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Guide

London’s Most Exciting New Dishes

The dishes from London’s new openings that have got us, our stomachs, and Instagram in a tizz.

Updated February 25th, 2021

Of all the many wonderful restaurant routines, the menu reccy is a favourite. The mouth-agape, drooly scouring of the mains. The mental tennis of predicting loved ones’ orders to ensure a bite of everything you want is on the table. The excited pre-meal screenshots of the dessert menu - ‘there’s banoffee pie!!!!!’ - that anger the purists who decide there and then. This guide isn’t for them. This guide is for the fantasists. The people who look up a menu weeks before they’ve even made a reservation. The ones, who like us, get a little too excited about a new chicken kiev in town.

Want to learn about all of London’s newest restaurant openings? Check out our guide. Or if you want to know about our favourite new London restaurants, then head on over to The Hit List.


FEBRUARY 2021

Toro Futomaki

“My biggest fear about meeting Bisushima’s toro futomaki is that I am overwhelmed with heart-popping joy and cry on my sushi. It’s been a long, hot minute since this Staff Writer was in the presence of bluefin tuna, let alone some dry-aged marbled bluefin tuna wrapped in rice and nori. Every time I look at it my brain chants ‘get me to their terrace, get me to their terrace, get me to their terrace’. You’ll be glad to know I’ve made a booking for April. Toro futomaki, here I come.” - HLB

Corned Beef Hash Sando

“Corned beef feels like one of those foods that’s stuck in a previous generation, unlikely to ever grace the Instagram feeds of the #influencers. At least, that’s what I thought. And then Panadera came along with their pandesal (Filipino bread roll) corned beef hash sando. Just look at it. Woof. I can’t wait to eat my words.” -JM

Egg Masala Bowl

“It’s very hard to maintain eye contact with these onion and tomato masala soaked eggs, whilst pretending I didn’t wish I lived above Oh My Daal’s Shoreditch kitchen. I’ve spent an alarming amount of time picturing what I’d fill my bowl with, the spinach daal or the ma ki daal? Sweet potatoes or spicy? I don’t know yet, but I can’t wait to find out.” - RS

Fatty Tuna

“The thought of eating out, inside a restaurant, feels like a hazy pipe dream. The thought of eating sushi made by Master Endo, is truly otherworldly. The rock star-like chef is now delicately carving, and palming, fish and rice together at Sumi while The Rotunda is closed. And it’s open for delivery and takeaway. So that fatty tuna could become a reality.” -JM

Lobster Doughnut

“Is it warm? Does the lobster balance out the sweetness of the doughnut? How big is it? Is it acceptable to go in and just order five of these? These are just some of the questions that went through my head when I first heard of Only Food And Courses’ savoury doughnut. I need answers. And some of these to go please.” - RS

Peinirli

“Steadily I have morphed from a relatively social ’seccy fan to, well, my nan. I’m not salty about this transformation, but it has led me to purchasing a light hand-blender and regularly uttering ‘there isn’t anything you can’t put in a soup’. Given my new hot liquid hobby, I am very hyped to try peinirli, a flatbread boat-shaped situation filled with hot lemon chicken thigh stew. It’s a Greek classic served for brunch at Joan. Hello peak dipping potential.” - HLB

JANUARY 2021

Beef Curry & Rice

“I’ve been looking longingly at Hiden’s Curry Laboratory beef curry and rice for, I’d say, something like three weeks now. Though in the timescale of January 2021, it feels closer to several centuries. The idea of spooning - no, shovelling - warm and spicy Japanese curry into my face is something that, Kylie-style, I just can’t get out of my head”. - JM

Doom Bar Battered Monkfish & Tartare Sauce

“I have recently got very into relaxing ASMR recordings. Cabin Fireplace Crackling, a classic. Gentle Rain In The Garage, hello, what a banger. But sadly, no matter how hard I look, I can’t find any recordings called Person Biting Into Battered Monkfish. I want that noise, that glorious crunch, followed by the salty taste of fried fish, and the smack of freshly squeezed lemon on your tongue. I want what Norman’s has.” - HLB

Banh Mi Cheesesteak

“I dare you to read the menu from Peckham spot Bando Belly without both excitedly whispering ‘WTAF’ before your stomach two-steps in gurgly agreement. From soft shell crab with Old Bay slaw and caramel sauce to this… creation - a gochujang bavette steak banh mi with American cheese and more. I want. No, I need.” - JM

Chicken Dripping Potatoes

“You know that feeling at school, or in the playground, when everyone had something and you didn’t? For me, it was facial hair. Now that feeling is back. And it’s all down to Arrosto. On my Instagram, in my work chat, on my family WhatsApp. Arrosto Arrosto Arrosto. I want the chicken. I want the focaccia. But most of all, I want those chicken dripping potatoes.” - JM

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