Ottolenghi

Pomegranate molasses, za’atar, tahini: Israeli-British chef Yotam Ottolenghi almost single-handedly introduced the UK to these ingredients. The Cordon Bleu–trained pastry chef, who worked at Launceston Place and The Capital, opened his eponymous deli in Notting Hill in 2002; now there are five Ottolenghi restaurants across London, serving highly flavored Middle Eastern dishes in which vegetables take center stage and ingredients like preserved lemon, manouri and urfa chili are king. One could spend an entire week sampling the pastries that are displayed in the restaurant’s window.