Subject: Moro, LONDON Author: Cecilia Campbell Date: 4/21/2009 Body: RATING Total 23 Great atmosphere 4 Home cooked fresh food 5 Plenty of flavour 5 Good value for money 5 Service with a smile 4 Telephone: 020 7833 8336 www.moro.co.uk Original review: March 24, for tapas in the afternoon. We arrived in London mid-afternoon ahead of the Media Guardian awards do for which this website had been shortlisted. Getting off the train at Euston station, we hopped in a taxi and in five minutes we were in the restaurant we've aspired to go to for the past three or four years. One Christmas, Martin gave me an unusual looking cookbook called simply Moro, and we haven't looked back since – we've cooked more out of this, and two subsequent books by the same authors, than out of all our other cookbooks put together. Sam and Sam Clark are husband and wife and probably two of the country's most dedicated foodies – despite their huge success, they still cook themselves at their one restaurant, Moro, on Exmouth Market east of the West End and north of the City. The inspiration is Spanish, North African and Middle Eastern cooking, and the flavours are truly stunning. The food is so simple (which I guess is why we come back to Sam & Sam's cookbooks again and again), yet perfectly executed. There are no great secrets, except great ingredients, great flare and great attention to detail. We had a selection of tapas and a glass of delicious Spanish red wine, and the best hour and a half of the entire London trip. I particularly liked the spiced deep fried chick peas and the Pimientos de Padrón, bright green and lightly fried and bursting with flavour. The staff were very helpful in telling us what all the things on the tapas menu were, and generally friendly. When we went the restaurant was only half full, so not bustling like I can imagine it is during dinner service. What makes Moro truly stand out, however, is the food rather than anything else. All in all, a great experience, living up to our expectations. Next time we're in town we'll have dinner here. By Cecilia Campbell   Cancel