"Stripped-back interiors and lean menus are being traded in for OTT rooms and massive menus.... yes, maximalism is back. Restaurants want you to stay and spend money, so they're going big on all fronts: plush furnishings, dramatic decor and long menus running across several pages (or if you're Legado, onto one giant sheet of paper). Lilibet's, the Mayfair seafood spot from Ross Shonhan, delivers on both counts, with extremely extra interiors and an extensive menu to match."
"Sales of sake have been steadily increasing over the past few years and it's no longer just associated with Japanese restaurants. In London, sake is appearing in wine bars, cocktail spots, high-end French restaurants, and neighbourhood joints that have absolutely nothing to do with Japan. With more sommeliers and restaurants understanding sake's huge potential, and with new approachable brands hitting the market, it's only going to become more mainstream."
"Once a sign of frugality, cooking with the likes of liver, heart and sweetbreads is now a marker of cool. Chefs love the bold flavours, diners love eating like those in the know, and it's the ultimate way to consume meat sustainably. As well as being found on menus at the likes of St John, Camille, and Smoking Goat, offal's creeping onto the natural wine bar circuit too."
Maximalism returns as restaurants replace stripped-back interiors and lean menus with OTT rooms, plush furnishings, dramatic decor and long, multi-page menus designed to keep guests staying and spending. High-profile openings and revamps are creating theatrical dining experiences with multiple rooms, bars and lavish service touches. Sake sales are rising and sake is appearing across wine bars, cocktail spots and high-end French restaurants as sommeliers and approachable brands expand availability. Offal such as liver, heart and sweetbreads is gaining popularity for bold flavour, insider appeal and as a more sustainable way to consume meat.
Read at London On The Inside
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