O is for Ottolenghi

Israeli-born & London-based chef and author of 4 cookbooks, Yotam Ottolenghi bursted on the culinary scene over 10 years ago. In his test kitchen in London, he creates recipes for his column in The Guardian. His two restaurants – Ottolenghi and Nopi – are extremely popular with Londoners as well as tourists.

Mr. King & I paid a visit to Nopi and absolutely loved his style of cooking that is heavily influenced by his Middle Eastern upbringing. The cuisine can be described as Mediterranean with a twist!

Nopi’s décor is simple, fresh and unpretentious. The most impressive element was the spread of starters laid out on a buffet table, under a huge bouquet of fresh flowers.

We ordered a medley of starters – Butternut Squash Salad with Red Onion, Tahini & Za’atar, Roasted Aubergine with Lemon Yogurt, Spicy Seeds & Pickled Cucumber and Beetroot Salad with Goat Cheese. Everything tasted fresh and light, yet with a bang of flavor that was unexpected. The mix was extremely original, unlike any other!

For our mains, we had the Whole Twice-cooked Baby Chicken with Lemon Mrytle Salt & Chili Sauce, Sea Bass Agrodulce with White Polenta and Roasted Lamb Cutlets. Though we knew of Ottolenghi’s enthusiasm for vegetables, we were surprised that his meat dishes were superb too!

Mr. King & I managed to save a little room for dessert. We selected the Caramel & Roasted Peanut Ice Cream, Chocolate Sauce and Peanut Brittle – a great combination of textures, saltiness and sweetness. A lovely end to a wonderful meal.

When we visited Nopi, Ottolenghi had just released his fourth cookbook, Plenty More. The autographed copy can be purchased at his restaurants or on his website. All the recipes and photos look wonderful!