A Blog Voyage

Israeli Chef Yotam Ottolenghi has reaped his countries wealth of powerful ingredients and food culture to create a haven for vegetable lovers.  After purchasing Mr. Ottolenghi’s first book “Ottolenghi: The Cookbook” we became immersed in the brand new flavors he produced, and that we were now capable of learning at home.  Combining heretofore unthought of ingredients, it is not often that a cooking book can truly transform your thoughts on food, but the Ottolenghi Cookbook really changed culinary world-view.

After a year-long love affair, we found ourselves in London, and of course needed to experience first hand that which we had been making.  Many times this can be disappointing, as expectations can be built too high.

Ottolenghi was everything we had hoped it would be, and more.  With each dish being both delicious and beautiful.  Our experience at the Notting Hill location started from us peering in the window and just admiring all the delicacies laid out.  One could see the myriad of flavors in the swirling of colors.  Upon entering, the smell of freshness wafted over, pulling us in further.  We sat at the communal table and ate a bit more then we should have, but ever morsel was love, and you can never have too much love.

Luckily there are 4 Ottolenghi restaurants dispersed throughout London, so you should not have too long commutes once you realize you can go back again and again.

Yotam Ottolenghi also has a column in The Guardian  newspaper and his new book Plenty: Vibrant Recipes from London’s Ottolenghi has recently been released to the delight of chefs and food-lovers everywhere!

Roasted butternut squash with tahini yogurt, pine nuts, chili, red onion, and coriander.
Roasted baby carrots and grilled courgette, orange reduction, and pea shut.
Basmati and wild rice with dried cranberries, lemon zest, mix nuts and herbs

OPEN HOURS:
8:00 – 21:00   Monday  – Friday
8:00 – 20:00 Saturday
8:30 – 18:00   Sunday