Frida’s food: Kahlo-themed brunch in Leicester Square
Mexican food and cocktails at Leicester Square Kitchen are a sultry companion to the V&A’s new show
A well-timed celebration of Mexican food and drink will help Londoners adjust to their city’s novel - and apparently permanent - tropical climate.
In partnership with the Victoria and Albert museum, whose summer exhibition, Frida Kahlo: Making Her Self Up, shows off the artist’s collection of extravagant clothing, Leicester Square Kitchen is laying on an equally vibrant spread.
Breaking the ice with frosty pisco sours and margaritas, the Frida Kahlo brunch proceeds with chilled small plates of smoked tuna with tequila lime mustard, sea bass ceviche and shredded crab tostada.
Subscribe to The Week
Escape your echo chamber. Get the facts behind the news, plus analysis from multiple perspectives.
Sign up for The Week's Free Newsletters
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
A main course from the josper grill, served with spiced rice and black beans, turns up the temperature - with the help of a Latin-themed DJ set - before deserts restore the ice-cool vibe.
Bottomless prosecco or, at extra cost, champagne, sustains the party atmosphere. And it doesn’t end when the plates are cleared: the music and live entertainment continues on the restaurant’s pavement terrace, which for this summer at least will rival Mexico City for sun and sultry heat.
The Frida Kahlo brunch at Leicester Square Kitchen, London WC2, starts at £35 for a cocktail on arrival and food. Bottomless prosecco is an extra £15 and bottomless champagne an extra £25. On selected weekend dates, 12.30 to 4.30pm. For details and reservations see leicestersquarekitchen.co.uk
For more details about Frida Kahlo: Making Her Self Up, see the V&A website
Sign up for Today's Best Articles in your inbox
A free daily email with the biggest news stories of the day – and the best features from TheWeek.com
-
Europe's all-inclusive holiday trend
The Week Recommends Big US chains are capitalising on the 'recent surge' in package breaks to bring upscale resorts to Europe
By Tess Foley-Cox Published
-
Why is recasting so difficult?
In The Spotlight Switching much-loved characters can cause confusion – and spark a backlash
By Irenie Forshaw, The Week UK Published
-
Diamonds could be a brilliant climate solution
Under the radar A girl and the climate's best friend
By Devika Rao, The Week US Published
-
Why a Michelin star can spell danger for restaurants
In the Spotlight Winning chefs face heightened financial pressures, changing customer demands and professional limitations
By Harriet Marsden, The Week UK Published
-
8 award-winning restaurants to visit this fall
The Week Recommends It's the season for dropping magazine restaurant and chef awards
By Scott Hocker, The Week US Published
-
A foodie guide to Seattle
The Week Recommends From bustling markets to burger joints, these are the best spots in the city
By Neil Davey Published
-
A foodie guide to St Andrews
The Week Recommends The Scottish seaside town has it all, from cheese toastie shacks to Michelin-starred restaurants
By Irenie Forshaw, The Week UK Published
-
The Count of Monte Cristo review: 'indecently spectacular' adaptation
The Week Recommends Dumas's classic 19th-century novel is once again given new life in this 'fast-moving' film
By The Week UK Published
-
Death of England: Closing Time review – 'bold, brash reflection on racism'
The Week Recommends The final part of this trilogy deftly explores rising political tensions across the country
By The Week UK Published
-
Sing Sing review: prison drama bursts with 'charm, energy and optimism'
The Week Recommends Colman Domingo plays a real-life prisoner in a performance likely to be an Oscars shoo-in
By The Week UK Published
-
Kaos review: comic retelling of Greek mythology starring Jeff Goldblum
The Week Recommends The new series captures audiences as it 'never takes itself too seriously'
By The Week UK Published