London restaurant The Palomar has reopened with an thrilling redesign courtesy of structure studio Archer Humphryes and a brand new menu devised by head chef Omri McNabb.
The Palomar has been a London eating establishment since founders Zoë and Layo Paskin first opened its doorways in 2014. It has garnered a slew of awards and accolades for its fashionable tackle Jerusalem delicacies and, with its newest replace, guarantees to garner many extra.
The brand new model of The Palomar options menu classics – equivalent to glazed octopus, kohlrabi, molasses and feta; and beef tartare – alongside equally scrumptious new additions like aubergine carpaccio white miso and tahini, and Persian lemon rooster with pumpkin couscous. We suggest beginning off with manakish, a Lebanese flatbread, and a collection of dips equivalent to Ashkenazi ikura; zucchini tahini with candied walnuts; and hummus with pickled egg and harissa oil.
Already a favorite of the brand new menu is the cured sea bass sashimi, or its veggie various, the cauliflower sashimi. For mains, we suggest cosy winter dishes equivalent to slow-cooked lamb neck with a herby inexperienced harissa; or octopus, with date and harissa molasses and feta cream.
No matter you determine to eat, it will likely be straightforward to swallow in restuarant’s newly refurbished interiors. There’s a lengthened bar counter, whereas velvet-lined cubicles alongside the alternative aspect of the restaurant are perfect for intimate gatherings.
The Palomor has at all times been cosy and it’s a part of its allure, however the brand new refurbishment, which now accommodates tables for as much as ten individuals, means the restaurant can welcome extra friends.
‘We had in thoughts to herald a complete new kitchen and prep space,’ says Zoë Paskin, ‘however as soon as we started planning, we had so many various issues we needed to do creatively, the mission opened up slightly bit!
‘The Palomar has served over half 1,000,000 friends within the final eight years and it has held up very effectively, however we now know a lot extra about creating the area for the crew and likewise the little issues that make a restaurant move, we took the chance to do one thing particular.’