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Beautiful business cards (photo from thepalomar.co.uk) |
Swap the warm beer cans for a Sumac Tree cocktail and the
one hour queue for a stool at the bar to watch the chefs at
Palomar - Soho’s new modern Jerusalem restaurant - dance to tunes and the waiting
staff down shots and you could be fooled into thinking you’re in the queue for
a club night.
Perhaps that’s not such a surprise considering the
restaurant is an unorthodox collaboration between sibling ex-owners of the
pumping club, The End, (including Layo from the DJ duo Layo and Bushwacka) and
chefs from Machneyuda, a thoroughly
modern Israeli restaurant with roots in Jerusalem.
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The menu: For those who want to kick back (photo from thepalomar.co.uk) |
Clinging onto the last days of summer, we ordered a bottle
of rose, a similar colour to the handsome menu, which had a Palm Springs feel
and read “for those who want to kick back” and that, we did.
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The baked Yemeni bread (photo from thepalomar.co.uk) |
After the wait, we are hungry. We swiftly ordered The Daily
Six: small bowls filled with aubergine, hearty beany dishes and more delicate
pastes and dips including home made tahini but the baked Yemeni brioche stole the
starter show, banged out of its tin and onto our board with lots of chef drama.
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The raw bar (photo from thepalomar.co.uk) |
Up next was chicken cooked in buttermilk. The meat; silky
and zinged up with ingredient of the moment: freekeh. The onglet was uncharacteristically
tender,
brightened up with a yolky fried egg. We ordered a Spring
salad from the raw bar and watched the chef toss the strips of kohlrabi,
asparagus and fresh fennel in a lemony pestoy vinegrette. The citrus and crunch
cut through the meat and was a must order, simply delicious.
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The bar sand kitchen (photo from thepalomar.co.uk) |
More tunes and moves from the chefs and another round of
shots. This time a few eager diners were invited to join in with a vibrant red watermelon
concoction.
Places like Palomar are rare in London, where the staff seem
have just as much fun as the diners. I left feeling happy, tipsy, and that I
had been for a whole lot more than a feed.