A few days ago I posted a few pictures of weird flavoured ice creams on Instagram. Many people were intrigued and wanted to know where this place is. Well, the name of the restaurant is Levo and it is located in Andheri west. The chef roped in for this new venture is Star Master Chef Rajeev Arora. He comes with over two decades of experience in the F&B industry and has carved a niche for himself in this field. He meticulously chooses his ingredients and keeps the flavours simple and puts his own twist to classic dishes. Levo is his gallery and the food served here is his art.
Levo (elevate in Latin) is a 20,000 sq. ft. space on a quiet lane in Four Bungalows. This lane is a back road for the residents of this area so directing people to the establishment can be a tad bit difficult. Keep that in mind when you head there. Levo has four separate dining areas – indoor, indoor private dining, outdoor, outdoor private area. With so much space, you can only imagine how the busy the kitchen will be.
We settled in the indoor dining area and asked the chef to recommend a few dishes. One look at the menu and you will see how extensive it is. It is a mix of classic European and fusion food. There are also hints of Asian influence on the menu. Chef Rajeev tries to interact with all his diners so as to get feedback and tell them a bit about the dishes. After speaking with him for a bit, we asked him recommend a few dishes.
To start with, we ordered the Rustic Mushroom Soup. The soup was served in a cappuccino cup as I wanted to sample it. The earthy flavours of the mushroom shine through with a hum of truffle oil in the background. To heighten the mushroom-y flavour, there is a little dusting of dried porcini. Another soup to try is the Oven Roasted Plum Tomato Soup. It’s sweet and luscious without the additional use of cream.
I like salads so it seemed only fair that I try the chef’s recommended salad from the menu. The first thing on the salad menu is the Smoked Salmon Salad. It’s a hearty salad of baby spinach, goat cheese and candied pecan. The dressing is made using Pommery mustard and poppy seed vinaigrette. Quite impressed with the use of this beautiful French mustard and candied pecans but it needed a bit more acidity and seasoning. The salad has an amazing array of textures.
Chef Rajeev said that they will be introducing a new al fresco menu and on that they will include Pissaladière. This is essentially French flat bread that is very closely related to a pizza. This resemblance is because it hails from Provence, a region close to the Italian border. So, the one we got consisted of a crispy thin base topped with pesto, olives, zucchini, bell peppers and generous amounts of caramelized onions. It’s a good thing to order for the table while you’re enjoying pitchers of sangrias.
I spotted a wood fire oven in the kitchen and just had to try a pizza. In order to sample, we called for a mini Quattro Formaggio and Pizza Diavola. The Quattro Formaggio has an unexpected topping of jalapeño to give it a bit of a kick. Pizza Diavola has oodles of flavour and spice. The lamb meatballs and chorizo are spicy and the thinly sliced pepperoni adds an additional texture.
For main course, we first called for the Pulled Pork. It’s a dish made of pork loin which is marinated in a dry rub and braised for hours. The accompaniments are fork smashed potatoes (chunkier than mashed potatoes) and a caramelized onion jus. I found the entire dish too sweet for my liking. The sweet jus and use of bbq sauce overpowered the pork flavour. Also, it can get heavy on your palate because of the sweetness.
Next we called for the Steamed Halibut served with wilted rocket and sauce vierge. Sauce vierge is a French sauce made using finely chopped tomatoes, basil, lemon juice and olive oil. First and only problem with this dish was the lack of seasoning and acidity. The sauce lacked the acidity and I had to add extra salt for the flavours to pop. Chef, if you are reading this, please make this tiny change so that I can order it next time. The fish was beautifully cooked and the steamed greens were delicious.
After an amazing meal, chef insisted we try their desserts and chef swears by their Chocolate Decadence. It’s a really rich flourless chocolate cake served with black pepper spiked strawberry compote. It’s dense and chock full of flavour and definitely not for the weak hearted.
I loved the Crème Brûlée served with a pistachio biscuit and sour cherry jam. You will get hints of aniseed flavour marbled through the crème brûlée which gives a beautiful contrast to the sour jam. I love that a simple dish has been made extravagant by adding new flavours and textures.
Do remember to try out their ice creams as they are really innovative and some flavours will blow your mind. Here are some of the flavours I tried during another visit to Levo:
Levo was a great experience and I can’t wait for them to start serving alcohol so that I can visit again with my friends and lounge in the outdoor area with delicious fare from the Fiddle Food menu and cocktails.Where: Levo Vertical Hotels and Resorts LLP, Mukti Business Park, 4 Bungalows, Model Town, Andheri (W), Mumbai, 400063