With Dock Kitchen, another pop-up prince, Stevie Parle, has settled down. On the Grand Union Canal in West London, this well-traveled alumnus of the River Café thrives on the tension between keeping his food seasonal, simple, and generous, and the respect he has for the authenticity of foreign cuisines. A lunch menu might include an Anglo-Indian fish moilee of meaty Cornish brill with coconut, tomato, and curry leaf, or a Persian barberry-, pine-nut-, and rice-stuffed Kent Down shoulder of lamb, perfumed with rosewater and dried limes. Dinner is a themed set menu such as an exquisite grand aioli with all the Provençal requisites-salt cod, artichokes, and fennel, with a bonus of wild asparagus or hop shoots; or a menu from Sri Lanka, Karnataka, or Oaxaca.
Congratulations to Mei Lin, winner of Top Chef Season 12.