The restaurant of the week has a British accent
In London there is so much gastronomic variety to decide which restaurant to go to eat is a challenge. magpy it is a good example of how to innovate beyond what is served on the plate adds points.
Amazing small plates and cocktails served dim sum style directly from trays and trolleys with wheels it's one of the claims that sets Magpie apart from its competitors in central London.
Glass, light and design in Magpie
Another of its attractions is that its founders, James Ramsden and Sam Herlihy , are based on a concept of modern british restaurant who risks without fear with flavors and textures and who enjoys taking the ingredients out of context.
Located very close to Piccadilly Circus , in Magpie you can have breakfast, lunch and dinner and if we spent a whole day eating there we could have the feeling of visiting different restaurants.
With a room full of natural light, high ceilings and open floor plan, the interiors convey classic elegance with modern touches and a nod to the popular industrial style. While the breakfasts and Lunches are served in the traditional way with an a la carte menu , dinner is another story.
Its menu -designed by Ramsden and Herlihy along with Dan Graha m, chef de pidgin - changes often, depending on the availability of the product and the new proposals that they develop in the kitchen, always seeking to surprise. In front of it is the chef Adolfo de Cecco , trained in the kitchens of restaurants such as the Italian Perbellini (2 Michelin stars) or the Tetsuya restaurant in Sydney.
Chef Adolfo de Cecco creates the best flavor combinations at Magpie
At dinner time - from 5:30 p.m. - Diners are greeted with trays and trolleys that pass through the restaurant. The cocktails and small tapas such as rillettes and pickles are chosen by eye and served immediately, directly from the trays.
Due to the nature of this service, most tapas are designed to be served at room temperature . Main courses are chosen from an à la carte menu that includes classic dishes such as steak tartare or the fried chicken 'Coq Au Vin' , but also others such as the risotto with wild mushrooms, green mole and barley, or a new addition to the menu: clams with sausage, chili burrata, herb oil and smoked almonds.
European and Asian influences are visible at a glance throughout the menu , either on the plate directly, such as the classic Italian arancini, which they prepare with mushrooms and squid ink, or the sauces and unconventional ingredients they use, many of them with Asian roots.
In the wine list , Ramsden is committed to small independent producers and offers a large selection of tap wines, a great success in allowing customers to choose what best pairs with the dish they are eating at that moment. Likewise, They also have options to drink wine by the bottle and a careful selection of beers.
Magpie, which opened this summer, is the second restaurant for Ramsden and Herlihy, founders of the successful pidgin , a tiny restaurant located in East London , far from the tourist circuit, which changes its tasting menu weekly.
The Magpie room, a space of light