Cuisine:

• Italian
• Pizza

Pizza East Description:
The restaurant is big and bold, with long tables for groups, an open kitchen and a bar in the centre. The décor is bare brick walls and concrete, which is both satisfying and entirely appropriate as this was formerly an industrial building. For starters, try sheep milk ricotta bruschetta with lambs lettuce and a sweet-and-sour honeycomb and sea salt combination, or an even more unlikely mackerel escabèche with lentils. Then it's on to the adventurous pizzas. The margherita is modest, but why settle for the modest when the likes of veal meatballs with prosciutto, sage, lemon, parsley and cream is on offer along with potato, garlic, rosemary, Fontina and Parmesan? There are also grown-up dishes like sea bass or a good old-fashioned chicken cacciatore. The wine list is simple and well chosen, concentrating on Italy and America, with many wines by the glass. It's the brainchild of Nick Jones, whose Soho House projects are all the rage.


Be the first one to rate and write a review for this Pizza East restaurant!