© Rob Greig
Time Out rating:
Time Out says
Thu Aug 4 2011
The traditional baked-potato toppings – beans and cheese, sour cream and chives – don’t get a look-in at the new, ridiculously punctuated Spud. takeaway in Covent Garden.
To make diners feel like they’re in a Manhattan loft apartment and not back at their desks in a West End office, Spud.’s tubers are served in those little waxed noodle boxes, which make eating them a bit tricky. But the fillings are so impressive and tasty they almost overshadow the potato part – cauliflower with cumin, coriander and chilli dahl, rice salad and yoghurt, maybe; or lamb tagine, or braised pork with apple slaw.