Sorry, but your web browser is too old to display this page properly.
Please update it to the latest version or switch to a more modern browser,
Google Chrome or
Internet Explorer 8 (they're all free).
Young supperclub star and Dock Kitchen chef Stevie Parle is taking the lead at this Dalston Italian backed by
Jonathan Downey (Milk & Honey, The Player etc). Bright patterned wallpaper and an artex-clad ceiling are the restaurant equivalent of vintage dress,
while its polished finish gives off a more grown-up feel than many of the area’s dining options. The menu starts with hams cured down the road in Highbury and nibbles such as succulent deep-fried
pig’s head before a middle pasta course of reconfigured Italian staples. Mains also blend classic with creative: a roast chicken stuffed with ricotta and herbs is rich, moist and sprightly in
flavour, even better is a piece of toast which has been roasted under the bird and absorbed its sumptuous juices. It’s worth remembering that this is neighbourhood dining at a good price rather
than anything showy or stand-out, but many would agree this is exactly what the area needs. A large and largely Italian wine list is curated by Ruth Spivey of Wine Car Boot.
Heading East again, this time in search of Rotorino in Dalston.There are not many things that will convince me to travel East, but considering that it was the end of a work week for me, I thought, why not?Hopping off the bus onto unknown territory, I made my way down Kingsland Road. Not somewhere that I would normally feel comfortable venturing round on my own, I inconspicuously tried to locate the building numbers to make sure that I was heading in the right direction... | Averna Sour | - Averna amaro, curacao, lemon, egg white - As usual, we ordered a few dishes to share - a couple of smaller dishes from the First and Second sections, and a larger meat dish from the Third.| Pig's Head Terrine |Deep fried and topped with mustard fruit. Nice and crisp on the outside, and succulent on the inside. | Grilled Scallops |Unfortunately they didn't have any octopus that evening, so we settled for the scallops which were served with chilli and bread sauce. | Pea Gnudi |- buffalo ricotta, peas, sage, parmesan and butter -Tender, gnocchi-like pasta dumplings - rich and buttery, yet it had quite a light texture, and great if you love cheese. | Sausage Gnochetti Sardi |- slow-cooked sausage, red wine, chilli and breadcrumbs -Me: Oh...that kind of looks like...Angela: I know what you're thinking...Okay, so it's not the prettiest looking dish, but it was tasty with a nice spicy kick - not anglicized spicy, but actually proper spicy... | Suckling Pig | One of the Daily Specials served that evening. | Apricot and Almond Tart |I love a good tart, and I liked this, except maybe the bit of apricot which was a bit sharp for my liking. | Chocolate Cake |Deliciously rich chocolate cake with soured cream on the side and topped with honeycomb and crushed pistachios. Overall, I was satisfied with the food that we ordered and the atmosphere, however not quite enough for me to repeat that one hour journey. However, it is a quaint neighbourhood restaurant with decent prices, and ideal if you live in the area.Address: 434 Kingsland Road, London E8 4AATel. No.: 020 7249 9081The Cheekster, signing out x
More from Dancing In High Heels »
I don't often find myself in East London these days and it generally takes a bit to convince me that the hour travel is worth it. Don't get me wrong, I watch the constant string of restaurant openings with a tinge of jealousy and a mental note for the "must visit one day" list which is ever-lengthening, but then remind myself why I moved west and enjoy the relative quiet of my leafy street rather than the smog and grit of the Kingsland Road. Anyway, a sudden craving for bread from Fabrique after a recent trip to Sweden, et voilà I'm back in the thick of it. Rotorino has a decent pedigree with Stevie Parle from the Dock Kitchen (and time at the River Cafe - hooray for West London!) behind the food, which has a Southern Italian bent to it. Think of great ingredients with a light touch and you're pretty much there.We ordered four dishes from the menu which is split into sections with headings like First, Second, Third, Stove and Sweet...
More from The Insatiable Eater »
Are you the restaurant owner?
Click here for Links & Logos
Are you making a general enquiry or enquirying about private rooms?
If you want expert advice on the best private rooms and their availability use our free Square Meal Concierge service and earn extra Square Meal Rewards points with every booking.
You are making an enquiry at
By clicking 'SEND' you agree to the Square Meal User Agreement