Pizzetta

Sowing the Seed.

Pizzetta

http://www.pizzettapizza.com

Restaurant review: The Knife and Cleaver, Houghton Conquest ...

We decide just to have the one starter, pacing ourselves for pudding.

Again there’s plenty of choice and a specials board with a sweet potato gnocchi, bacon crisps, smoked garlic puree.

For my main I’ve chosen rosemary and garlic pork belly with pancetta mashed potato, braised fennel and Cox apple sauce.

Lucy has opted for the chickpea, cauliflower and coconut curry with steamed wild rice.

The chickpea, cauliflower and coconut curry with steamed wild rice equally delights the diner.

River Cafe

All 7pm bookings are until 9pm.

Due to a planning restriction our guests must leave by 11pm on Monday to Thursday and by 11.20pm on Friday to Saturday.

Lunch Monday to Saturday: from 12.30pm Sunday: from 12.00pm Dinner Monday to Saturday: from 7pm Please call the restaurant to make a booking 020 7386 4200.

Harry's Dolce Vita Restaurant Review: Italian Vintage Glamour in ...

I’m not going to lie, but Harry’s Dolce Vita, London’s newest addition – is absolutely stunning both inside and out.

The restaurant is the latest addition from Caprice Holdings and its kitchen is looked after by chef director, Diego Cardoso who has a wealth of experience at several Michelin-starred restaurants.

Buffalo mozzarella, vine ripened tomatoes and fresh basil leaves with Harry’s olive oil.

We left Harry’s Dolce Vita, full and satisfied – but with an oddly bizarre snigger from the gentlemen who we asked the bill from.

Our service by our personal waitress was lovely, but from the staff around us there is simply no respect for customers (which is bizarre as paying customers keep a business afloat the last time I checked), something we noticed going on around us throughout.

Tonda – Great Italian Pizzetta

At Tonda, we continually search for the most traditional and finest organic ingredients available for making the best pizza in the world.

We work closely with our local niche-market suppliers who produce the most excellent traditional organic products.

This collaboration allows us to use the finest products that are specifically-prepared for our “Tonda” pizzettas.

Come visit us today and have a pizza experience of a lifetime.

Our traditional pizza recipes will surely make you come again for more.

TOZI Restaurant & Bar | London Victoria | Ciccheti Menu

Greenwood Victoria Restaurant Review | London Restaurant ...

And when I heard that Greenwood had an entire floor dedicated to showing live matches, I was picturing a menu of bland, beige dishes.

The crispy chilli squid (£7.50) offered everything that you'd expect from a squid dish; it was light, the accompanying lime aioli offered a refreshing balance and the dish had a great contrast of textures.

Best of all, the rich broth was full of exotic flavours and had a chilli kick that seemed to warm your entire torso.

The piping hot broth dish is surprisingly refreshing and leaves a great taste in your mouth.

It's almost impossible not to fall head-over-heels for the menu; you can tell the chefs planned everything with meticulous detail, going through each dish with a fine-tooth comb and tweaking things until they're as close to perfection as possible.

Gotto Trattoria Hackney | London Restaurant Review | DesignMyNight

The chefs at this little East London gem have curated a menu of traditional dishes that, in tandem with the drinks list, are meant to make you feel as if you're in one of those cosy village restaurants in Europe that every yoghurt advert seems to be filmed in.

In an attempt to really test out the restaurant's mantra of simple Italian recipes made with fresh ingredients, we dove head first into the tagliatelle with prawns (£12) and the beef tagliata (£14).

The dish had plenty of bite, with the pan-fried prawns falling nicely off the shell and balancing well with the fresh basil and tomato sauce.

With both the seasoned meat and the cheese making my taste buds tingle with their punchy flavours, the rocket was on hand to bring the entire dish back to earth.

And that was, of course, down to the fact that Gotto Trattoria's charm and amazing dishes had completely consumed me.

Tonda Pizzetta - Just Opened London

Being handed a slice of pizza on the Portobello Road isn’t a rare thing – there’s many beautiful pizza restaurants that serve the area, but with Tonda, there’s a new traditional afoot.

Instead of whole pizzas to sit down with, or slices to walk off with, Tonda Pizzetta introduce the ‘Pizzetta’ to London, a six-inches-wide pizza with all the trimmings, all to yourself.

Now, from 9am daily, wonderful Italian mini pizzas with their root in Italy are served.

They’re the work of Gabriele Ciferni, an pizza maker who made his name with four restaurants in Italy in the ’50s.

But if you’re keen for a dose of La Dolce Vita without the – erm – pizza, Tonda’s serves pastries, coffees and soups all day long too.

New Openings: Jean-Georges at The Connaught

The Connaught loosens its collar for the opening of Jean-Georges Vongerichten’s new all-day restaurant What’s new?

Superchef Jean-Georges Vongerichten is back in town.

The latest addition to his global empire, Jean-Georges at the Connaught, is now open in Mayfair.

Behind the scenes: When Alsatian chef Jean-Georges Vongerichten first came to London in 1995 to open Vong – it was the 'Chiltz’, the Isabel, the Sexy Fish of its day –  he was the hot shot chef from New York brought in to teach us Asian fusion 101.

Now a spry 60, he’s a seasoned veteran with nearly 40 restaurants dotted across the planet and three Michelin stars at Jean-Georges in New York since 2006.

Vico: restaurant review | Jay Rayner | Life and style | The Guardian

Meal for two including drinks: £25-£45 The site on London’s Cambridge Circus now occupied by Vico used to house a branch of Pizza Hut.

The idea behind Vico, I think, is to offer up a version of that food in a quasi fast-food setting and therefore at a much lower price.

Kenedy says that in Vico, which means “village” in Italian, he has created an indoor piazza.

The food is lined up in four sections along the counter: one for pizzas, another for seafood, a third for fried foods – arancini and the like – and a section for salads.

From the fried section I’m sure those huge arancini, flavoured with saffron and filled with thick, sticky ragu, are superb a minute or two out of the deep-fat fryer.