Ely Wine Bar
Executive chef Ryan Stringer has been to Copenhagen to perform the modern chef’s rite of passage, in 108@Noma, and has brought back to the menus at Ely Wine Bar and Ely Brasserie all of the funkiness that has made Copenhagen the hottest food city on the planet. Crispy organic pig’s tails with a glass of Da Vinci Chianti? Confit-pickled pollock with pickled cockles and mussels with a bottle of Innocent Bystander Pinot Gris? 36-hour Burren beef cheek with organic wild garlic and Wicklow mushrooms, with a glass of Niepoort Sasta Douro? It’s all here, in this pair of charming rooms. Ely has long been celebrated as offering one of the best wine lists in the world, and Mr Stringer’s explorations show a kitchen burrowing even deeper into the mysteries and potentials of food and wine, moving forward, in their 17th year.
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