My husband taught again this year at Triyoga London and I got to spend a week soaking in the city. The second night I was so excited by my to-do list that I barely slept! I still have lots of fun London sites to see next time, but I did get to check a few things off my list.
I can honestly say that London is my favorite city in the world right now – it’s charming and sweet yet grand. The people are so polite but they’re not at all distant; they treat like you’re an old friend. And the food. The food is out of this world crazy good. The highlights for me were:
- My first flat white at the appropriately named café, Flat White. Not only were the coffee and food amazing, the whole vibe felt like it fulfilled my preteen New Wave fantasies of marrying Simon LeBon or some other bloke with amazing hair.
- The Yayoi Kusama exhibit at the Tate Modern – They call her the “princess of polka dots” and her room installations were dizzingly good. The last room was completely dark and lit up by hundreds of tiny bulbs reflected in mirrors so that the lights looked like they extended into infinity.
- The Columbia Road Flower Market – I made my way there on a Sunday afternoon and browsed the cute shops – the affordable art gallery Elphick’s was a fave – and listened to vendors competitively squawking about the prices of their flowers. Of course, there was delicious food, and lots of street music.
- A lazy afternoon that took me to lunch at The Wolseley – Hands down the best chopped chicken salad I’ve ever eaten, making me wonder why we don’t have chopped chicken salad in San Francisco? Why?
- And then down to Fortnum & Mason to pick up some Smoky Earl Grey for the hubby. I wandered around the store ogling the tea tins, the homemade fudge, and I learned that Fortnum & Mason (like so many restaurants in SF) keep bees on their roof, too! And then finally a walk through Mayfair to look at the shop windows.
- Dinner at Yauatcha for dim sum. Pillowy soft pork dumplings, the best steamed vegetable rolls I’ve ever had, and pulled noodles with mushrooms.