Eat this: Angelina Restaurant

Two popular cuisines, Italian and Japanese, will be combined to offer a menu of fusion food at this new eatery.

23 November 2018
  • The Gist: A fusion of Japanese and Italian ingredients and techniques
  • The Chef: Daniele Ceforo
  • Location: 56 Dalston Lane, London E8 3AH
  • Food in 5 words: Seasonal suppers with minimal meddling
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How did we get here?

Owner and general manager Joshua Owens-Baigler trained at the River Café and cut his teeth with the Bistroteque Group and Hix, before becoming bar manager at Bocca Di Lupo. He then went on to Artusi as general manager and more recently was at Zest.

Head chef Daniele Ceforo’s CV includes stints at Bocca di Lupo, Zoilo, Café Murano and Enoteca Turi. He will also be joined in the kitchen by Daphne’s former head chef, Robin Beparry.

Angelina Restaurant is opening in East London in early February 2019, with a multicultural merger of Japanese and Italian cuisines, a concept conceived by Owens-Baigler and Ceforo. Both cuisines are known for their fresh, indigenous ingredients and traditional techniques, and Angelina Restaurant will playfully (yet respectfully, they assure us) reimagine these into an eight-plate sharing menu.

The site will also include a hidden drinking den that seats just six people.

What’s different about it?

It aims to poke fun at pretension and challenge the way people eat and think about native cuisines. It’s as if a ‘nonna’ and a ‘baba’ spent a day together in the kitchen sharing recipes.

While Italian and Japanese cuisines may seem worlds apart, both offer regional food that is seasonal and created with minimal meddling.

“Being Italian, I have always been passionate about Italian cuisine and started working in the kitchen at age 14. Angelina is an exciting project for me, working with new Japanese ingredients and techniques that will allow me to showcase my passion and creativity, as well as challenge me,” said Ceforo.

“We want the Angelina experience to be fun, friendly and above all a social occasion,” added Owens-Baigler.“We like the surrealism associated with challenging and poking fun at the way we now eat. Saying this, we are respectful of technique and tradition, and are looking to add to grandmother’s recipe, not run away from it”.

You’ve got to try…

Unagi (Japanese eel) risotto with burnt soy butter and dashi.

Sparkie also likes…

Cavolo nero, tonkotsu, egg and keta caviar and, for something more down to earth, the black sesame and milk chocolate pannacotta.

Go if…

The thought of choosing between pasta and sushi leaves you a quivering wreck.

Want to see more?

Top Food Spark articles May 2019

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