Hoppers opened last year, but there are still huge queues before the doors even open at this Sri Lankan restaurant in the heart of Soho. Owned and operated by the Sethi family, Hoppers reinvents Sri Lankan cuisine for a modern audience, keeping its traditional core flavors and techniques while creating something new and exciting. The restaurant doesn’t take reservations and has, at most, 50 covers. But if you time it right, Hoppers is worth the wait. Once inside, the wood-paneled interior is as warm and inviting as the service. Hoppers refers to the popular Sri Lankan pancake (“Apaam” in India) made with fermented rice flour and coconut. But fans know the Bone Marrow Varuval is the menu must-order. Diners scrape out the marrow and mix it with a classic chettinad and masala sauce, then soak up this phenomenal taste treat with perfectly fried, buttery roti bread that accompanies the dish. You’ll eat every last drop of the spicy sauce.

allthingsmeaty

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