A deliciously al dente Cacio e Pepe gets lips tingling with black pepper, while a thick slab of Branzino is brightened with the citrus punch of lemon and softened with the nutty creaminess of pistachios. Yes, it roams the coasts and countryside of Italy in a way that infuriates the authenticity bores, but it hits the big hitters. Flexible enough to cater to both diners willing to embrace the modern fad of shared small plates, and those who enjoy a three-course meal of, well, three courses, it’s a confident affair that doesn’t hesitate to a humble pasta puttanesca alongside a glamorous bone marrow agnolotti. The atmosphere strikes an easy balance between Mayfair’s party palaces, like Sexy Fish and Amazonico, and the formal (read stuffy) fine dining rooms of yore. A rooftop bar and cigar lounge, I’m told, is imminent. The ground floor is dedicated to a lively bar sizzling with a rotating roster of live musicians and DJs (we were treated to covers of classic pop tracks played on a see-through fiddle), with elegant dining rooms on floors two and three. A truly masterful trick of light design means it’s simultaneously alluring and romantic, while also being bright enough for flattering selfies and for influencers to leave the ring lights at home. Led by Executive Chef AJ McCloud and backed by the strength of the Noble 33 hotel group – which operates US restaurant chains Toca Madera and Casa Madera – the Mayfair outpost is the Sparrow brand’s second the first opened in LA in late 2021 to rave reviews.Īccessed via an entrance at the end of Grosvenor Street on Avery Row, the Sparrow Italia is discreet save for the suited porter and opens into a Tardis-like space expensively furnished with velvet banquettes, marble bars, and even a live olive tree or two. It’s not hard to see why an aspiring chef would want to find a way to stand out.Īnd ambitious is certainly a way of describing Sparrow Italia. Think ubiquitous red-checkered tablecloths and a menu specializing in spaghetti and meatballs for wannabe Toni-Sopranos. However, the true purpose of the term seems to be to differentiate these upscale, upscale restaurants from the “red sauce joints” that the majority of Americans associate with Italian cuisine. In these places (it is imagined to the chagrin of true Italians) the food of any destination near a body of water, from Liguria and Livorno to Venice and Brindisi, can end up on the menu. A little more context is needed here, of course.Īs it turns out, modern coastal Italian was not coined on the shores of the Amalfi Coast or Sicily, but in the kitchens of fine dining restaurants in New York and LA. Thanks to restaurants like Scott’s, Miro, and Bentley’s Oyster Bar, Mayfair has no shortage of seafood restaurants, but it lacks a restaurant that combines seafood with an emphasis on quintessentially Italian flavors.īut what is that? An online menu that offers, yes, monkfish livornaise and lobster linguini, but also a surprisingly extensive range of steaks, chops and charcuterie. Sparrow Italia promises to offer something called modern Italian coastal cuisine. There’s an obvious opportunity for Miro.An email arrives in my inbox announcing the opening of Mayfair’s newest gourmet restaurant. Figma is met with a bit more confusion and basic training is needed.īoth are brilliant tools but I’ve found it an interesting observation from UX perspective how I can adapt to Miro very easy but people struggle to adapt to Figma with the same ease. I have to do zero on boarding with Miro, ANYONE seems to be able to jump into the program and start using it. Now, I’m not saying it’s close to Figma for design but for most tasks (especially in the discovery/spike phase) it’s actually enough. I started playing around with creating designs in Miro and found it actually really easy. Miro on the other hand gives everyone the same features for a very low price. We use both Figma Org and Miro Pro in our business and what I struggle with in Figma, is that a non-designer has very few ways to collaborate in the org package unless they pay the full price as an editor (they could work on this pricing model). The reason I ask is that I’ve seen stakeholders (product owners, managers, c-suite) find miro far more intuitive to collaborate than Figma.and I actually agree. Has anyone else starting using Miro for designs/wireframes/flows?
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