Le Bab

 18th January 2016
Le Bab

There’s a revolution happening in the foodie world and we’re supporting it 100 percent. It’s time to throw away those "lamb" doners and slap those koftas to the ground as Le Bab shows London how kebabs should be. Viva Le Bab!

On the top floor of Kingly Court, just off Carnaby Street is the hotly anticipated Le Bab. The co-founders, Stephen Tozer (who by the way is quite possibly the hottest and most charming restaurateur in the world*) and Ed Brunet, have pretty much mastered the skill of turning a drunken British favourite in to a high end, fresh and delicious meal. After completing uni, Stephen went travelling around the world gathering inspiration for flavours for Le Bab. Meanwhile, Ed worked his way through London as a chef gaining invaluable skills. Ed later end up at the gorgeous Michelin starred Le Gavroche before opening Le Bab.

But enough of that. Let’s move on to the important stuff. Firstly the design. The restaurants is bright and airy with about 30 covers. It’s not a huge restaurant, but that’s what gives it its charm. Because of the size, the servers actually have time to be able to give you attentive service without being overbearing and intrusive. There’s an open plan kitchen with stools along the bar which we think are the best seats in the house as you can watch the chefs at work and engage with what it is they're doing. Everyone loves theatre and this is theatre at its best.

Now on to the food. Firstly, for all those vegetarians out there, please don’t get mad, but the falafel has now been claimed by the meat eaters. To start we had the meatlafel with tzatziki. As starters go, you can’t really get much better than this. Two deep-fried falafels which have been wrapped around beef brisket and shin. Ah-may-zing! The juices from the meat seeped in to the falafel creating a gorgeous blend of flavours. For the first time in history there is a falafel that’s not dry! Just like Tom and Lance, this is a match made in heaven. For mains we had corn fed chicken shish with squash hummus, season’s pickles, chicken crackling, Le Bab toum, biber (not Justin) and heritage carrot tops. Quite literally a mouthful in every sense. Each element of this dish is perfect on its own, but when combined, it becomes a whole other beast. Britain, we’ve been eating kebabs wrong this whole time. The flavours were phenomenal! Chicken seasoned and spiced beautifully, a hint of heat from the sauces and a nice sharp bite from the vegetables. We noticed on the menu fondue fries (chips with stilton and stout sauce). Now you know our bizarre obsession with potatoes, so we’ll simply say OMFG WOW! To finish the meal, we went for a crème brulee spiced with cardamom, cinnamon and star anise. Again, for a simple, classic dish this also had a great deal of flavour about it due to the spices. Velvety and creamy with a crunchy caramel top, this was the perfect way to end our meal.

What’s great about Le Bab is the fact that every ingredient is just as important as the other and you can really tell that. From the flat bread to the vegetable to the meat. Everything has been carefully sourced and prepared with the greatest attention to detail. So finally we can eat a kabab, know exactly what is in it and not feel guilty about it!

The kebab is dead. Long live Le Bab!


*EDITORS NOTE* It’s not just Stephen who is annoyingly gorgeous. The entire Le Bab team are equally as stunning.

written on Monday 18th January 2016
Where is it?

Kingly Court, Carnaby StreetSohoLondon W1B 5PW

Opening Hours

Mon - Sat - 12pm - 3pm, 6pm - 11pm
Sun - 12pm - 6pm
Back Counter Next The Bridge
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