Toum

"Toum’s burgundy dining room is the kind of cool place we’d want as a backdrop for a thirst trap after a six-month posting hiatus. It’s where we’d want an ex to see us through the huge windows, sitting at the counter, skinny chip in hand, mid-catch-up, with a fresh blowdry. The buzzy, romantic-feeling room is a good mix of date nights and friends splitting a whole rotisserie chicken—and by 7pm it’s lively, without being too loud to have a conversation. The Lebanese menu sounds exciting but lacks oomph, with things like the musakhan rolls being too light on the sumac, and chicken that relies on the accompanying dips for any flavour. There are some stand-outs: the hummus is creamy and smooth, and the samboussek is a crispy pastry pocket of peppery beef and lamb that should be on your table. Food Rundown photo credit: Rianne Shlebak Hummus Hummus that’s so creamy it looks like it’s been piped with an icing bag, this thick, tahini-laced dip is topped with a herby green olive oil and crispy chickpeas. Get this. photo credit: Rianne Shlebak Musakhan Rolls These pulled chicken rolls needed more sumac. More salt. More onion. More zest. More tang. More of everything please. photo credit: Rianne Shlebak Rotisserie Chicken The rotisserie chicken is nice and tender, but it needs the garlicky toum dip to be interesting. photo credit: Rianne Shlebak Samboussek Skip the pitta bread and dip these meaty pastry pockets in the hummus instead. They’re perfectly salty and moreish. photo credit: Rianne Shlebak Slow-Roasted Lamb Shank On The Bone This is a hefty piece of lamb, and sure it could be softer, but if you’re stuck between the chicken and lamb, we’d go lamb. video credit: Rianne Shlebak Fries If you’re a fan of skinny, crispy McDonald’s-type fries, these are for you." - Rianne Shlebak

"Toum has opened its doors in Mayfair, where it specialises in rotisserie chicken and fun twists on classic Lebanese dishes. There’s a fun counter, a terrace, and a basement listening bar called Encore. We haven’t been here yet, but want you to know this spot exists." - Team Infatuation