Slated for March, Osteria Angelina will offer fresh pasta with a Japanese twist, as well as Italian and Japanese inspired ‘big cut’ Binchotan grill-cooked dishes and a signature bollito misto dish served tableside.
There will also be a list of more than 300 Italian wines as well as a selection of sake curated by Masayo Nuttall.
The ground floor 75-cover restaurant will be centred around a large open kitchen and bar, with a mix of chef counter and table seating.
Guests will be able to watch the chefs at work in the open kitchen and there will also be a pastaio (pasta maker) at work in a glass walled section of the dining room.
Angelina Dalston’s monochromatic design has been overseen by Anna Owens Designs who has also created the restaurant’s bespoke tableware and furniture.
The building itself is a renovated Victorian warehouse, with all original features retained, and a four-metre high ceiling. On the lower ground floor a private dining room will seat up to 18.
Founders Joshua Owens-Baigler, Amar Takhar and Laura Horta opened Angelina in 2019 (now Angelina Dalston).
The neighbourhood offers creative tasting menus that take inspiration from Japanese and Italian cuisine.
In 2020, the trio launched a cocktail bar in Soho that was later converted ‘kushikatsu’ restaurant Dai Chi.
The restaurant - which received a positive review from Guardian critic Grace Dent - is now closed.
“We’re thrilled to expand into a larger venue that has captivated us with its stunning architecture, providing an incredible platform to introduce the Angelina brand and Itameshi cuisine to a wider audience,” says Josh Owens-Baigler.
“Launching an accessible restaurant focused on handmade ‘wafu’ pasta has been a long-standing dream of ours, we can’t wait!”