London’s Best-Kept Secret
Right smack in Hackney, pop-up king Chef Whyte Rushen rolled up his sleeves and opened the doors to Whyte’s. His dishes are his canvas, where he paints with flavors and creates dishes that leave an imprint on your taste buds.
He is fueled by a passion for bold, unforgettable flavors and a vision to create a dining experience that’s as much about joy as it is about food.
Ambience:
Step into Whyte’s and you’re stepping into a cool fusion of modern vibes and cozy feels. your favorite hangout spot but with a front-row seat to a top-notch chef’s cooking show. It’s the kind of place that keeps it real – simple yet oh-so-comfy. No spotlight-induced stress here; just the right vibe to let you dive into the food without any fancy fuss.
And the massive open kitchen at Whyte’s? Totally loved the vibe, but real talk – they might want to amp up that air ventilation game. I get it, a bit of smoke adds to the fiery dish charm, but I don’t want to walk out smelling like their culinary wonders. Then again, maybe that’s their sly plan to have us craving more flavors and coming back for round two. Sneaky, but hey, it might just work.
Service:
These guys at Whyte’s know their stuff. The crew’s on it, making sure you’re taken care of with a smile. They’ve got the lowdown on the menu and are more than happy to steer you in the right direction. Quick question for them: What’s the deal with the napkins being slightly wet? Mystery I’d love them to solve over a plate of goodness.
Drinks:
They have two signature cocktails, which is so damm cute. And hold up, their wine game is not your usual run-of-the-mill selection, they have got the cool kids of the wine world.
Price:££
Given the fact that nowadays you’re shelling out the same cash for meh bites all around town, Whyte’s price tag is actually pretty darn reasonable. They are not out here playing games with your wallet; it is a fair deal for some seriously good eats.
What I Ordered:
Oyester and snail Rockefeller
The oysters brought that fresh and briny kick, and the Rockefeller sauce? It’s this creamy, herby masterpiece that tied everything together. Although, I could not find much snail there.
*House bread and butter, chicken liver pate, pickled walnut ketchup
The house bread was a textural delight – it was crusty in all the right ways and served warm. The chicken liver pâté was offering a rich and velvety texture with a robust, yet somehow light – total game-changer.
And hold up, the pickled walnut ketchup? Genius move. They took the classic bread and pâté and threw in this unexpected twist.
*Burrata, burnt leeks, truffle honey and the good olive oil
A straight-up visual masterpiece. The truffle honey drizzle and that olive oil were like the artists behind a foodie canvas, promising a seriously indulgent experience.
Now, let’s talk taste – each piece of this dish was bringing its A-game to the flavor party. The burrata was velvety and indulgent, contrasting perfectly with the smokiness of the burnt leeks.
And don’t even get me started on the creativity game. Truffle honey? Genius touch. It showcased a keen sense of creativity, merging traditional ingredients with modern flair.
Tempura octopus leg, katsu curry, bulldog sauce, house Sichuan oil
From the first bite, it was clear that Chef White had crafted something extraordinary. The dish had a burst of flavors that were both unexpected and utterly delightful. The audacious combination of tempura octopus and katsu curry reflected a chef’s passion and skill.
There’s a plot twist though. The tempura was a bit heavy on the butter, and the curry was not exactly a Tokyo food scene representation.
Chicken fried lamb chops with cranberry bbq sause
Let me lay it out for you after diving into those chicken-fried lamb chops. The crunch from that fried coating was satisfying vibes all the way, and when you hit the juicy lamb beneath? It gave me an excitement.
Then the cranberry sauce was playing a beautiful duet with the savory lamb richness. Unique twist alert, and I’m all for it.
Only thing, a touch more finesse in the breading department could take this dish to the next level. And, word on the street is that our chef loves his ketchup-based sauces strong – it’s like his signature move. So, if you’re into bold flavors, this might just be your jam.
*The burger
This no-frills dish, with its minimalist name, carries the weight of expectations synonymous with the iconic burger.
The taste of “The Burger” was a nod to the basics done exceptionally well. The patty was seasoned to perfection, boasting a succulent interior with a satisfying char on the outside. And oh, the gooey, exploding cheese? They took the classic burger and cranked it up to flavor heaven.
*Pheasant and partridge pie
The reduction of the braising liquor into a flavorful gravy added serious depth to the dish, perhaps a tad much for some, but still rocking that good vibe.
What steals the show though? That hot crust butter pastry lid with the brined cabbage and burnt pear purée. Layers on layers, my friend, creating a multi-dimensional experience.
And let’s not kid ourselves, this “pie” is a warm hug for your soul. If you’re after that hearty, soul-warming experience, this dish is shouting your name.
Conclusion:
Hold onto your hats because Chef Whyte Rushen is more than a chef; he’s like the Hagrid of the kitchen, but with the Dumbledore-level magic touch, weaving spells with every dish. He might be a bit heavy-handed with the sauces, but still it’s pure magic on a plate.
With its cool vibes, attentive crew, and Chef Whyte Rushen’s kitchen wizardry, this place is where you wanna be, especially you are a fan of a bold flavor. Whether you’re a food aficionado or just someone looking for a dang good meal, Whyte’s is the spot. Go, eat, enjoy – you’ll thank me later!
Sample menu is available on my google review.
Booking is better: https://www.whytesrestaurant.com/
