My fellow diners all live in Barcelona, despite originating from places as far-flung as Mexico, Sweden, Canada, France and Italy. I am not looking to compete with normal chocolatiers."Īlthough EatWith originally set out to target tourists, the biggest uptake in locations all over the world has come from locals. I like the characteristics of the people it brings. "People ask why I don't just get customers off the streets," he says, "but I like the flexibility. Miquel says EatWith – which takes 15% of what each guest pays – is serving him well as he tries to build up his business of making and, he hopes, exporting chocolates. And the meal costs me just £13 – about the same as a tour of the Sagrada Família. Both dishes are perfectly executed, attractively presented and surprisingly moreish. Next: tender ravioli, filled with lentils and chocolate, in a miso broth. First: a smooth chocolate fondant, covered in a lightly whipped carrot mousse. What I get is a remarkably imaginative, multi-course tasting menu. The online description was a little vague ("It's just creativity and madness!"), so I'm not sure what to expect. Whitewashed walls cocoon an interior that's almost empty, bar a few well-sourced pieces of vintage furniture – an old fridge here, a hefty chest of drawers there. The ground floor of the house has been transformed into an events space by Miquel, a thirtysomething, self-taught artisan chocolatier. Although most events take place in people's dining rooms, this one proves slightly different. And so this is where I come to give it a trial run.Įarlier, after logging in and browsing the options on the website, I'd found myself drawn to the idea of a chocolate-themed night. But it's in Barcelona, the official launch city, that it is the most active, with an astonishing 200 hosts. Founded in Tel Aviv, the site has had an incredible first year, expanding to feature 20 countries, including the US, Japan, Brazil and Italy. The website is an online directory of supper clubs: anyone can apply to be a host, in their home or a venue of their choice, and anyone who pays a small fee can attend. I drew inspiration from the opulent cabaret clubs of years gone by in cities like Paris and New York, and brought that into the contemporary world of African luxury, features like the wall paneling curving up into the ceiling is an example of these (literal) twists on the traditional aesthetic. We used lush velvets, handpicked rare marbles across various colour spectrums to infuse the space with colour and created a dramatic backdrop for this using handcrafted walnut wall panelling as well as curved french paneling and exposed raw concrete columns that lend support to the Sandton sun hotel.Dining in unusual places with people that you've never met is what was invented for. Appealing to a broad local and international audience of business leaders, politicians and those seeking an adventurous night out in Johannesburg. “The brief was to create a sumptuous and decadent space juxtaposed with a raw unrefined underground edge. More on the project from its designer, Tristan Plessis: It’s a little on the masculine side, but that doesn’t make it any less fancy. I love the way the marble, hardwood, glimmering brass and panelled walls are loosened up and softened by corner curvatures, velvets, leathers and other plush materials. Known as “Africa’s richest square mile”, I remember it being the prohibitive province of the impossibly wealthy and modern-day robber baron types - likely better suited thereabouts than hereabouts. Though I wish this was a lot closer to home, the scene in the Sandton area of Johannesburg might be a little too swanky and high falutin’ for the West Coast of Canada. ( via) What is strikingly beautiful, has no windows, is ridiculously far away, and is fuelled by booze while boasting room for 225 supper clubbers? The South African restaurant, bar and performance venue known as Alice & Fifth. Restaurant Porn is a regular column of daydreams presented as a means to introduce BC diners and designers to concepts, looks, and fully-formed ideas that they might draw an inkling of inspiration from.
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