Ottolenghi Islington

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Square Meal Review of Ottolenghi Islington ?

Armed with one of Yotam Ottolenghi’s cookbooks & a daunting shopping list of esoteric ingredients, you could try your hand at any of the dishes on offer in his highly desirable cafés. But why would you, when it would mean missing out on the visuals? The chic, all-white interiors & counters loaded with salads, savouries, cakes & oversized meringues – heck, even the queues – are as much a part of the experience as the food. Not that the zingy, eclectic flavours ever disappoint. Ottolenghi’s distinctive cuisine sans frontières makes for a melting-pot menu that might feature Indian roasted aubergine with turmeric yoghurt, Middle Eastern lamb kofta with manouri, pistachio & saffron yoghurt, or a Franco-Italian wild mushroom quiche with pecorino. Brunch & dinner menus are available at Islington only.

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  1. Published : Thursday, 29 August 2013

    vialaporte :: Ottolenghi // Islington // London

    Upper Street and more generally Angel is one of those places where choosing a restaurant is made difficult by the sheer number of options. The dilemma is, does it follow that busy restaurants serve great food? Perhaps not, but there is one place where this is certainly the case; Ottolenghi.

    Opened as a delicatessen, there is a long communal table and a couple of smaller ones. With amazing displays of cakes and pastries in the window, it won’t take much for you to be drawn inside to check-out what other goodies lurk within. Once inside, you won’t be disappointed. Ottolenghi’s counter is jammed full of...
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  1. Ottolenghi Islington is located on a main culinary road in Islington called Upper street (for instance, it’s more or less opposite of John Salt). The interior is similar to that of NOPI (sleek, white and clean), but Ottolenghi Islington is smaller in size. Another difference with NOPI is that the dessert menu at Ottolenghi Islington is much larger than NOPI’s, because of the patisserie that is situated in front corner of the restaurant (many people come in to order take away desserts). Guests are either seated on the long dining table shared with other guests or on the smaller, more intimate tables alongside the long...
    More from FoodiesOnTheProwl FoodiesOnTheProwl »

Yotam Ottolenghi

The darling of the chattering classes, Israeli chef (and qualified pilates instructor) Yotam Ottolenghi is best known for his veggie-biased Guardian column and his hugely popular Middle Eastern cookbooks. He came to London in 1997 to do a PhD, but was distracted by a Cordon Bleu cookery course that eventually led to Kensington Place, Baker & Spice and his own restaurant/deli group, Ottolenghi. His higher end offering, Nopi, followed in 2011.

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