Hix Soho is yet another blessing for those who seek good food and service. Obviously it needs time to smooth and perfection its act but knowing what Mark Hix is capable of, you'll see, very soon, an establishment that will compete for the very top. Just now its no-nonsense menu is captivating and to the point: I could go on describing every dish I have tasted so far but I do not wish to spoils anybody's expectations with my point of view. Visit, eat and then see what is all about.
Federico Spadafora, London.

Well, Russel Miller is not a fool and has taken great care to base his “Polpo” on a real venetian Bacaro.
For those who do not know what this involves, a Bacaro is a sort of wine bar that also serves a very limited amount of food – but Polpo has many, all excellent, menu choices that would sell well in Venice itself. Modest pricing is also very welcome: it means Polpo will have a long life.
Federico Spadafora from Venessia (that's how we spell and pronounce Venice)!

Let's put Franco Manca in perspective with other eateries. We are talking about quality of product, no frills, the real thing and value for money – for this they get 10 out of 10. But I take 1 point away because of the difficulty in reaching it and the fact that it is only open Mon-Fri at lunchtime only. The various Pizza Express, Zizzi, Ask and so on pale into insignificance, with the highest vote, when compared to Franco Manca, being a meagre 3 out of 10. This quality is only found in the better pizzerie in Italy and if Franco Manca (or rather Giuseppe Mascoli, the owner) wanted to become seriously rich, he would open a series of joints everywhere and, most importantly, open the shops evenings and week-ends. But one cannot have all from life so let's call a sicky at work and enjoy lunch during the week!.
Federico Spadafora

Inspite of the hundreds (or thousands) restaurants in London that call themselves Italian, there are only a few dozens that serve authentic italian food. Sadly Bocca di Lupo is not one of them. No disrespect for what they do: nice room, decent service, technically competent cooking but what is put in front of you is not what you find in Italy. The food lacks that competent, commanding final touch that only a “local” (in this case Italian) chef has, borne out of growing-up, eating what his/her mum prepared and working in Italy. Ingredients such as celeriac, foie gras, pomegranate, ginger etc, profusely used at Bocca, are unknown in Italy – and every town, never mind every region, has its own style of cooking that is applied only to seasonal and local ingredients. Bocca di Lupo has tried to please british food critics and writers to garner publicity and good reviews. However, the same critics, for some unknown reason, cannot understand the complexities of our regional cuisines and complain (when in Italy or in italian restaurants here) that there is little choice on menus. Even today every Italian village, town and province protects fiercely methods and recipes handed down from time immemorable and stubbornily refuse to use ingredients not called for. You will never see an intermarriage of recipes in any menu – what is good for the Romans is poison for the Milanesi! So, in bocca al lupo ( it means ‘may the wolf take care of you’)) to Bocca di Lupo – you'll need a lot of luck. Diners looking for authenticity can still find real Italian places in London. Finally: the prices. Value for money is totally absent here.
Federica Spadafora