February’s favourites: 5 Ramen bars in London I love

It’s been a while since I thought about writing a post about the best ramen bars in London and whoever read my post in the previous months, knows how I was dedicated at finding the best place in town that could satisfy my ramen craving here in this cold part of Europe.

Aware of the fact that London is full Japanese restaurants and the ramen fashion is rapidly picking up, I decided to visit the most popular ramen bars in town. After careful consideration (as those many rejection email I’m receiving start) I decided to briefly describe my personal favourite places, ranking them for a precise feature that makes their product stand out.

For first starters: Shoryu Ramen. This is the first place where I had the chance to eat ramen in London after my sublime foodie experience in Japan. The Origin Tonkotsu has a pretty well balanced harmony of flavour between the the broth and the toppings. A nice place to start your ramen appreciation. Unfortunately I don’t have a review for Shoryu, because I went there before I started this blog. However I still remember a pleasant experience.

For broth: Ippudo. A bowl of ramen without the perfect broth would just be pointless (see instant ramen cups) Here the broth is creamy and milky as it’s supposed to be after pork bones are violently boiled for 20 hours and release their collagen. Taste is meaty, satisfying, but at the same time it’s almost sweet,  “clean” I would define it, meaning it does not leave a strong greasy aftertaste in your mouth. Read my complete review here.

Ippudo

Shiromaru Hakata Classic @Ippudo

For noodles: Tonkotsu. These guys make their noodles on the premises thanks to their Japanese noodle machine and the use of local ingredients (let’s not forget the research for the perfect alkaline salted water) that perfectly abide by the original recipe. I love their tsukemen noodle so much for their “bite”. Unfortunately they are available only at their Tonkotsu East location. Read my complete review here.

Detail of the noodles.

Noodles for Tsukemen @ Tonkotsu East

For the marinated soft boiled egg: Kanada-ya. Ok, I know, you think I am kidding right? Simply, I’m not. Everybody who had the chance to try a real bowl of ramen (no, the instant one you had in college don’t count) know how extremely important the egg is to the whole flavour of the recipe. It has to be still runny, so the yolk mixes a bit with the soup, and white should have nicely absorbed the soy sauce overnight or more. In other words it should be a concentrate of Umami. Kanada-ya’s egg was absolute perfection, but unfortunately it comes with an additional price of £2. This is not a deterrent to hungry customers, because it seems to sell out very quickly. Read my complete review here.

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Kanada ya. That egg over there is to die for.

For strong flavours: Bone Daddies. Considering that when on a diet, ramen in general might not be the best choice for your calorie count, Bone Daddies’ speciality requires customers who want enjoy the full flavour experience and preferably without any sense of guilt after eating. Rich (or fatty maybe?) and intense broth, contrasting aromas and different textures in just one dish. Read my complete review here.

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@Bone Daddies

The winner or should I say winners

I think it depends on the occasion and the the atmosphere I’d like to give to my meal. In fact I would definitely choose Ippudo for a girls’ night out both because the place looks a bit fancier than the other ramen bars and because the broth base has an authentic flavour, but at the same time it tastes clean, not greasy at all.

However if I wanted a foodie date without frills or a highly satisfying solo lunch experience I would definitely choose Bone Daddies’ insanely rich Tonkotsu ramen.
What about you guys, have you visited any of these five places?

Bone Daddies ramen bar, London: my review

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This place was on my list of ramen to try (see my idea here) since I read a while ago that Jonathan Ross crowned it as the best ramen bar in town. Well, considering that Bone Daddies’ director, Ross Shonan, is the former executive chef from Nobu and Zuma the success is assured.

I know, I’m always late and I should have visited Bone Daddies at that time, but I somehow trusted Jonathan Ross’ opinion as a connoisseur of Japan and its culture, so I left it on my list as the last one to try. Needless to mention how high my expectations had grown in the meantime. Finally, one freezing Friday of January I had the chance to verify if Bone Daddies’ ramen actually were the best noodle in town.

The downside of popular places is they are always packed with people, especially on Friday nights, so it can’t be helped but joining the long queue outside. Waiting is never pleasant, but in this case it was also painful considering the sub-zero temperature of the night. Anyway the staff managed brilliantly by offering us hot sake shots. Nice move, Bone Daddies, nice move.

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Can you spot me?

Finally our turn to get in. The interior is characterised by bold red and white walls decorated by Japanese rockabilly subculture related prints, the main theme of this ramen bar.

Unfortunately the dim lights affected the quality of the pictures I took, therefore thanks to this photo belonging to The Guardian, you can see what the place looks like in a natural light and without people.

 

Credits: The Guardian

Materials used are wood and steel, in line with the latest tendencies for places that target young professionals and creatives as their bracket of customers.

Packed.

Packed.

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We were seated next to a group of Korean girls that I shamelessly spied, to grasp the secret of holding the chopsticks correctly. Yes after studying Japan, its culture, after being to Japan twice, after having Japanese friend I talk to all the time, after cooking Japanese food at home, when it comes to ramen I still have problems managing my noodles not to slip off my chopsticks. Unfortunately the secret is not really a secret, it’s just practice.

We chose to order a classic ramen and a popular one, in order to see how the place interprets a standard and well known (among the Japanese food aficionados) recipe and how the same staff uses their creativity to innovate their noodle dish, to make it trendy, to make it viral as they say. According to this personal point of view we chose a Tonkotsu ramen, the classic one with its 20 hour pork bone broth, chashu pork and marinated soft boiled egg. As for popular dish we got a T22 with chicken bone broth, soy ramen, chicken and cock scratchings which seem to be pretty popular on reviews around the internet.

While waiting for the order to be ready, I looked around and I noticed behind me some shelves with sake on the top one and homemade shochu on the bottom one. Surely cherry and lemongrass and lime shochu are not really traditional flavour choices, so I think Bone Daddies’ staff should be acknowledged for their creativity and their will to experiment.

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Cherry Shochu

Cherry Shochu and lemongrass and lime at the left.

A shiny plastic thing folded in a decorated steel glass immediately caught my eye. I was a giant plastic bib with Bone Daddies logo on it. Usually ramen bars in Japan provide their customers with these bib to protect their clothes from splashes of broth, so everyone can enjoy their noodles without bending their back weirdly and awkwardly. Yes that’s what I normally do here in London when I go out for ramen.

Da bib!

Da bib!

So the bib thing brought me immediately back to Japan,  because it means authenticity, and I give you kudos for this, Bone Daddies!

Enough is enough, let’s go straight with the main dish, shall we?

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My Tonkotsu Ramen

Tonkotsu ramen – I admit the first taste of the broth left me a bit puzzled because it wasn’t piping hot to the point of burning the tip of the tongue, leaving it numb. Don’t get me wrong, I appreciate it, but this means the soup would turn cold in no time. Aside from the temperature, the flavour was rich, full with almost creamy texture given by the collagen of the pork bones. I usually am a bit fussy with this kind of broth because as soon as my tastebuds touch it I know if I’m really going to digest it. It’s just a sensation, in fact if it leaves a greasy feeling in my mouth it’s a no-no. This time the broth passed the exam and exactly as I predicted I had no problem digesting it. The noodles were thin but with a nice bite and both the pork and eggs were perfect and full of flavour.

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T22

 

T22

T22

T22 – This dish was different, that’s why G and I chose it. The broth was lighter, more transparent than pork one, but in order to contrast the delicate flavour I could taste a strong sesame oil, soy sauce and some chili pepper in the back ground. As for the toppings, the famous cock scratchings (every time I say it I chuckle a bit), they added crunch and texture to the dish.

My vote: 8.5.A satisfying interpretation of a classic recipe and a nice attempt to convey creativity into something new, younger and fresher. I don’t feel like giving a higher vote because I would have preferred the broth a little bit hotter, but this is really a minor flaw. What really matters is flavour and I can assure you won’t be disappointed with that. Is Bone Daddies really the best ramen bar in town? Maybe, but I believe it’s still a draw with Ippudo in my opinion, in my opinion even though the two differ in various aspects of the preparation.

I will tell you more in my next post about the 5 places to eat ramen in London.

Stay tuned!

Bone Daddies Ramen Bar 31 Peter St, London W1F 0AR 

My happy moments from 2014, New Year’s resolutions and snow

The Snow Queen Milla.

The Snow Queen Milla.

It’s snowing from yesterday. Italy, the land of the sun around here looks pretty much like Winterfell, but I’m not Arya Stark even though I got her short hair and her surly attitude.

town hall square in Campobasso, Molise, Italy

Town hall square in Campobasso, Molise, Italy.

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Quite a lot of snow I would say.

Milla, my 9 year old cocker spaniel is snoring at my feet enjoying her cozy blanket. I guess in a perfect wintery scenario the only things that are missing in the picture are the sound of crackling fire and a hot chocolate with marshmallow. Too bad I don’t have either of them, but I can fake it with the virtual fireplace sound on a 5 hour long youtube video and a Nutella jar.

Usually the end of December leads to make new resolutions for the next year, but they almost never work, at least for me, like the classic losing weight, or spending less money on unnecessary stuff. Because let’s face it, these two are the hardest promises to keep for a woman, am I right?

The last couple of months have been really tough on both G and I, so there’s not as much enthusiasm to start a new year as the previous New Year’s Eves. However, I feel it’s necessary not to give up to negativity, so the one and only resolution I am making for 2015 and my future as well, is to work really hard on myself in order to start finding happiness in every little thing.

2015 will be a year of change and I know it for sure. It’s not just the holidays’ atmosphere to do the talking, but the recent circumstances that are pushing me to do something, more like a make it or break it kind of situation.

I like to keep this blog as a drama free place, so I want to start my important resolution from here.

As you might have previously read on The Weird Frittata, every month I like to write a chart/bucket list of products/places I loved and recommend. This time it’s different, because I’m going to write what made me happy during 2014 even what it looks like to be negative, because I want to believe there is a bright side in everything.

So, here it is:

  • The early months of 2014 spent at home in Italy with my family. Even the unemployment has its own bright side, because I could treasure every moment with my parents and relatives (you know, Italian families are quite big). I had the wonderful experience of reconnecting with my family and enjoy my Nonna’s cooking, which I tried to recreate and practice as much as I could. Needless to say that her special recipes will always be in my heart for ever.
  • Moving back to the UK. This time I discovered London from a new perspective experimenting with ethnic restaurants, discovering new recipes and hipster places, just what I needed after a long Italian winter. This rediscovery made me realise how much I love food and the industry that gravitates around it, to the point that I would like to blend in and be part of it. Even though I’m thankful to London for each life experience I had, my love-hate relationship with this city keeps going on, and I’m afraid it’s not going to last that long. It’s like when you get back with your ex and you know that after the initial happiness the old problems will rise again. In fact, here I am again in a “It’s not you, it’s me”, kind of phase and I am grateful for that, because I know that I need to look for something else in my life. Rather than something, it’s somewhere.
  • House sharing again, Thank you London rental prices! Seriously how could this be positive? You might ask, but I’m now more convinced than before of what I want for 2015. Respect is the first answer and I could go on, but anyone who has shared a property knows, for example, how hard it is to keep it clean without ending up in an argument with the other flatmates.
  • All the job interviews gone wrong. You can learn from your mistakes, they say and I’m sure to have learned something about myself and how to deal with these kind of situations. Luckily, it’s not all about me. There are lot of jerks who think they are entitled to treat applicants like trash, because they are in a position of power. I am thankful I don’t have to deal with them on daily basis.
  • Now something not about me. G. finally entered the career field he chased for a long time and I’m happy for him to have found his own path. It’s just the beginning and will be difficult but seeing the person I love being happy makes me want to work hard as well and pay him back with the same positivity he gives me every day.

I saw on Pinterest something called resolution jar and I believe it’s a nice idea to keep the positive mood throughout the year. What you have to do is just fill an empty jar with notes about all the good moments you have during the year and then, around the end of December, you can empty the jar and go through all of your notes to remember those positive moments that we tend to forget in favour of the negative ones.

Now for all of you lazy people out there (including me), this is a lovely idea but also a commitment as well, so find whatever works best for you: a notebook, a board, a calendar or just an app on your smartphone, but never stop staying positive!

I’ll try my best, you should too.


Happy New Year, guys!

A day in Naples and the best pizza in the world. Gino Sorbillo’s review.

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Vesuvius volcano.

Naples is like a lioness, beautiful, haughty and arduous to tame. The collective consciousness about the third city of Italy is made up of diehard preconceptions: a poor, anarchic and at times dirty urban centre on the slopes of a volcano. I’m not here to say this is just not true, because each and every stereotype always has a pinch of accuracy. Also, if the essence of a community remains strong throughout centuries, not necessarily the said people won’t open to change for the needs that modern times demand. What I would like to point out here is that although I come from a region that borders with Campania (the region where Naples is the main centre) and my dialect is strictly similar to the Neapolitan one, due to centuries of Neapolitan domination in the fragmented South, I also had preconceptions. I had them because the last time I visited the city I was about ten, and well, almost 20 years ago the situation was a bit different than it is now. The neglected architecture of the buildings always stays the same, just as some grotesque “personalities” you can find in the narrow alleys that form the map of the city centre. However, this time Naples felt cleaner and safer. It’s true that Christmas is a busy period for the city, because tourists from every part of Italy and the world hit the San Gregorio Armeno alley, to visit the artisan workshops specialised in the creations of nativity scenes. For this reason it would be only logical to consider the hard work of the municipality as something special for the holiday season, but apparently the city is dealing with an actual desire to change, in order to make the ancient capital of southern Italy a modern European city. Some results are already showing, just like the project Stations of Art which is aimed at changing the perspective of the city’s perception by allowing contemporary artist to take over the design and architecture of some underground stations. In fact in 2012 Toledo station was chosen as the most beautiful underground station in Europe

The wonderful mosaic of Toledo underground station in Naples. Project by the Catalan architect Oscar Tusquets Blanca. Credits: The New York Times

Where does food place itself in this context of traditions looking at the future? Exactly in harmony with everything else. Street food is a market that lures young entrepreneurs, because they have the chance to offer the classics of Neapolitan gastronomy in a new light by enhancing the traditional preparation methods, using quality Italian products and social networks to promote their business in the quickest way to the public. This is just what happened with the famous Gino Sorbillo’s pizza that I finally had the chance to try. Gino Sorbillo for whom pizza making runs in the family, is a young talented chef. His passion for the traditional Neapolitan pizza motivated him to improve it by researching and experimenting with mother dough, different organic flour blends and ingredients in order to find an excellent and easy to digest recipe. Gino Sorbillo’s research never stops, in fact it seems that he is trying to create a dough specifically for coeliac disease affected people with the same texture, taste and digestibility of the regular one used in his 3 pizzerias. The ingredients used as toppings are all the best Italian products the country can offer, with their origin and traceability stated on the menu. In other words, Quality. Yes, with capital Q.

Now let’s talk about the experience: image10 The location. You’ll recognise it from afar even though you’ve never been there before, because there’s always a queue that looks endless. You have to be patient, because sometimes it’s necessary to wait hours to get a taste of the best pizza in Italy (and the world in my opinion). My advice is to go either at the opening around 12 or after lunch time at 3. This doesn’t mean you will not queue at all, because as I said the place is always packed with people, but the wait is more “human”. image3 The pizzeria is an ancient two storey house, property of Esterina, Gino’s beloved aunt who passed the passion for pizza on to him. The decor is minimal because all the attention is concentrated on the product. Anyway, in my opinion it wouldn’t harm to modernise the retro style of the place, but retro is not to be intended as the vintage design that is so trendy right now. I am talking about 90’s Italian, so last century!

The service is very fast even though the waitresses aren’t smiley or chatty. I would have certainly appreciated some more courtesy, but I understand that heavy shifts and dealing with every kind of people at a fast pace can get easily on everyone’s nerves. For this reason, there’s no tablecloth on the table and glasses are disposable, just like their napkins. When customers are ready to leave, a waitress comes and cleans the table in a few seconds, so it’s ready for the next group of people.

The pizza. The base is light and soft but doesn’t tear up. This is the result of working the dough and stretching it by hand only, because Sorbillo refuses to use industrial machineries. To those who are not familiar with Neapolitan pizza the dough will taste as still raw, but believe me, it’s not. You will realise it immediately, because after eating you pizza you will not feel full and bloated. As I mentioned before, high-digestibility.

My Osvaldo pizza.

My Osvaldo pizza.

I got an Osvaldo pizza which is made with cherry tomatoes, smoked mixed buffalo&cow’s milk provola cheese, mixed buffalo&cow’s milk mozzarella, extravirgin olive oil and fresh basil. Only 5€.

Vittorio pizza.

Vittorio pizza.

G got Vittorio, an amazing mix of Apulian tuna, Taggiasca olives, Mount Saro’s wild oregano, Italian organic passata and mixed buffalo&cow’s milk mozzarella. Price was 7.50€.

My vote is 9. Sorbillo’s pizza is extraordinary, the best I’ve ever had, because it is a combination of harmonic quality ingredients with a digestible dough, basically the dream. I can’t give more than 9, because some aspects of the overall experience can definitely be improved, but of course I recommend you to try Sorbillo’s amazing pizza because, I can assure you, nothing will ever be the same after that.

Gino Sorbillo, Via dei Tribunali, 32, 80138 Naples.

November’s favourites: 5 sweet treats to enjoy in London

Here we go again, Monday. A gloomy cold Monday here in London, like Monday itself wasn’t enough to get bogged down as soon as I open my eyes. So what’s the best medicine to increase our serotonin levels, therefore have a moment of happiness? Chocolate. Or cake. Or just whatever you fancy as guilty pleasure.

Here 5 guilty pleasures I indulged in this November:

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Couldn’t resist…

Hot Chocolate and Curly Whirly Brownie from Konditor and Cook. First things first, I confess to be a bit fussy for hot chocolate, because too many times I have been given some cheap and bitter stuff that always made wonder about how managers care about the quality of a product and the satisfaction of customers. This little introduction just state how much I actually appreciated Konditor and Cook’s product: one sip of this luscious hot chocolate and you can taste the top quality of a rich bittersweet cocoa at the right temperature, thanks to the amazing barista staff. Then the Curly Whirly brownie, the most popular treat at Konditor and Cook: a dense chocolate chip goodness swirled with vanilla cheesecake, because we don’t want to choose, we want it all! After the first bite I understand why it’s the most famous choice: so fudgy and moist that it melts in my mouth. A silky texture balanced by crunchy chocolate chips and creamy cheesecake. These three types of texture also reflect a harmony of flavours: sweet and bitter married together by the delicate vanilla aroma of cheesecake.

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Couldn’t resist, again.

Baked Zebra Crodoughnuts from Dum Dum Donutterie. The founder and doughnut chef Paul Hurley opened Dum Dum with the mission of bringing on the market a baked doughnut which should have been as good as the fried one, or even better. Well, he’s having quite a success and I am one of Dum Dum’s loyal customers, especially after trying the Zebra crodoughnut. Layers of ring-shaped croissant dough filled with chocolate butter crème form another one of my favourite guilty pleasures of the month. This is the one I end up buying often, because chocolate, that’s why! Anyway, I also recommend the Strawberries & Cream and the Peter Andre Yum Yum Dum Dum, which despite the funny name is filled with dulce de leche crème. Or if you are a Nutella fan get the Chocolate and Hazelnut one (in the picture below).

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Black Bottom Cupcake from Hummingbird bakery. A classic one for me, because it’s been 4 years after my first and I always go back and have one. Moist and dense chocolate sponge with cheesecake and chocolate chips filling and cream cheese frosting (see a recurring pattern here?). A bomb, of calories and happiness.

Chocolate and banana streusel cake from Timber Yard café. I first tried this cake only a couple of days ago, but it is so good that I feel I need to share it with you guys – unfortunately only  by describing it. The perfect combination of spongy and crunchy textures with different levels of sweetness, from the streusel topping to the banana’s natural sugar and the bitterness of chocolate.

Matcha green tea dorayaki from Japan Centre. if you feel the options above are too much to handle and prefer a guilty pleasure that doesn’t include chocolate, why not getting a matcha green tea custard dorayaki from Japan Centre. Two featherlight soft pancakes that sandwich a delicate matcha custard filling. The overall taste is sweet but with a bitter note given by green tea. A satisfying treat for sure.

What about you guys, what are your guilty pleasures of the moment?

Have a good week!

P.S.: regarding my suspects of gluten intolerance I addressed in this post, I am still waiting to run the test, and in order not have a false positive result, I’m still eating foods that contain gluten (as for example the cakes listed in this article ). Will see how it goes.

Kanada-ya ramen bar, London review: not bad.

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There’s always a tremendous queue outside Kanada-ya ramen bar. The place is undoubtedly small, but the fact that customers are willing to wait for their turn to eat, should often be taken as a good sign of superb food.

Kanada-ya was founded by Kanada Kazuhiro in Yukuhashi, Japan, back in 2009 but only recently their management has considered expanding abroad, with the opening of two new restaurants in Hong Kong and London. This one is located just opposite to the major competitor in town: Ippudo. Let the ramen war begin!

As much as the cold weather and the light rain put me off, the die-hard foodie inside me never surrenders, so there I was, waiting for my piping hot bowl of ramen.

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The queue was even longer.

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While waiting…

After 45 minutes outside in the freezing cold, I was actually questioning my intellect. “This is crazy, this ramen had better be the most amazing I ever had.” Which, of course I doubted, having tried the real thing back in Japan. Anyway, Finally G and I were seated at the main shared table, together with other 6 people.

The decor is minimal, with a dominant theme of aged wood tables and brick walls painted in white, that reflects the light from the two big windows and creates the illusion of a wider space.

At the table I immediately noticed a tall glass filled with reusable chopsticks and I could not hide a bit of disappointment. Just to be clear, I’m not some hygiene freak, and I don’t doubt the health and safety standards of the place. Plus I’m always in for green choices and reusable materials. The unbearable truth is: I can’t eat by using reusable chopsticks without looking stupid, because their lacquered surface lets slip the noodles and I end up splashing soup all over the place.

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Original Ramen

While I was wondering how to limit the damages, our order arrived quicker than the time spent queuing. Both G and I got Kanada-ya’s Original Ramen, which consisted in a bowl of noodles underneath a thick white and foamy 18 hour pork bone broth and topped with chashu pork belly, nori seaweed, wood ear fungus and spring onions. We both added the seasoned soft boiled egg, because without it, ramen would have been just profane, right?

I first tasted the soup, which was intensely rich, meaty, just as I imagined it would be after boiling for 18 hours, but unfortunately it left an unpleasant greasy residual in my mouth. Stop! I know what you’re thinking: pork broth is fat, no wonder that ramen is so high in calories. Yes, true, but I tried a lot of ramen places where broth tasted “cleaner”, without leaving any oily feeling on my tongue.

Noodles were thin, but with firm texture. As for the toppings, the seasoned soft boiled egg was cooked to perfection, with some of the yolk melting heavenly into the soup. However, I wasn’t really convinced by the pork belly, because it was sliced so thinly to the point of looking like prosciutto. It should be thicker, as everybody who tried ramen in Japan knows, otherwise the texture and meat juices are noticeably reduced to the detriment of the overall flavour.

I have to say that I was not super impressed with Kanada-ya’s ramen. I think that after 45 minutes queuing outside, I was expecting an almost perfect bowl of noodles. Unfortunately, some characteristics of this dish did not meet my expectations.

For this reason, my vote for Kanada-ya is 7, because although I find the product not bad, I think that some aspects of both the management of the place and the ramen itself should be improved.


Kanada-ya, 64 St Giles High Street, WC2H 8LE London.

Sunday Brunch at Lantana Shoreditch: my review.

It happens every Sunday. I roll out of bed with semi closed eyes uttering weird sounds and wander in the house before realising how late it is and regretting those two hours I overslept, because the bed couldn’t let me go. The routine continues like this: usually after drinking some coffee in slow motion, I call my mum to catch up with the latest family gossip, but every time I end up getting scolded. Why? Simple, because it’s almost lunchtime and I preferred sleeping rather than waking up and do the preps for Sunday sauce, as every good Italian woman should do according to my mother’s and gran’s thought. At this point I have two options: 1) Lie and tell her that the sauce is on the stove simmering since 7 am and if I am convincing enough I also can find a quick excuse for my sleepy voice. Unfortunately I am such a bad liar, so I go straight to number 2. 2)Tell her I’m going to have brunch.

Her reply is always immediate: “Why? You’re not American.” Then it becomes melodramatic: “Hearing you’re losing your national identity makes me so sad.” Seriously, mum? I should probably take her to brunch next time she visits to try to change her mind.

After a quick search, G. and I decided for Lantana in Shoreditch, a trendy Aussie style café renowned for their excellent coffee blend and their signature drink, the flat white. I had already tried their coffee and cakes at their original location in Fitzrovia during my MA year at SOAS, and I kept going back at the time just to reward myself with quality products after classes, exams, you name it. This time it was all about brunch.

We arrived around 12:15 and we joined the long queue, because the café was packed with customers. Good sign.

The place has nice aged wood interiors without frills, in line with the trendy simple but absolutely vintage style, which is common to many independent coffee shops in London. Not really bright I would say, as the room can only benefit from two windows, so in rainy days like yesterday, the artificial light becomes necessary even at midday.

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The very kind waitress asked us if it was ok to wait 20 minutes, and of course we were more than happy to do it, but 20 minutes soon became 40 when we finally got seated. Well, it can happen when the kitchen is particularly busy and orders keep piling up, right?

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Soon another waiter came to our table and when I was about to order, he informed us that the food would have taken another 15 minutes. Fair, our order needs to be cooked and plated. Plus, what could have we possibly done after queuing 40 minutes to get a table, stand up and walk away?

Too bad that 15 minutes became 30. At this point I was very hungry and, honestly, annoyed, but our food finally came.

Smashed avocado and streaky bacon on sourdough toast with a poached egg and rocket (£7.5) for me and slow braised beans with ham hock served on corn bread with grilled chorizo, a poached egg and spinach for G (£8.5).

Well, I have to say that the kitchen staff made up for the wait with their flavourful dishes.

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A matter of perspective: the portion was bigger than it looks here.

My choice celebrated the always winning union between bacon and eggs, with a fresh note added by a creamy mellow avocado and the final bitter touch given of rocket to complete the dish. Nice, without any doubt. However, I would have seasoned the avocado with some pepper, smoked paprika and sumac just give it a spicy kick.

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Same goes for G.’s choice.

G’s order as well had a nice harmony in the combination of ingredients. In fact, the hearty beans braised in tomato sauce and ham hock gave respectively acidity and texture to contrast with the distinctive sapidity of chorizo and extremely peppery corn bread.

I give Lantana 7.5 that could have been easily transformed in a higher score, but the long waiting at the entrance and then at table was a significant source of influence. I perfectly understand that Brunch can be a busy time, but more communication and coordination of the staff could significantly improve the customers’ experience.

Lantana Shoreditch, Unit 2, 1 Oliver’s Yard ,55 City Rd. EC1Y1HQ