7674 travelandleisureindia.intravelandleisureindia.in
ANDAZ LONDON LIVERPOOL STREET
Heirloom Recipes Redone
Located in the centre of buzzy East London, this hotel boasts
seven bars and restaurants, promising a peek into typically
British gastronomy.
Since the hotel sources all its ingredients locally, their
menus reflect the seasons. In autumn, you have game
meat, and in winter, quail and turkey, pumpkin, quince and
blood orange, while the breezy spring and summer months
see a plethora of fresh asparagus, rhubarb and berries,
elderflower and samphire.
What also makes the food distinctive is the fact that
the hotel lays emphasis on getting on-board chefs who
have a relationship with British cuisine and traditions,
but can tweak it to create something relevant to
contemporary tastes.
At Eastway Brasserie, sample a selection of the chef’s
classic favourites. You can’t go wrong when you order
Thyme Well Spent, a seasonal cocktail prepared with
British staple spirit gin, distilled a few miles from the hotel.
Drawing inspiration from the Indian and Bangladeshi
communities and curry houses that dominate the nearby
Brick Lane neighbourhood, 1901 Wine Lounge offers local
sweet and savoury treats like coronation chicken on chapatti
bread. At the George Pub, order another English favourite,
the beer battered fish and chips, and choose from a selection
of locally sourced craft beer.ANDAZ 5TH AVENUE, NEW YORK
A Bite of the Big Apple
From the art on the walls to the ingredients in the dishes,
the aim at Andaz is to give guests a little bit of New York
in every moment. The hotel focuses on using seasonal
ingredients and the highest quality produce.
Executive Chef Daniel Mowles weaves in the five New
York boroughs into the dishes, by partnering with local
purveyors. The taco shells are sourced from Nixtamal in
Queens; the lox is from Russ and Daughters in Manhattan;
and the bagels are from Zuckers. The hotel also reaches
out to local farms for field greens, wild arugula, heirloom
tomatoes, chicken and pork.
At The Shop, which prides itself on its American farm-
to-table fare, you will be welcomed with warm potato bread
from a local bread maker. Order Chef Mowles' lobster roll,
the crostini with ramps and local ricotta, and white truffle
risotto to ring in the New Year.
Down at the cellar level, The Bar Downstairs is where
you must try the burrata (it incorporates duck yolks, as
well as foie gras from the Hudson Valley). The shared plates
are all based on local produce; the pork belly morsels with
achiote, cumin and citrus, will most likely have come from
the Tamworth-Berkshire hogs from upstate producer
Meili Farm.76 travelandleisureindia.in