Its menu is designed for sharing and centre around the bold flavours, herbs and spices from the Middle East, and inspired by Tel Aviv’s modern cafes. Vegetables are given a lick of flame on an open grill and served with traditional, and more unusual, flavour combinations.
The name, deriving from a Yiddish term of endearment that loosely translates as darling or sweetie and is often used by grandparents, pays homage to the restaurant owner’s background, Marc Summers. Serendipitously, the site on Commercial Street that will now be home to his first solo restaurant is mere metres away from the location of his grandfather’s house which was bombed during the London blitz.
Bubala has existed in pop-up form for the last year, hosting sell-out supper clubs at various locations across London, and gathering a strong and loyal fanbase.
Running the front of house is Marc Summers (ex-GM of Berber & Q), while the kitchen is headed up by chef Helen Graham, who’s manned the pans at such Middle Eastern titans as The Palomar, The Barbary and The Good Egg.