Passo to bring modern Italian to White Collar Factory lineup
It is understood that Passo, which was previously reported as being a second site for Foley’s, will eventually trade alongside Nuno Mendes’s Long Table incubator concept when it opens next year.
The kitchen at Passo will be headed up by Massimilano Iaquinoto. Formerly Shoreditch House’s 6th floor head chef, Laquinoto trained at Sicily’s two Michelin-starred Locanda Don Serafino.
He will be working alongside executive chef Joe Hill, whose CV includes Gordon Ramsay Group, Jean-Georges Vongerichten and Soho House.
Focusing on fresh produce, speciality coffee, and cocktails, the 140-cover, 3,500 sq ft restaurant will offer breakfast, lunch, express and takeaway menus.
There will also be a wine list compiled by wine expert Zeren Wilson. The deli area will also act as a wine and post-dinner drinks bar. It will not be taking bookings.
The food will be simple, with an emphasis on fresh ingredients.
“We make our pizza and pasta dough fresh on site each day and our pizza dough is proofed for 24 hours in order to serve the lightest possible crust,” says Iaquinoto. “The menu features standout dishes to suit all lifestyles and we are just as proud of our vegetarian recipes as our meat and fish dishes.”
The dining room will be structured around an open theatre kitchen, with a copper pizza oven.
Interiors have been designed by Alexander Waterworth, who also designed Oxfordshire’s Soho Farmhouse and Clerkenwell’s Luca.
Passo is the latest venture from Boud and Potter of GoodLife Projects, who oversee Foley’s and the three-strong Rum Kitchen alongside an events and consultancy business.
The restaurant will be open 7am to midnight each day, with a DJ in residence from Thursday through the weekend.
