The advertising and insights agency Protein has added a coffee shop to their gallery space in Shoreditch. Coffee connoisseurs DunneFrankowski have designed a modular multi-purpose coffee bar offering some of the finest caffeine hits in the area.

PROTEIN BY DUNNE FRANKOWSKI

18 Hewett Street, London EC2A 3NN

Dunne Frankowski have crafted a coffee bar that works under the ethos of functionality over form, focusing on presentation, service and design. It’s a space that can be run comfortably by a maximum two people, and also be taken and re-created in a variety of spaces.

Rather geekishly, Protein has made a real-time Chromo Enabled feed to track every coffee sold, viewable here.

Open Mon-Fri 8-5, Sat 10-4, Sun 10-3.

Launching on Friday 25th November and running each Friday until Christmas, The Long Table is an outdoor food night market in Dalston, comprising London’s finest street food along with a fully stocked bar and live music.

THE LONG TABLE

6pm-1am, 25th November & 2nd/9th/16th December 2011

Abbott Street, London E8 3DP

The Long Table is all about bringing people together, using great food as the catalyst for conviviality. The Long Table celebrates all different types of foods and tastes with an emphasis on local chefs, purveyors and producers.

Expect signature dishes from chef Nuno Mendes of The Loft Project; slow roasted pork belly in soft steamed buns from Yum Bun; beef-based delights from Hawksmoor; hearty Moorish cuisine from Moro; on-trend meatballs from The Bowler; and quality New York-style hotdogs from Big Apple Hot Dogs.

The night market is a celebration of all types of food and tastes. It takes place in a secret disused space on Abbott Street so follow your nose for the culinary scent on arrival in the street.

The market is covered but wrap up warm nonetheless!

The Long Table is a collaborative project organised by Bootstrap Company and The Loft Project.

The thoroughly modern British restaurant group Canteen has taken up residence in Covent Garden Market with an all-day restaurant and bar celebrating great British food, drink and the best of British design.

CANTEEN

The Market, Covent Garden, London WC2E 8RA

Canteen Covent Garden is a walk-in only restaurant and bar and does not take reservations. The all-day dining space serves breakfast, simple lunch and dinner set menus that showcase seasonal British classics that Canteen is renowned for.

Canteen Covent Garden is situated in the glass-covered ‘market’ building central to the Piazza amongst the craft stalls and boutiques, and is essentially an alfresco restaurant and bar even though covered by the high glass roof. That said, it can get a bit chilly so wrap up!

Canteen’s presence here is temporary and due to finish its residency in the New Year.

The team behind Ottolenghi have opened a new all-day dining restaurant called NOPI, just north of Piccadilly Circus (hence the name). The interior is designed by Israel-based designer Alex Meitlis.

NOPI

21-22 Warwick Street, London W1B 5NE (020 7494 9584)

The restaurant serves a cuisine blend that they describe as ‘contemporary London’: bold flavours and colour, broadly based on Mediterranean, Middle-Eastern and Asian ingredients, using lots of herbs and spices.

NOPI is a brasserie, the interior of which includes familiar materials such as marble, brass and wood. In fact, brass is a recurring feature – the tabletops, bar tops, the light fixtures are a replica of an antique lamp from Jaffa’s flea market in Tel Aviv, while the 1920′s brass entrance doors are the original doors from Harvey Nichols.

Highlights from the menu include:

Breakfast: Rhubarb and plum compote, ewe’s yoghurt / Black rice, coconut milk, banana, mango / Chickpea and merguez sausage stew, sourdough, poached egg / Courgette and manouri fritters, lime soured cream

Nibbles: Kohlrabi, mint soured cream / Prawn toasts / Beef brisket fritters

Sharing plates: Slow cooked pig cheeks, celeriac and barberry salad / Rose veal carpaccio, marinated beetroot, kashk / Seared scallops, pickled daikon, green apple / Seared prawns, fennel, white oregano, feta / Grilled garfish, vine leaves, chermoula / Raw brussels sprouts, oyster mushrooms, quail egg / Baked stilton cheesecake, wild mushrooms / Braised carrots, mung beans, smoked labneh

Desserts: Vanilla ricotta, blackcurrants, rhubarb / Quince, quince jelly, Vin Santo sabayon / Chocolate, peanut brittle, mace syrup, crème fraiche / Cardamom rice pudding, rose syrup, pistachio

Open daily 8am – midnight, except Sunday 9am-5pm

This spring, New Zealand chef Anna Hansen is transporting her popular and original menu from The Modern Pantry in Clerkenwell to a temporary set-up in Soho, The Modern Pantry at Meza.

THE MODERN PANTRY at MEZA, 22nd March-16th April 2011

100 Wardour Street, London W1F 0TN (020 7314 4002)

For one month only, the restaurant and bar are being completely transformed, taking on the minimal and comfortable surroundings that define The Modern Pantry; with furniture from Danish design house Fritz Hansen, grey and white painted walls and artwork from guest artists Kate Boxer and Robert Clarke.

Dishes include firm favourites such as Sugar-cured New Caledonian prawn omelette, spring onion, coriander and smoked chilli sambal, and Beetroot, currant, okra and feta fritters with orange cream. Substantial main dishes comprise of roast cod, chorizo, clams, squid ink mash and samphire, and Duke of Berkshire pork belly, sweet potato and fenugreek mash, cox apple and sour cherry chutney. Prices range from £4-18 per dish.

£1 is being added to every bill to raise money for those affected by the recent earthquake in Christchurch, New Zealand.

Restauranteur Oliver Peyton of Peyton & Byrne has launched the 150-cover Restaurant at Royal Academy, complete with an interior by Tom Dixon‘s design practice, Design Research Studio.

RESTAURANT AT THE ROYAL ACADEMY

Royal Academy of Arts, Burlington House, Piccadilly, London W1J 0BD (020 7300 5608)

The 250 square-metre refurbishment references the long and illustrious history of the Royal Academy of Arts with materials chosen to complement the existing fabric of the Regency building including Tom Dixon’s signature material palette – marble, brass and velvet.

The dining area is divided into different zones, with each area inspired by the work of a different Royal Academy ‘Great’, such as Turner and Sir John Soane. A dramatic free-standing unit stands in the centre of the space, consisting of a number of glass cubes. Each cube houses a selection of artefacts dating back to 1897. The pieces belong to the Royal Academy of Arts permanent collection but have long been stored out of public view.

The restaurant is open Sunday-Thursday 10am-6pm, and Friday + Saturday 10am-11pm.

Fans of chef Peter Gordon and his popular Providores restaurant in Marylebone will be delighted to dine at Kopapa, the latest venture from the award-winning ‘godfather’ of fusion cuisine.

KOPAPA

32-34 Monmouth Street, Seven Dials, London WC2H 9HA (020 7240 6076)

Open all day, seven days a week, Kopapa serves dishes from breakfast through to post-theatre suppers. Gordon is renowned for his unique culinary philosophy, influenced by his travels around the world, and both the menu and restaurant design reflect this.

Douglas Stewart is the architect who led the design of the restaurant, having worked in the same capacity with The Providores nine years ago. His aim was to reflect Gordon’s use of ingredients sourced from across the globe, from the artisan Turkish floor tiles to the Autobahn designed bench seats.

Food-wise, brunch dishes include Gordon’s iconic Turkish egg dish from his changa restaurant in Istanbul – two poached eggs with whipped yoghurt and hot chilli butter. The dinner menu features seared Yellowfin tuna with nori sauce, dashi jelly and jicama slaw, and New Zealand lamb chops on smoked sweet potato mash with braised butter beans and pickled garlic tapenade. This is accompanied by great coffee and an outstanding wine list.

Kopapa is a joint venture between Peter Gordon, Michael McGrath (co-owner of The Providores) and Adam Wills and Brandon Allen, the original founders of Gourmet Burger Kitchen (sold in 2006).

The Maori meaning of Kopapa: to be crowded, a gathering

In an area with plenty of restaurants but where very few are any good, Camden can now welcome a quality new contender – Made In Camden – headed up by ex-Ottolenghi chef Josh Katz, with interiors designed by Michael Sodeau.

MADE IN CAMDEN

Roundhouse, Chalk Farm Road, London NW1 8EH (020 7424 8495)

This dining room and bar is housed within the iconic performance venue, Roundhouse, but is a far cry from the mediocre offerings often associated with such venues. Indeed, a concerted effort to raise the bar in terms of food and design makes this a destination in its own right, not just somewhere to fill your belly before or after a performance next door.

The space is large and is able to seat over 100 covers at any one time. The number of diners fluctuates massively according to the event schedule of the Roundhouse, but any off-peak visit is calm and relaxed.

The designer Michael Sodeau has opted for earthy tones and textures throughout the interior, contrasting the wooden floor, ceiling and furniture details with red accents in the upholstery, tubular framed chairs, and various structural elements.

The menu carves a confident path through Camden’s existing culinary extremes (cheap-and-cheerful/high street predictable/eye-wateringly expensive). Head chef Josh Katz has embraced global influences across his menu, creating tasty dishes with confident flavour combinations, which are comforting yet alluring in the same mouthful. Check out the menu here.

Thankfully, there is no pretension in the food or the service, and menu prices are entirely fair. Lunchtime dishes are between £7.50 – £13, and dinner’s tasting plates are between £5 – £10 each. How refreshing not to feel ripped off in London.

Made In Camden sits geographically within relative calm between the tourist swarms of Camden and the yummy-mummies of Primrose Hill. For the locals, they’re probably keen to keep it that way.

Images © Mark Whitfield

Chef Jamie Oliver, in partnership with New York chef Adam Perry Lang, has opened a new restaurant called Barbecoa. Located in the Jean Nouvel-designed One New Change near St Paul’s cathedral, the interior is by Tom Dixon’s Design Research Studio.

BARBECOA

20 New Change Passage, London EC4M 9AG (020 3005 8555)

Barbecoa is a ‘celebration of the relationship between fire and food.’ Dishes are based on traditional cooking methods from around the world, using wood pits, Robata grills, tandoors, and smoking. The interior aims to reflect this style of food with a colour palette of rich, earthy tones.

The space includes a 200 seater restaurant, 40 seater bar, a take-away venue and onsite butcher shop. The scheme maximises views of neighbouring St Paul’s cathedral with a furniture layout that allows every customer to see the London landmark.

Be warned: it would seem this restaurant is a victim of its own success as it is apparently impossible to book a table. Hopefully this will ease after a few months.

Danish chef Christoffer Hruskova has opened his new restaurant NORTH ROAD on St John Street. He has transferred and developed his Nordic inspired menu from his FIG BISTRO in Islington to the new Clerkenwell site.

NORTH ROAD

69-73 St John Street, London EC1M 4AN (020 3217 0033)

Hruskova’s Scandinavian roots provide the foundation of the dishes at North Road. The dishes are light, sometimes earthy, with no overpowering rich sauces. The ingredients take centre stage whether they are hand-dived scallops or langoustine from the Scottish coast, lamb from Cumbria, beef from Galloway or simply wild herbs or salad roots. View A La Carte menu here.

The design of the restaurant, by El Nino Design, combines oak parquet floors, bronze fittings and mid-century furniture alongside modern yet classic pieces. There are custom-finished smoked-oak Danish dining chairs by J.L.Møllers, Cherner bar stools and aged bronze and brass wall lights, as well as Serge Mouille hanging lights.

The kitchen is on show with windows overlooking the seated white carrara marble bar and another in place for keen onlookers at the Chef’s Table (pictured above).