Motorino

Irish chef Luke Ahearn made the move from Marylebone restaurant Lita, where he won a Michelin star, down the road to join Motorino, the new project from Jonathan Downey and a follow up to his Covent Garden restaurant Town. Here he cooks a London-Italian men that conforms to the idea of serving fewer, better dishes rather than taking a wider approach often found in Italian restaurants.

The result is a tight selection of well- sourced snacks, including a light and bouncy Wildfarmed focaccia with rosemary, butter and olive oil; and top notch salumi from Tom Adams' Coombeshead Farm and larger dishes such as chopped dexter beef with fermented green chilli and porcini ketchup with shoestring fries balanced atop; and a Hereford 35-day flank with either a chianti or peppercorn sauce.

The drinks list has some of Downey's fingerprints on it - as one might expect from the man behind the success of London's Milk & Honey among other projects - in terms of its breadth but also accessibility. Cocktails include the olive negroni, made with Manguin Olive gin, Campari, and sweet vermouth; and the Dill Boy Martini that mixes Chase vodka with dill aquavit and dry vermouth. Like the food menu, the wine list is well put together, with wines from £38 to £180 and predominantly from Europe, although a Wild Irishman pinot noir from New Zealand has snuck onto the list.