East<\/strong><\/p>\n\t\t\t\t\t\t![\"Benji](\"https:\/\/wwd.com\/wp-content\/themes\/vip\/pmc-wwd-2021\/assets\/public\/lazyload-fallback.gif\")
<\/p>\n
\t\t\t\t\tBenji Reid<\/p>\n
\t\t\t\t\t\t\t\t\tSadler\u2019s Wells East<\/p>\n
\n\tIn this bold production, photography and choreography converge on stage in a theatrical setting. Former hip-hop pioneer Benji Reid draws on a lifetime of experience, exploring vulnerability, tragedy, and triumph through the lens of the camera. Extraordinary performers from diverse disciplines join Reid to create powerful images live at Sadler\u2019s Wells East from June 4 to 7.\u00a0<\/p>\n
\t\tWhere to Eat\t<\/p>\n
\n\tThe Parakeet<\/strong><\/p>\n\t\t\t\t\t\t<\/p>\n
\t\t\t\t\tOutside the Parakeet.<\/p>\n
\t\t\t\t\t\t\t\t\tThe Parakeet<\/p>\n
\n\tThe Parakeet is turning up the heat in Kentish Town \u2014 literally. It specializes in wood-fire grilling, with chefs in the semi-open kitchen cooking juicy sirloin or John Dory fish over open flame. Looking for lighter fare? The venue also has a pub and bar area serving finger foods with a grown-up spin, including a veal schnitzel and egg sandwich, and baba ganoush.<\/p>\n
Giacco\u2019s<\/strong><\/p>\n\t\t\t\t\t\t<\/p>\n
\t\t\t\t\tA selection of dishes from Giacco\u2019s.<\/p>\n
\n\tJust down the road from Finsbury Park station is a quaint Italian restaurant and wine bar that serves fresh pasta \u2014 from ravioli with ricotta, nettle, Amalfi lemon and sage butter, to rigatoni with escarole, olives and lemon. Every Sunday a guest chef takes over the kitchen. One of the recent chefs to step into the kitchen is Marios Miliorellis, who has worked at Michelin-starred kitchens such as\u00a0L\u2019Ortolan and Noma.<\/p>\n
\n\tEllie\u2019s Bar<\/strong><\/p>\n\t\t\t\t\t\t<\/p>\n
\t\t\t\t\tThe exterior of Ellie\u2019s Bar.<\/p>\n
\t\t\t\t\t\t\t\t\tEllie\u2019s Bar<\/p>\n
\n\tLondon\u2019s hottest new bar is located \u2014 where else? \u2014 in Dalston. Ellie\u2019s Bar serves up 8-pound martinis (roughly $10) and \u2014 arguably \u2014 the coolest arty crowd in the U.K. That\u2019s partly due to its founder Cal McRae, who is also head of talent at The Face magazine. To accompany the delicious cocktails and wine list, the bar is preparing to open a rotating kitchen residency.<\/p>\n
\n\tWild by Tart<\/strong><\/p>\n\t\t\t\t\t\t<\/p>\n
\t\t\t\t\tThe interior of Wild by Tart.<\/p>\n
\t\t\t\t\t\t\t\t\tWild by Tart<\/p>\n
\n\tSet in a former power station and coal store in Belgravia, Wild by Tart blends restaurant, bar, retail store, event space and photography studio under one stylish roof. The menu features vibrant, seasonal dishes such as monkfish, Creedy Carver chicken, and crispy shiitake mushrooms each crafted with sustainably sourced ingredients wherever possible.<\/p>\n
\n\tJolene<\/strong><\/p>\n\t\t\t\t\t\t<\/p>\n
\t\t\t\t\tOutside of Jolene\u2019s Colebrooke Row location.<\/p>\n
\t\t\t\t\t\t\t\t\tJolene<\/p>\n
\n\tThis Stoke Newington gem is known for its fresh, seasonal dishes and natural wine cellar. By day, it operates as a bakery, serving freshly made bread; by night, it transforms into a softly lit restaurant offering a menu of sharing plates that change regularly, ranging from handmade pastas to vibrant vegetable dishes.<\/p>\n","protected":false},"excerpt":{"rendered":"What to See \u2018Yoshitomo Nara\u2018 \u201cWe are Punks\u201d artwork by Yoshitomo Nara. Courtesy of Yoshitomo Nara Yoshitomo Nara\u2019s…\n","protected":false},"author":2,"featured_media":159277,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7757],"tags":[2606,748,393,1203,4884,257,16,15],"class_list":{"0":"post-159276","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-london","8":"tag-art","9":"tag-britain","10":"tag-england","11":"tag-food","12":"tag-great-britain","13":"tag-london","14":"tag-uk","15":"tag-united-kingdom"},"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/posts\/159276","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/comments?post=159276"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/posts\/159276\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/media\/159277"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/media?parent=159276"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/categories?post=159276"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/tags?post=159276"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}