I’ve at all times loved the connoisseur shenanigans of the bubbling superstar chef, Gino D’Acampo and so was happy to dine at his restaurant, Luciano by Gino D’Acampo, in London to get pleasure from his newly launched Italian menu at this 100-cover restaurant.
We entered right into a daring, beautiful reception space with thick black wood furnishings with gold prospers, and this results in an inside with a completely completely different decor of blue pastel and wooden.
Incidentally, Luciano by Gino D’Acampo is hooked up to the ME resort and offers its handle as The Strand, the place ME resort has its entrance. However, Luciano restaurant. which cites the Strand handle is definitely on Aldwych reverse the Novello theatre.
It was a heady summer time night and the floral shows across the entrance together with the pleasant chatter on the terrace exterior made this a really summery alfresco scene. Perhaps they had been tucking into one of many salads such because the the Loch Duart salmon comprising avocado, chestnut mushrooms and crispy guanciale or the grilled broccoletti and asparagus with grapes, chickpeas and heat croutons.
Inside, the place my desk was ready the decor was convivial and stylish in shades of sunshine blue wallpaper with unique birds and and outsized wildflowers, seats in gentle blue gentle leather-based and plus checkered cloth, wooden floors and an interesting mirrored ceiling donned with eye-catching cream cone-shaped lamp shades that expelled a satisfying gentle over the marble-top tables.
There’s additionally an extended bar with comfortable stools, the place, in the event you occur to be slightly early, you’ll be able to si[ a Vespa (of James Bond fame) – as we did – or a brand new signature cocktail such as s Lamponi e Rosa, a blend of Bombay Sapphire gin, Hayman’s Sloe gin.
At the far end you can see the chefs whizz around cooking and preparing in the open kitchen
There is background music courtesy of a live DJ, and sometimes I did wonder at his choice of “House Music” the kind that has that loud monotonous beat, that for me is distracting.
The starters are interesting. We chose the fillet steak tartare, Burford Brown egg yolk and the asparagus, poached Burford Brown egg, and pecorino cheese both with the dazzlingly yellow york of the Burford Brown. And both tasted as good as they looked – the tartare was deliciously tangy and came with after thin flat bread which added a crunchy contrast and the asparagus was satisfyingly crispy.
There’s plenty of choice on the new menu include spaghetti with clams, cherry tomato, garlic, chilli and parsley, and a personal favourite of the Italian chef and an entire grilled lobster, in Catalana sauce.
Not partial to seafood we chose Chicken alla Luciano, charlotte potato, lemon, rosemary and the Veal Milanese with crispy zucchini fritti and rosemary potatoes.
VERDICT: There were a couple of very minor gremlins, but mostly this elegant restaurant can best be described by the word Gino D’Acampo has made into his tag line “fantastico’.
More info www.lucianobyginodacampo.com