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Auguste: A Slice of Abruzzo in Hackney

Auguste in Hackney channels Abruzzo with skewers and a touch of Hopper's melancholia.

◆The Briefthe sixty-second version

Auguste in Hackney offers Abruzzo-inspired small plates in a 32-seater space
Chef Mike Bagnall and Dylan Walters lead this intimate dining experience
Menu highlights arrosticini skewers grilled over a traditional furnacella
Dining room inspired by Edward Hopper's Soir Bleu, blending serene and sardonic

The full story below↓

The Concept

Auguste, launched by chef Mike Bagnall and general manager Dylan Walters, occupies the intimate 32-seater space once home to Papi. This Hackney spot carries forward its predecessor's ethos with a shift towards Abruzzo-inspired small plates, maintaining an irreverent charm. The dining room nods to Edward Hopper's Soir Bleu, embodying the duality of hospitality's joyful facade and its underlying pressures.

What to Expect

The room's transformation includes white tablecloths and a focus on arrosticini, skewers of meat meticulously cut into 1cm cubes and grilled over a furnacella. This live-fire technique stands out on a menu that otherwise embraces low-intervention wines and an air of nonchalance. The ambience mirrors Hopper's painting—a blend of the serene and the sardonic, where hip patrons dine under the watchful gaze of a forlorn clown.

The Verdict

Auguste captures a moment in London dining—both familiar and fresh. Request the arrosticini, and take a moment to appreciate the Hopper. It's not just decor.

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Auguste: A Slice of Abruzzo in Hackney

The Concept

What to Expect

The Verdict

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