Eat Out London!The Colombian
The Colombian is a vibrant Latin American Bar & Restaurant which has been a Food and Music destination for more than a decade
The Colombian London - Bar & Restaurant
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The Colombian, a new venue next to Corsica Studios, to officially ...
Recent weeks have seen a change in the mood, be it slight, towards the future of London’s clubbing culture.
With the opening of Printworks London in Canada Water and Fabric’s resurrection to the throne, things don’t seem as bleak as they once were; and the idea is reinforced again with the arrival of a new regular dance space, The Colombian, in Elephant and Castle.
The 300 capacity venue is housed, in you’ve guessed it, a Colombian restaurant and is run by the team behind Corsica Studios.
Whilst the venue itself will already be familiar to some, its offering as a new regular destination for night crawlers is welcome news.
To be headed up by a former Dance Tunnel programmer, The Colombain launch their regular programme including weekly Friday events, from January.
Lenos & Carbon, London, Elephant and Castle. Book now!
food
Food is at the heart of Colombian culture and the culture itself is extremely diverse.
Hence, at London’s Lenos & Carbon the chefs do their very best to reflect this diversity in the food.
But first thing’s first, you’ll find Lenos & Carbon on Elephant Road in Elephant & Castle, not far at all from the train station, the tube or the Imperial War Museum.
So, onto the menu, and the first thing you should know is that Colombian food is always cooked with love, meaning booming flavour and plenty of colour.
Lenos & Carbon is certainly one of the most unique dining spots in Elephant & Castle and we can’t recommend it enough – a wonderful London Colombian restaurant!
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food staff desserts drinks
I don’t know about you, but I can’t contemplate their sourdough bread with whipped butter, sleek with chicken fat and studded with golden nuggets of crisp chicken skin, without something of a frisson.
Boss here is Dean Parker, formerly chef-proprietor Robin Gill’s second in command at The Dairy, but on our visit Gill is working the pass – and the room: it’s he who delivers that bread and butter to our table.
Or crisp chicken skin on a slick of intense, treacly sauce with homemade kimchi – less chillied and strident than its Korean cousin, more like a fleshy sauerkraut: it delivers a mouthful that plays delicious salt-fat-sharp-sweet havoc with the taste buds.
You can perch at the open kitchen, whipping up your own ice-cream sundae with bespoke toppings – tiny meringues, cinder toffee, maple syrup popcorn; but instead, we choose a kind of iced chocolate fondant, crisp outside, silky and almost liquid within.
But mostly it’s the kind of restaurant that restores my faith in the business: chefs and independent owners who appear to love what they’re doing, food you’d never tire of eating, a wine list that rewards exploring, a damned good night out.