I am an unashamed fan of Yotam Ottolenghi. His restaurants, his cook books, and his television programs have raised food to new heights all over the world.
Recently, some of his former head chefs have opened their own restaurants, including Ramael Scully, formerly of Nopi. Nopi is a superlative restaurant, and all credit to Ottolenghi for what he has achieved there. Nevertheless, I think that Scully used the experience of his eight years at Nopi to take food to an even higher level.
First, the flavors that Scully has created are truly remarkable; I have never tasted food like that. Second, whenever we've eaten at Nopi, the various share plates we ordered seemed to arrive in a random order, whereas Scully served our meal one share plate at a time, in an order chosen by him. He timed the meal to perfection; the interval between each course was just right.
Sir Isaac Newton once said, “If I have seen further it is by standing on the shoulders of giants.” Yotam Ottolenghi is undoubtedly a giant, and Ramael Scully has equally undoubtedly “seen further.”
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