Joe Howley (ex-Salt Yard) has joined Shoreditch’s Italian-inspired restaurant Passo, as Head Chef, bringing a more refined approach to traditional, southern European cooking.
Howley's direction will see the menu transform, becoming a more eclectic dining experience that will reflect his experiences at Salt Yard, complimented by influences from his travels.
Howley’s cooking celebrates exceptional produce and bold Italian flavours. He is adept in reinterpreting tradition - apparent in particular with his hand-rolled pasta dishes. For example, his take on Doppio Ravioli becomes a confit rabbit dish for sharing and his Ox Cheek Pappardelle is flavoured with n’duja.
Howley said, ‘Passo is a beautiful restaurant and the opportunity to head up such a significant space in this part of town is an exciting one. I’m looking forward to bringing my own style of cooking and cooking in the open kitchen, introducing a menu inspired by Italian ingredients and techniques.’
In the pasta section you’ll find dishes such as Sweetcorn Mezzelune, crescent shaped parcels exploding with flavours of oregano, butter and sweetcorn, fresh Orecchiette with Girolles and Buffalo Camembert. The seasonal pizzas such as Smoked Speck, Garlic, Portobello Mushroom, and Spiced Italian Salami are a timely introduction to the winter season.
Also key to note are the sharing plates split into sections Meat, Fish and Vegetables and featuring dishes such as delicate Octopus Carpaccio with Lemon Mascarpone, Oven Roasted Delica Pumpkin with Harissa and Smoked Almonds, Chargrilled Honey Aubergine with Chilli and Yogurt, and crispy Braised Lamb Belly Croquettes.
Howley’s career has included two successful years as Head Chef of Spanish-Italian restaurant, Salt Yard in Fitzrovia.
Passo’s impressive bar showcases a wine list from Zeren Wilson, journeying from Italy to California, celebrating the diversity of indigenous varietals and smaller growers, who embody a low intervention wine-making ethos.
Passo’s cocktail list brings together innovative and playful cocktails, including the Strawberry Souffle, a sweet and sharp concoction of Bombay Sapphire, Lemon Juice, Rose Syrup, Egg White and Strawberry and their lavender infused Hendricks with Orange Bitters, named A Good Night’s Sleep.
The main dining room is structured around a large open kitchen, allowing customers to become immersed in the preparation of their meal by the chefs. The restaurant includes large seating areas made up of large, oval shaped oak tables and a semi-private chefs table surrounded by banquet style seating.
Passo has 140 covers in the 3,500 square foot space, with an additional 40 covers on the outdoor terrace which is open all year round.