Leroy

From the owners of Michelin Starred restaurant Ellory, we bring you our new venture; Leroy. Opening 23rd March 2018.

Leroy

http://leroyshoreditch.com

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Owners of Soon-to-Close Ellory on Why They've Chosen Shoreditch ...

Review analysis
staff   drinks  

They also confirmed that they will open a new restaurant, called Leroy, in Shoreditch.

Sommelier owners Jack Lewens and Ed Thaw will open the new Phipp Street site, with Sam Kamienko leading the kitchen, on Monday 19 March.

He added that the new site, where Edwin’s Wine Bar used to live, ”feels very different to what we have in Mare Street so it makes sense to have it as a new name — to move on from our previous chef [Matt Young] and to allow us to focus on something simpler (we’re pretty simple anyway) and warmer.

Based on Thaw’s description of the style of the new site, it appears that it will be a bar first, and a restaurant second — not unlike the many Parisian “cave” restaurant annexes, such as Septime Cave, Vivant Cave, Frenchie Bar a Vins and Le Chateaubriand’s Le Cave, who themselves have been an inspiration for London wine bars like 40 Maltby Street, P Franco and Sager + Wilde.

The new restaurant Leroy “will feel more like the kind of places in Paris where [head chef] Sam [Kamienko] used to cook and the wine list will expand and loosen up quite a bit,” he said.

Leroy Shoreditch | London Restaurant Reviews | DesignMyNight

In two short years, the Ellory team in Hackney established themselves as not only a fine-dining spot in East London, but also in the eyes of Michelin.

Now, the team have said goodbye to the restaurant and moved everyone over to Shoreditch for a more casual and relaxed dining space.

Leroy - the team's nickname for the Ellory after many a mispronunciation - features the same team as the first restaurant, however, is less fine dining and more fun Parisian bistro.

Drinks take centre stage at Leroy, with vermouth and armaro made in house, perfect for an after-work aperitivo or in one of the venue's cocktails.

New Bar Spy: Leroy Shoreditch | London Restaurant Reviews ...

Review analysis
food   menu  

The owners have shut Ellory and opened Leroy in Shoredith while keeping all the same staff.

It's out with the old and in with the new; Ellory in Hackney may have only been around for a couple of years but the gang behind have goen out with a bang.

Leroy has taken its place, and the new eatery serves well-sourced, homely and utterly delicious dishes.

Named after multiple mispronunciations of Ellory, Leroy is ditching the image of its predecessor albeit with the same team, through a brand new menu at more affordable prices and wine sourced from their Italian-based Vigneti Tardis.

Moments from Old Street, the new place aims to entice the working crowd too, with a range of quick lunches.

Ellory | Michelin Star restaurant in Hackney, East London

Our new project Leroy is now open at 18 Phipp Street in Shoreditch.

Gift cards and vouchers for Ellory can be redeemed at Leroy from March 23rd.

Click here to be taken to the Leroy website.

Leroy

Review analysis
drinks   staff   food  

We’re sure Leroy will quickly join the ranks of the best natural wine bars in London.

The head chef is Sam Kamienko (previously head chef at Ellory) and the menu is made up of snacks, small plates, cheese, charcuterie and larger sharing cuts for the table.

The 100-bin wine list is drawn from the team’s favourite producers from around the world, and includes some classic and iconic bottles along with what co-owner Ed Thaw describes as ‘wine on the edge.’

We’re loving this change of direction towards a more bar-focused offering and the team are happy to have moved from London Fields to this new location in Shoreditch.

Co-owner and sommelier Ed Thaw said of the move, ‘This new site is so different to Ellory that it made sense to give this new space its own identity.

Leroy review: Righteous, precise, expert cooking | London Evening ...

Review analysis
drinks   value   food  

Back then, we tried the five-course set menu, carefully called “free-form” rather than small plates, for £38, accompanied by a different, earnestly expounded  “natural” wine for each course, for another £38 — and in its care and precision Ellory seemed clearly a four-star restaurant, although the air of purity and piety seemed a bit much.

From the plates, white asparagus, lardo and an egg yolk (£12.50) was quite the statement: just two halves of one precisely cooked spear served with melted lardo and a single, vividly orange, just-set yolk, given a little crunch with a scattering of toasted broken buckwheat.

Recovering from Leroy on Saturday night, a little pasta with pesto, the dish so rightly favoured by Eleanor Oliphant as “fodder that is cheap, quick and simple to prepare, whilst providing the requisite nutrients to enable a person to stay alive” in Gail Honeyman’s bestseller.

For lunch on Sunday, after a trip to the RAF Museum in Hendon, simple moules marinière, with shallots, garlic, parsley and white wine, but no cream or butter.

Inspired by Leroy, I bought some fresh morels, supposedly picked in Macedonia, at Ally Pally Farmers’ Market, to cook with chicken legs, shallots, sherry, stock and cream for Sunday supper but, trying to reduce the sauce, I overcooked them.

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