Central, News, Reviews

The Blue Posts

The Blue Posts

“What’s your favourite restaurant?” It’s the question we get asked above all others. And whilst it’s nearly impossible to answer definitively, both The Barbary and Palomar would be up there vying for the top spot.

So you can imagine our excitement when we were told The Blue Posts (a proper Soho boozer from the team behind said favourite restaurants) is now open for lunch through to evening! Hurrah!

The beautiful Georgian pub dates back to 1739 and houses The Mulwray (a saloon bar found on the first floor), the super tiny Evelyn’s Table restaurant (in the former beer cellar) and The Blue Posts where we were checking out lunch. The concise pub menu has been created by Luke Robinson, head chef of Evelyn’s Table, and is a pretty casual affair. We pulled up a pew and dived right in.

The Blue Posts

Plates are designed to be shared but I wasn’t letting anyone near my creamy carbonara. Our love for pasta shows no sign of slowing down, and this held its own against any of the pasta-specific joints in town – and without the queue. My guest couldn’t keep me off of his fritto misto though, a long brioche roll, stuffed with fried seafood (think oysters, mussels, squid, cod and prawns) spruced up with a wedge of lemon.

The Blue Posts

The afternoon we were there, London had a spring in its step, so infectious we couldn’t help but join in. Not only was it Gay Pride, we were also in the middle of our World Cup winning streak and the sun hadn’t stopped shining. So we continued the holiday vibes with a gorgeous plate of ripe Sicilian tomatoes, with a whole ball of creamy burratina on top, all drizzled in olive oil. We’ll be back to try the oysters, served on the half shell and the double decker cheeseburger with blue cheese.

It’s the sort of pub you def want to return too – we hear they do live music on a Sunday. There’s a cracking selection of beer, cider and ales, but the wine list is special too with grapes coming from unexpected countries. Think Pinot Grigio from Slovenia and a Chardonnay from Italy. Don’t miss the Bloody Mary – made with celeriac and horseradish infused vodka and Palo Cortado sherry.

Dessert was a dead simple bowl of the best homemade vanilla ice-cream and the ripest, sweetest Amarena cherries – simplicity at its best. Long may this heatwave continue.


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