By the time you read this review, January will be well on its way. Those eliminating booze or whatever else chosen in those rash moments on New Year’s Eve, hopefully are over the worst. The wine is still pouring in this house, but we have made a few changes diet-wise towards more nourishing, nurturing foods after months of a free for all.
With my vegetarian resolution for this month, how happy am I then that Cardamom & Dill joined York’s burgeoning food scene in November. Described by owner Kiki Salon as a journey around a Mediterranean table. Kiki’s menus draw inspiration from across this culinary melting pot and where plant-based foods are more often the shining stars, with meat taking much less of a role.
Former brand manager Kiki has been teasing me with her Cardamom and Dill food at pop-ups and supper clubs over on Instagram. Based on the success of those she took a leap of faith by taking on a vacant unit at Spark on Piccadilly in York. I reviewed the controversial opening of Spark last summer and, as a reminder, this innovative and seemingly successful project is a space for start-ups, small independents and social enterprises; a chance for these businesses to try out an idea first given that many businesses including restaurants fail in their first year.
