Myself and Vanessa, who's my partner in life as well as business, have both been working in restaurants for most of our lives and have recently decided to open our own restaurant. But we started with monthly pop-up events selling tickets on Grub Club and quickly made a good impression on our guests serving the food and drinks we love! We take inspiration from the Italian tradition but all of our food has a modern approach and is served in small portions. All is very simple but great ingredients are sourced, then prepared with love and care, which is what makes the difference. Alongside our food, we serve Grappa, the famous Italian digestif, and we are the only Bar that uses this all Italian liqueur in all of our cocktails! We want to start a revolution and make sure that everyone gets to taste our Grappa drinks! Although we have opened our restaurant we still feel very close to our pop-up days and want to celebrate the way we started when we first created Morso.
I'm in my thirties
Burgers and chips!
What to expect at Paolo's place
Overall the food was pretty good- ravioli was the best. And the staff was nice. I think the space was a little loud (came with a friend for a catch up). Portion was a little small for the cold fish course when it was freezing outside... (or have a larger salad at least). The texture of the panna cotta could be better (less set would be better) and berries could either be fresh or a more well-cooked compote (it tasted like somewhere in between or perhaps the berries were frozen?).
Paolo 's experiences
Where to find Paolo
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