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Buffalo Dining Club
L'avis de Gault&Millau
With great cheese, antipasti and perhaps the best spaghetti cacio e pepe around, Chef Pete Kypreos keeps dishing up the goods at Buffalo Dining Club.
This is a fun space – loud and rustic. Sure it’s tiny, and if you don’t get here early you might need to wait, but their love of cheese and confidence in their product is infectious.
You will want to try the famous cacio e pepe: a hollowed-out wheel of pecorino cheese, deftly brought to the table where hot pasta is twirled through it before being tipped onto a plate with more cheese, olive oil and plenty of cracked black pepper. There’s a range of fresh cheeses on offer – matched by a daily changing selection of sides, like crisp polenta-dusted eggplant chips, or seared brussels sprouts in ‘nduja. Select two cheeses, then pair them with your chosen sides. There’s also a small range of cured meats, plus a tight little wine list with a well-curated selection of Italian drops.
PSST! A key ingredient in the dessert tiramisu is mascarpone, another cheese, so you know the version here is solid.
Reviewed for the 2019 Guide