Radio Alice

3 Reviews on “Radio Alice”

• Lutalican

  My absolute favourite pizza place London. I went for lunch here with a friend and we both loved every part of it. The restaurant design is colourful and eclectic, but the food is something else. The menu is great and we really went to town on our meal. The Burrata was an absolute sensation, so refreshingly presented and was a perfect way to start the lunch. We both loved the sourdough bread, butter & anchovies and my friend thought that the anchovies were especially amazing. When it came time to order pizza, I couldn’t resist the pizza with speck, gorgonzola, fiordilatte mozzarella, honey, and walnuts. My friend ordered the nduja, caciocavallo cheese and tomato pizza. We ended up sharing because both were sensational. We closed our eyes and felt like we were in Italy. Then there was dessert, we went for the bourbon vanilla ice cream. It was a sweet and refreshing ending to an awesome meal. I recommend you visit Radio Alice if you are a pizza lover. It is the best pizza in the city and just makes you feel as though you are having a unique experience.

  January 30, 2020, 12:32 am

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• Cook & Pour

  In an unassuming corner of Hoxton Square, Radio Alice turns up the pizza frequency dial. With its welcoming ambience created through exposed brickwork, eye catching murals and a menu for both food and drink imbued with a mix of traditional and modern authentic Italian flavours. The welcome is warm and Adele leads you to your table or seat overlooking the chefs at work with not only a smile but the story behind Radio Alice.There is much to recommend Radio Alice with its off kilter sense of style and undeniably the kitchen is the hub of this neighbourhood treat. The ‘Piccoli’ tease your tastebuds as you count down to the number one event; the speck with apricots is tasty but it is the light and airy burrata which makes you stop and imagine a perfect cloud on a plate. Great care is taken to respect the ingredients to ensure the flavours speak for themselves. Francesco twirls the artisan dough into delicious light bases with enough bite for a crisp finish but a soft inside. Pride is clearly taken in the slicing of these feats of creation. Having tried one of the pizze rosse topped with n’duja, caciocavallo and tomato; there was just the right amount of heat from the n’duja contrasting with the sweet freshness of the tomato. The pizze bianche was a triumph of gorgonzola, fresh thinly sliced speck, walnuts and the sweetness of honey to marry together all the flavours. Mention here should be made of their wine list with the ‘vini’ having been sourced from small organic and biodynamic vineyards. Notably the house red and white wines are grown by Libera Terra, a charity turning reclaimed mafia land into sustainable organic farms. We tried a carafe of the Catarratto which was a revelation; a dry, earthy and unique tasting white wine which proved a worthy companion to the excellent pizzas.Radio Alice is sure to be a top 10 hit with a dazzling soundtrack to accompany the delicious pizzas. I for one am staying tuned in to Radio Alice because joy is not negotiable. cookandpour.co.uk

  May 11, 2017, 9:30 pm

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• Alice Gee

  It’s a nice looking space. Tastefully refurbished with an open kitchen with the chefs taking centre stage. Good acoustics with high ceilings and lots of wood. Cool motown soundtrack.The two of us shared everything we ordered. Our first starter of radicchio tardivo with gorgonzola was excellent. Tardivo means that a forced growing method has been used on the radicchio causing elongated leaves. Halved, drizzled with olive oil, grilled to a slightly blackened state and topped with a little melted gorgonzola. Delicious. The other starter was less successful. A salad of greens, fennel, orange and young caciocavello cheese. I would have preferred more vinaigrette, maybe some slivers of red onion and larger chunks of orange. It read better on the menu than it tasted as I found it a little bland and dominated by lettuce.The first pizza to arrive was the white pizza with prosciutto and burrata. I like the fact that they don’t cook all of their toppings. A generous amount of prosciutto was placed raw on each slice. They were generous with the rich burrata too. For my taste it was missing an aromatic note. They really are purists here in terms of taste combinations, but the manager was receptive my suggestion of serving this pizza with a garlic infused oil on the side. Do ask for the flavored oils here.Our last pizza had a tomato base with anchovy, oregano and red onion. Excellent quality anchovies. The tomato sauce was made from fresh tomatoes chopped by hand so very light and clean tasting. Fresh oregano added a nice counterpoint.Good quality pizzas with light and fluffy, airy crusts. Good size portions. We ended up taking home four slices of pizza in a takeaway box. Pleasant house red was 19 per bottle.**** snip ****We’ve since been back and would now say that my favourite pizza here is the white pizza with gorgonzola speck, honey, and mozarella.

  April 30, 2017, 5:34 pm

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