I went to the opening of Ottolenghi and it was the best party in town
The much-anticipated restaurant is open
The most hotly anticipated October opening in Edinburgh has got to be Ottolenghi.
It’s just opened in the former premises of pasta restaurant Ragu, at 92 George Street. It feels like the red and white window wraps proclaiming “opening in autumn” have been up for an eternity.
At last, the hour has arrived, and I was invited along to the grand opening party, on a chilly evening that felt like the very first day of autumn.
The interior of this 44 cover space has been transformed, with white and red walls and abstract graphic murals. There are some products at the front of the space, like his jams, harissa and addictive granola, not to mention his new book Simple Too, plus a new open-plan kitchen on the ground floor. Upstairs, you’ll find a private events space, though there was a DJ playing music up on the balcony on the opening night.
The place was packed, with foodie types - though apparently Ian Rankin made an appearance, before popping off again quite quickly - and the booze was flowing.
There were zesty Margaritas, medicinally strong negronis and Kumquat spritzes, plus a make-your-own Martini station, so we could all pretend that it was still summer.
Food-wise, and rather large three-bite-sized canapes included Old Bay hake patties that were dotted with green aioli, and pickled cucumber - I had about five of those - as well as chicken yogurt cigars that were topped with smoked labneh. There was a table laden with small dishes that contained green beans, gochujang, feta cream, and warmed flatbread with black garlic butter. These were all tasters of what’s on the Edinburgh menu.
At 7:30pm, Yotam Ottolenghi and executive chef Neil John Campbell took to the staircase and gave a speech, with Yotam getting slightly emotional about this launch and talking about how much he loves the city, after spending a summer here. He also mentioned local menswear designer, Kestin Hare, who’s made the uniforms, and Woven Whisky, who have created an Ottolenghi whisky, which was in our goodie bag.
I slipped away shortly afterwards, as the party got louder and there was talk that there might be some dancing. However, those who stayed will have tried some of the puddings, including a very Scottish cranachan, burnt honey cream, filo water and raspberries, or baked crowdie and pumpkin doughnuts.
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