Joe Howley (ex-Salt Yard) joins Shoreditch’s Italian-inspired restaurant Passo, bringing a more refined approach to traditional, southern European cooking.

Joe’s direction will see the menu transform, becoming a more eclectic dining experience that will reflect his experiences at Salt Yard, complimented by influences from his travels. Joe’s cooking celebrates exceptional produce and bold Italian flavours. He is adept in reinterpreting tradition – apparent in particular with his hand-rolled pasta dishes.

Joe’s direction will see the menu transform, becoming a more eclectic dining experience that will reflect his experiences at Salt Yard, complimented by influences from his travels. Joe’s cooking celebrates exceptional produce and bold Italian flavours. He is adept in reinterpreting tradition – apparent in particular with his hand-rolled pasta dishes.

For example, his take on Doppio Ravioli becomes a confit rabbit dish for sharing and his Ox Cheek Pappardelle is flavoured with n’duja. October 2019 Joe says ‘Passo is a beautiful restaurant and the opportunity to head up such a significant space in this part of town is an exciting one. I’m looking forward to bringing my own style of cooking and cooking in the open kitchen, introducing a menu inspired by Italian ingredients and techniques.’ In the pasta section, you’ll find dishes such as:

Sweetcorn Mezzelune (£8), crescent shaped parcels exploding with flavours of oregano, butter and sweetcorn, fresh Orecchiette with Girolles and Buffalo Camembert (£8.50). 

The seasonal pizzas such as the Wild Mushroom (£14) and Spicy Salami (£14) are a timely introduction to the winter season. 

Also key to note are the sharing plates split into sections Meat, Fish and Vegetables and featuring dishes such as delicate Octopus Carpaccio with Lemon Mascarpone (£9.50), 

Oven Roasted Delica Pumpkin with Harissa and Smoked Almonds (£8), 

Chargrilled Honey Aubergine with Shallots (£7) and crispy Braised Lamb Belly Croquettes (£7). Joe’s career has included two successful years as Head Chef of Spanish-Italian restaurant, Salt Yard in Fitzrovia.

Passo’s impressive bar showcases a wine list from Zeren Wilson, journeying from Italy to California, celebrating the diversity of indigenous varietals and smaller growers, who embody a low intervention winemaking ethos. Passo’s cocktail list brings together innovative and playful cocktails, including the Strawberry Souffle, a sweet and sharp concoction of Bombay Sapphire, Lemon Juice, Rose Syrup, Egg White and Strawberry and their lavender infused Hendricks with Orange Bitters, named A Good Night’s Sleep.

Menu: passorestaurant.com