There's been some remodelling - the lounge area to the right of the entrance is now part of the restaurant, the outside area has lost its bar and the kitchen has been extended to house pizza ovens (not wood fired though).
If you'd been reading all the copy from those reputable and independent publications like Broad Agenda and Daily Sheet, you'd realise that Chester White is named after the breed of pig and that this place is the equivalent of the second coming for porcine delights.
Consider us a little amused when scanning the menu that the porktacular feast is limited to a charcuterie plate and chorizo on the starters and pork belly on the mains. Actually, there's more beef and certainly more pizza on the menu so maybe we can dial down the pork hype until there's actually more pork on the menu or perhaps something less predictable than pork belly.
|Fried Padron peppers, sea salt, sherry vinegar and aioli|
|Porcini and taleggio croquettas|
|Chester's Charcuterie Plate|
|Parmesan crumbed escalope of veal, mozzarella, prosciutto, cherry tomatoes and capers|
For a restaurant that has only been opened less than a week, food wise we really have no complaints. Everything was well cooked and service was fine - it will be interesting to see how it settles in.