The Blue Posts' basement restaurant opens bookings ahead of February launch
Serving ‘modern European’ dishes, the 15-cover space is located in the beer cellar of the Chinatown pub, which was opened by The Palomar and The Barbary founders Zoe and Layo Paskin late last year.
Offering a selection of around 10 dishes priced between £8-22, the menu, designed by head chef Nacho Pinilla, will include the likes of cuttlefish ragout; coarse polenta and mammole artichoke; rock salt fillet of beef with bone marrow; and Brussels sprouts with oyster sauce and sesame.
A concise wine list will be accompanied by a bin-end section, offering rare wine only available in tiny allocations.
Evelyn’s Table is the third concept to open in the three-storey site, joining the traditional ground floor pub and The Mulwray cocktail bar on the first floor, both of which opened at the start of December.
The restaurant will take bookings for some of its 11 counter seats, but a few will be set aside for walk-ins along with two adjacent tables of two.
The Blue Posts is the fourth London site in the portfolio of siblings Layo and Zoe Paskin, alongside The Palomar, The Barbary and Jacob The Angel. Head chef Pinilla also takes experience from The Barbary, where he was executive chef.
“As part of our restoration of the 18th century public house, we have dug deep into the original beer cellar to form Evelyn’s Table. As with all of our spaces, we look to create somewhere we would love to go, in the hope that others will love it too” says Layo.
Evelyn’s Table will be open from Monday to Saturday from 5pm onwards.
Chinatown is part way through redevelopment. The area’s landlord, Shaftesbury, is set to open Central Cross, a major £15m food and retail hub in the area.
Last year saw some high profile restaurant openings in the area, including Xu, from the team behind Bao that is next door to The Blue Posts, and Ichibuns, from international Nobu director Robin Leigh.
Read more about The Blue Posts and Zoe and Layo Paskin’s other projects in the February issue of Restaurant magazine, out at the start of next month. Click here to subscribe.
