The name Brutto is Italian for ‘ugly' and the restaurant's philosophy is based on the Italian ‘brutto ma buono', which means ‘ugly but good'. There aren't too many details yet, but expect a "hearty, rustic Tuscan menu" with dishes such as Florentine steaks, stew ribollita, pappardelle with wild boar and veal chops. Brutto takes over from the space previously occupied by Hix Oyster and Chop House with the kitchens headed up by Oliver Diver - formerly of Wild Honey, Chiltern Firehouse and Allegra.
Hearty Italian fare
Vitello tonnato, panzanella, chicken liver toasts, lamb chops al cartoccio and pappardelle with wild boar, rosemary flatbread with broad bean purée, lampredotto (spicy tripe in a crusty panino) and salads made table-side.