Eat Out London!La Muse
La Muse brings to Holloway road original French cuisine and delicatessen products, made with love by our dedicated chefs and served to our guests by friendly, knowledgeable staff.
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La Muse, Holloway road, London | Restaurants/French Restaurants ...
A little gem right on the Holloway road close to Highbury and Islington station.
A lovely little independent, shabby chic, arty and very relaxed restaurant serving food cooked with passion for food.
The menu changes frequently following the seasons but continually with French cooking as the heart of the menu.
With the addition of daily specials there is always more to explore as the charcuterie which provides you with imported French gourmet products such as cheeses, saucissons and cured hams (Also available to buy to take out).
There is also an extensive all French wine list with 16 wines served by the glass to suit every taste.
MUSE - Hotel de luxe
La Muse, 119 Holloway Road, Holloway, London, N7 8LT - Other ...
food
But inside there are two major problems with the place:1) It is too small: just enough room for 3 tables at the back and three at the narrow corridor in front of the kitchen.
The ceiling at the back was so low that I couldn't stand proper upright (serious!)
The potatoes were the only decent part of the dish, freshly cooked and tasty.
The overall dish was tiny though, a chicken leg with a few fresh veg and 4 pieces of roast potato.
Without the fries the dish cost $10.
Zia Lucia, restaurant review: Holloway gets a slice of the action ...
food ambience drinks
According to Pevsner, “the indifferent S. end of Holloway Road has a scatter of decayed minor C19 ribbon development...” It now has boutique coffee and snacky places (La Muse with a butternut squash and halloumi petit dejeuner “vegetariene”) amid the surviving marble masons and autoparts, secondhand furniture shops, a “couture latex” specialist, porn merchants (webuyanyporn.com), and pizza takeaways (City Pizza, featuring the Hawaiian and the Meat Feast).
Simple shelves high on the walls are stocked with bottles and supplies (big cans of Polpapizza and Carciofi Alla Romana) and each table has its bottle of olive oil and balsamic vinegar plus a flask of water filled with a stalk of mint, just enough to give it a little tang.
Yet the pizzas are classy, made from 48-hour slow-fermented sourdoughs, twirled by a showy pizzaiolo and cooked in a fierce wood-fired oven imported from Naples, starting with a Margherita at £6.90 and running up to a lavish Arianna at £10.80 (mozzarella, fresh sausage, taleggio goat cheese, pecorino, truffle honey).
Quite why, if you suffered from it, you would head for pizza nonetheless, when, as Daniel Young points out in his global bible, Where to Eat Pizza, published by Phaidon earlier this year, it is the sticky gluten, often 12 per cent or so, developing in the dough, that gives it its strength and elasticity, seems a question too sad to insist on.
Young, incidentally, also points out that the assumption that buffalo mozzarella is always best for pizza (as it certainly is for salads) is no longer true (“fresh, high-quality cow’s milk mozzarella, with its supreme melting qualities, might now be the more appropriate cheese to cook”).