The Uno Mas space is long with high ceilings. The front is given over to the seating at the bar then stretches back to the kitchen pass. We slide down the narrow passage along the front of the bar to our seats. Now let me be clear, I am normally a complete whinge-bag when it comes to shitty seats in a restaurant and these two high stools (another item on my ever-evolving Hate List) were bang in the vortex of the bar, service area and kitchen pass – a fecking triad of irritation for a picky bitch like me.
The menu is divided into snacks, starters, mains and desserts. Among the snacks were good quality basics like olives, almonds, melt-in-the-mouth cured meats, good bread and olive oil. The provenance is key in Uno Mas. Everything right down to the olive oil is given its due consideration. In this case, they serve Hojiblanca olive oil – robust with pleasant spikes of heat and very nice with Le Levain bread and sea salt flakes.
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Happy New Year and thank you to all our customers for your support in making our first month a busy one! 🌪 Now, back to business, we’re looking for a great chef de partie to join our growing kitchen team so please spread the word! Send CVs to [email protected], please. ❤️