Hornsey is an area on the up. Developments in and around the New River water treatment plants mean that the High Street is starting to lose its bleakness and gain a level of spangle that will be welcomed by some but strike dismay into others. Pubwise there’s still plenty of pleasant grot to be had but you can also pay £6 a pint if you’re looking for somewhere more upmarket.
So La Giaconda, which predates the March of the Estate Agents, is in an interesting position. Do they make a bid for the new market, or do they stand on their trad Italian values? At the moment it’s the latter.
It being early evening on a cold Sunday there were few customers other than for the takeaway side of the business so we had the pick of the tables. We had for company a guy in a Napoli tracksuit top who muttered ‘Cazzo!’ every time someone went out without shutting the door (it was a very cold draught), which I found lent a welcome layer of authenticity to the atmosphere.
Mixed antipasti up front was very good, plenty of cold stuff with some especially good mozzarella. To be frank the wine (a Trebbiano) was ropey, if not lethally so. Star of the show was a grilled sea bass across the way. My diavolo pizza delivered the required heat and had a good base. They were also happy to make a green salad up for me, which is a plus. The waiter was a charming feller though it was clear that at slow times like this the kitchen is more focussed on satisfying phone orders rather than those in the room. But we weren’t in a hurry so I wasn’t fussed.
The mystery was how they could have made such hideous coffee! It was simply the worst coffee I’ve ever had in an Italian but in an indescribable way. It looked like coffee, and even smelt like coffee. But it tasted like filth. Which is why I knocked a further mark off. My wife, who didn’t have coffee, would’ve awarded a 7.
To see which other restaurants I’ve visited in 2016-18 check out my GoogleMap
Blue Badge guide to London and academic specialising in early twentieth century history. Blogging on history, academia, and food and culture in the capital (and occasionally elsewhere).