The Popolo restaurant in Shoreditch. Opened by Jon Lawson (head chef) and Munur Shah (manager) at the end of last year, Popolo's profile is not advanced by its confusingly familiar name. The word is Italian for "people", while the restaurant distinguishes itself from Venetian cuisine mini-chain Polpo by serving up "regional Italy, from southern Puglia all the way up to Piedmont, with plenty of Moorish and Spanish influences". Taglierini Nero di sepia - cuttlefish, Sepia ink & pan grattato ? Daniel Hambury / Evening Standard / eyevine

The Popolo restaurant in Shoreditch. Opened by Jon Lawson (head chef) and Munur Shah (manager) at the end of last year, Popolo's profile is not advanced by its confusingly familiar name. The word is Italian for "people", while the restaurant distinguishes itself from Venetian cuisine mini-chain Polpo by serving up "regional Italy, from southern Puglia all the way up to Piedmont, with plenty of Moorish and Spanish influences". Mazzancolle ajillo - prawns ? Daniel Hambury / Evening Standard / eyevine

The Popolo restaurant in Shoreditch. Opened by Jon Lawson (head chef) and Munur Shah (manager) at the end of last year, Popolo's profile is not advanced by its confusingly familiar name. The word is Italian for "people", while the restaurant distinguishes itself from Venetian cuisine mini-chain Polpo by serving up "regional Italy, from southern Puglia all the way up to Piedmont, with plenty of Moorish and Spanish influences". Winter agretti salad and botarga. ? Daniel Hambury / Evening Standard / eyevine

The Popolo restaurant in Shoreditch. Opened by Jon Lawson (head chef) and Munur Shah (manager) at the end of last year, Popolo's profile is not advanced by its confusingly familiar name. The word is Italian for "people", while the restaurant distinguishes itself from Venetian cuisine mini-chain Polpo by serving up "regional Italy, from southern Puglia all the way up to Piedmont, with plenty of Moorish and Spanish influences". Taglierini Nero di sepia - cuttlefish, Sepia ink & pan grattato ? Daniel Hambury / Evening Standard / eyevine

The Popolo restaurant in Shoreditch. Opened by Jon Lawson (head chef) and Munur Shah (manager) at the end of last year, Popolo's profile is not advanced by its confusingly familiar name. The word is Italian for "people", while the restaurant distinguishes itself from Venetian cuisine mini-chain Polpo by serving up "regional Italy, from southern Puglia all the way up to Piedmont, with plenty of Moorish and Spanish influences". Labne - fried olives, chickpeas and morita chilli. ? Daniel Hambury / Evening Standard / eyevine

The Popolo restaurant in Shoreditch. Opened by Jon Lawson (head chef) and Munur Shah (manager) at the end of last year, Popolo's profile is not advanced by its confusingly familiar name. The word is Italian for "people", while the restaurant distinguishes itself from Venetian cuisine mini-chain Polpo by serving up "regional Italy, from southern Puglia all the way up to Piedmont, with plenty of Moorish and Spanish influences". Winter agretti salad and botarga. ? Daniel Hambury / Evening Standard / eyevine

The Popolo restaurant in Shoreditch. Opened by Jon Lawson (head chef) and Munur Shah (manager) at the end of last year, Popolo's profile is not advanced by its confusingly familiar name. The word is Italian for "people", while the restaurant distinguishes itself from Venetian cuisine mini-chain Polpo by serving up "regional Italy, from southern Puglia all the way up to Piedmont, with plenty of Moorish and Spanish influences". Winter agretti salad and botarga. ? Daniel Hambury / Evening Standard / eyevine

The Popolo restaurant in Shoreditch. Opened by Jon Lawson (head chef) and Munur Shah (manager) at the end of last year, Popolo's profile is not advanced by its confusingly familiar name. The word is Italian for "people", while the restaurant distinguishes itself from Venetian cuisine mini-chain Polpo by serving up "regional Italy, from southern Puglia all the way up to Piedmont, with plenty of Moorish and Spanish influences". Labne - fried olives, chickpeas and morita chilli. ? Daniel Hambury / Evening Standard / eyevine

The Popolo restaurant in Shoreditch. Opened by Jon Lawson (head chef) and Munur Shah (manager) at the end of last year, Popolo's profile is not advanced by its confusingly familiar name. The word is Italian for "people", while the restaurant distinguishes itself from Venetian cuisine mini-chain Polpo by serving up "regional Italy, from southern Puglia all the way up to Piedmont, with plenty of Moorish and Spanish influences". Labne - fried olives, chickpeas and morita chilli. ? Daniel Hambury / Evening Standard / eyevine

The Popolo restaurant in Shoreditch. Opened by Jon Lawson (head chef) and Munur Shah (manager) at the end of last year, Popolo's profile is not advanced by its confusingly familiar name. The word is Italian for "people", while the restaurant distinguishes itself from Venetian cuisine mini-chain Polpo by serving up "regional Italy, from southern Puglia all the way up to Piedmont, with plenty of Moorish and Spanish influences". Taglierini Nero di sepia - cuttlefish, Sepia ink & pan grattato ? Daniel Hambury / Evening Standard / eyevine