seasons with the added spectacle of seeing it freeze before people’s eyes.Webiste Menu-05-2

Harnessing the power of liquid nitrogen – a colourless, odourless liquid that has been used by chefs such as Heston Blumental for many years – Four Winters is able to flash freeze its ice cream within seconds.  The result is not just a wow to watch, but creates super-smooth ice cream that captures the exact taste of the ingredients for a superior serve.

Catering for every mood and palate, the Four Winters’ team has developed a fresh and exciting menu that changes with the seasons to use food in its prime.  Flavours to celebrate the blooms of spring includeStrawberry Lavender, The Bee’s Knees – a sweet cream blended with honey and homemade spicy honey brittle – and the London-inspired Afternoon Tea, which features bite-size chunks of freshly baked scone with swirls of 100% natural, strawberry jam.  Traditionalists can opt for the Solo range which stars Vanilla,Chocolate and Coconut while ice cream fanatics can salivate over flavour combinations such as Peanut Butter Cup, Banana Cream Pie and German Chocolate Cake.Webiste Menu-03-2

Founded in 2014 with the aim of bringing with the aim of bringing fun and creativity back to ice cream, Four Winters has specially designed its parlours with an open kitchen so customers can enjoy watching their ice cream being made in front of them.  The store in Gloucester Road is the first entry into the UK market for Four Winters, who already has two stores in Jordan following the overnight success of its first parlour, with plans to open more across Europe and the Middle East over the next few years.

Four Winters Gloucester Road opens on Thursday 7th April.  To celebrate, the parlour is running a promotion where customers who visit on the day of launch can enjoy a free serve in exchange for taking a picture on Instagram and using the hash tag #FourWinters.

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Origins Of will launch its first kitchen takeover in Spitalfields, hosted at the independently run venue Blessing’s from April 7th. Abdulla Amin and Hugo Toland’s Middle Eastern-inspired take on traditional recipes will bring a new flavour to the plates of Londoners.
Friends for over 20 years, Abdulla Amin and Hugo Toland are out to introduce new ideas and flavours to the palettes of forward-thinking Londoners via Origins Of. The concept takes classic Middle Eastern ingredients, remixing them for a new audience. Abdulla, who left a professional career to pursue his lifelong passion for food, along with Hugo, a consultant whos projects have included dining powerhouse Street Feast, embarked on an adventure to create a fresh take on classic dishes.
The three main offerings of spice infused fried chicken, buttermilk soaked cauliflower florets and a vibrant twist on the classic falafel are served dressed on three mini charred flat breads, as a basket or sharing platters with a selection of sauces including; Tahini Hype, Scotch Bonnet Mayo, Fresh Sweet Chilli, Honey Mustard BBQ and Sumac Yoghurt.
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The recipe development began over three years ago when Abdulla was living and working in Kazakhstan. In the absence of any buttermilk Abdulla was forced to create his own unique recipe. Items including the hummus and pickles will be handmade by Abdulla’s mother using recipes handed down through the family’s Middle Eastern heritage.
The menu is focused on a simple but quality offering. Free-range herb-fed chicken and vegetables from New Covent Garden Market are paired with flatbreads from a secret London supplier whose produce is in demand across Europe.
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Abdulla Amin comments: “After years of entertaining friends and family and getting such amazing feedback, it was time to take it to the next level. We are passionate about good food and are on an adventure to bring the flavours of Origins Of to the world and London, our hometown, is the first stop.”

Set in a converted three story townhouse Blessing’s offers a range of individual spaces for guests to feel at home no matter their mood or reason for visiting. A series of signature cocktails will be on offer including the Origins Of Sour a drink featuring a ginger and cardamon infused syrup to complement the menus Middle-Eastern palette. Renowned for delicious cocktails, fine wines and local beers, Blessing’s is the perfect environment to host Origins Of, an exciting addition to the capital's dining scene.

Blessing’s, 76 Commercial Street, E1 6LY
Press launch: Wednesday 6th April
Public opening: Thursday 7th April
Opening hours: Thursday, Friday and Saturday
Kitchen open 5PM - 11PM
#OriginsOf

Grand Cafe Bar

On 12th November, D&D London is to open German Gymnasium within the newly renovated Grade II listed former gymnasium between King’s Cross station and St Pancras International. Designed by architect Edward Gruning in 1864-5, this was the first purpose built gym in England and home to the first-ever indoor Olympic Games in 1866. 150 years later the historic establishment is reopening with a brand new complex, comprising one of King’s Cross’ largest al fresco terraces, a patisserie counter, an all-day Grand Café serving breakfast through to dinner, a restaurant and the Meister Bar.

German-born Executive Chef, Bjoern Wassmuth has created menus featuring some classic Mittel-European dishes as a nod to the site’s German heritage. The new interiors, designed by Conran & Partners, feature an awe inspiring triple height ceiling and contain a beautiful blend of restored original features and modern interpretations, such as the gold mesh screens inspired by Victorian detailing and fencing masks. 

The finest Mittel - European cuisine is available for lunch and dinner in the first floor restaurant, where guests can experience impressive views of all dining areas and admire the breathtaking roof structure. Starters include lamb‘s lettuce with crisp bacon, pumpkin seeds and potato dressing and truffled beef broth with liver dumplings and shaved black truffle. Main courses range from seared scallops and mettwurst with Granny Smith, pistachio, butternut squash and saffron potato and schupfnudeln and wild mushrooms with celeriac, butter sauce and fresh winter truffle, to heartier meals such as veal schnitzel with warm potato salad and lingonberry compote.

The ground floor Grand Café, suffused with natural light which creates bold silhouettes from the buildings cast steel columns and Victorian archways, will serve an all-day dining modern European menu, including German classics and a comprehensive grill selection. Signature dishes include beef goulash soup with bell peppers, sour cream and paprika and pickled Bismarck herring with onion, apple and Vollkornbrot. There is also a choice of German sausages such as Nürnberger Rostbratwurst or smoked Schinkenknacker, served with sauerkraut and potato purée or pommes frites; and sharing dishes such as roasted Creedy Carver free range duck from Devon served with braised red cabbage, dumplings and orange sauce. 

The Grand Café is set to become a favourite spot for both leisurely weekend brunches and quick healthy breakfasts, with dishes including Chia pots with coconut and almond milk, vanilla, pomegranate and lemon balm as well as a selection of energising smoothies. The patisserie counter showcases freshly baked breads and pastries including sour cherry and pistachio buns or Berlin Doughnuts with jam, all available to take away. Further breakfast treats include the potato rösti with fried eggs and The GG Breakfast, a full English with a German twist. When the bespoke Smiths of Derby clock strikes 4 p.m., a chime will sound signalling the beginning of the quintessentially German tradition of Kaffee und Kuchen. Guests are offered cakes and pastries from the patisserie display, such as apple strudel with vanilla sauce; Sachertorte with Chantilly cream and twice baked cheesecake with blueberries.

Head Sommelier, Virgile Degrez, has curated a list that will take wine lovers on a virtual tasting tour along the Danube vineyards showcasing niche German, Austrian and Hungarian labels as well as a selection of bottles from Eastern Europe. 

Fred Tartas is managing the Meister bar and has designed an innovative cocktail menu, including the multi-sensory concept, Le Whaf, a special carafe that vaporises cocktails turning them into dramatic, low-calorie clouds. Signature cocktails include Eistee with Ardbeg 10yo, Granny Smith, green tea, gomme syrup, dried apple and lemon, served in a coupette glass with a mint mist. Diners can also enjoy sophisticated sounds from some of London’s best DJs playing from 9pm until 1am every Thursday- Saturday in the glamorous Meister Bar.

German Gymnasium is an exciting addition to King’s Cross’ thriving community and is set to become a dining and drinking destination for London foodies, King’s Cross locals and international commuters alike.

German Gymnasium, 1 Kings Boulevard, Kings Cross, London N1C 4BU

 www.germangymnasium.com

Twitter: @TheGermanGym

Instagram: thegermangym

Facebook: facebook.com/TheGermanGym

D&D London twitter: @DandDLondon

Meister Bar 2 Paul Winch-Furness / Photographer Roasted Creedy Carver Free Range Duck from Devon

Behind this wall bar

The team at Behind This Wall will be opening a new bar in Hackney just in time for winter. Having held a four month residency on the Oval Space terrace over the past summer; the former Plastic People club night, roving record fair and peripatetic bar are now settling in to their first fixed abode. The space will be contemporary and tactile in design and feel, with Martin Hannett’s — the inimitable producer of Joy Division and noted audiophile — old Tannoy Gold sound-system warming the aural environ.

The menu has been developed again by bar-tender Alex Harris, building on the ‘Medicinal Mixology’ concept honed over the summer at the Oval Space. As Alex himself says: “We work with refined, small-batch distillers and producers; all our ingredients are free of artificial additives, colours or flavours, high fructose corn syrup or unnecessary sugar. The idea is to rebuild classic cocktails (with seasonal, botanical or herbaceous enhancements) around this philosophy. The notion to the potions: let’s drink to good health!” For food offerings Alex has expanded on the usual BTW oyster raw bar with several Hawaiian poke (pronounced ‘poh-kee’) dishes.