10 Greek Street.
Another Soho entry, 10 Greek Street opened its doors in 2012. The bustling, unfussy eatery serves up a daily changing menu and an evolving wine list, a formula that has worked well for the past eight years.
Below is an extract from Douglas Blyde’s review, written before lockdown:
Restaurateur and brewer, Luke Wilson was born to literary parents: Charles Wilson, the marine without a degree who edited The Times, Independent and Daily Mail, and, “doyenne of the glossies”, Sally O’Sullivan, who ran Good Housekeeping, Ideal Home and Options. Prior to 10 Greek Street, the graduate of Biological Sciences worked at The Zetter and The Ambassador, and for importer, Liberty Wines, serving the City.
In recent years, inspired by a seventeenth-century brewery in Bamberg, Bavaria, Wilson has reaped much respect amid his peers and patrons for his line of Braybrooke beers, crafted at the former grain store of his family’s farm in Market Harborough. These include slightly tropical New Zealand Pils in homage to 10 Greek Street’s Kiwi head chef and investor in the project, Cameron Emirali, a lighter Session lager, chocolatey Keller lager, and deep Cold Brew lager scented with coffee roasted near the brewery. Seasonal specials include a smoked lager, “which goes very well with grilled or roasted meats,” he says. Look out, too, for the “Smash”, i.e. “single malt and single hop.”
Wines within the avocado-coloured dining room must be driven by purity of fruit and a sense of freshness to earn a place on Wilson’s core list, with Greek wines being a recent addition, endorsed by bar manager, George Symillides (formerly of Heist Bank). These “are included not just because of our address, but because they’re very good,” says Wilson.
Dishes by co-owner and chef, Cameron Emirali (previously of the RIP Wapping Project) may include the starter of salt cod and potato soup, then venison, fried potatoes, kale and plum for two, and orange financier and stem ginger ice cream to culminate.
