{"id":1008,"date":"2021-06-04T09:06:06","date_gmt":"2021-06-04T09:06:06","guid":{"rendered":"https:\/\/disabledfamilybreaks.com\/?p=1008"},"modified":"2021-06-04T09:14:07","modified_gmt":"2021-06-04T09:14:07","slug":"12-unmissable-restaurant-openings-in-london-as-chosen-by-the-citys-top-chefs","status":"publish","type":"post","link":"https:\/\/disabledfamilybreaks.com\/12-unmissable-restaurant-openings-in-london-as-chosen-by-the-citys-top-chefs\/","title":{"rendered":"12 unmissable restaurant openings in London, as chosen by the city\u2019s top chefs"},"content":{"rendered":"
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As though the past 14 months never happened, restaurants have suddenly woken from their state-mandated slumber. After a fraught year of frantic, scrambling plans, the light at the end of the tunnel is here \u2014 and, despite the most pessimistic forecasts, hasn\u2019t turned out to be a train coming the other way.<\/p>\n<\/div>\n

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The restaurant scene is in a strange state of disarray: true, money is tight, but landlords have been forced to be flexible and for some the opportunities are there, and news of new places is pouring in. Big names are at it \u2014 Jason Atherton is heading into Harrods, Salt Bae is opening in Knightsbridge with a \u00a3700, 24 karat gold steak, Scott Collins is taking Meat Liquor to Forest Hill\u2019s Dartmouth Arms in July and Corbin & King are still planning fish palace Manzi\u2019s for Soho \u2014 but smaller groups are making their moves as well. The Clarence Tavern team are heading to the Hoxton museum with Molly\u2019s Caf\u00e9, Brighton\u2019s acclaimed Italian Cin Cin is trying its luck in Fitzrovia and Patty & Bun are hoping their chicken dinner spin-off Sidechick is a winner, winner in Marylebone. There are almost countless more; this is shaping up to be a busy year. But space has had to be found somewhere, and the new openings follow a tide of closures. Below, some of London\u2019s top chefs and restaurateurs weigh in on the places they\u2019re most excited to head into.<\/p>\n<\/div>\n

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12 new restaurants opening in London<\/strong><\/h2>\n<\/div>\n
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The Blue Boar<\/h3>\n

45 Tothill Street, SW1, <\/em>blueboarlondon.com<\/em><\/p>\n

Sally Ab\u00e9\u2019s style of food is designed for ease of eating, and I love that. You can put a lot of thought into presentation, colour, flavour \u2014 but not many chefs focus on the functionality of a dish, and that\u2019s just as important. Sally\u2019s so well known for the Harwood Arms and it\u2019s always exciting when a chef who\u2019s been somewhere for a long time moves on, to see how their style develops.<\/p>\n

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Norman\u2019s Cafe<\/h3>\n<\/div>\n
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\u00a0167 Junction Road, N19, <\/em>normanscafe.co.uk<\/em><\/p>\n<\/div>\n

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I\u2019m really looking forward to Norman\u2019s Cafe in Archway opening up properly \u2014 their unique take on greasy spoon content has certainly generated a lot of hype and they\u2019ve just got an alcohol licence, so I can only hope their wet offering will be as simple and unpretentious as the food!<\/p>\n<\/div>\n

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Sumi<\/h3>\n<\/div>\n
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157 Westbourne Grove, W11, <\/em>sushisumi.com<\/em><\/p>\n<\/div>\n

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I can\u2019t wait for sushi master Endo Kazutoshi to open Sumi fully. He\u2019s that perfect balance of a hardcore, classically trained Japanese chef meets food-is-all-about-fun and that\u2019s what Sumi is going to be, I think. Proper sushi dining experience that isn\u2019t going to break the bank. I\u2019m excited for this one.<\/p>\n<\/div>\n

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Sixes<\/h3>\n<\/div>\n<\/div>\n
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18 Farm Lane, SW6, <\/em>sixescricket.com<\/em><\/p>\n<\/div>\n

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I can\u2019t wait to visit Sixes from our friends at Mac and Wild. Such a great idea playing indoor cricket midweek in London, whilst enjoying Mac and Wild\u2019s amazing food and drinks. This is right up my wicket. Cricket and deer, wow! I\u2019m really looking forward to The Sixes burger \u2014 these guys certainly know their burgers.<\/p>\n<\/div>\n

Maru<\/h3>\n
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18 Shepherd Market, W1, <\/em>@marumayfair<\/em><\/p>\n<\/div>\n

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Aside from food, my other huge passion lies in art and design. I\u2019ve always loved the clinical and clean interior at Taiji Maruyama\u2019s Taka, and am as excited to see what they do to makeover Maru\u2019s aesthetics as I am to taste the food. I love intimate dining experiences that you are almost encouraged to share with your fellow diners; it adds a beautiful social aspect to the incredible flavours. I really think this will be special.<\/p>\n<\/div>\n

Humble Chicken<\/h3>\n
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54 Frith St, W1, <\/em>humblechickenuk.com<\/em><\/p>\n<\/div>\n

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This is exactly the kind of place I will go to on my day off: I love Japanese small plates, and it\u2019s not far from where I live either so I\u2019m sure this is somewhere I\u2019ll keep going back to again and again. I see that they will be doing a Hakat Pork Belly dish \u2014 I\u2019m particularly looking forward to trying that, as well as the oyster yakitori. The chef, Angelo Sato, is ex Trinity and Story, so has some great creds.<\/p>\n<\/div>\n<\/div>\n<\/div>\n

Ave Mario<\/h3>\n
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15 Henrietta Street, WC2, <\/em>bigmammagroup.com<\/em><\/p>\n<\/div>\n

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Ever since arriving in London, seemingly out of nowhere, Big Mamma Group has produced the impossible: huge restaurants buzzing with guests desperate for a table. Customers are in love with the saturated, over-the-top, tongue-in-cheek pastiche they lay on as thickly as their meringue. It\u2019s all about fun, something some critics seemed to miss. They are the number one restaurant group in London right now.<\/p>\n<\/div>\n

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Trattoria Brutto<\/h3>\n
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36-37 Greenhill Rents, EC1, <\/em>@bru.tto<\/em><\/p>\n<\/div>\n

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I\u2019ve always loved Italian cuisine as I think it has many similarities to Mexican cuisine, especially in how they place an emphasis on regionally-changing, family-style dishes made with local, seasonal produce. Russell Norman\u2019s restaurants have always been charming, fun and rustic, with a great approach to hospitality, so I\u2019m very excited to see what he has in store for us with Trattoria Brutto.<\/p>\n<\/div>\n<\/div>\n

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Il Borro<\/h3>\n<\/div>\n
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15 Berkeley St, W1, <\/em>ilborro.it<\/em><\/p>\n<\/div>\n

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There\u2019s been lots of noise about Il Borro taking over the Nobu site so I\u2019m keen to see what it\u2019s like when it does finally open \u2014 it\u2019s such a well known site, they\u2019re going to have to be something pretty special. I\u2019m a huge Italophile and I hear they\u2019re sourcing their produce from their estate in Tuscany, so am hoping for another top Italian round the corner from Murano!<\/p>\n<\/div>\n

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Som Saa<\/h3>\n<\/div>\n
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43A Commercial St, London E1 6BD, somsaa.com<\/em><\/p>\n<\/div>\n

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We\u2019ve heard a rumour that a new Som Saa is opening this year. We absolutely love Thai food, our travels there have often inspired dishes at Prawn on the Lawn. We\u2019ve been to the original Som Saa loads as well as Smoking Goat, Kiln, Farang and Begging Bowl and can\u2019t welcome another great Thai haunt soon enough \u2014 hopefully the rumours are true!<\/p>\n<\/div>\n

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Bibi<\/h3>\n<\/div>\n
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42 North Audley Street, W1K,\u00a0<\/em>bibirestaurants.com<\/em><\/p>\n<\/div>\n

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I\u2019m really excited to experience the new JKS venture \u2014 Bibi. JKS is such a successful restaurant empire with many impressive venues so I look forward to what talented Chef Sharma will be creating in the kitchen. After a very difficult year for the industry, it is great to hear of new places opening up again.<\/p>\n<\/div>\n

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Planque<\/h3>\n<\/div>\n
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322-324 Acton Mews, E8, <\/em>planque.co.uk<\/em><\/p>\n<\/div>\n

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I\u2019ve heard quite a lot of people talking about the arrival of Planque; it\u2019s a great idea to combine low-intervention wine bar with a members\u2019 club and I imagine there will be a lot of demand. Seb Myers\u2019s style of modern French food sounds great \u2014 and he had such success at P Franco and Chiltern Firehouse \u2014 plus I\u2019ve vowed to start spending more time in east London this year.<\/p>\n<\/div>\n

Source: https:\/\/www.standard.co.uk\/reveller\/restaurants\/new-london-restaurant-openingslondon-closures-covid-may-17-b934688.html<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

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