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.

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.

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.

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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.

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. Grilled bread, confit garlic tahini, burnt tomato salsa V 6.

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Subscribe to The Week Escape your echo chamber. The caesar, meanwhile, is the perfect accompaniment to all this meat, and the potatoes are crispy, salty and moreish. Social Links Navigation. The Week Recommends Beautiful wine and food only enhanced by impeccable service. I want so badly to have this restaurant on my doorstep. Kieran Ahuja was a guest of Cinder. The steak is both theatrically served and properly spicy, which is welcome in a world of meat coated in flaccid spice rubs. Kieran Ahuja. Get unlimited website access, exclusive newsletters plus much more. 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.

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When we think of cooking over fire, a few images come to mind. Visit our corporate site. The salmon was the best thing we had; sweet, fatty and flaky, cleverly served with some gherkins that cut through it all perfectly. The Week Recommends Traditions are maintained and the tweaks are clever and modern. The Week Recommends From the 'best-attended women's sports event in history' to insider access to the pro golf world. Get unlimited website access, exclusive newsletters plus much more. Already have an account? 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. Your server will be on hand to guide you to the perfect Cinder experience. US Edition. 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. 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. Instant Opinion Opinion, comment and editorials of the day. Spicy brown crab risotto, chervil G F