People used to say about Polpo, the game-changing take on a Venetian bacaro founded by Russell Norman and Richard Beatty, that it was "never really about the food". You went for the carefully crafted atmosphere of a canalside Venetian bar, exciting new cocktails (at least to London) like Negronis and Aperol Spritz, and a front of house where piercings, tattoos and beards were not just tolerated but promoted, instead of as had previously always been the case, rendering their owners unemployable. People went for all that, the story goes, and the food was an afterthought.
Initially, this did indeed seem to be the case. I really did not have a good time with the food on my first visit back in 2009, and being a lot more unforgiving of teething problems from a brand new kitchen team back then, gave it a rather grumpy 4/10. However, even then there was something new and exciting about the place - a certain sense that you enjoyed being in that room and watching the rather louche Soho service do their thing, and the fact that so many others clearly thought the same (the queues very soon trailed down Beak Street) meant you felt like some kind of exclusive club, brave new adventurers in this new direction for London dining.
Russell - for he is now un-partnered from Beatty - has learned a lot in the intervening fourteen years, as you might hope he would. Brutto is his latest venture, a pitch-perfect take on a neighbourhood Tuscan trattoria (I can say with some confidence, having been there), with the same eye for interior design detail and clandestine, bustling atmosphere, but - crucially - with a kitchen that right from the start seems to be out to impress. The Negronis, as you might imagine, are a good way to start.
Tonnato is a dish that has to be completely perfect or it's completely disgusting, but fortunately this one was the former. Slices pork replaced the more usual veal, and sliced caperberries provided just enough pickle to cut through the tuna/anchovy (I assume both but who knows) sauce. It also tasted a lot better than my photo makes it look, which goes for everything else we ate that evening. Sorry, it was dark in there.
Anchovies and (lots of) butter is a combination I can always get behind, especially with anchovies as good as these - soft and melt-in-the-mouth - and of course accompanied by St John sourdough.
There's an element of the menu design at Brutto that's more than a little tongue-in-cheek, but there's nothing wrong with that. An Italian friend laughed out loud at the idea of ordering "penne con vodka" in a restaurant in 2022, but it was genuinely excellent with nice big healthy shapes in a rich tomato sauce. Photos are for illustrative purposes only.
Even more exciting was rabbit papardelle, rich and fully flavoured with mysterious herbal notes, the giant folds of pasta glistening with butter. Again my photo does not do it justice, for which I can only wholeheartedly apologise to everyone at Brutto. You sincerely deserve better.
This is not, as first appears, the Creature from the Black Lagoon but in fact (you'll have to take my word for it) an absolutely blindingly good side of puntarelle with some kind of bagna cauda, an extremely addictive combination. Almost everything on the menu is simple on paper but in some way complex and unexpectedly extra rewarding on arrival. Nothing is lazy or ordinary.
Finally, a giant plate of pink roast beef with crunchy roast potatoes. Perhaps it could have done with a sauce, but then maybe that's not the point of Italian steak - I seem to remember not getting one with my Fiorantina in Veneto a couple of weeks back. Anyway the beef was lovely, and the potatoes crunchy on the outside and full of personality.
The bill came to about £60/head, or at least would have done had they not knocked a couple of negronis off, so thanks very much for that. But either way, it seems about the right amount of money to pay for a dinner like this, pretty much equivalent to the cost per head in Polpo back in the day (adjusted for inflation) and let me tell you, this food is an order of magnitude more accomplished than that (at least in the early days).
We've come a long way, the restaurateurs and restaurant-goers of London, both. We've suffered through worldwide recessions and repeated miserable lockdowns, we've followed new directions and new concepts, mourned the closures and cheered the re-openings. But for as long as somewhere like Brutto can spring into existence, survive and thrive - and blimey it's hard to get a table - there's a chance there are, in fact, more reasons to be hopeful than not. Brutto, then, perhaps not as gamechanging as Polpo, but much more accomplished. And I know which one I prefer.
8/10
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