The Lockhart isn’t a new restaurant but one that nobody talked about. It wasn’t until its recent acquisition of chef Bradford McDonald that The Lockhart got my attention. The fare here is Southern American with backflippingly cool and refined twists.
Before that. Bradford. He is American and Southern. He grew up in a farm and mobilised across the world’s best kitchens (including Per Se and Noma). His former restaurant Governor in Brooklyn, NY was lauded by chefs, critics and food enthusiasts. Sadly, it was swept away by Sandy. A year or so after, I feel privileged to have Brad cooking in London.
A cut above average..
A buzz cut. A neck shave. An espresso. Or, a sandwich!? Sharp’s can fix it for you. This is a relatively hip barber’s formerly located on Charlotte Street. Recently, it was seduced to a new *flagship* site on Windmill Street. The operation is split into two parts, as trend has it in Fitzrovia. The front bit is a premium coffee shop by consultancy coffee brand DunneFrankowski, known to those from the East (of London). The barbers are kept in the vintage grooming ground in the back. According to TOB, who has been a loyal Sharp’s customer since its Charlotte Street site, if you get a cut, you can get a free barista-grade coffee. (I can’t verify this as I have my haircut at an internationally corporate, expensive and soul-less hair salon elsewhere). The sandwich that I speak of is a fabulous two-month addition at Sharp’s * DunneFrankowski.
A rather loyal customer.. ?
I love udon. I love delicious, honest cooking. And I spend at least 2 of my meals per week at Koya.
Koya – for those still unfamiliar with the concept – is a very traditional, walk-in only udon-ya (udon restaurant). The menu is dominated by one Japanese food category. Udon, that is. This type of thickly cut, white noodle is made from wheat flour, salt and water. It is, then, boiled, washed, and when needed, re-heated. The cooking is an interplay of simplicity. You need good noodle, good dashi and good toppings.
The udon dishes at Koya are served in many ways (i.e. “hot udon in hot broth”, “cold udon with hot broth”, “cold udon with cold sauce to dip” and “cold udon with cold sauce to pour”) and with a good range of toppings to choose from. The udon noodle is made fresh daily at the premise. There is also an inventive “Daily Special” blackboard that utilizes the best of ingredients at budget price, keeping me on edge.