"One Saturday lunchtime late last year at Martino's was hectic even in the delightful reception area, where we were waiting to check in a coat with the elegantly uniformed front-of-house ladies. All the tables in this hot new all-day brasserie were booked and busy, and plenty of walk-ins were champing at the bit for cancellations. Actually, delightful reception is not a phrase I've often uttered, or even thought,"
"Kuczmarski's other restaurant, the Dover in Mayfair, you'll be aware that this is the kind of hospitality for which his team strives a rather old-school notion that restaurants should be pure, glamorous, fragrant escapism. The Dover serves cold martinis, lobster rolls and meatballs, but, just as importantly, it also has great lighting that momentarily diffuses a double chin, and pretty cutlery that makes a woman feel as if her hands are somehow daintier."
"At Martino's, there are white tablecloths, an ox-blood floor, candle-lit tables and an elegant central bar where one can drink a garibaldi or negroni sbagliato and eat plates of zucchini fritti while seeing and being seen. Mind you, it is a rather conspicuous place to sit, so don't bring an illicit lover here; if your lunch plans include a side portion of skuldugger"
Martino's near Sloane Square is an Italian-leaning all-day brasserie that fills quickly and attracts both bookings and walk-ins. The restaurant features an elegant reception area with uniformed staff that buffers diners from the street. The ambience emphasizes glamour: white tablecloths, ox-blood floor, candlelit tables, and a central bar serving classic cocktails. The kitchen offers traditional dishes such as tagliatelle with short-rib ragu, tortellini in brodo and veal Milanese, alongside small plates like zucchini fritti. Service follows an old-school hospitality model focusing on presentation, lighting, and small details that enhance the dining experience.
Read at www.theguardian.com
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