Spanish and Italian open wood-fired cooking is the speciality of this lively Soho outpost from the Salt Yard Group. The ibérico presa with whipped jamón butter is a delight, and diners must try one of the smoked cocktails – the negroni is made with smoked ice and garnished with grilled orange, and is so compelling that one is never enough.
BookSpanish and Italian open wood-fired cooking is the speciality of this lively Soho outpost from the Salt Yard Group. The ibérico presa with whipped jamón butter is a delight, and diners must try one of the smoked cocktails – the negroni is made with smoked ice and garnished with grilled orange, and is so compelling that one is never enough.
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