Where shall we meet in Clapham?

Serena Mackesy
Friday 19 February 1999 19:02 EST
Comments

Your support helps us to tell the story

From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.

At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.

The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.

Your support makes all the difference.

One of the elements that helps an area move from the estate-agent category of "transitional" to "up-and-coming" is when its restaurants start winning awards. Clapham pizzeria Eco has been doing just that for years now, and has helped its surrounding area move not only out of "transitional" but into "trendy".

Award-winning pizza? Do people really leave their little villages to check out Italian Cheese Toast? Certainly, there is enough bad pizza in the UK to sink the Belgrano, but surely, once you've weeded out monstrosities like deep pan (a marketing excuse for not having the oven hot enough, resulting in thick, soggy dough), pineapple (currently undergoing a revival in the Seventies retro market) and spicy beef (cheap animal by-products), pizza is much of a muchness?

Well, not really. A lot depends on the quality of the dough, the inventiveness of the chef and the pleasantness of the surroundings. The "special" at this consistently popular spot the other day was swordfish. Yes, really: a flank of swordfish, dressed in home-made tartare sauce, in the middle of a pizza. Sounds weird? It was, but also super: the extremely high temperatures at which pizza needs to be cooked are ideal for fish, and the product was juicy, crunchy, interesting and charming.

Eco's Egyptian owner displays the freshness that people coming to catering from other industries can bring. This former accountant and shoe-factory proprietor is a foodie, but only got into the professional side of things when he found himself demonstrating his leather-cutting skills to a chef who was having a bit of trouble with some meat. He claims that pizza is actually of Egyptian origin, and has set out to prove that the Middle Eastern way is best. I, for one, am convinced: Eco was the first place, some years ago, that I tasted aubergine on pizza, renewing my faith in the cuisine in one fell swoop. Try it: you'll never contemplate a deep pan Hawaiian again.

Eco, 162 Clapham High St, London SW4 (0171-978 1108)

CLASS IN COMMON

The Polygon Bar & Grill

4 The Polygon, London SW4 (0171-622 1199)

Rapscallion

75 Venn St, London SW4 (0171-787 6555)

The Belle Vue

Clapham Common South Side, London SW4 (0171-498 9473)

The Pepper Tree

19 Clapham Common South Side, London SW4 (0171-622 1758)

Join our commenting forum

Join thought-provoking conversations, follow other Independent readers and see their replies

Comments

Thank you for registering

Please refresh the page or navigate to another page on the site to be automatically logged inPlease refresh your browser to be logged in