If we have been terrible at keeping this blog up to date in the last couple months, it's in large part because we have been spending too much time eating at an exciting new restaurant that opened in April: Opso. This "nouveau Greek" restaurant is undoubtedly one of the most exciting new restaurants that has opened in the last year, and it just keeps getting better every time we go back. The restaurant has developed a menu that caters to all kinds of diners - vegetarians, meat lovers, health-conscious diners, those who will happily binge on unhealthy food (check out the glorious loukoumades at the bottom of this post)... Beyond the outstanding food, add in jovial service and a solid wine list, and it's hard to find much wrong with Opso.
This is a simple yet outstanding appetiser. The homemade sesame-covered pretzel-like bread is served fresh out of the oven, and the sweet, milky goat curd and chunky sea salt make for a a lovely pairing.
This grouper tartare was a bit too heavy on the citrus, but was refreshing and enjoyable.
The relatively small amount of eel in this dish offers quite a misleading picture of how the dish actually tastes. The oils from the smoked eel infuse a wonderfully textured fava bean puree which had just enough citrus to balance it all out. Seriously addictive.
These fish burgers are just awesome. The fish is perfectly cooked, the chips delightfully crispy, and the squid ink aioli a wonderful touch.
As hard as it is to pick a favourite dish at Opso, if you twist our arms we'd have to say the pastitsio is probably it. While pastitsio is supposed to be lasagne-like, Opso serves a deconstructed version that's irresistable. Tucked beneath the generous dollop of béchamel sauce is the most satisfying, delicate cut of slow-cooked beef that practically melts in the mouth. And of course the fact that the homemade Greek pasta is cooked perfectly al dente doesn't hurt.
Don't you just love it when meat just falls off the bone? A perfectly cooked leg of lamb sitting on a creamy bed of orzo.
These crispy deep fried balls of heaven drenched in oil go marvellously well with the chewy, resiny kaimaki ice cream (which contains salep, a starch-like substance made from orchids). And the honey & thyme flavours give it that extra Mediterranean kick.
OPSO, 10 Paddington Street, London W1U 5QL (Tube: Baker Street)