Top Cuvée, a wine bar and restaurant that recently opened in Finsbury Park, is pretty much the perfect neighbourhood restaurant. It’s got relatively simple but very well executed dishes at reasonable prices; it’s got an interesting wine list with some excellent natural, biodynamic wines; and it’s got very friendly service by genuinely welcoming people with not a hint of ego. The Top Cuvée team consists of Brodie Meah (who worked at Dinner by Heston when it moved to Melbourne) and Max and Noel Venning of Three Sheets cocktail bar, plus Dan Miller in the kitchen, who previously worked at Naughty Piglets. We can definitely recommend sharing a few dishes, beginning with the croquettes; hot crispy spheres stuffed with sweet potato and sage. The burrata with pickled carrots and hazelnuts is another winner but the must order of the smaller plates has to be the beef and smoked eel tartare with wild garlic – may not sound like an obvious combo but man does it work.