So, Rebato’s does do sharing plates, not in a hip Polpo-ish way, but a real tapas way. Like my beloved El Parador in Camden, this is proper, honest food – chorizo with white beans, crisp whitebait, piquillo peppers and boquerones – with a fine sideline in offally bits such as calves liver on a plancha and kidneys with sherry.
Emile’s, a modern British restaurant tucked away just south of Putney Bridge, is something of an institution for locals but unsung beyond that. It’s stuffy in a beguiling sort of way (instead of “starters” the menu says “to commence”). The menu is intriguing and bold, with dishes so verbose that they would eat into my word limit for this article. Beef Wellington is their signature dish – justly so.
emilesrestaurant.co.uk
This article appeared in the recent issue of the Evening Standard Food magazine. For updates please follow it on Twittter @ESFoodMag
