Shell Out / Hg2 MUST-EAT

This April, Italian chef Massimo Riccioli will open his much-anticipated London restaurant at the yet-to-be-opened Corinthia Hotel just off Trafalgar Square. Entitled Massimo, the restaurant will be an evolved version of La Rosetta, the famously chic seafood restaurant in Rome where Riccioli is the chef patron. Complimenting the grandeur of the space, an exciting menu specialising in fish with a strong focus on daily catches and the highest quality ingredients will be offered, and the restaurant will also incorporate an oyster and crustacean bar. Just as Fergus Henderson famously brought us the concept of ‘nose-to-tail’ eating in both his London and his cookery books, so Massimo’s culinary philosophy is to not only create classic dishes from the very highest quality fish but to also innovate by using every edible part of the fish. Hg2 cant quite work out what the equivalent of ‘nose-to-tail’ is for a fish (answers on a postcard, please), but to illustrate the point, Massimo’s menu will offer delicacies such as tuna black pudding with fish skin crisps, baked cod liver in balsamoka with sautéed spring onions and porcini cookies or monkfish tripe in fresh tomato sauce, mint and Pecorino cheese. As mummy once told you as you sat with a soggy, balled-up Kleenex, mourning the loss of your latest youthful paramour, there’s plenty more fish in the sea. Turns out, they’re all be waiting for you right here.
By Eleanor Rosamund Barraclough
Buy Hg2 London here


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