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Highlighting this month’s most promising London food launches, Something Curated takes a closer look at what to try, as well as the founders and proprietors behind the openings.

Project TÓU || Zijun Meng & Ana Gonçalves

Tā Tā Eatery’s Zijun Meng and Ana Gonçalves are back with a shop dedicated to their cult favourite dish, the much-Instagrammed Katsu Sando. At Project TÓU, the duo is intending to serve up their innovative menu of sharing plates, with a decided Asian flare. The project began as a street food stall on London’s Druid St. Market, before a series of pop-ups, followed by their first permanent residency at Tayēr and Elementary. The precise location of the new concept is yet to be revealed.  

TBC

Ilsa and Double Standard at the Standard Hotel || Adam Rawson

The soon to be launched London outpost of the Standard Hotel comes with two ground floor drinking and dining spaces, run by ex-Pachamama chef Adam Rawson in collaboration with The Standard’s Angela Dimayuga. All-day restaurant Isla will focus on British coastal cuisine, accompanied by a natural wine list, while Double Standard is more of a bar with food, featuring a menu inspired by traditional pub classics and NYC bar dishes. 

10 Argyle Street, WC1H 8EG

Moncks of Dover Street || Gennaro Vitto & Valentino Pepe

The team behind Park Chinois, initially launched with Alan Yau, is set to open their next project this month. Moncks of Dover Street moves away from Chinese cuisine, though Park Chinois Executive Chef Gennaro Vitto and Head Chef Valentino Pepe will be at the new eatery’s helm. The all-day brasserie is set to offer dishes such as sole meunière with toasted almonds; pan-fried monkfish with seafood jus, seasonal vegetables and gremolata; and a Caesar salad with roasted chicken.

33 Dover Street, W1S 4NF

Flor || James Lowe & John Ogier

The team behind Shoreditch’s acclaimed modern British restaurant Lyle’s, chef James Lowe and general manager John Ogier, launch a second site this month. A wine bar and bakery called Flor will open at 1 Bedale Street, on the edge of Borough Market, near London Bridge. Lowe notes that all the produce used at Flor, including the wine, will come from “agriculturally responsible locations,” with many of the same producers and suppliers as at Lyle’s.

1 Bedale St, SE1 9AL

BaoziInn Borough || Wei Shao

Serving up a plentiful selection of dumplings, as well as other Sichuan and Hunan treats like dan dan noodles and skewers, BaoziInn is launching their third, and extra large, new space. The flagship site will feature street food dishes, noodles, buns and BaoziInn’s popular coloured dumplings made using natural ingredients like beetroot and spinach, with the addition of Cantonese roast meats like barbeque roast duck and crispy roast pork belly.

4-36 Southwark St, SE1 9HP

Allegra || Patrick Powell

Allegra, the in-house restaurant of the Statford Hotel helmed by former Chiltern Firehouse head chef Patrick Powell, is set to open its doors this month following minor delays. The venue will be serving up modern European food with herbs and vegetables grown on one of the hotel’s sky gardens. Diners will also be able to sit out in the garden and enjoy the views of the Olympic Park.

20-22 International Way, E201GQ

The KPH || Henry Harris & Ruairidh Summers

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The KPH, or the Kensington Park Hotel, in Ladbroke Grove, will be reopening as a ground-floor pub with a dining room above. Director Henry Harris has brought in ex-St John chef Ruairidh Summers as head chef; Summers, who gained attention for his cooking during his 2017 Kilburn residency, has looked to Parisian bistros for inspiration, with influences from Montreal. In the coming months, the venue will also be reopening the seven rooms available at the top of the pub, which visitors can book.

139 Ladbroke Grove, W10 6HJ



Feature image via Project TÓU

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