Polpo

Polpo Restaurant Review:

Polpo has that distressed look that works so well when done as it is here: white wall tiles, exposed brick, bronze tin ceiling and low lighting, wooden floors and red banquette seating. Combine the décor with good service from a knowledgeable staff and small plates from chef Tom Oldroyd, who worked at Bocca di Lupo. Some of the dishes are straight from Venice --- bar snacks, or cicchetti --- perhaps grilled polenta with salt cod or artichoke and prosciutto. Or try roast smoked salmon with watercress and pine nuts; cuttlefish and ink risotto with gremolata; and classic calf’s liver with onions and sage. Around three dishes per person satisfies. The Polpo Campari Bar in the basement welcomes more customers. You can’t book for dinner, so expect to queue.