9 Duke Street, London W1U 3EG
From the team behind Casa Malevo (Diego Jacquet and restaurateur Alberto Abbate). Popular Argentinian caterer ‘Zoilo’ will soft-launch on Thu 1st and Fri 2nd Nov in Marylebone
Argentinian chef Diego Jacquet certainly comes with a great CV. With positions in Ferran Adria’s El Bulli and Marcus Samuelsson’s Aquavit he arrived in London in 2003 to head the teams at the Trafalgar Hotel and Zetter Hotel. Alongside restaurateur Alberto Abbate, he opened Casa Malevo in 2010 to great praise and he now brings the Zoilo name (already known as a catering company) to Marylebone.
So what can we expect? According to their pre-launch press release…
“Zoilo will showcase traditional cooking from the different regions across the vast landmass of Argentina, from Diego’s native Patagonia all the way north to Salta, via the Pampas and Mendoza. Chef Patron Diego and Head Chef Tara Sobott have devised a menu of authentic Cocina Argentina, inspired by the Asado, the traditional Argentine sharing ceremony that is a fundamental expression of Argentina’s sense of national identity. A menu dedicated to small tasting dishes is for all to share and savour. From steaks to sweetbreads to sausages and fish, the menu offers a feast for every palate: “Morcilla & criolla” (blood pudding) on toast and Ox tongue, white beans & mustard sit alongside other favourites such as the classic Empanadas, “Provoleta” cheese, almonds and honey, and Beetroot, goat’s cheese & “garrapiñada” (caramelised almonds). For the Pescatorians there is also plenty to satisfy the palate giving a firm nod to Argentina’s plentiful coast, Diego has created dishes such as mackerel escabeche and spicy “humita” & crab soup.”
Source: Samphire (Press Release)
The ground floor of the venue will be in the style of a Buenos Aires classic café to include a long bar, tiled floor and “furnishings reminiscent of the warm and vibrant bistros of the city that never sleeps”. The lower ground floor will showcase an open kitchen for those of you who like to see the chefs work. The venue will have space for 45 covers and a private dining room for 8.