Queue Here Often: Padella Shoreditch and the Art of Deserved Hype

It takes a special kind of restaurant to turn queuing into part of the brand. Yet that’s exactly what Padella has done—and done well. The no-reservations, freshly-rolled pasta mecca gained cult status at its original Borough Market location, a pint-sized corner of South London that’s become synonymous with three things: black pepper, pecorino, and a tightly wound queue of people waiting patiently (and not so patiently) to get in. Now, with a Shoreditch outpost that takes bookings, some of us finally have no excuse.

Let’s be clear: people don’t queue for bad pasta. They queue for that cacio e pepe. They queue because they know the beef shin pappardelle will melt into their soul. And they queue because even in a city spoilt for choice with pasta pop-ups and Negroni-fuelled Italian trattorias, Padella continues to feel like the real deal. The fresh dough is rolled every morning. The sauces cling to every curl and crease. And the staff know exactly what they’re doing—because they’ve done it hundreds of times, with care and with hustle.

Tucked on a relatively quiet corner of Phipp Street, this second site sticks close to Padella’s proven recipe: industrial lighting, open kitchen, slick service and seriously addictive food. But unlike the original, this Shoreditch version has space—space to exhale, to stretch your legs, to pretend you didn’t just obsessively refresh the online queue app hoping your number would be called.

From the outside, Padella Shoreditch looks almost too put-together for how relaxed the food is. Brick walls, sleek interiors, and an ever-present buzz in the air. Inside, the rhythm of service moves with precision. It’s fast-paced, yes, but never frenzied. There’s an openness to the experience that suits East London’s breezier edge. And if you're lucky enough to score a seat outside, the courtyard is an ideal people-watching perch—especially when the sun’s out and the spritz is cold.

Let’s talk about the food. The menu doesn’t waste time or energy on unnecessary options. Nine pasta dishes, seven antipasti, and a few essential desserts. That’s it. No fluff, no filler. You’re not meant to overthink it—you’re meant to order what looks good, trust that it will be, and tuck in.

Start with the Nocellara olives. Always. Add burrata if you're feeling like a purist, or Tuscan chicken liver crostini if you’re not. There’s sourdough for mopping and bruschetta for brightness. Then go heavy on the pasta: the now-legendary pici cacio e pepe is all silky chew and sharp bite. The tagliarini with Dorset crab, chilli and lemon is a plate of summer. And the pappardelle with beef shin ragu remains the undisputed heavyweight champion—deep, rich, and still somehow comforting.

There’s an admirable restraint here. Sauces are never too much, textures never too soft. The ingredients speak Italian, fluently, even when the postcode doesn’t.

But Padella’s pasta isn’t just about flavour. It’s about memory. The owners—Tim Siadatan and Jordan Frieda—met at Jamie Oliver’s Fifteen, trained in Rome, and returned to London with a clear goal: to make beautiful, handmade pasta accessible, fast, and affordable. They launched Trullo in Islington (which is excellent, by the way), and from there, Padella was born. The name literally means frying pan—but don’t expect any sizzling showmanship. Everything here is low key and properly cooked.

Still, there’s room for glamour. The cocktails, curated by Mr Lyan Studio, are thoughtful and finely tuned. Try the Padella Martini (dry gin and Carpano dry vermouth) for something crisp and clean, or the Padella Negroni for a deeper, more bitter accompaniment to your ragu. Non-drinkers aren’t left out either—the alcohol-free cocktails hold their own, and the coffee is just the thing for lingering over dessert. Speaking of which, don’t skip the tarts. Seriously. Just don’t.

There’s a reason Padella has won accolades ranging from Best Dish in the UK to #1 for Cheap Eats Under a Tenner. But what’s more telling is how little any of that matters once you’re seated, fork in hand, pasta swirling in front of you. It’s not trying to be trendy. It just is. And eight years into its run, Padella still feels like a restaurant that understands what people actually want: to eat something delicious, served with care, without paying half a mortgage for the privilege.

That’s not to say you won’t pay. It’s London, after all. But value here isn’t a gimmick—it’s built into the DNA. Whether you’re on a date, lunch-breaking from your WeWork, or showing out-of-towners “a great local spot”, Padella delivers. Every time. Even better when the sun’s out, you’ve got a spritz in hand, and the heat of chilli and crab is still lingering on your lips.

At The Rakish Gent, we’re always on the lookout for places that do more than just feed you. That understand experience—how it feels to walk into a room and know it’ll be good. Padella, somehow, nails it. It's casual, but not sloppy. Slick, but not soulless. And in a Shoreditch dining scene crowded with concepts, it remains blissfully uncomplicated.

If you haven’t been yet, go. If you’ve only queued at Borough and never made it in, book Shoreditch. And if you’ve already been—well, you know exactly why you’re going back.

Padella Shoreditch
1 Phipp Street, London EC2A 4PS
padella.co
Walk-ins available via virtual queue
Bookings online for Shoreditch location

Let this be your sign. Queue or no queue, Padella is worth it.