Trends

Eat to the Beat

Where food and music collide

When news of Ryuichi Sakamoto creating a playlist for his favourite Brooklyn restaurant hit the New York Times, we knew there was another music meets food trend in the works. Time and time again, we love seeing our favourite chefs, musicians, clubs and restaurants crossing over into another discipline or opening their doors to everything (De School, we’re looking at you). In this week’s trend we report back with three new ways these creative worlds are colliding.

After Ryuichi’s playlist emerged for Manhattan’s Kajitsu, we did some digging. Scully and 1251 all have brilliantly curated playlists and Tom Seller’s restaurant, Story, just re-opened with a soundtrack by Rudimental. Chefs are taking note and bringing in the experts, or, as with New York’s David Chang, taking on the task of careful curation themselves (listen to David’s Momofuku masterlist here).

Next up are listening bars: Crispin is the new café from Lundenwic founders Dominic Hamdy and Oliver Hiam, focusing on natural wines, all day dining and a listening bar (curated by Oliver, who also runs Corsica Studios and record label Tessellate) – don’t miss their end of summer party this weekend. You know we’re fans of Spiritland’s King’s Cross listening bar and restaurant, and they’ve just opened a new headphone bar in Mayfair – ears to the ground!

Finally, Amsterdam’s beloved (and now closed) Trouw was one of the first clubbing institutions to put food at the centre of its offering, and they opened De School in 2016 with another critically acclaimed vegetarian-focused restaurant at the heart of the 24-hour club. Their party at this year’s ADE in Amsterdam is a brilliant excuse to see how they manage to combine clubbing and restaurants.

Don’t forget, we’ve also got quite a penchant for restaurant soundtracks – head to our playlist section to hear what Breddos, Salon Brixton and Berber & Q have made for us. Keep it locked!

By AS-H

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