Addoni's, Green Park Feels Like A World Of Flavours Under One Roof
First Stop: The Long Bar
I began my evening upstairs at The Long Bar by Addoni's, a cosy, English-style bar that surprises you with its unexpected pairing of Japanese food and top-tier cocktails. The vibe? Intimate yet energetic. Soft lighting, plush seating, and enough couches and bar stools to perch yourself with a view.
From the bar bites, the Salmon Volcano sushi was decent, but the Prawns Plancha stole the show- juicy, buttery, and layered with white wine and chilli butter goodness. Cocktail-wise, the Heatwave (a spicy tequila-based drink) was a knockout. It was bold, balanced, and just spicy enough to wake up your taste buds without overwhelming them. The Scarlet Tranquility is for those who like their cocktails sweet and fruity.
Downstairs: A Global Culinary Tour
After a couple of cocktails and nibbles, I moved downstairs for dinner. The space was buzzing- full but not chaotic- with a mix of indoor and lush outdoor seating. Italian-inspired interiors, natural elements, and gentle water features create an oasis that feels miles away from Delhi's chaos.
The food continued to impress. The Pomodoro pasta was classic and comforting, while the Carom Marinated Fish Kebab had an interesting texture-soft but slightly chewy-with a decent depth of flavour. My pick from the drinks downstairs? The Mango Picante- a spicy-sweet cocktail that danced beautifully on the palate. I also tried the Fennel, but found the fennel flavour a bit too forward for my liking- those with a strong palate might appreciate it more.
To round it all off, I indulged in the San Sebastian Cheesecake... and wow! Possibly one of the best I've had in Delhi. The beautifully charred top, soft cake base, and perfect trio of chocolate syrup and strawberry compote made it unforgettable.
What sets Addoni's apart is not just its menu or cocktails, but the experience it curates. It flows effortlessly from tranquil daytime lunches at the Fresco kitchen to lively evenings at the Long Bar- and soon, into late-night revelry with the upcoming private club, Cici.
It's world cuisine with a heart, cocktails with character, and an atmosphere that makes you want to stay just a little longer.
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Economic Times
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In 2019, Yoo opened Golden Diner, where his takes on classic diner dishes weave in playful Asian inflections like a highway zipper merge done right. Diners regularly filled the seats at the counter and small tables along it, and then, in October 2023, someone posted the pancakes on TikTok, then others did as well. The masses arrived, lines outside grew, sales jumped. What Yoo thought might be a blip turned into a pivotal moment. "I never created the pancakes to go viral or for the Instagram crowd," he said. "As a chef, I needed them to be beautiful because you eat with your eyes first, but I wanted to know, 'Is it balanced? Is it familiar but refreshing in taste and concept?'" After researching and testing countless batches of pancakes, he landed on what has become a new classic. Along with the internet rise of the Golden Diner pancakes came copycat recipes. Yoo declined to share his version until now. It's a game-changing one that combines all the nostalgia of diner pancakes with innovative techniques for a dish that makes your eyes widen at first taste. Yoo cooks a yeast-risen buttermilk batter in individual skillets to give them height like Japanese souffle pancakes and a perfect roundness like those in the flapjack emoji. As soon as he stacks them on a plate, he drenches them with buttery maple-honey syrup, then tops them with salted maple-honey butter, both inspired by Korean honey-butter chips and reminiscent of Werther's hard candies. A berry compote completes the meal with its fresh tang. To fully experience Golden Diner pancakes is to make -- then eat -- all four components together. No single step is difficult, but the execution takes some coordination and delivers the high that restaurant cooks get during brunch service. Yoo said he is still recognized as "Mr. Pancake," but now spends most of his time in midtown Manhattan, where he's the chef and owner of the new Golden Hof -- Korean Bar & Grill. His Golden Diner chef de cuisine, Danny Ugolick, oversees the kitchen downtown, which now revolves around pancake production. On Saturdays and Sundays, Ugolick expects about 350 diners for brunch, which means about 280 pancake orders. Each order includes two pancakes, so to turn out about 1,120 pancakes over two days, the cooks prep 60 quarts of berry compote once a week; 60 pounds of maple-honey butter every other day; 35 quarts of maple-honey syrup daily; and 100 quarts of batter twice a day. They can cook only eight pancakes at a time while also making other brunch dishes. "It's mainly about time management, risk management," Ugolick said, but it's far simpler at home: Because you're not cooking hundreds of orders, you can start the batter and, while it rests, make the butter, syrup and berry compote. 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