Candlesticks and candelabra on the bar and flickering candles on the tables create a warm, moody glow at this indie pizzeria set up by a husband-and-wife team. Generous, crisp-crusted pizzas are cooked in a huge stone oven at the back of the place, and there are some 14 varieties on offer – from a mushroom-loaded margherita and a four-cheese riff, to a spicy number loaded with pepperoni and red chillies. Joe’s menu also adds some variety in the form of Aberdeen Angus burgers, homemade pasta, veggie antipasti and warm chicken salad, as well as a range of filled baguettes and ciabattas for those wanting something light. To drink, there are bottles of beer, jugs of Pimm’s and various everyday wines at everyday prices.
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