Rok (Islington)

• The new outpost of Rok is an attractive space
• A few of the tables for two are rather uncomfortable
• Their ingredients are actually sourced from all over
• We started with two types of pickles
• Nice attention to detail in that different brines were used for the different vegetables
• The fennel was quite hot with slivers of de seeded green chillis
• The cucumber by contrast was quite sweet
• Mains my companion had ribeye with vinegared and creamed cows curd cooked perfectly to order
• It was garnished with some charred green onion
• My pork loin with pickled granny smith and fennel sauerkraut was wonderfully smokey from the barbecue as well
• The pickled apple was a really refreshing palate cleanser
• You do need to order sides here as the meats don't generally come with carbohydrates
• I suspect this was a one off error in the kitchen
• Because the standard of cooking is really very high
• Finally sprinkled with both nori seaweed and a hard Swedish cheese
• A bottle of the house red was a somewhat pricey £
• Dinner for two with a bottle of house wine was £
• The new site is between Angel and Highbury &
• Cor is fairly simple with an open bar in the middle of the restaurant
• Everything we had was perfectly done
• Perfectly cooked meat with different textures and flavours in each bite from the garnishes
• Although it's quite buzzing noise wise it wasn't so loud that it interfered with our conversation
• I had read a lot about Rok (Islington) and knew it was one of the new places in London to visit
• Being spontaneous is what keeps my marriage life happy
• Similar to what the other cool cats are doing like Popolo
• You can taste a selection of dishes if you are more than a party of one
• They still look after you and you get to eye up the open plan kitchen if you are close enough
• A long narrow room at the front is great for a little intimacy between two
• A very simple decor does not distract from what is interesting food
• Spicy sausage paste (nduja) is increasingly becoming a thing
• My main course it was a leg of duck on a bed of lingonberry jam with some wild mushrooms
• Lingonberry is an acquired taste and whilst I get why it was partnered with the duck
• I had a side of blackened broccoli with rich nori rice
• One big plus for me was that they had orange wine

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