Alex Craciun, former chef at Sosharu, is launching Aces Foodcraft in Fitzrovia with his wife Aleksandra Jazevica. The restaurant emphasizes the use of quality seasonal produce, with Aleksandra directly sourcing ingredients from farmers. Aces Foodcraft offers a casual a la carte menu for lunch and an immersive tasting menu experience during dinner, served at a nine-seat kitchen counter. Signature dishes feature fresh seasonal ingredients, such as English baby lamb and Aji horse mackerel from Okinawa. The venue will maintain an intimate atmosphere, lacking a separate bar area but offering cocktails.
At Aces Foodcraft, Aleksandra Jazevica will be selecting produce daily, collaborating directly with growers and farmers to ensure quality and seasonality in the menu.
The restaurant's structure allows for an intimate dining experience with options for both an immersive tasting menu and a casual a la carte menu.
Expected dishes include innovative options like English baby lamb truffle souffle and Aji horse mackerel from Okinawa, highlighting seasonal and quality ingredients.
Aces Foodcraft aims to deliver a culinary experience that is both intimate and ingredient-driven, focusing on seasonal produce to create unique dishes.
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