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Popolo Shoreditch

London, Shoreditch - Italian - Restaurant - ££

Up-to-the-minute Med-accented small plates

Overall Rating: Good

Uniqueness:Does the establishment stand out in the context of the local area? Good

Deliciousness:How delicious is the food? Good

Warmth:How warm is the service and the hospitality in general? Good

Strength of recommendation:How enthusiastically and widely would you recommend the establishment? Good

With its rough-hewn brickwork and bare café tables, Jon Lawson's small but jumping joint off Old Street suits Shoreditch down to the ground. There's a Moorish, as well as moreish, air to some of the dishes, backed up by rock-solid Italian credentials founded on pasta made fresh in-house each day. Upstairs is a more conventional restaurant setting, but the counter seating on the ground floor, with chefs in the thick of it right before your eyes, is where the beating heart of the action is. Up-to-the-minute flavours are strewn across the menu, from grilled tenderstem broccoli with egg yolk and pecorino to Dorset crab salad with merinda tomatoes and bottarga. High rollers might opt for seared tuna steak with Umbrian lentil and rosemary dressing or grilled ribeye accompanied by celeriac, cavolo nero and horseradish, although it would be a mistake to ignore the pasta – perhaps agnolotti with pork cheek and porcini butter or gnudi bianco (‘naked ravioli’ of ricotta ...

With its rough-hewn brickwork and bare café tables, Jon Lawson's small but jumping joint off Old Street suits Shoreditch down to the ground. There's a Moorish, as well as moreish, air to some of the dishes, backed up by rock-solid Italian credentials founded on pasta made fresh in-house each day. Upstairs is a more conventional restaurant setting, but the counter seating on the ground floor, with chefs in the thick of it right before your eyes, is where the beating heart of the action is.

Up-to-the-minute flavours are strewn across the menu, from grilled tenderstem broccoli with egg yolk and pecorino to Dorset crab salad with merinda tomatoes and bottarga. High rollers might opt for seared tuna steak with Umbrian lentil and rosemary dressing or grilled ribeye accompanied by celeriac, cavolo nero and horseradish, although it would be a mistake to ignore the pasta – perhaps agnolotti with pork cheek and porcini butter or gnudi bianco (‘naked ravioli’ of ricotta and cavolo nero sauce).

Finish with burnt Basque cheesecake and baked apricots or honey panna cotta with rose-petal advieh (a Persian spice mix). The short wine list includes the expected clutch of skin-contact whites and a bevy of high-octane Italian reds.

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VENUE DETAILS

26 Rivington Street
Shoreditch
EC2A 3DUGB

020 7729 4299

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OTHER INFORMATION

Separate bar, Counter seating

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