For weeks buzz has been building around sleepy Hampstead village and between various gastrophiles regarding Fluid Movement’s extension of the Purl brand with Purl NW3 and first 'no booking' restaurant offering, Dach & Sons, both housed at 68 Heath Street. This is part 2 of our review of both establishments.
Purl NW3
We headed upstairs to Purl NW3 as we had some time to kill before the gig we were going to later in the evening. The décor had the same cosy vibe as the original Marylebone venue but there was still a bit of work to be done (e.g. hanging the curtains a bit better) however, there was a stunning gold leaf ceiling that had been uncovered during the renovations and pretty glass and wood tables. Run as a separate venue they’re sticking to the original Purl missive of craft cocktails with theatrical mixology based cocktails made by industry leading staff. However, a full menu was yet to be developed on our visit, as they wanted to have offerings unique from the Marylebone outpost.
We headed upstairs to Purl NW3 as we had some time to kill before the gig we were going to later in the evening. The décor had the same cosy vibe as the original Marylebone venue but there was still a bit of work to be done (e.g. hanging the curtains a bit better) however, there was a stunning gold leaf ceiling that had been uncovered during the renovations and pretty glass and wood tables. Run as a separate venue they’re sticking to the original Purl missive of craft cocktails with theatrical mixology based cocktails made by industry leading staff. However, a full menu was yet to be developed on our visit, as they wanted to have offerings unique from the Marylebone outpost.
Having said that, they had brought over their star drink, ‘Mr Hyde’, which is a spin on the tradition rum and coke. I plumped for this as it’s made with wonderfully smooth rum and the chocolate reduction component made it feel like a suitable dessert substitute. Served in a custom Victorian potion style bottle amid bubbling dry ice it definitely attracted a few glances and made it feel quite special. My friend had the Perfect Lady, which was comprised of gin, peach brandy and lemon with egg white foam. This was stupendous, slightly reminiscent of a fruit meringue.
The big discussion of the night was whether this type of venue was sustainable with competition from the slew of central and east London venues. While it is a bit of a trek up the northern line and has to compete with cheaper gastropubs in the area, we settled on the fact that there is nothing like it nearby and given that equally remote Purl draws a consistent crowd we keep our fingers crossed that the other local residents agree.
No comments:
Post a Comment