Dante London to launch in Islington on 1 August
They will offer walk-ins but booking is advised due to the intimate setting and small amount of covers of the charming restaurant
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Chef duo Louis Korovilas and Taylor Sessegnon-Shakespeare have announced that their newest venture Dante London will be opening in Islington on 1 August.
Dante London showcases a refined European menu deeply rooted in French and Italian culinary traditions. The inspiration behind the dishes draws heavily from both chefs’ training.
The duo will take up residency in the kitchen every weekend, serving up a tasting style offering in the 27 cover restaurant, running from Friday dinner to Sunday lunch, at the Islington Arts Club.
The weekly rotating menu will feature an ever-evolving selection of thoughtful, seasonal dishes. Their ethos is to use lesser known breeds and cuts, focusing on whole animals, breaking down the whole animal rather than ordering pre prepped parts.
The duo will run one sitting per evening on Friday and Saturday with a “more fluid approach” on Sundays, with that changing later on in the summer.
Reservations can be made by email and pre-paid tickets alongside bookings can be pre purchased through their website, with those that do getting an extra secret course on the house.
They will offer walk-ins but booking is advised due to the small amount of covers at the restaurant.
Sessegnon-Shakespeare said: “With London being such a cosmopolitan city, there is a constant stream of influence from all over the globe in terms of food, which is what makes the city so exciting. We want to make sure you can see this within our food and some of our ingredient choices.
“We’re trying to bring back the lost staple of hospitality with little details such as complimentary bread selections. Though this is a hit to margins and is labour intensive, it’s a price worth paying on our end. This is true hospitality: it’s about giving and that is what we want Dante London to be about.”
Korovilas added: “At the moment the London dining scene is quite formulaic due to the financial climate; restaurants are taking less exciting risks and you can see a lot of similarities in many restaurant menus. We’re trying to break away from this without current trends on our menu and how we cook.”
