Nopi
Yotam Ottolenghi has mastered the art of showcasing vegetable centered cooking. His revolutionary approach integrates main course dishes consisting entirely of legumes, roots, greens, and nightshades into a menu replete with meat offerings including lamb, quail, beef, and trout. Enter the Soho-based London fine dining establishment, Nopi, and Ottolenghi’s signature heaping platters of tantalizing salads, greet guests from a large round table designed to stir the vegetable imagination. A refreshing approach to redefining and refining the fine dining experience, Nopi challenges diners to try new things.
Ten years ago, ras al hanout, zaatar, sumac, shashuka, yuzu, nigella seeds, and pomegranate jam were far out ingredients. Thanks to Yotam and his business partner, Sami Tamimi, and a friendship that grew deep roots from a shared love of cooking and sharing food with friends, family and strangers, eating Ottonlenghi is as easy as ordering one of his international best selling cookbooks. If visiting Nopi absolutely try the Trout with Nori Brown Butter, and the Burrata, Blood Orange, Coriander Seeds, Lavender Honey, and at least three vegetable sides to share—stalk the buffet table for a visual feast that will leave your mouth watering as you meander back to your table and wait for the colorful plates to arrive.
Brunch is another way to enjoy Nopi’s fresh, seasonally inspired cooking. In the bright sun drenched, white marble tiled, brilliant brass coat hook filled, urban eatery, weekend meals are social times to gather and share excellent cooking and the good life.
Nopi’s downstairs eating area is particularly suited to larger groups with its long communal dining table. Bookshelves filled with cooking inspiration, unobstructed kitchen views to observe culinary genius, and a family dining atmosphere inspire good eating in good company.
Grandmothers, swearing rappers, millennials, friends, families, and even political adversaries are smitten with Ottolenghi’s cooking and happy eaters are glad to have been pushed from their eating comfort zones. In 2002, Yotam and Sami started changing the way Londoners eat and are now in the business of changing the way the world eats.
