LINO, a new bar and restaurant from the Wright and Bell team, has opened in London's Square Mile. The disused linoleum and carpet warehouse has had a Finnish-inspired makeover, with The Dairy's former head chef Richard Falk heading up the kitchen.
Located just a stone's throw from Smithfield Market, the warehouse is clad in its original glazed tiles with 12ft high double doors making up the entryway. Once indoors, guests encounter a large clover-shaped tulipwood bar that acts as a centrepiece, lined with shelves of craft spirits and jars of house ferments to be infused into cocktails, such as their take on the classic Snowball. Shades of peach and pink make up the space, with rustic green brass fixtures to complement the stylish European design.
Richard Falk takes the helm of both bar and kitchen, creating menus that are low-waste and span across the day. Lunch and dinner offerings include sauerkraut and Montgomery cheddar croquettes, Belted Galloway wing rib of beef, with oxtail and potato tart to share. There is also a selection of sweet treats, such as the sumptuous-sounding croissant ice cream with brown butter, blood orange and coffee, made from left-over homemade pastries from the breakfast kiosk.