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Pizza East Restaurant Review: The restaurant in the spacious Tea Building is big and bold, with long tables for groups, an open kitchen and a bar in the centre. The décor is bare brick walls and concrete, which is both satisfying and entirely appropriate as this was formerly an industrial building. For starters, try antipasti of sardines with pine nuts, lamb meatballs in tomato sauce or pork rib. Then it’s on to the adventurous pizzas. The margherita is modest, but why settle for the modest when the likes of veal meatballs with prosciutto, cream and sage is on offer along with girolles, cream and pecorino? There are also grown-up dishes like salt baked salmon and beef lasagna and good salads. The wine list is simple and well chosen, concentrating on Italy and America, with many wines by the glass. It’s the brainchild of Nick Jones, whose Soho House projects are all the rage.