Temper Covent Garden
You'd be forgiven for thinking Neil Rankin was quick-tempered; especially considering he's opened three restaurants by that name in under two years. His third offering features an open kitchen as per uje but focuses on pizza, pasta and all sorts of tasty grilled veg. Pizzas here come in two forms: either deep-pan Detroit style, or or thin, light and crispy 'bar pizzas' - a far cry from the Franco Manca types we've become accustomed to. And the toppings? We're talking no-holds-barred slow-cooked goat ragu, soft shell crab or clams, red onion and samphire. What with the restaurant featuring a courtyard and reaching our desired vermouth quota (there's all sorts to choose from) - it's a good one to have in mind for a sunny summer's day.