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OUR STORY

After a decade of successfully running award winning restaurants Dough Bistro, Nineteen at Leeds Golf Centre, and the Yorkshire Evening Post's Best Fine Dining restaurant Vice and Virtue in Leeds City Centre, owner and chef Luke Downing decided to develop his love of Italian food, good wine and cocktails, by bringing a new concept to the former Dough Bistro site, and from this has risen his latest concept, Aperitivo.

Aperitivo, the original social network.

A place where locals and foodies can gather and indulge in some spectacular small plate dishes and stone baked pizzas, all created using both local and authentic ingredients, influenced by the love and passion of Italian cooking, with a little bit of Yorkshire flair, and ingenuity.

Aperitivo aims to bring back some casual and informal dining to the leafy Leeds suburb of West Park, and attract both foodies and families, as our award winning team once again have created the perfect little place to relax and unwind, for a drink, light bite, or complete meal, we have all bases covered, whether you're looking for a romatic table for two, a birthday event, or even a weekday treat for the family.

OUR FOOD

Food and drink go hand in hand, and we pay just as much respect and attention to the produce we use to create cocktails, as we do our small plates and pizzas. Our values are simple, we use the best quality, locally sourced ingredients that we can find. If we can't find the exact product we're looking for, or we think there is no substitute for the authentic Italian produce, then we have sourced the best quality Italian produce we can find on the market.

Our doughs and breads are made fresh, on the premises daily, our meats are cured on the premises as much as possible, and will be totally on the premises once we are fully underway. Our cocktails are developed utilising Luke's passion for mixology and his kitchen creativeness with tradition and understanding of what complements the food best. With some of the team coming from the award winning Vice and Virtue, one should expect some of Leeds' best cocktails, for superb suburban value.

We utilise as much as we can from our produce between the restaurants. We have a nose to tail philosophy and animal welfare is paramount when selection our meat dishes. Quality of freshness are key in our selection.

The wine list has been created to complement the different dishes we have on at any one time. The list will grown and change as the menu develops. The menu is daily changing, with seasonality and availability key in it's construction. Below are a list of suppliers we may be using at any one time for our produce.

OUR PEOPLE

Luke

Our owner Luke, is based at Vice and Virtue as head chef, but works closely with head chef Kevin Kindland to create the food menus for Aperitivo. Luke, who has won both local and national awards for both his cooking and his entrepreneurial skills, has developed a great culture through the

Laura

Dough Bistro's former head chef in now a director and the operational manager at Aperitivo. Laura, who has won many awards for her cooking and restaurant management, has spearheaded the movement of successful women in the industry, and is hands on in the creative direction and service of Aperitivo.

Jimmy

Head chef Jimmy brings a wealth of experience to Aperitivo. Kevin, formally executive chef of the Ripley Castle Group with Three Rosettes, and having worked at El Gato Negro and as Marco Pierre White's head chef, the kitchen is in great hands.

OUR SUPPLIERS

Meat, Game and Poultry Fish and Seafood Vegetables Cheeses

Meats, Game and Poultry

  • Swillington Organic Farm
  • Sykes House Farm
  • Malcolm Michaels
  • Yorkshire Game

Fish and Seafood

  • Tarbutts Fishmonger
  • Ramos Seafood
  • Cross of York
  • R. Bethell

Vegetables

  • Delifresh
  • Neil's fruit and veg
  • RK harris
  • First Class Produce

Cheeses

  • Cryer and Stott
  • George and Joseph
Many of our vegetables and fruits are home grown. We also forage when time and weather allows.