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What Does Central London Want More Of? Fresh Pasta, Of Course

Popular Covent Garden fresh pasta restaurant Bancone is opening second site in Soho

Pappardelle with egg yolk and nuts at Bancone in Covent Garden, one of the best pasta restaurants in London Bancone [Official Photo]

Bancone, one of central London’s finest fresh pasta restaurants, is planning to open a second restaurant — in Soho. Eater has learned that the brand, which debuted on William IV Street in Covent Garden in April 2018, has made moves to expand to 10 Lower James Street, south of Golden Square.

A new 90 cover restaurant will base itself on the already winning formula: affordable fresh pasta. The “silk handkerchiefs” with walnut butter and egg yolk, now a signature dish, will anchor the menu.

A restaurant manager jobs posted this week states: “We are expanding based on the popularity of our first restaurant and exceptional culinary creativity and flair.” Bancone, which means “counter” or “bar” in Italian, is critically acclaimed pace-setter among the growing number of (expanding) fresh pasta restaurants in the city. Last August, writing in the Guardian, critic Grace Dent said of Bancone: “Casually orgasmic, deeply affordable.”

On the sell, the company adds it is: “born out of our shared and longstanding passion for great Italian pasta, antipasti and wine.

“Our menu takes inspiration from many of the 20 regions of Italy and our pasta is skilfully made in house every day using the highest quality, local, fresh and seasonal ingredients.”

The restaurant combines “traditional dishes” with “artisanal new creations,” which it says pushes boundaries “with integrity and passion.”

In Daisy Meager’s guide to pasta in London, Bancone is referred to as the (new) darling of the fresh pasta scene, itself a mushrooming new market: “The new darling of London’s pasta restaurants is this critically-adored and adorned counter dining bar in Covent Garden,” she writes. “The outstanding dish is the “silk handkerchiefs” with walnut and hazelnut butter, brought to union by the ooze of an egg yolk: cacio e pepe here comes with spaghetti alla chitarra, its squarer cross-section and porous texture saturated by cheese and pepper.”

Check back for more details soon.


39 William IV Street, , England WC2N 4DD 020 7240 8786 Visit Website