Foley's

Foley’s, a unique new restaurant serving up a diverse range of exciting Modern World dishes, will be launching in June in Fitzrovia, London.

Foley's Restaurant

Our 70 cover restaurant is open for lunch and dinner.

We’re set over 2 floors with an alfresco coffee bar and an open kitchen with bar seating enabling guests a view of the action.

http://foleysrestaurant.co.uk

Restaurant Review: Fitzrovia welcomes Foley's

As it progresses from pop-up kitchen to permanent residence, our impressed restaurant reviewer wants the globally inspired tapas at Foley’s all to herself Fitzrovia recently welcomed the aptly named Foley’s to Foley Street.

Having mastered the feat of converting a successful pop-up (Foley’s Tasting Kitchen) into bricks and mortar, the new restaurant is presided over by head chef Mitz Vora, who hails from buzzy Soho favourite The Palomar.

The smell of barbecuing tempts us downstairs to sit at the bar area around the open kitchen – more comfortable than expected thanks to chunky curved leather bar stools – and we’re close enough to the action to get food envy of every other dish we don’t end up ordering.

It almost feels like the chefs aren’t stressed enough – clearly I’ve seen too many Gordon Ramsay shows – and instead, an efficient and confident regime is on show; we were often more interested in watching the chefs plate up dishes than talking to each other.

Being right by the kitchen, sometimes the chefs cut out the middleman and hand over the dish they’ve just prepared.

Foley's review – a weird but not necessarily wonderful Fitzrovia ...

A hefty hunk of moist and fatty coiled meat was wrapped in crisp fried chicken skin and then topped with plenty of sweetcorn and tart, supple and taut shimeji.

Cauliflower florets were a bit too soft and bland, leaving it to umami tomatoes, nutty tahini and crunchy, smoky peanuts to pick up the slack in this vegetarian dish.

It was surprisingly well-executed, with its relative richness offset by a salad of relatively sharp julienned vegetables, crispy shallots and crunchy nuts.

As usual, Foley’s kitchen insisted on dumping in a whole truckload of other elements – sweet and crisp chunks of apple, crunchy nuts, mung bean sprouts and buttermilk.

Although the tamarind marinade was pleasingly sweet, peppery and musky, it also hid the character of the pork – so much so, that it could almost have been any other meat.

Foley's, Fitzrovia – tried and tasted | London Evening Standard

There are strong echoes of the food he cooked there at this new solo venture, a street food-inspired restaurant in Fitzrovia that takes its lead from the spice route, which historically connected the east and the west for the trade of spices, taking in parts of Indonesia, China, India, the Middle East and the Mediterranean.

Stating that the 15 or so dishes on Foley’s menu are all inspired by the spice route is a clever way of avoiding the term fusion.

And spiced roasted cauliflower with tomato, smoked peanuts and tzatziki is veg at its most gutsy — reminiscent of the much-loved cauliflower shawarma at Berber & Q. On a menu filled with dishes that welcome as many different flavours as possible, why tone it down for pudding.

Cocktails follow the food’s lead and pull together bright and bold flavours — such as the fruity Basil Foley which features strawberry, basil, blood orange liqueur, chambord, cranberry and black pepper.

Final flavour: It may not quite reach the dizzy heights of The Palomar, but clever cooking from a talented chef shows how bold and varied ingredients from across the globe can come together with supreme effect.

Grace Dent reviews Foley's: Clearly doing something right, but some ...

Foley’s is headed up by Mitz Vora who was sous-chef at The Palomar in Soho.

If eating Middle Eastern-influenced food in flatteringly lit places playing music nicely intrusive enough to dance to is your thing, then you probably have a lot of time for The Palomar.

Menu-wise, Foley’s casts the net a lot wider, terming itself ‘modern-world’ cuisine and name-checking the Spice Trail, but still there’s many of The Palomar’s spores present.

Yes, there’s titivated aubergine, grilled cauliflower and lamb rump with dukkha on offer — so far so Berber-influenced — but also ceviche, sticky beef with daikon and cucumber som tam, and Korean BBQ chicken burnt ends.

One residing difference with Foley’s is a confident amount of chilli heat seeping through several dishes, even the innocent-sounding affairs such as sweet-potato fritters on a saffron coconut curry or a grilled half aubergine with pomegranate, dates, chilli-lime yogurt and puffed quinoa.

Foley's: restaurant review | Jay Rayner | Life and style | The Guardian

Foley’s is all about shouty flavours and having a good time – the only problem is that Jay doesn’t do ‘enforced jollity’ Foley’s, 23 Foley Street, London W1W 6DU (0203 137 1302).

Meal for two, including drinks and service: £70-£100 At the start of our meal at Foley’s our waitress fixed us with a big, cheery grin and announced that the restaurant served “beautiful food.

Foley’s belongs to Mitz Vora, a former sous chef at Palomar, the Jerusalem-born restaurant over in Soho which has turned counter eating into performance theatre, complete with cooks breaking into song and offering shots to the diners.

A dish called “charcoal grilled chicken burnt ends” references the pork rib tips of American barbecue that always end up a little darker than the rest of the meat.

A long-cooked piece of short rib, glazed with something salty and sweet, comes with a Thai-inspired salad of spiralised daikon and cucumber, with crispy shallots and more bloody peanuts.

Foley's | Restaurants in Fitzrovia, London

Please not, Foley’s now serves an exclusively Asian-inspired menu.

Time Out Food editors, January 2018.

Luckily, the food at Foley’s was interesting enough to distract me from such injustice.

Black sesame mayo, wiped round a plate of grilled octopus and minced pork, was intense with addictive umami, but this regrettably obliterated any other flavour.

And nab those counter seats, of course.