In a nutshell: Meatballs in Soho
Where is it? 58 Greek Street Soho London W1D 3DY
Why should you care? It’s the lastest single item restaurant to hit town, this time concentrating on the humble meatball – although there will be a wagyu variety among others.
In a nutshell: Le Chateaubriand comes to London
Where is it? 8 Mount Street, Mayfair
Why should you care? The people behind the famed Le Chateaubriand have come to London with their Head Chef Paul Boudier looking after the kitchen.
In a nutshell: Sustainable seafood in Mayfair
Where is it? 4 Mill Street, London W1S 2AX
Why should you care? This is the latest restaurant from Kurt Zdesar, who last opened Chotto Matte in Soho. This venture is all centred around sustainable seafood and coastal cooking.
In a nutshell: Brunch & more in King’s Cross
Where is it? 7 Pancras Square, London N1C 4AG
Why should you care? Bill Granger already had success with Granger & co in nearby Clerkenwell as well as the very popular Notting Hill original. Expect a similar approach this time around, with an all-day menu and a big focus on brunch at the weekends.
In a nutshell: Jason Atherton does a wine bar in Marylebone
Where is it? 39 James Street, London W1U 1EB
Why should you care? This is the next thing from Jason Atherton, who is not letting opening in New York distract him from his home town. This sees him embracing one of London’s trends, the return of the wine bar. Expect a wine bar where all the waiters are somelliers as well as tapas dishes and a wine shop.
- 2 lbs. chicken, cut into serving pieces
- 3 pieces dried bay leaves
- 4 tbsp soy sauce
- 2 tbsp vinegar
- 3 cloves garlic, crushed
- 1 to 2 cups water
- ¼ cup cooking oil
- ½ tablespoon white sugar
- Salt and whole peppercorn
- In a large container, combine the soy sauce and garlic then marinade the chicken for at least 1 to 3 hours
- Place the cooking oil in a pan and apply heat
- When the oil is hot enough, put-in the marinated chicken. Cook all the sides for about 5 minutes.
- Pour-in the remaining marinade and add water. Bring to a boil
- Add the dried bay leaves and whole peppercorn. Simmer for 30 minutes or until the chicken is tender
- Add vinegar. Stir and cook for 10 minutes.
- Put-in the sugar, and salt. Stir and turn the heat off.
- Serve hot. Share and Enjoy!