Islington

It's been closed in Soho for five years, but now Alphabet bar is on the way back to London. This time it's setting up shop in Islington matching cocktails with a Mediterranean menu. 

Sourcing their food direct from their own farms in Extremadura, the family behind new Islington tapas spot Llerena can be quietly confident their food is worth crossing town for.

They already have a kebab restaurant in Battersea, and now they're coming to Islington's Upper Street. BabaBoom will be serving up all their favourite kebabs with meat and vegetables cooked over coal and some cracking Middle Eastern sides too. 

Sushi and wagyu in Islington

Hunanese cuisine in Islington

Next-level bakery in Islignton

Wine bar hidden away in Islington's Canonbury

With five years of success in Dalston under their belt, it's now time for Jones & Sons to expand. They're coming to Angel - you can expect a damned good Sunday lunch and more...

Having built up a loyal following in Balham for their combo of top brunches, Brother Marcus are hoping that formula together with a new menu of Mediterranean small plates and cocktails does equally well in North London.

Top Islington seafood restaurant and Fishmonger Prawn on the Lawn moved down the road to a much bigger spot. We head along to see what's new. 

Ex-Mahiki bar manager Georgi Radev is bringing his love of rum and all thing tropical to Islington with a tiki bar where you can mix your own rums and enjoy crazy cocktails.

If you enjoy an interactive dining experience this new steak and sushi spot delivers main courses to you ready to cook over a hot stone.

All the news that was fit to print (but we just didn't get around to covering this week)...

Malaysian laksa specialists Sambal Shiok have finally found a permanent spot for their critically-acclaimed dishes. Opening up on Holloway Road they're planning some epic weekend brunches and the Riesling wine list sounds good too.

Fans of Kanada-Ya will already know the deal: big, soupy bowls of rich broth, served with springy noodles cooked to your preferred level of firmness, likely preceded by a lengthy, but worthwhile session spent queueing outside.