The new places just keep coming. After what felt like a lengthy build, David Hawksworth's new restaurant is open, and of course I couldn't wait to check it out.
First the room. It's pretty and modern. It's also massive, with nearly 200 seats on two levels, and loud. Really loud. The place was packed on the Wednesday night we went and I suspect it will be tough to get a table there on a weekend despite the size.
Service was surprisingly unprepared, given the team in place. Not terrible, just not very well prepped on the menu. But it is very new.
First up were a yellowtail crudo and an order of grilled ramps. both tasty, though after seeing these plates, I no longer feared having over ordered.
We also shared buttermilk fried chicken (not exceptional), a guanciale and burrata pizza and an order of meatballs.
The meatballs were good but the pomodoro made them memorable. I hope this is the same clean, bright sauce they use on the spaghetti. It reminded me of a slightly fresher version of the tomato sauce as Scarpetta.
The pizza is excellent. Worth returning for. The crust is both soft and chewy, thin without being soggy, and charred but not burnt.
Overall, the quality of the food is as expected. It's not as pricey as Hawksworth but I would also say, it's not mid-range. Worth returning to for the pizza - and the spaghetti if in fact it is the same sauce.