Anchovy, black olive & caper pizza
For the last week or so the blogosphere has been alight with talk of Da Polpo, the new venture in Russell Norman’s ever-expanding restaurant empire. The fourth to open in half as many years, it builds on the menus of Polpo and Polpetto, adding an expanded list of pizzette alongside incredible sounding variations on an italian classic, the meatball. Not surprisingly for the brainchild of one if the first restaurateurs to truly harness the power of social media, Da Polpo has been a highly trending topic on Twitter as bloggers race to get their bums on the seats and reviews on their sites.
Pork & fennel meatballs
Having read a number of reviews over the last couple of days, I was left feeling three things. Number one? Hungry. Not surprising given the mouth-watering menu, great photos and gorgeous descriptions provided by some of my fellow bloggers (for some stomach-grumble inducing snaps take a look at reviews from Eatlikeagirl, Crumpeats, Londoneater or The Skinny Bib). Two? Jealous. I’m off to Barcelona next weekend and trying to save pennies for some serious tapas-fuelled budget-blowing, so trying new restaurants isn’t really on the agenda for the next few days. Three? Itching to get in the kitchen.