A prime contender for the kookiest new restaurant of 2012, Bubbledogs serves hot dogs and Champagne – that's it. There's method behind the apparent madness: it's the brainchild of James Knappett (Marcus Wareing's one-time head chef and briefly Brett Graham's sidekick at The Ledbury) together with his partner Sandia Chang (formerly front-of-house at Roganic), who wanted to add something a bit different to the capital's foodie carnival. Drop by (no bookings) and you'll find a list of Champagnes and sparkling wine sourced from small producers (plus a few clever cocktails), alongside a menu of 10 different dogs in steamed buns – think BLT with truffle mayo, for example. There is also an intimate, bookings-only venture called the Kitchen Table at the same address, offering a more elaborate menu cooked and served by the chefs in front of diners.
The Champagnes on the Bubbledogs list are split up by style: ‘touch of spice’, ‘fresh fruit bowl’ and ‘toasty and nutty delights’, and so on. The 14 sections (including one dedicated to by-the-glass and another to magnums) rarely contain more than three or four wines, and, combined with a super-clear layout and impressive consistency and accuracy, the list is very easy to follow.
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