Lino will launch in a former warehouse in the Square Mile early next month.
Head chef Richard Falk’s menu will take inspiration from his roles at both The Ledbury and The Dairy. The kitchen will use “low waste ingredients” in dishes such as sauerkraut and Montgomery cheddar croquettes; and sharing dishes such as wing rib of beef with oxtail and potato tart.
Desserts will make use of left-over pastries from the breakfast kiosk in croissant ice cream with brown butter, blood orange and coffee.
“A great bar deserves food to match, with a care for produce and ingredients – I’m looking forward to creating everything from scratch, be it botanical infusions for cocktails or bread freshly baked in-house,” says Falk.
The restaurant’s interior will retain some of the warehouse’s original features such as its original glazed brown tiles. The 12-foot high high warehouse doors will also be left as they are, and a clover-shaped bar will occupy the middle of the room. The walls will be painted in shades of peach, pink and green, featuring antique brass fixtures, and jars of craft spirits and house ferments.
Cocktails will include retro options such as Snowballs and Black Russians.
2018 is shaping up to be a busy year for Wright & Bell. The group recently acquired the Kingly Court chicken restaurant Whyte & Brown. The group, which already operates The Kitty Hawk and The Backroom Bar in Moorgate, will continue to run the venue as a chicken and egg-focused all-day restaurant.