Cinder - st johns wood

The preparation and cooking of every dish has been kissed by the flames within our beautiful Josper Oven. Dishes are designed to be shared and we recommend dishes per person.

When we think of cooking over fire, a few images come to mind. Other images include southern American-style hunks of meat, brisket cooked over coals for 14 hours, or maybe the blistered sourdough and bubbling cheese of stone-baked pizza. Jake Wood, the man behind Cinder , seems to have a thing for quaint, posh north London neighbourhoods. Escape your echo chamber. Get the facts behind the news, plus analysis from multiple perspectives. From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox. The bigger premises also allow for a longer menu, but the central tenet remains the same: every dish contains some element that has seen a fire — specifically, the degrees or so of a Josper grill.

Cinder - st johns wood

When we think of cooking over fire, a few images come to mind. Other images include southern American-style hunks of meat, brisket cooked over coals for 14 hours, or maybe the blistered sourdough and bubbling cheese of stone-baked pizza. Jake Wood, the man behind Cinder , seems to have a thing for quaint, posh north London neighbourhoods. Escape your echo chamber. Get the facts behind the news, plus analysis from multiple perspectives. From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox. The bigger premises also allow for a longer menu, but the central tenet remains the same: every dish contains some element that has seen a fire — specifically, the degrees or so of a Josper grill. The wine list is similarly impressive, and we were recommended an organic Beaujolais that is light enough to go with everything we order. Our waiter, an extremely attentive and personable chap called Arthur all of the staff seem genuinely happy to be there recommended ordering a few small plates and a couple of main courses between two. We order the cedar-plank salmon and the chicken thighs with confit lemon, which are both stalwarts on the menu, as well as a spiced steak, a baby gem caesar and a side of potatoes. The chicken is almost impossibly tender, but at the same time beautifully unfussy. The salmon was the best thing we had; sweet, fatty and flaky, cleverly served with some gherkins that cut through it all perfectly. The steak is both theatrically served and properly spicy, which is welcome in a world of meat coated in flaccid spice rubs. The caesar, meanwhile, is the perfect accompaniment to all this meat, and the potatoes are crispy, salty and moreish. After this, we finish our wine and leave, feeling well-fed and watered, with just enough time for a closing-time portion of ice cream from nearby Unico.

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When we think of cooking over fire, a few images come to mind. Other images include southern American-style hunks of meat, brisket cooked over coals for 14 hours, or maybe the blistered sourdough and bubbling cheese of stone-baked pizza. Jake Wood, the man behind Cinder , seems to have a thing for quaint, posh north London neighbourhoods. Escape your echo chamber. Get the facts behind the news, plus analysis from multiple perspectives. From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox. The bigger premises also allow for a longer menu, but the central tenet remains the same: every dish contains some element that has seen a fire — specifically, the degrees or so of a Josper grill. The wine list is similarly impressive, and we were recommended an organic Beaujolais that is light enough to go with everything we order. Our waiter, an extremely attentive and personable chap called Arthur all of the staff seem genuinely happy to be there recommended ordering a few small plates and a couple of main courses between two.

Cinder - st johns wood

The preparation and cooking of every dish has been kissed by the flames within our beautiful Josper Oven. Dishes are designed to be shared and we recommend dishes per person. Your server will be on hand to guide you to the perfect Cinder experience.

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Tagliolini, truffle cream, fresh truffle Already have an account? When we think of cooking over fire, a few images come to mind. Get the facts behind the news, plus analysis from multiple perspectives. The salmon was the best thing we had; sweet, fatty and flaky, cleverly served with some gherkins that cut through it all perfectly. In Review Restaurants Restaurant Reviews. The Week Recommends Featuring a classic bistro, a country pub and a celebrity hot spot. When we think of cooking over fire, a few images come to mind. Sign in. Triple cooked new potatoes, black lime salt VE 6.

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By Kieran Ahuja. Under the Radar Men, women and children around the world are still being persecuted in these hunts. Instant Opinion Opinion, comment and editorials of the day. I want so badly to have this restaurant on my doorstep. Tagliolini, truffle cream, fresh truffle Mastelo cheese, kalamata olive glaze, orega no V GF The Explainer Three dogs died during the race in addition to five that died during training. Not sure which email you used for your subscription? Sign up for Today's Best Articles in your inbox A free daily email with the biggest news stories of the day — and the best features from TheWeek. We order the cedar-plank salmon and the chicken thighs with confit lemon, which are both stalwarts on the menu, as well as a spiced steak, a baby gem caesar and a side of potatoes. Kieran Ahuja was a guest of Cinder. The caesar, meanwhile, is the perfect accompaniment to all this meat, and the potatoes are crispy, salty and moreish. Lemon posset, blueberry compote 8. Beetroots, feta, parsley V GF 7. Sign in.