Bocca di Lupo Opens in Soho, London
Looking for fine Italian cuisine while in London Town? We've come across a new gay-owned Italian restaurant in London's Soho district that many of the locals are buzzing about.
Opened in November, Bocca di Lupo is the first solo venture from chef Jacob Kenedy and his partner, general manager Victor Hugo. Jacob was previously head chef at Moro before moving to Boulevard in San Francisco and more recently he set up Konstam with Oliver Rowe.
Bocca di Lupo focuses on being a stylish and exquisitely simple concept in food, design and service creating a sophisticated yet informal atmosphere of understated elegance.
Jacob’s enthusiasm for and knowledge of Italian cooking stems from extended periods of time travelling around Italy and researching its regions and cuisine. Taking inspiration and expert advice from his mentors Nancy Oaks (Boulevard, CA), and Sam and Sam Clark (Moro), Bocca di Lupo’s regional Italian cuisine is explored with a contemporary eye and executed with panache and authenticity.
Take a look at a sampling of their "a la carte" menu, which is set up so that most dishes are available in both small and large portions:
Shaved radish, celeriac and pecorino salad with pomegranate and truffle dressing
Tuna tartare with orange zest, capers and pine nuts
Spaghettini with lobster, mussels and ginger
Bone marrow, barolo and radicchio risotto
Rustic pork and foie gras sausage with grano saraceno (whole buckwheat) and morels
Burnt almond granita with bitter chocolate sorbet.
Over a period of ten years, 28-year old London born Jacob Kenedy has been integral to the success of Moro, retaining close links with the Clarks. He was also a major contributor to the Moro cookbooks. David Cook, Jacob’s colleague at Moro has joined him at Bocca di Lupo as Senior Sous-Chef. Since leaving Moro, Jacob was the opening head chef at Konstam, where he was a creative force behind the kitchen design, management systems and menu development. Prior to that he was ‘visiting executive chef’ at Boulevard in San Francisco, in addition to consulting on the award winning Boulevard cookbook. Boulevard was awarded a Michelin star following Jacob’s most recent stint cooking at the restaurant.
General manager and co-owner Victor Hugo has gained experience as opening general manager at Konstam and as floor manager at Boulevard in San Francisco. Victor oversee’s the restaurant’s wine offering. This comprises of over a hundred bins and has a strong focus on regional Italy, with emphasis placed upon relating the terroir of the vine to that of the cuisine.
The expansive interior is divided into three continuous, yet distinct spaces - a carrara marble bar seating 20 along an open kitchen, a more formal, elegant restaurant dining room seating 45, and an intimate private dining suite seating 28. Utilizing the same sensibilities as the menu, traditional materials are used to create a contemporary product, the rooms reflecting both the understated simplicity of the Neapolitan courtyard and the faded grandeur of a Venetian villa.
Lunch: Mon - Sat, 12:30 – 15:00
Pre-Theatre: Mon - Sat, 17:30 – 19:00
Dinner: Mon - Sat, 17:30 - midnight